Lightened No-Bake Pumpkin Spice Coffee Cheesecake

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:

1. 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.
2. Fold in the Trupwhip and mix until smooth.
3. Transfer mixture into pie crust with a spoon and place in refrigerator to chill for a few hours until firm.
4. Optional: Top with light whipped cream topping and a sprinkle of Pumpkin Spice coffee grounds to finish it and add a festive, tasty touch.
5. 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:

1. Pre-heat oven to 325°F.
2. 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.
3. Spray your pan with baking spray.
4. 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.
5. Bake for 10-12 minutes until firm.
6. 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!