5.0 from 30 votes
Pumpkin Cheesecake Mousse Recipe
This creamy and indulgent No-Bake Pumpkin Cheesecake Mousse tastes just like sweet pumpkin pie. Made with rich vanilla, warm spices, fluffy whipping cream, and crushed buttery graham crackers, it’s one of the best dessert recipes!
Prep Time
30 mins
Additional Time
1 hr 30 mins
Total Time
2 hrs
Servings: 8
Calories: 566 kcal
Course:
Dessert
Cuisine:
American
Ingredients
Pumpkin Cheesecake Mousse
- 2 cups whipping cream
- 10 oz cream cheese, softened
- 1 teaspoon vanilla
- 1/2 cup powdered sugar
- 1/2 teaspoon pumpkin spice
- 2/3 cup pumpkin puree
- 1 cup Graham cracker crumbs
- 4 Tablespoons butter
- 1/2 teaspoon cinnamon
Cream Cheese Frosting
- 6 ounces cream cheese, softened
- 3 Tablespoons Chopped Pecans
Optional Toppings
- 2 Tablespoons powdered sugar
- Extra Pumpkin spice
- Graham cracker crumbs
- sprinkle of cinnamon
Instructions
Pumpkin Cheesecake Mousse
- In a bowl, mix the whipping cream until it forms peaks. Place in the refrigerator while you do the next steps.
- In a separate bowl, soften the cream cheese together with the vanilla by mixing it in a bowl with a hand mixer and add the powdered sugar little by little.
- Once fluffy, add in the pumpkin purée, pumpkin spice, and cinnamon. Mix until just combined.
- Fold in the whipping cream. Place in the refrigerator while you are finishing the rest of the process
- Meanwhile, combine the graham cracker crumbs with the butter and mix. Place a Tablespoon of this mix into each serving cup or dish.
- Divide the mousse evenly among the small dessert bowls. I recommend using a piping bag to add the mousse inside the bowls for a better display.
- Place in the refrigerator once again for an hour.
Cup of Yum
Whipped Cream Cheese Frosting
- In another bowl add the extra cream cheese and sift the powdered sugar into the bowl. Mix well with your hand mixer until it forms peaks and this will be used for the cream cheese frosting.
- Store in the refrigerator when ready.
Toppings
- Top with the cream cheese frosting and sprinkle extra graham cracker crumbs, pumpkin spice, and nuts.
Notes
- Recipe Tips
- Store the leftovers, covered, in the refrigerator for four to five days. Just mix the mousse and frosting with the mixer until fluffy again.
- Make sure the cream cheese is softened or it will be difficult to mix.
- Use pumpkin purée rather than pumpkin pie filling. The two are different!
- Prep this recipe a day ahead by preparing and storing it in the refrigerator until ready to use.
Nutrition Information
Calories
566kcal
(28%)
Carbohydrates
24g
(8%)
Protein
6g
(12%)
Fat
51g
(78%)
Saturated Fat
29g
(145%)
Polyunsaturated Fat
3g
Monounsaturated Fat
15g
Trans Fat
1g
Cholesterol
159mg
(53%)
Sodium
325mg
(14%)
Potassium
203mg
(6%)
Fiber
1g
(4%)
Sugar
14g
(28%)
Vitamin A
4991IU
(100%)
Vitamin C
1mg
(1%)
Calcium
114mg
(11%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 566
% Daily Value*
| Calories | 566kcal | 28% |
| Carbohydrates | 24g | 8% |
| Protein | 6g | 12% |
| Fat | 51g | 78% |
| Saturated Fat | 29g | 145% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 15g | 75% |
| Trans Fat | 1g | 50% |
| Cholesterol | 159mg | 53% |
| Sodium | 325mg | 14% |
| Potassium | 203mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 14g | 28% |
| Vitamin A | 4991IU | 100% |
| Vitamin C | 1mg | 1% |
| Calcium | 114mg | 11% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.