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
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