Double Layer No Bake Chai Pumpkin Cheesecake
This quick and simple No Bake Double Layer Chai Pumpkin Cheesecake preps in under 20 minutes! With just a handful of easy-to-find ingredients, this Chai Pumpkin Cheesecake is a delicious dessert for the holidays. Loaded with pumpkin, and a thick layer of creamy chai-spiced cheesecake, it’s always a crowd-pleaser.
Servings 8
Ingredients
- 8 oz. cream cheese softened (reduced-fat is fine)
- 2 tbsp. cold milk
- 1/2 cup powdered sugar
- 1 tsp. vanilla extract
- 1/2 tsp. ginger
- 1/2 tsp. cardamom
- 1/4 tsp. ground clove
- 1/4 tsp. cinnamon
- 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!
- 3.4 oz. box instant butterscotch pudding mix
- 3.4 oz. box instant vanilla pudding mix
- 1 cup cold milk
- 15 oz. can pumpkin puree
- 1/2 tsp. cinnamon
- 1/2 tsp. pumpkin pie spice
Instructions
- In a large mixing bowl, beat cream cheese, milk, powdered sugar, and vanilla until smooth.
- Beat in ginger, cardamom, clove, and cinnamon.
- Gently fold in 2/3 tub of Cool Whip or whipped topping (just eyeball it!). Reserve remaining for garnish.
- Spread the chai cheesecake 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 butterscotch and vanilla pudding mixes, milk, pumpkin, and remaining spices until smooth.
- Carefully spread the pumpkin mixture over the cheesecake layer.
- Using a star tip, pipe the remaining Cool Whip around the edges.
- Refrigerate for 3-4 hours, or until firm. Cut and serve. Store leftovers covered in the refrigerator for up to a week.