Creamy WW Pumpkin Pie Cheesecake – Low-Calorie & Perfect for Fall Desserts

Craving that cozy, spiced flavor of pumpkin pie but don’t want to break your healthy eating streak? This WW Pumpkin Pie Cheesecake hits the mark with indulgent flavors and low points, giving you the best of both worlds. Perfectly creamy and rich with spices, each bite feels like a reward, not a compromise.

The Secret Pumpkin Boost

Here’s a surprising fact: recent studies suggest that fiber-rich foods like pumpkin may actually help curb sugar cravings! So, not only does this cheesecake satisfy that autumn sweet tooth, but it also supports your health goals—a pumpkin-powered secret that makes indulging practically guilt-free.

Customizable and Crave-Worthy

Whether you go crustless or stick with a light graham cracker base, this healthy pumpkin cheesecake fits beautifully into any fall occasion. And trust me, once you’ve had a slice, it’ll be hard to stop at one. Go ahead, I dare you—try it and watch it become your new seasonal favorite!

Table of Contents

Look at the Recipe (Key Highlights)

• Creamy & Low-Calorie: Indulgent texture without the guilt—only 4 WW points per slice!
• Fall Flavors: Warm spices make this the perfect autumn dessert.
• Pumpkin Power: High in fiber and Vitamin A for a nutritious boost.
• Easy & Customizable: Go crustless or add a light graham cracker crust—your choice!
• Versatile Treat: Ideal for family gatherings, cozy nights, or fall parties.

A deliciously guilt-free dessert you’ll want all season long!

Ingredients Needed

• Chocolate wafer cookies — Crushed into crumbs to create the crust, adding a hint of chocolate.
• Unsalted butter — Used to bind the crust for a firm base.
• Table salt — Enhances the flavors in the crust.
• Low-fat cream cheese — Creates a creamy filling with a bit of tang.
• Canned pumpkin puree — Adds moisture and classic pumpkin flavor.
• Dark brown sugar — Adds sweetness and a hint of molasses depth.
• Large eggs — Helps create a light, fluffy texture in the filling.
• Pumpkin pie spice — Provides warm seasonal flavor.
• Light aerosol whipped cream — A light, airy topping to finish off each bite.

How to Make WW Pumpkin Pie Cheesecake Bites

Prepare Crust: Preheat oven to 325°F and line a muffin pan with paper liners. Combine crushed chocolate wafers, melted butter, and a pinch of salt. Press the mixture evenly into each muffin liner, forming a smooth crust.

Prepare Filling: In a medium bowl, beat cream cheese, pumpkin puree, dark brown sugar, eggs, and pumpkin pie spice until smooth.

Fill & Bake: Spoon the pumpkin mixture into each lined muffin cup, filling them nearly to the top. Bake for 20–25 minutes or until a toothpick inserted into the center comes out clean.

Cool & Serve: Allow cheesecakes to cool completely. Top each with a dollop of whipped cream and sprinkle of pumpkin pie spice just before serving.

Storage and Serving Suggestions

Storage Tips:

• Refrigerate Properly: Cover the cheesecake with plastic wrap or transfer slices to an airtight container. It’ll keep fresh and flavorful in the fridge for up to 5 days.
• Freeze for Later: Want to save some for a later treat? Wrap individual slices tightly in plastic wrap and place in a freezer-safe bag or container. They’ll stay delicious for up to 3 months. Just thaw in the fridge overnight when you’re ready to indulge again.

Serving Tips:

• Serve Chilled: This cheesecake is best enjoyed cold! Let it chill for a few hours after baking (or overnight if you have the patience) for the perfect texture and flavor.
• Add a Little Extra: For a festive touch, add a dollop of light whipped cream and a sprinkle of cinnamon or a few crushed pecans. It adds a fun finishing touch without adding many points!
• Perfect Pairing: Enjoy it with a warm cup of spiced tea or coffee for a cozy fall treat that feels as good as it tastes.

With these storage and serving tips, you’ll be able to enjoy this cheesecake at its best—whether it’s fresh out of the fridge or saved as a special treat!

FAQs & Tips

Can I make these cheesecake bites in advance?
Yes! They keep great in the fridge for up to 3 days. Just hold off on adding the whipped cream until you’re ready to serve.

Can I freeze them?
Definitely! Freeze without the whipped cream for up to a month. Thaw in the fridge overnight, and they’re good to go!

What’s the best way to crush the wafers?
Pop them in a zip-top bag and crush with a rolling pin, or pulse them in a food processor—quick and easy!

What if I don’t have a muffin pan?
No problem! Use mini cheesecake or tart pans. If using paper liners on a baking sheet, just be gentle when handling them.

How can I make this recipe vegan?
Use dairy-free cream cheese, plant-based butter, and replace eggs with flax eggs (1 Tbsp flaxseed + 2.5 Tbsp water per egg). Easy swap!

Can I use homemade pumpkin puree?
Yes! Just make sure it’s thick; if it’s watery, strain it a bit so the texture stays perfect.

Health Benefits & WW Compatibility

This WW Pumpkin Pie Cheesecake isn’t just delicious—it’s packed with health benefits. Greek yogurt and low-fat cream cheese make it high in protein but low in fat, perfect for those on a Weight Watchers pumpkin dessert plan. Using sugar substitutes keeps it sugar-free, which is ideal if you’re managing your blood sugar or avoiding refined sugars.

Since pumpkin is naturally high in fiber and vitamins A and C, this dessert can help boost your immunity and digestive health while still tasting indulgent. Plus, with no added fats, it’s a great option for anyone looking to keep their calories low. This low-calorie pumpkin cheesecake fits perfectly into the Weight Watchers points system, making it an excellent choice for holidays without the worry.

More Healthy Dessert Ideas

• Apple Cinnamon Muffins – another fall favorite that’s great for breakfast or dessert!
• WW Chocolate Pudding Cups – rich and creamy, perfect for chocolate lovers.
• Lemon Blueberry Greek Yogurt Bites – light and refreshing, ideal for spring or summer.