No-Bake Pumpkin Cheesecake Mousse
This no-bake pumpkin cheesecake mousse is creamy, spiced, and perfect for fall gatherings.
Ingredients
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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