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.
Servings: 4 Servings
Calories: 445kcal
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