No Bake Pumpkin Spice Latte Cheesecake
This quick and easy No Bake Pumpkin Spice Latte Cheesecake preps in 15 minutes! It features a silky pumpkin pie layer, robustly spiced, and a creamy, espresso-laced cheesecake layer, both piled high. This No Bake Pumpkin Spice Latte Cheesecake is your fave fall drink in cheesecake form!
Servings 8
Ingredients
- 8 oz. cream cheese softened (reduced-fat is fine)
- 1/2 cup powdered sugar
- 1 shot espresso cooled to room temperature
- 1 tsp. vanilla extract
- 8 oz. container Cool Whip or whipped topping thawed, divided
- 9 oz. prepared shortbread or graham cracker crust 9 oz. is preferred, but you can cram this in a 6 oz. crust if that's the only size you can find!
- 2 small (3.4 oz.) boxes instant vanilla pudding mix
- 1 cup cold milk
- 15 oz. can pumpkin puree
- 1 tsp. cinnamon
- 1/2 tsp. pumpkin pie spice
- 1/4 tsp. clove
- 1/4 tsp. ginger
- mini semi-sweet chocolate chips optional garnish
Instructions
- In a large mixing bowl, beat cream cheese, powdered sugar, espresso, and vanilla until smooth.
- Fold in 2/3 tub of Cool Whip or whipped topping (just eyeball it!) until combined. Reserve remaining for garnish.
- Spread the cheesecake mixture evenly into the bottom of the pie crust.
- In a large bowl, whisk together pudding mix, milk, pumpkin, and spices until smooth. Mixture will be very thick.
- Spread the pumpkin mixture over the cheesecake layer.
- Using a star tip, pipe the remaining Cool Whip around the edges.
- Sprinkle with mini chocolate chips, if desired.
- Refrigerate for 3-4 hours, or until firm. Cut and serve. Store leftovers covered in the refrigerator for up to a week.