No-Bake Butternut Cheesecake

One of my favorite fast desserts are these no-bake butternut cheesecake pies. They can be prepared beforehand and served when needed! Additionally, they are a lower-calorie treat. You can substitute the flavor depending on what you use. I love to make it with my butternut squash butter. If you don’t feel like making the butter, you can substitute for canned pumpkin puree or even apple butter. Using apple butter doesn’t change the recipe, but pumpkin puree would since you need to add the spices and possibly some sweetener.
If you can stick with Philadelphia cream cheese I would because it has a much richer flavor than other off-brand cream cheese. Lastly, I use Keebler mini graham cracker crust to make this no-bake butternut cheesecake dessert hassle-free.

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No-Bake Butternut Cheesecake

Course Dessert

Cuisine American

Servings 12 cheesecakes

Ingredients

• 12 Keebler mini graham cracker crusts
• 8 oz lite cool whip
• 4 oz ⅓ fat cream cheese
• 1 cup butternut squash butter (check notes for pumpkin substitution)
• 1 1 cinnamon (or regular) graham cracker for dusting

Instructions

• Mix the cool whip, cream cheese, and butternut squash butter (or your choice of flavoring+ spices). It is easier if the cream cheese is at room temperature. Make sure there are no clumps.
• Fill the mini graham cracker crusts.
• Crush a graham cracker and dust the top of the cheesecakes.
• Cool for at least 1-2 hours so they set. They can be enjoyed immediately, but you would find them a little soft. For them to get more of a cheesecake texture and solidify refrigeration is necessary.

Notes

Note- Since the butternut squash butter already has spices it doesn’t need any additions. If substituting for pumpkin puree, add spices like cinnamon and nutmeg to taste (~1tsp cinnamon, 1/2 tsp nutmeg). You might also want to add some sweetener, but I would taste and decide! I like the light unsweetened taste sometimes.