Double Layer No Bake Chocolate Pumpkin Cheesecake
This quick and simple No Bake Double Layer Chocolate Pumpkin Cheesecake preps in under 20 minutes! With just a handful of easy-to-find ingredients, this Chocolate Pumpkin Cheesecake is a delicious dessert for the holidays. Loaded with pumpkin and spice, and a thick layer of creamy chocolate cheesecake, it’s always a crowd-pleaser.
Servings 8
Ingredients
- 8 oz. cream cheese softened (reduced-fat is fine)
- 2 tbsp. milk
- 1/2 cup powdered sugar
- 1 tsp. vanilla extract
- 4 oz. semi-sweet baking chocolate broken into pieces
- 8 oz. container Cool Whip or whipped topping thawed, divided
- 9 oz. prepared chocolate cookie 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 boxes instant vanilla pudding mix
- 1 cup milk
- 15 oz. can pumpkin puree
- 1 tsp. cinnamon
- 1/2 tsp. pumpkin pie spice
- 1/4 tsp. ginger
- 1/4 tsp. clove
Instructions
- In a large mixing bowl, beat cream cheese, milk, powdered sugar, and vanilla until smooth.
- In a small microwave-safe bowl, heat chocolate for 30 seconds, stir, and then continue heating at 15 second intervals until melted and smooth. Be careful not to overheat, or the chocolate will scorch.
- Allow chocolate to cool 3-4 minutes.
- Slowly, in dollops, add the chocolate to the mixing bowl, beating until combined and smooth.
- Fold in 1/2 tub of Cool Whip or whipped topping (eyeball it). Reserve remaining for garnish.
- Spread the chocolate mixture into the bottom of the pie crust, taking care not to "lift" any portions of the crust as you spread.
- In a large bowl, whisk together vanilla pudding mixes, milk, pumpkin, and spices until smooth.
- Carefully spread the pumpkin mixture over the chocolate layer.
- Using a star tip, pipe the remaining Cool Whip around the edges. Garnish with chocolate chips, chocolate curls, and/or chocolate sauce, if desired.
- Refrigerate for at least 2 hours, or until firm. Cut and serve.