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5.0 from 21 votes

Get the Recipe Pumpkin Cheesecake Mousse

Pumpkin Cheesecake Mousse is light and airy, with a cheesecake tang, and all the warm and cozy pumpkin pie spices on top of a crisp graham cracker crust base! Topped with extra whipped cream, it's an indulgent yet incredibly easy no-bake dessert!

Prep Time
25 mins
Total Time
25 mins
Servings: 8 servings
Calories: 375 kcal
Course: Dessert
Cuisine: American

Ingredients

CRUST:
  • 1 cup Graham cracker crumbs ~7-8 full sheet crackers
  • 4 Tablespoon unsalted butter melted
  • 2 Tablespoon granulated sugar
  • 1/4 /4 tsp salt
Whipped Cream
  • 1 1/4 /4 cups heavy whipping cream
  • 3 Tablespoon granulated sugar
No-Bake Cheesecake
  • 8 oz. cream cheese room temperature
  • 1/4 /4 cup + 2 Tbsp granulated sugar
  • 1/2 /2 tsp vanilla extract
  • 1 tsp pumpkin pie spice
  • 1/2 /2 tsp cinnamon
  • 1 ounce can pure pumpkin puree

Instructions

    Cup of Yum
  1. In a food processor, pulse graham crackers into a fine crumb. Stir 1 cup of the crumbs together with the melted butter, 2T sugar, and salt. Scoop approximately 2 TBSP crust into 8 6-ounce ramekins and press down to create the crust. Set aside.
  2. In a chilled mixing bowl (from a stand mixer works best), combine heavy cream and sugar. Begin to beat the cream on medium speed until it thickens, approximately 3-5 minutes. Remove once soft peaks have formed and the whipped cream can hold its shape. Transfer to a bowl for storage.
  3. In the same mixing bowl, cream together the room temperature cream cheese and sugar until combined. Add vanilla extract, pumpkin pie spice, cinnamon, and pumpkin puree. Beat on low until combined. Reserve approximately 1/2 cup whipped cream for topping and fold the remaining whipped cream gently into the pumpkin cream cheese mixture.
  4. Either pipe or gently scoop the pumpkin mousse filing into the ramekins. Top with fresh whipped cream and serve immediately or chill in the fridge until ready to serve.

Notes

  • You can store the jars in the fridge for several days. However, if you are making them ahead of time, I recommend waiting to top them with whipped cream immediately before serving so that it doesn't fall flat or get a film on it while stored.

Nutrition Information

Calories 375kcal (19%) Carbohydrates 24g (8%) Protein 3g (6%) Fat 30g (46%) Saturated Fat 18g (90%) Trans Fat 1g Cholesterol 97mg (32%) Sodium 248mg (10%) Potassium 90mg (3%) Fiber 1g (4%) Sugar 17g (34%) Vitamin A 1123IU (22%) Vitamin C 1mg (1%) Calcium 65mg (7%) Iron 1mg (6%)

Nutrition Facts

Serving: 8servings

Amount Per Serving

Calories 375

% Daily Value*

Calories 375kcal 19%
Carbohydrates 24g 8%
Protein 3g 6%
Fat 30g 46%
Saturated Fat 18g 90%
Trans Fat 1g 50%
Cholesterol 97mg 32%
Sodium 248mg 10%
Potassium 90mg 2%
Fiber 1g 4%
Sugar 17g 34%
Vitamin A 1123IU 22%
Vitamin C 1mg 1%
Calcium 65mg 7%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.