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No-Bake Pumpkin Espresso Cheesecake

No-Bake Pumpkin Espresso Cheesecake

Whip up this easy peasy pumpkin espresso cheesecake without even turning your oven on! If you can mix ingredients, you can make this cheesecake.

A graham cracker and cinnamon crust forms the perfect base for light-as-air pumpkin and espresso filling. The only thing easier than making this no-bake pumpkin espresso cheesecake, is eating it.



  • 1 ½ cups graham crumbs
  • 2 tbsp brown sugar
  • 1/4 tsp all spice
  • 1/2 tsp cinnamon
  • 6 tbsp butter, melted


  • 2 blocks cream cheese, softened
  • 1 15oz an pure pumpkin (Not pie filling)
  • 2 ½ tsp brewed Balzac's Espresso
  • 2 tsp cinnamon
  • 1/4 tsp all spice
  • 1 tsp vanilla
  • 1/2 tsp finely ground Balzac's espresso beans
  • 1 ¼ cup powdered sugar
  • 1 tsp corn starch
  • 1 cup heavy whipping cream

Whipped topping (optional)


  1. Combine crust ingredients and mix together until fully incorporated.
  2. In a springform pan, spread crust mixture evenly and press firmly until there are no cracks or loose crumbs.
  3. Using a mixer, whip together cream cheese, pumpkin, espresso, vanilla, ground espresso, cinnamon and all spice until well incorporated.
  4. Add powdered sugar and corn starch and whip again until smooth.
  5. In a separate bowl, whip heavy whipping cream until stiff peaks form.
  6. Add whipped cream into the cream cheese mixture, and fold in with a spatula until incorporated.
  7. Pour over crust and spread evenly, pressing down to avoid air bubbles.
  8. Whip together the topping whip ingredients until stiff peaks form.
  9. Using a wide piping bag, pipe dollops of whip on top of the cheesecake.
  10. Top with cinnamon.
  11. Chill for at least 4-5 hours before serving.