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No Bake Pumpkin White Chocolate Mousse Cake

Silky white chocolate mousse over a buttery graham crust, crowned with fluffy pumpkin spice mascarpone. An easy, no-bake showstopper that slices like a dream.
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Prep Time: 35 minutes
Cook Time: 5 minutes
Total Time: 40 minutes
Servings: 12

Ingredients
 

Graham Crust

  • 2 cups graham cracker crumbs
  • 6 tablespoons unsalted butter, melted
  • 1 tablespoon light brown sugar
  • 1 pinch fine sea salt

White Chocolate Mousse (Bottom Layer)

  • 7 ounces white chocolate, finely chopped
  • 4 ounces cream cheese, softened
  • 3/4 cup heavy whipping cream, cold
  • 2 tablespoons powdered sugar
  • 1 teaspoon pure vanilla extract

Pumpkin Mascarpone Mousse (Top Layer)

  • 2 tablespoons cold water
  • 1 teaspoon unflavored gelatin
  • 8 ounces mascarpone cheese, cold
  • 1 cup heavy whipping cream, cold
  • 1/2 cup pumpkin puree
  • 1/3 cup powdered sugar
  • 1 tablespoon light brown sugar
  • 1 teaspoon pumpkin pie spice
  • 1/8 teaspoon fine sea salt

Finishing

  • 1/2 cup heavy whipping cream, cold
  • 2 tablespoons powdered sugar
  • 1 ounce white chocolate, for curls optional

Instructions

Preparation Steps

  • Line the base of a 9-inch springform pan with parchment. Have two medium mixing bowls and a hand mixer ready; chill the beaters for 5 minutes if you can.
  • Warm the crumbs: Place graham crumbs in a dry skillet over medium heat and stir for 2 to 3 minutes until fragrant. Off heat, stir in melted butter, brown sugar, and a pinch of salt until evenly moistened. Firmly press the mixture into the pan, going slightly up the sides. Freeze for 10 minutes to set.
  • Start the white chocolate mousse: Set a heatproof bowl over a small pot of barely simmering water (double-boiler). Melt the chopped white chocolate gently, stirring until smooth, then remove from heat and cool 5 minutes. Meanwhile, beat the cream cheese with vanilla and powdered sugar until completely smooth and fluffy.
  • Whip 3/4 cup cold cream to soft peaks. Beat the melted (slightly cooled) white chocolate into the cream cheese until silky. Fold in the whipped cream in two additions. Spread this mousse over the chilled crust and refrigerate while you prepare the pumpkin layer.
  • Bloom the gelatin: In a small bowl, sprinkle gelatin over 2 tablespoons cold water and let stand 5 minutes. Tip: If your pumpkin puree looks watery, blot it with a paper towel to prevent a loose mousse.
  • For the pumpkin mousse, whisk mascarpone, pumpkin puree, pumpkin pie spice, and a pinch of salt until smooth (avoid overbeating). In a separate bowl, whip 1 cup cold cream to soft peaks, then add powdered sugar and brown sugar; continue to medium peaks.
  • Liquefy the gelatin in the microwave for 8–10 seconds until fluid but not hot. While whisking the pumpkin-mascarpone mixture, slowly stream in the melted gelatin. Immediately fold in the whipped cream in two additions until no streaks remain.
  • Layer and chill: Spoon the pumpkin mousse over the white chocolate layer, smoothing the top. Cover the pan and refrigerate at least 4 hours, preferably overnight, until fully set.
  • Finish: Whip 1/2 cup cream with 2 tablespoons powdered sugar to medium peaks. Pipe or dollop around the edge and add white chocolate curls if using. For the cleanest slices, run a thin knife under hot water and wipe between cuts.

Notes

For a slightly firmer top layer (great for warm rooms), chill the cake overnight; it slices neatly without compressing the bottom mousse.
Store covered in the refrigerator for up to 3 days, or freeze (without whipped cream topping) for up to 1 month; thaw in the fridge before serving.
This recipe is an original creation inspired by classic No Bake Pumpkin White Chocolate Mousse Cake flavors. All ingredient ratios and instructions are independently developed.