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Pumpkin Cheesecake Mousse
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5 from 5 votes

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.
Prep Time15 mins
Total Time15 mins
Course: Dessert
Cuisine: American
Keyword: Pumpkin
Servings: 4 Servings
Calories: 445kcal
Author: Laura


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


  • 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.


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