A No Bake Pumpkin Spice Kahlúa Cheesecake served a on a white rectangular platter with candied pecans on top.

No Bake Kahlúa Pumpkin Spice Cheesecake

With a filling swirled with maple pumpkin butter and creamy mascarpone, No Bake Kahlúa Pumpkin Spice Cheesecake is layered with fall flavor!

A No Bake Pumpkin Spice Kahlúa Cheesecake served a on a white rectangular platter with candied pecans on top.
No Bake Kahlúa Pumpkin Spice Cheesecake

Use maple pumpkin butter and creamy mascarpone to create the filling for No Bake Kahlúa Pumpkin Spice Cheesecake! Creamy and dreamy, it’s a no bake dessert with delicious layers of fall flavor. Disclosure: This post was originally brought to you by Kahlúa.

A No Bake Pumpkin Spice Kahlúa Cheesecake served a on a white rectangular platter with candied pecans on top.
When the first pumpkins appear at the markets, and the candy invades the stores, I find myself getting giddy: the holidays are here!

This is the marathon of deliciousness I look forward to all year – we’ve been training to build up our endurance to savor Halloween, Thanksgiving, Christmas and New Year’s.

So I am so very excited to share that I am working with Kahlúa this holiday season – be prepared for all kinds of rum & coffee inspiration!

A bottle of Kahlúa Pumpkin Spice on a wooden surface.

A glass jar of homemade maple pumpkin butter.

And my love for pumpkins kicks it all off.

Mixing pumpkin butter into a creamy mascarpone filling.

Baking pumpkin cookies and making a batch of maple pumpkin butter was a good warm up, but when I learned that Kahlúa makes a limited edition Kahlúa Pumpkin Spice, I couldn’t wait to embrace this autumn inspired liqueur. A cheesecake was in order.

No Bake Kahlúa Pumpkin Spice Cheesecake

This No Bake Kahlúa Pumpkin Spice Cheesecake is the perfect way kick off the fall celebrations. I swirled maple pumpkin butter into creamy mascarpone with a delicious helping of Kahlúa Pumpkin Spice.

This pumpkin spiced cheesecake filling was layered between crunchy cinnamon graham crackers and several hours later, I had a simple but divine dessert. To top it off, I candied some pecans for a little extra crunch.

Layers of graham crackers on top of pumpkin spice mascarpone cream in a lined loaf pan.

No Bake Pumpkin Spice Kahlúa Cheesecake served a on a white rectangular platter with candied pecans on top.
Decadent yet simple, I love how you can make this ahead of time, making it perfect for all those autumn celebrations we have in store.

Disclosure: This post was originally brought to you by Kahlúa. All opinions are, as always, my own. Sponsored posts such as these help behind the scenes at Kitchen Confidante. Thank you for visiting and making my blog part of your day!

More Pumpkin Recipes

Chocolate Pumpkin Whoopie Pies
Cinnamon Chip and Walnut Pumpkin Muffins
Cassava Pumpkin Pie with Graham Cracker Crust
Pumpkin Spice Buttermilk Bundt Cake
Pumpkin Cheddar Biscuits

No Bake Kahlúa Pumpkin Spice Cheesecake

Use maple pumpkin butter and creamy mascarpone to create the filling for No Bake Kahlúa Pumpkin Spice Cheesecake! Creamy and dreamy, it’s a no bake dessert with delicious layers of fall flavor.
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Chill Time 8 hours
Servings 8 servings
Calories 474kcal

Ingredients

  • 1 1/2 cups mascarpone cheese
  • 1 cup heavy cream
  • 1 cup pumpkin butter (try my Maple Pumpkin Butter recipe)
  • 4 tablespoons Kahlúa Pumpkin Spice
  • 20-24 graham crackers
  • Candied pecans for serving

Instructions

  • Prepare a loaf pan by lining it with plastic wrap, letting the wrap overhang the sides.
  • In the bowl of an electric mixer, beat mascarpone cheese and heavy cream until the mixture is smooth and thick, like a firm whipped cream. Fold in the pumpkin butter and Kahlúa Pumpkin Spice.
  • Spread an even layer of the pumpkin spice cream in the bottom of the pan, about 1/4 inch thick. Place the graham crackers on the cream, cutting pieces of the graham cracker to fit the pan. Spread another layer of the cream over the graham crackers, and repeat the layering, ending with a layer of the cream.
  • Cover the cheesecake with plastic wrap and let it chill in the refrigerator overnight, or at least 8 hours.
  • Turn the cheesecake over a serving platter and remove the plastic wrap. Top with candied pecans and serve.

Notes

Adapted from Lemony Layered Cheesecake, Food & Wine (July, 2014).

Nutrition

Calories: 474kcal | Carbohydrates: 34g | Protein: 6g | Fat: 34g | Saturated Fat: 19g | Cholesterol: 83mg | Sodium: 266mg | Potassium: 146mg | Fiber: 2g | Sugar: 12g | Vitamin A: 2888IU | Vitamin C: 4mg | Calcium: 114mg | Iron: 2mg
Did you make this recipe?I'd love to see! Tag @kitchconfidante on Instagram and hashtag it #kitchenconfidante

Comments

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

  1. Carol+at+Wild+Goose+Tea

    What an incredible cheesecake. I like the surprise shape. But Kahlua and cheesecake seem like they are made for each other. Elegant dessert which would garner a lot of praise, when served. I love it!

    Reply
  2. Brian+@+A+Thought+For+Food

    While I’m not quite ready for the holidays (wasn’t it just August?) I do love fall flavors and have been enjoying the arrival of squash and pumpkin. Also, I’m obsessed with cheesecake in all forms. But with booze in it? Totally on board.

    Reply
  3. Cristina

    Even better with Kahlua, Liren! Beautiful, delicious looking cake that’s sure to be an Autumn or holiday tradition. Love how you’re using mascarpone and your pumpkin butter!

    Reply
Kitchen Confidante®

Kitchen Confidante uses cookies to serve you the best possible experience. By using our website, we understand that you accept their use and agree to our cookie policy.

The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.

Close