Pumpkin Cheesecake Mousse
User Reviews
5
Pumpkin Cheesecake Mousse
Description
Get the Recipe Pumpkin Cheesecake Mousse features a base of graham cracker crumbs mixed with melted butter and sugar pressed into small ramekins. The filling blends room-temperature cream cheese with sugar, vanilla, pumpkin pie spice, cinnamon, and pumpkin puree before gently folding in whipped cream. This creates a mousse that is light yet flavorful, focusing on the warm spices paired with the smooth pumpkin and cream cheese mixture.
The mousse is not baked but chilled and served in individual portions, topped with fresh whipped cream to maintain a delicate contrast in texture. The layering of the crisp crust with silky filling provides a balanced mouthfeel and seasonally appropriate flavors.
For best presentation and texture, top the mousse with whipped cream just before serving to prevent any sogginess or film that can develop during refrigerated storage. This dessert can be made in advance and kept in the refrigerator for several days, making it convenient for preparation ahead of time.
Ingredients
CRUST:
- 1 cup graham cracker crumbs ~7-8 full sheet crackers
- 4 Tablespoon butter melted, unsalted
- 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 granulated sugar 2 Tbsp
- 1/2 /2 tsp vanilla extract
- 1 tsp pumpkin pie spice
- 1/2 /2 tsp cinnamon
- 1 ounce can pumpkin puree pure
Instructions
- 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.
- 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.
- 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.
- 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
- Store the mousse in the refrigerator in airtight containers for several days.
- Add whipped cream just before serving to preserve its fresh texture and appearance.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 375 kcal
% 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.
User Reviews
Overall Rating
5
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