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.
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.
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.
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.
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.
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Pumpkin Cheesecake Mousse Desserts
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
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Laura is a home cook who loves making new recipes and finding new favorite things to eat, whether at home or abroad. She also runs a popular travel blog and spends a lot of her time traveling for food.
This recipe is truly sinful. My mouth was watering at the images. I am going to try this cheesecake this weekend.
These look so good. I’m a big fan of no-bake desserts so these are right up my alley!
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.
I am loving these! Perfect for the season and that ginger snap crust is calling my name!
Can this be made earlier in the day and refrigerated or does it have to be made right before serving?
You can definitely make them ahead and refrigerate them. They’ll keep for 2 days.