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.
Ingredients
Crust
- 1 ½ cups graham crumbs
- 2 tbsp brown sugar
- 1/4 tsp all spice
- 1/2 tsp cinnamon
- 6 tbsp butter, melted
Filling
- 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)
- 3/4 cup heavy whipping cream
- 1 tsp brewed Balzac's Espresso
- 1/2 tsp cinnamon
Steps
- Combine crust ingredients and mix together until fully incorporated.
- In a springform pan, spread crust mixture evenly and press firmly until there are no cracks or loose crumbs.
- Using a mixer, whip together cream cheese, pumpkin, espresso, vanilla, ground espresso, cinnamon and all spice until well incorporated.
- Add powdered sugar and corn starch and whip again until smooth.
- In a separate bowl, whip heavy whipping cream until stiff peaks form.
- Add whipped cream into the cream cheese mixture, and fold in with a spatula until incorporated.
- Pour over crust and spread evenly, pressing down to avoid air bubbles.
- Whip together the topping whip ingredients until stiff peaks form.
- Using a wide piping bag, pipe dollops of whip on top of the cheesecake.
- Top with cinnamon.
- Chill for at least 4-5 hours before serving.