No-Bake Pumpkin Cheesecake Mousse Desserts

Pumpkin Cheesecake Mousse
This article has links to products and services we recommend, which we may make commission from.

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

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!

Pumpkin Cheesecake Mousse

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.

Pumpkin Cheesecake Mousse

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.

Pumpkin Cheesecake Mousse

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.

YOU MIGHT ALSO LIKE


Like this recipe? We’d love for you to share it on your Pinterest board! Click to follow our Pinterest boards so you can find all our recipes! 

Instagram it! If you try this recipe please tag #AFoodLoversKitchen on Instagram or Twitter. We love to see your photos of our recipes! Also follow us on Instagram, Twitter and Facebook to keep up on what we’re cooking up.

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.
5 from 4 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: Pumpkin
Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 4 Servings
Calories: 445kcal
Author: Laura

Ingredients

For the mousse

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

For the cookie crust

  • 6 ginger snap cookies
  • 2 tbsp butter, melted
  • 1 tbsp granulated sugar
  • 1/8 tsp 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

YOU MIGHT ALSO LIKE


Pin it for later!

Pumpkin Cheesecake Mousse

4 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.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating