No-Bake Pumpkin Cheesecake Mousse Desserts

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These no-bake Pumpkin Cheesecake Mousse Desserts are a fun alternative to the typical pumpkin pie that you can serve at Thanksgiving.

» You might also like these Delicious Mini Pumpkin Pies.

Pumpkin Cheesecake Mousse

There’s no rule that pumpkin pie is the only pumpkin dessert allowed at the Thanksgiving table, so let’s break with tradition and serve these delicious pumpkin cheesecake desserts instead!

I came across this recipe year ago when I was making Thanksgiving dinner for my husband’s family. I wanted to make something a little different and also a little bit lighter than the typical pumpkin pie.

This dessert is so easy to make. It doesn’t require baking and it comes together in just 15 minutes. You can make the mousse and the crumble ahead of time and store it in the fridge until you’re ready to serve it.

The individual desserts look great in a yogurt dish, like in our pictures, or in a parfait dish or even a coupe glass.

Ingredients You’ll Need

  • Heavy cream – Heavy cream is the best for whipping.
  • Vanilla extract
  • Cream cheese – Always use full-fat cream cheese for this recipe. It adds the wonderful rich creaminess that you won’t get with low-fat versions.
  • Powdered sugar
  • Pumpkin puree – Pumpkin puree is also easily available in canned form from the grocery store. Pumpkin puree has a slightly sweet and earthy flavor. It has a smooth texture and is just like baby food. You don’t want pumpkin pie filling which comes with the spices and sugar already in it as it will throw the recipe off.
  • Pumpkin pie spice
  • Ginger snap cookies – Ginger snaps are a spice cookie that works well for the crust.
  • Butter
  • Sugar – Granulated sugar.
  • Salt

How to Make Pumpkin Cheesecake Mousse

Start by whipping up the heavy cream and vanilla extract. Using a hand mixer, this takes about 6-7 minutes. It’ll go faster if the cream is cold, so don’t remove it from the fridge until you’re ready to go. A cold bowl also helps.

Whipped cream

Reserve about a cup of the whipped cream to use as a whipped topping. I put it into a piping bag to use later. You can put it in a plastic baggy if you don’t have a piping bag. Store it in the fridge until you’re ready to assemble the desserts.

The rest of the whipped cream will go in with the whipped pumpkin cheesecake, once you’ve mixed that up.

In another bowl, mix the cream cheese, sugar, pumpkin puree, and pumpkin pie spice together. Beat until light and fluffy, about 5 minutes.

Add in the whipped cream. Gently fold it in until it’s fully incorporated. Set that aside.

Pumpkin Cheesecake Mousse

Pulse the ginger snap cookies in a food processor until crumbled into gravel. Add the butter, sugar, and salt. Pulse it again to combine. It should look like wet sand.

Add a scoop of the cookie crumble to each serving dish. Compact it with a spoon. Scoop the pumpkin cheesecake mousse into each dish.

Finally, top each dessert with the reserved whipped cream. You can do this with a piping bag fitted with a small tip, or you can cut the corner off the plastic baggie and use that to pipe on the whipped topping.

That’s all it takes to make a delicious pumpkin cheesecake dessert that everyone will love!

This is a perfect dessert to serve for Thanksgiving. We have included it in our perfect Thanksgiving menu for two.

Tips and Notes

  • When whipping the cream make sure to start with a cold bowl and cold heavy cream. Place your bowl in the freezer for a bit before you start.
  • If you don’t have piping bags try using a plastic sandwich baggie with the corner snipped off.
  • Let your cream cheese come to room temperature so that it will mix up easy.
Pumpkin Cheesecake Mousse

What Our Readers Are Saying

You don’t have to just take my word for it. Hundreds of readers have tried this recipe and loved it. See below some of the reviews we’ve received from visitors on Pinterest.

Reader comment about making no-bake pumpkin cheesecake

Frequently Asked Questions

Can I make this pumpkin cheesecake mousse ahead of time?

Yes you can! You can make the whipped cream and mousse ahead of time, put them in piping bags and store in the refrigerator until you are ready to assemble the dessert.

What can I use in place of ginger snaps?

Ginger snaps are a spicy cookie and not for everyone. Try using crushed up graham crackers, Nilla wafers, Biscoff cookies or oatmeal cookies. You could change it up and try crushed up Oreo cookies for a chocolate twist.

What is the difference between canned pumpkin and canned pumpkin pie filling?

Canned pumpkin is just what it sounds like, pureed pumpkin. Canned pumpkin pie filling has some sugar, cinnamon, nutmeg, ginger, and cloves.

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Pumpkin Cheesecake Mousse

Pumpkin Cheesecake Mousse Desserts

These no-bake Pumpkin Cheesecake Mousse Desserts are a fun alternative to the typical pumpkin pie that you can serve at Thanksgiving.
4.59 from 12 votes
Print Pin Rate
Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 4 Servings
Calories: 445kcal
Author: Laura Lynch

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: 445kcal | Carbohydrates: 23g | Protein: 4g | Fat: 39g | Saturated Fat: 23g | Cholesterol: 128mg | Sodium: 290mg | Potassium: 162mg | Fiber: 1g | Sugar: 14g | Vitamin A: 4608IU | Vitamin C: 1mg | Calcium: 80mg | Iron: 1mg

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Pumpkin Cheesecake Mousse

6 thoughts on “No-Bake Pumpkin Cheesecake Mousse Desserts

  1. Sarah James says:

    5 stars
    What a delicious alternative to pumpkin pie. I love how you use ginger cookies in the base and the topping looks so easy to make. Thanks for sharing.

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