Whip up this easy peasy pumpkin espresso cheesecake without even turning your oven on! If you can mix ingredients, you can make this cheesecake.

A graham cracker and cinnamon crust forms the perfect base for light-as-air pumpkin and espresso filling. The only thing easier than making this no-bake pumpkin espresso cheesecake, is eating it.

Ingredients

Crust

• 1 ½ cups graham crumbs
• 2 tbsp brown sugar
• 1/4 tsp all spice
• 1/2 tsp cinnamon
• 6 tbsp butter, melted

Filling

• 2 blocks cream cheese, softened
• 1 15oz an pure pumpkin (Not pie filling)
• 2 ½ tsp brewed Balzac's Espresso
• 2 tsp cinnamon
• 1/4 tsp all spice
• 1 tsp vanilla
• 1/2 tsp finely ground Balzac's espresso beans
• 1 ¼ cup powdered sugar
• 1 tsp corn starch
• 1 cup heavy whipping cream

Whipped topping (optional)

• 3/4 cup heavy whipping cream
• 1 tsp brewed Balzac's Espresso
• 1/2 tsp cinnamon

Steps

1. Combine crust ingredients and mix together until fully incorporated.
2. In a springform pan, spread crust mixture evenly and press firmly until there are no cracks or loose crumbs.
3. Using a mixer, whip together cream cheese, pumpkin, espresso, vanilla, ground espresso, cinnamon and all spice until well incorporated.
4. Add powdered sugar and corn starch and whip again until smooth.
5. In a separate bowl, whip heavy whipping cream until stiff peaks form.
6. Add whipped cream into the cream cheese mixture, and fold in with a spatula until incorporated.
7. Pour over crust and spread evenly, pressing down to avoid air bubbles.
8. Whip together the topping whip ingredients until stiff peaks form.
9. Using a wide piping bag, pipe dollops of whip on top of the cheesecake.
10. Top with cinnamon.
11. Chill for at least 4-5 hours before serving.