Pumpkin Cheesecake Mousse
User Reviews
5.0
3 reviews
Excellent
Pumpkin Cheesecake Mousse
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These individual Pumpkin Cheesecake Mousse Parfaits are like an easy, dreamy no-bake cheesecake dessert in a cup! They are creamy and delicious with a graham cracker crust base that you'll love!
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Ingredients
- 3 cups heavy cream
- 1 1/2 cups powdered sugar divided
- 1 teaspoon vanilla extract
- 16 ounces cream cheese softened
- 1 cup pumpkin puree
- 1/2 teaspoon pumpkin spice
- 1/2 teaspoon ground cinnamon
- 1 cup Graham cracker crumbs
- 2 teaspoons granulated sugar
- 1/4 cup salted butter melted
- 3 Tablespoons Chopped Pecans for serving (optional)
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Instructions
- In a bowl, beat the whipping cream, 3/4 cup of powdered sugar, and the vanilla extract with a hand mixer or stand mixer fitted with the whisk attachment until it forms peaks. Place in the refrigerator.
- In another bowl, beat the cream cheese with the remaining powdered sugar until smooth.
- Add in the pumpkin purée, pumpkin spice, and cinnamon. Mix until combined, making sure to scrape the bottom and sides of the bowl.
- Fold in about 2/3 of the whipped cream, reserving the rest for topping. Transfer the mousse to the fridge while working on the crust.
- In another bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix together with a fork until evenly moistened. Divide this mixture evenly between 8 individual serving cups or bowls.
- Spoon or pipe the mousse into the dessert cups. Transfer to the fridge for 1 hour to set up.
- Top with the reserved whipped cream and sprinkle with additional graham cracker crumbs, pumpkin spice, and/or chopped pecans before serving.
Notes
- pie plate
- Instead of graham cracker crumbs, try using gingersnaps or Biscoff cookies instead. Even Oreo crumbs would be delicious and give it more of a Halloween look!
- Make-ahead: These are great because you can make them 4-5 days ahead and store them covered with plastic wrap in the fridge. Just add some freshly whipped cream and sprinkle with chopped pecans or more graham cracker crumbs before serving.
- Cool Whip: You can use Cool Whip in place of the whipped cream in this recipe. Just use an 8-ounce tub of thawed Cool Whip in place of the cream that gets folded in to the mousse mixture in the recipe and another for topping.
- If you prefer to just press your graham cracker crust into a pie plate and fill it with the pumpkin cheesecake mousse filling, you'll have yourself a delicious no-bake cheesecake that is perfect for your Thanksgiving dessert table.
Nutrition Information
Show Details
Calories
727kcal
(36%)
Carbohydrates
40g
(13%)
Protein
7g
(14%)
Fat
62g
(95%)
Saturated Fat
36g
(180%)
Polyunsaturated Fat
3g
Monounsaturated Fat
18g
Trans Fat
1g
Cholesterol
200mg
(67%)
Sodium
338mg
(14%)
Potassium
247mg
(7%)
Fiber
2g
(8%)
Sugar
29g
(58%)
Vitamin A
7020IU
(140%)
Vitamin C
2mg
(2%)
Calcium
137mg
(14%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 727 kcal
% Daily Value*
| Calories | 727kcal | 36% |
| Carbohydrates | 40g | 13% |
| Protein | 7g | 14% |
| Fat | 62g | 95% |
| Saturated Fat | 36g | 180% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 18g | 90% |
| Trans Fat | 1g | 50% |
| Cholesterol | 200mg | 67% |
| Sodium | 338mg | 14% |
| Potassium | 247mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 29g | 58% |
| Vitamin A | 7020IU | 140% |
| Vitamin C | 2mg | 2% |
| Calcium | 137mg | 14% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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