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Copycat Starbucks Pumpkin Cheesecake Frappuccino

Love the Starbucks Pumpkin Cheesecake Frappuccino? It's the only way we know Fall has arrived here in Florida! Yummy!
Prep Time10 minutes
Total Time10 minutes
Course: Dessert, Drink
Servings: 1 serving
Calories: 100kcal

Ingredients

Ingredients

  • 1 cup low fat milk
  • ½ cup pumpkin coffee
  • ¾ tablespoon Sugar-free Pumpkin coffee syrup
  • ¾ tablespoon Sugar-free Cheesecake coffee syrup
  • 1 to 2 cups crushed ice
  • Reddi-Whip
  • Pumpkin pie spice for garnish

Instructions

  • Pour the first 4 ingredients into a blender.
  • Mix on medium until combined and frothy.
  • Add ice and blend until the frappuccino is smooth and without chunks of ice.
  • Top with whipped cream and a sprinkle of pumpkin pie spice.

Notes

You can use coconut milk or almond milk (in the dairy section of most grocery stores.) In addition to these having more calcium and fewer calories, they are also dairy free. You will need to find a lactose free whipped cream if you are lactose intolerant.
Make sure you have a blender that does a good job! That's part of the magic at your local coffee shop. If you're in the US, you can get this professional style blender designed for smoothies.

Nutrition

Serving: 1 | Calories: 100kcal | Carbohydrates: 12g | Protein: 8g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 12mg | Sodium: 118mg | Potassium: 412mg | Sugar: 12g | Vitamin A: 463IU | Calcium: 304mg | Iron: 1mg