Lightened No-Bake Pumpkin Spice Coffee Cheesecake
A seasonal favorite, this easy, guilt-free pumpkin cheesecake is a crowd-pleaser with a twist that will leave everyone wanting more!
Pie Filling Ingredients:
- 8 oz. 1/3 less fat Philadephia Cream Cheese
- 4 oz. pureed pumpkin
- ¼ cup unpacked brown sugar
- 4 oz. thawed Truwhip
- 1 tsp Barnie’s Ground Pumpkin Spice coffee
- 1 tsp vanilla extract
- 1 tsp cinnamon
- 1 tsp nutmeg (optional)
- Light whipped cream topping (optional)
- 9-in. reduced-fat Graham Cracker Crust or homemade chocolate crust (see below)
Directions:
- Combine cream cheese, pumpkin, brown sugar, coffee grounds, vanilla, cinnamon, and nutmeg if desired in a large bowl and whip for several minutes until fluffy.
- Fold in the Trupwhip and mix until smooth.
- Transfer mixture into pie crust with a spoon and place in refrigerator to chill for a few hours until firm.
- Optional: Top with light whipped cream topping and a sprinkle of Pumpkin Spice coffee grounds to finish it and add a festive, tasty touch.
- Serve and enjoy!
Chocolate Crust Ingredients:
- 1 ½ cups (about 12) finely ground chocolate graham cracker sheets
- ½ cup melted, unsalted butter
- ¼ cup raw or granulated sugar
- 2 T Barnie’s Pumpkin Spice coffee
- 1 tsp kosher salt
- Baking spray
Pie Crust Instructions:
- Pre-heat oven to 325°F.
- In a food processor or mixing bowl, combine the graham cracker crumbs, sugar, melted butter, and Barnie's Pumpkin Spice coffee grounds. Mix well until thoroughly combined.
- Spray your pan with baking spray.
- Press the mixture into the bottom of a 9-inch springform pan to create an even crust. Use the back of a spoon to compact it.
- Bake for 10-12 minutes until firm.
- Transfer to a wire rack to cool while you prepare filling.
That’s it! What an easy and delicious seasonal dessert to make with your favorite fall coffee!
