This No Bake White Chocolate Pumpkin Mousse Cake recipe is the perfect easy fall dessert. It’s a no bake dessert that has layers of white chocolate mousse topped with a mascarpone pumpkin mousse and whipped cream!
If you enjoy this no bake mousse cake, you should also try this No-Bake Raspberry Chocolate Mousse Cake and this No Bake Strawberry Mousse Cake.
No Bake Pumpkin Desserts Are One Of My Favorite Things To Make
I never get tired of pumpkin desserts. Besides my moist pumpkin cupcakes, no-bake pumpkin desserts are my favorite thing to make this time of year.
They’re great because they can be made ahead of time, saving you the stress of last-minute desserts.
I have a tons of recipes for these no-bake mousse cakes on my blog and I’ve done just about every flavor combination, but I was lacking a pumpkin one.
For this No Bake Pumpkin Mousse Cake with White Chocolate, I combined a layer of white chocolate mousse and mascarpone pumpkin mousse with a cinnamon graham cracker crust.
This no-bake dessert is light and fluffy, and packed with your favorite fall flavors. It’s not overly sweet, and can definitely be enjoyed for breakfast. I speak from experience.
I haven’t found a pumpkin cheesecake I love as much as my no-bake pumpkin mascarpone cheesecake, so it made the perfect topping for this mousse cake.
How To Make A No bake Crust
First you need to make a no-bake crust. I used graham cracker with a touch of brown sugar and cinnamon. But you can also use ginger snaps or even Oreos, Pumpkin JoJos or Nilla Wafer would work to.
Next prepare the white chocolate mousse layers. It’s easy to make but there’s a few steps involved. I recommend using white chocolate bars instead of white chocolate chips.
How To Make The White Chocolate Mousse
- The mousse calls for gelatin, which is a stabilizer. Place 1 tablespoon of cold water in a small dish. Sprinkle the powdered gelatin over the water, spreading evenly. Allow the gelatin to turn to a solid.
- Next we are going to melt the white chocolate. I recommend microwaving at 50% power in 30-second increments until it’s melted and stir until smooth. Set this aside to cool.
- The gelatin will be added to the whipped cream, so melt the gelatin in the microwave for 5-8 seconds until it turns back to a liquid. Watch it closely! Let it cool for a couple minutes as well.
- Prepare a batch of homemade whipped cream. Throw your mixing bowl in the freezer for a couple minutes to get it nice and cold. Use an electric mixer to beat the heavy cream on medium-high speed until the cream starts to thicken.
- Slowly add the powdered sugar and liquid gelatin and continue beating on high speed until stiff peaks form. Set the whipped cream aside.
- Then we are going to beat the cream cheese for a couple minutes before adding the white chocolate. Mix those until they’re well combined.
- Lastly, fold in the prepared whipped cream and mix until all ingredients are combined. Pour the filling into the prepared crust, spread evenly. Set aside.
How To Make The Pumpkin Mascarpone Mousse
- The top layer, a mascarpone pumpkin mousse is made with mascarpone, heavy cream, pumpkin puree, brown sugar and pumpkin pie spice. It’s quite quick to put together. We’re basically making a mascarpone whipped cream.
- The only thing you need to do is beat the mascarpone and very slowly add the heavy cream, scraping down the bowl occasionally. The heavy cream will turn the mascarpone into a liquid consistency.
- Once this happens, increase the speed of your mixer until soft peaks form. Then add the powder sugar, brown sugar, pumpkin pie spice and pumpkin puree and beat until stiff peaks form.
I could seriously sit there with a spoon and eat the whole bowl. It’s so stinking good.
Can Mousse Cake Be Made Ahead Of Time?
Once your dessert is assembled, it needs a couple hours to set in the fridge before serving. This is also why I suggest making it ahead of time.
Personally, I like to add the whipped cream topping just prior to serving, and after I remove the edge of the springform pan. I also added some crushed and whole pecans to add a little bit of crunch.
I hope you love this No Bake Pumpkin Mousse Cake as much as I did. Happy fall baking to you!
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No Bake White Chocolate Pumpkin Mousse Cake
- Prep Time: 4 hours
- Total Time: 4 hours
- Yield: 1 cake
- Category: No Bake Desserts
- Method: Refrigerator
- Cuisine: American
Description
This No Bake White Chocolate Pumpkin Mousse Cake recipe is the perfect easy fall dessert. It’s a no-bake dessert that has layers of white chocolate mousse topped with a mascarpone pumpkin mousse and whipped cream!
Ingredients
For the Crust:
- 2 1/4 cups Graham Cracker Crumbs
- 1 tablespoon Light Brown Sugar
- 1 teaspoon Cinnamon
- 1/2 cup Unsalted Butter, melted
For the White Chocolate Layer:
- 6 ounces White Chocolate, melted
- 1 tablespoon Cold Water
- 1 teaspoon Unflavored Gelatin
- 1 cup Heavy Whipping Cream
- 3 tablespoons Powdered Sugar
- 4 ounces Cream Cheese, softened
For the Pumpkin Mousse:
- 8 ounces Mascarpone Cheese, cold
- 1 cup Heavy Whipping Cream
- 1/2 cup Powdered Sugar
- 2 tablespoons Light Brown Sugar
- 1/4 cup Pumpkin Puree
- 1 teaspoon Pumpkin Pie Spice
For the Topping:
- 3/4 cup Heavy Whipping Cream
- 3–4 tablespoons Powdered Sugar
- Pecans, optional
Instructions
For the Crust:
- Line the bottom of a 9-inch (22.8-cm) springform pan with parchment, wrapping around the removable bottom of the pan.
- Grind the graham crackers into fine crumbs using a food processor or blender.
- In a microwave-safe bowl, combine graham cracker crumbs with the brown sugar, cinnamon and melted butter. Stir the melted butter into the crumbs until there are no dry crumbs left.
- Pour the crumbs into your springform pan and press firmly into the bottom and up the sides of the pan to create a thick crust. Refrigerate the crust while you are preparing the filling.
For the White Chocolate Mousse:
- Place the mixing bowl and whisk attachment in the freezer for 5 to 10 minutes to chill while you are preparing the next steps.
- Place 1 tablespoon of cold water in a small dish. Sprinkle the powdered gelatin over the water, spreading evenly. Allow the gelatin to turn to a solid (about 2-3 minutes)
- In a microwave-safe bowl, microwave the white chocolate at 50% power in 30-second increments, stirring each time until the chocolate is melted and smooth. Set aside.
- Next, melt the gelatin in the microwave for 5-8 seconds until it turns back to a liquid. Watch it closely!
- Pour the heavy whipping cream into the chilled bowl and use an electric mixer to beat the heavy cream on medium-high speed until the cream starts to thicken.
- Slowly add the powdered sugar and liquid gelatin and continue beating on high speed until stiff peaks form. Set the whipped cream aside.
- Soften the unwrapped cream cheese in the microwave for 15 seconds. Change the mixer to the paddle attachment and beat the cream cheese until it’s completely smooth.
- Scrape down the sides of the bowl, and add the melted chocolate, beating until it’s completely mixed into the cream cheese.
- Lastly, fold in the prepared whipped cream and mix until all ingredients are combined. Pour the filling into the prepared crust, spread evenly. Set aside.
For the Pumpkin Mousse:
- Place mixing bowl in the freezer for 5 minutes to chill. Beat the mascarpone at a low speed, slowly adding heavy cream (scrape down the bowl as needed) until mascarpone resembled a liquid mixture and add all remaining heavy cream.
- Increase speed to medium-high beating until cream gets bubbly. Slowly add the powdered sugar, brown sugar and pumpkin pie spice and continuing beating until soft peaks form.
- Slowly add the pumpkin puree and continue beating until stiff peaks form. Pour the filling over the white chocolate layer, spread evenly. Cover and refrigerator 3-4 hours.
For the Topping:
- Prepare another batch of whipped cream by placing your bowl in the freezer for 5-10 minutes. To prepare the whipped cream, pour the heavy whipping cream into the chilled bowl and use an electric mixer to beat the heavy cream on medium-high speed until the cream starts to thicken. Slowly add the powdered sugar and continue beating on high speed until stiff peaks form.
- Pipe the borders of the pie with whipped cream using a large open round tip. Garnish with pecans. Store covered in the refrigerator.
Filed Under:
This recipe originally appeared on Food Fanatic.
Made this for Thanksgiving. It was the perfect dessert after a heavy meal. I love the addition of the brown sugar and cinnamon in the crust. It sets apart from plain graham cracker crusts. I did add extra pumpkin and pumpkin pie spice in the pumpkin mousse layer because I just LOVE the pumpkin flavor. This recipe is a keeper!!
Thank you so much Lisa! Love that you added some more flavor!
I am so excited because this is the first time I am NOT traveling for Thanksgiving, which means I can make a PUMPKIN dessert (because my family never wants pumpkin since they are not a fan). So I am so excited to try this!! My question is: can you substitute cream cheese for marscarpone or do you truly not suggest it? Just curious. Thanks!
Hi Lisa, yes I think this would work just fine!