No-Bake Pumpkin Cheesecake Mousse

This no-bake pumpkin cheesecake mousse is creamy, spiced, and perfect for fall gatherings. With a buttery ginger snap crust, fluffy pumpkin cheesecake filling, and a swirl of whipped cream on top, it’s a dessert that looks as good as it tastes, without turning on the oven.

You’ll like this recipe because it’s quick to make and easy to assemble in individual cups for a party or cozy night in. The mousse is light and airy but still rich with cream cheese and pumpkin spice flavor. Plus, the ginger snap crust adds just the right amount of crunch to balance the creamy filling.

Helpful Tips

• Use room temperature cream cheese so it blends smoothly with the pumpkin puree and sugar. Cold cream cheese will leave lumps.
• Chill your mixing bowl and beaters before whipping the cream. Cold tools help the cream whip faster and hold its peaks better.
• Assemble just before serving if you want to keep the crust crunchy. The mousse can be made ahead and stored in the fridge, then layered when ready to eat.

You Might Also Like

• Pumpkin Spice Cookies
• Pumpkin Spice Cupcakes
• Mini Pumpkin Pies

No-Bake Pumpkin Cheesecake Mousse

This no-bake pumpkin cheesecake mousse is creamy, spiced, and perfect for fall gatherings.

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Prep Time 15 minutes mins

Cook Time 12 minutes mins

Total Time 27 minutes mins

Course Dessert

Cuisine American

Servings 4 servings

Calories 415 kcal

Ingredients

  

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For the mousse

• 1 cup heavy cream
• 1/4 teaspoon vanilla extract
• 4 ounces cream cheese at room temperature
• 1/4 cup powdered sugar
• 1/3 cup pumpkin puree
• 1/2 teaspoon pumpkin pie spice

For the cookie crust

• 6 ginger snap cookies
• 2 tablespoons butter melted
• 1 tablespoon granulated sugar
• 1/8 teaspoon salt

Instructions

 

• Chill a large mixing bowl. Pour the cold cream and vanilla into the bowl and beat it until soft peaks form. Reserve 1 cup of the whipped cream in a pastry bag fitted with a small round tip. Place in the fridge until ready to serve.
• In another bowl, mix the cream cheese, sugar, pumpkin puree, and pumpkin pie spice together. Beat until light and fluffy.Add in all but 1 cup of the whipped cream. Gently fold it in until fully incorporated.
• Pulse the ginger snap cookies in a food processor until crumbled. Add the butter, sugar, and salt. Pulse to combine.
• Add a scoop of the cookie crumble to each serving dish. Compact it with a spoon. Scoop the pumpkin cheesecake mousse into each dish. Top with the reserved whipped cream.

Nutrition

Calories: 415kcalCarbohydrates: 24gProtein: 4gFat: 38gSaturated Fat: 23gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 0.2gCholesterol: 111mgSodium: 282mgPotassium: 176mgFiber: 1gSugar: 9gVitamin A: 4609IUVitamin C: 1mgCalcium: 84mgIron: 1mg

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