Layered No Bake Pumpkin Cheesecake with Chocolate Crust
A layered no bake pumpkin cheesecake with a cocoa biscuit crust, creamy mascarpone cheesecake center, and soft cinnamon pumpkin topping. It is assembled in a 9-inch springform pan and chilled before serving.
Equipment
- 9-inch or 23 cm springform pan
- Steamer basket and pot with lid
- Food processor or blender
- Electric hand mixer or stand mixer
- Silicone spatula or offset spatula
Ingredients
Soft Pumpkin Topping
- 5 cups fresh pumpkin, peeled, seeded, and cubed before steaming about 600 g
- 2 ½ tablespoons creamy no-stir peanut butter about 40 g
- 1 cup raw sugar about 200 g
- 1 ½ tablespoons ground cinnamon about 12 g
Mascarpone Cheesecake Layer
- 1 ½ cups full-fat block cream cheese, at room temperature about 340 g or 12 oz
- 1 cup mascarpone, at room temperature about 225 g or 8 oz
- ½ cup powdered sugar about 60 g
- 1 teaspoon vanilla extract 5 ml
Chocolate Biscuit Crust
- 1 ¼ cups finely crushed plain biscuit crumbs about 150 g
- ½ cup unsalted butter, softened 113 g
- ⅓ cup unsweetened cocoa or cacao powder about 30 g
Topping
- ⅓ cup roughly chopped pecans about 40 g
- ¼ cup grated dark chocolate about 30 g
- Ground cinnamon optional
Instructions
- Line the bottom of a 9-inch or 23 cm springform pan with parchment paper.
- Place the pumpkin cubes in a steamer basket over simmering water. Cover and steam for 15 to 20 minutes, or until completely tender when pierced with a fork.
- Transfer the steamed pumpkin to a shallow tray and cool completely for about 30 minutes. If boiling the pumpkin instead, drain it thoroughly before cooling.
- Place the cooled pumpkin, peanut butter, raw sugar, and cinnamon in a food processor or blender. Blend until smooth and fluffy. Transfer to a bowl and refrigerate while preparing the remaining layers.
- Finely crush the biscuits and measure 1¼ cups. Add them to the food processor with the softened butter and cocoa powder, then process until evenly combined.
- Transfer the crust mixture to the prepared pan. Press it firmly and evenly across the bottom with the base of a measuring cup. Refrigerate for at least 30 minutes.
- Add the cream cheese, powdered sugar, vanilla, and mascarpone to a mixing bowl. Mix on medium-low speed just until smooth and combined, no more than 1–2 minutes total. Do not overmix. When mixing by hand, make sure the cream cheese is at room temperature and stir until completely smooth.
- Spread the mascarpone cheesecake mixture evenly over the cold crust. Refrigerate for 30 minutes to make the surface colder and easier to layer.
- Spoon the chilled pumpkin mixture over the cheesecake layer. Spread it gently into an even layer without pressing it into the filling.
- Cover the pan without touching the surface. Refrigerate for at least 8 hours, preferably overnight.
- Shortly before serving, top with chopped pecans, grated dark chocolate, and an optional sprinkle of cinnamon.
- Run a thin knife around the edge before releasing the springform rim. Slice with a hot, clean knife and serve cold.
Notes
- The pumpkin topping is meant to remain soft and creamy. Chilling will not turn it into a firm cheesecake layer.
- Cool the steamed pumpkin completely before blending. Warm pumpkin can soften the cheesecake layer.
- Mascarpone can split when overmixed. Add it last and stop mixing as soon as the filling is smooth.
- Approximate metric weights vary slightly by biscuit brand, packing, and pumpkin density.
- Store covered in the refrigerator for up to three days. Freezing is not recommended.
