No-Bake Chocolate-Glazed Pumpkin Cheesecake

November 15, 2017

This gorgeous, layered no-bake Chocolate Pumpkin Cheesecake is delicious and impressive finish to the big meal. Even better, it keeps your oven free for the rest of the feast! This recipe was passed along to us by our good friends at Taza Chocolate. Their stone-ground chocolate bars give this dessert an added layer of texture!

Makes 1-11 inch pie.


12 oz. graham crackers, crushed into a fine powder
3/4 stick (3 oz.) unsalted butter, melted
Four 8 oz. packages cream cheese, at room temperature
1/3 cup sour cream
1/3 cup heavy cream
1/4 teaspoon salt
1 teaspoon vanilla extract
1 1/3 cup confectioner’s sugar
Two 2.5-oz. Taza's Cacao Nib Crunch Amaze Bars, broken into pieces
1 can pumpkin puree
1 tsp cinnamon
3/4 tsp ginger
3/4 tsp nutmeg


In a small bowl, combine graham cracker crumbs, one Cacao Nibs Bar crushed into fine pieces, and butter until the mixture resembles wet sand. Press crumb mixture into the bottom of a 11-inch spring-form pan. Set aside. Pro-tip: If you have a food processor, pulse the cracker crumb, cacao nib bar, and butter all together for an even crust. Otherwise, throw ingredients into a bag and crush contents with a rolling pin/frying pan. Get your feelings out.

In a small microwave safe bowl, melt chocolate in microwave, 30 seconds at a time, until no solid pieces are left (about 1 minute). Set aside to cool but not solidify. In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with a hand mixer, beat the cream cheese, sour cream, heavy cream, salt, vanilla extract, and sugar together until thoroughly. Be sure to scrape down the sides to ensure all ingredients are well incorporated. Separate mixture into two equal parts in two separate bowls and set aside.

Add melted chocolate to the one bowl of the cream cheese mixture and stir to combine. Set aside.

Add pumpkin, cinnamon, ginger, and nutmeg to the other bowl of cream cheese mixture and stir to combine. Mixture should take on a light orange hue and not have any pockets of spices that haven’t been mixed in.

Gently spread chocolate batter on top of the crumb mixture in an even layer. Chill in the fridge for 1 hour to set. Remove from fridge and gently spread pumpkin batter on top of the chocolate batter. Let the entire cake chill in the fridge for at least a few hours (overnight is even better). Pro-tip: If you reserve a small amount of chocolate batter, you can use it on top of the pumpkin batter to make any design you’d like! Cheesecake will stay fresh covered in plastic wrap for up to 2 weeks.

Optional: Top your cheesecake a rich, dark chocolate glaze!

Chocolate Glaze

½ cup heavy cream
1 cup sugar
¾ cup water
One 2.5 oz. Dark Chocolate Bar
.25 oz package gelatin (Agar can be substituted for dietary restrictions)

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