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    Home » Recipes » Healthy Living

    Pumpkin Cheesecake Mousse

    Published: Sep 30, 2021 · Last Updated: Sep 30, 2021 by Kyndra Holley

    Jump to Recipe·Print Recipe
    a large wine glass, filled with a pumpkin mousse, topped with shipped cream, nuts and spices
    a large wine glass, filled with a pumpkin mousse, topped with shipped cream, nuts and spices
    a large wine glass, filled with a pumpkin mousse, topped with shipped cream, nuts and spices
    a large wine glass, filled with a pumpkin mousse, topped with shipped cream, nuts and spices
    a large wine glass, filled with a pumpkin mousse, topped with shipped cream, nuts and spices

    This no bake Pumpkin Cheesecake Mousse is rich and creamy, and is the perfect holiday dessert recipe. Crumbled graham cracker base, topped with a light and fluffy pumpkin spiced cream cheese mousse, topped with fresh whipped cream, chopped pecans, and cinnamon.

    a large wine glass, filled with a pumpkin mousse, topped with shipped cream, nuts and spices
    Table of Contents show
    Ingredient Notes
    Step By Step Instructions
    Recipe Tips and Variations
    Frequently Asked Questions
    Other Recipes You Might Enjoy
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    Pumpkin Cheesecake Mousse

    Ingredient Notes

    Ingredients laid out to make a homemade pumpkin spice mousse

    Ingredients in no bake pumpkin cheesecake mousse

    • Heavy Whipping Cream - This is used to make a fresh whipped cream. To make this recipe even quicker and easier, you could substitute with 4 cups cool whip. However, if you make this substitution, you may need to adjust the amount of sweetener in the recipe.
    • Cream Cheese - I recommend using a full fat cream cheese, and letting it soften on the counter before using.
    • Pumpkin Puree - For this recipe, I used pumpkin puree. This is not to be confused with pumpkin pie filling. The only ingredient in canned pumpkin puree should be pumpkin. Have some leftover pumpkin puree? Try making this Pumpkin Spice Latte.
    • Pumpkin Pie Spice - To spice this pumpkin mousse recipe, I used a Homemade Pumpkin Pie Spice Recipe. However, you can also use store-bought.
    • Powdered Sugar - To make this a sugar-free pumpkin mousse recipe, you can substitute any of your favorite sugar-free powdered sweeteners. (This is my favorite)
    • Graham Crackers - For the graham cracker crumbs, you can pulse whole graham crackers in a food processor, or you can buy a bag of crumbs.

    Step By Step Instructions

    step by step instructions for making a pumpkin cheesecake mousse dessert

    How to make pumpkin cheesecake mousse

    STEP 1: Put the heavy whipping cream in a large mixing bowl, and using a hand mixer, whip until stiff peaks form. Put the whipped cream in the refrigerator while you complete the next steps. In a separate mixing bowl, cream together the cream cheese and vanilla extract.

    STEP 2: Then, slowly add in the powdered sugar as you continue to mix. 

    STEP 3: Once the cream cheese mixture is light and fluffy, add in the pumpkin pie spice and pumpkin puree.

    STEP 4: Mix until all ingredients are well incorporated. 

    step by step instructions for making a pumpkin cheesecake mousse dessert

    STEP 5: Gently fold the whipped cream into the cream cheese mixture. Place in the refrigerator to set. 

    STEP 6: In a small mixing bowl, combine the graham crackers crumbs, melted butter and cinnamon. 

    STEP 7: Divide the graham cracker mixture evenly between 6 serving dishes, reserving a small amount to garnish the tops.

    STEP 8: Divide the mousse evenly between the 6 serving dishes. Refrigerate for one hour before serving. Top with whipped cream, pecans, and remaining graham cracker mixture before serving.

    a large wine glass, filled with a pumpkin mousse, topped with shipped cream, nuts and spices

    Recipe Tips and Variations

    • Storage: Store leftovers in the refrigerator for up to 4 days.
    • Make it gluten free: To make this a gluten free pumpkin cheesecake mousse, you can use blanched almond flour in place of the graham cracker crumbs and add a little bit of brown sugar or brown sugar sweetener (to taste) when mixing the almond flour with the melted butter.
    • Make it low carb: to make this low carb, simply follow the gluten free directions above and replace the powdered sugar with powdered monk fruit or the low carb sweetener of your choice
    • Use Strawberries: Turn this into a no bake strawberry cheesecake mousse by replacing the pumpkin with an equal amount of pureed strawberries. (Try these Low Carb Strawberry Lemonade Cupcakes)
    • Use Blueberries: Turn this into a no bake blueberry cheesecake mousse by replacing the pumpkin puree with 1 cup of blueberries. Heat a small sauce pan over medium-low heat and add the blueberries. Let the blueberries simmer for 15 minutes. Mash them slightly to release their juices and let the juices thicken before mixing them into the cream cheese mixture. Try these Mini Blueberry Cheesecakes.
    • Use it as a dip: This pumpkin cheesecake mouse makes an excellent dessert dip for pretzels, churros, graham crackers, or even apples.
    a large wine glass, filled with a pumpkin mousse, topped with shipped cream, nuts and spices

    Frequently Asked Questions

    How do you make dairy free cheesecake?

    To make this recipe dairy free, you can substitute the heavy cream with full fat canned, chilled coconut milk, and the cream cheese with a nut based cream cheese. You can swap the butter out for butter flavored coconut oil.

    a large wine glass, filled with a pumpkin mousse, topped with shipped cream, nuts and spices

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    a large wine glass, filled with a pumpkin mousse, topped with shipped cream, nuts and spices

    Pumpkin Cheesecake Mousse


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    • Author: Kyndra Holley
    • Total Time: 15 minutes
    • Yield: 6 servings
    • Diet: Vegetarian
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    Description

    This no bake Pumpkin Cheesecake Mousse is rich and creamy, and is the perfect holiday dessert recipe. Crumbled graham cracker base, topped with a light and fluffy pumpkin spiced cream cheese mousse, topped with fresh whipped cream, chopped pecans, and cinnamon. 


    Ingredients



    • 2 cups of heavy whipping cream




    • 10 ounces cream cheese, softened




    • 1 teaspoon pure vanilla extract (I use this brand)




    • ½ cup powdered sugar or powdered monkfruit for low carb




    • 1  ½ teaspoons Pumpkin Pie Spice, more to taste (get the recipe here)




    • ⅔ cup pumpkin puree (I use this brand)




    • 1 cup graham cracker crumbs (**see notes above for low carb option**)




    • 4 tablespoons butter, melted




    • ¼ teaspoon cinnamon




    • ¼ cup roasted pecans, chopped. optional for serving




    • whipped cream, optional for serving




    Instructions

    1. Put the heavy whipping cream in a large mixing bowl, and using a hand mixer, whip until stiff peaks form. Put the whipped cream in the refrigerator while you complete the next steps. 
    2. In a separate mixing bowl, cream together the cream cheese and vanilla extract. Then, slowly add in the powdered sugar as you continue to mix. 
    3. Once the cream cheese mixture is light and fluffy, add in the pumpkin pie spice and pumpkin puree. Mix until all ingredients are well incorporated. 
    4. Gently fold the whipped cream into the cream cheese mixture. Place in the refrigerator to set. 
    5. In a small mixing bowl, combine the graham crackers crumbs, melted butter and cinnamon. 
    6. Divide the graham cracker mixture evenly between 6 serving dishes, reserving a small amount to garnish the tops.
    7. Divide the mousse evenly between the 6 serving dishes.
    8. Refrigerate for one hour before serving. 
    9. Top with whipped cream, pecans, and remaining graham cracker mixture before serving. 

    Notes

    • Storage: Store leftovers in the refrigerator for up to 4 days. 
    • Make it gluten free: To make this a gluten free pumpkin cheesecake mousse, you can use blanched almond flour in place of the graham cracker crumbs and add a little bit of brown sugar or brown sugar sweetener (to taste) when mixing the almond flour with the melted butter. 
    • Make it low carb: to make this low carb, simply follow the gluten free directions above and replace the powdered sugar with powdered monk fruit or the low carb sweetener of your choice
    • Use Strawberries: Turn this into a no bake strawberry cheesecake mousse by replacing the pumpkin with an equal amount of pureed strawberries.
    • Prep Time: 15 minutes
    • Cook Time: 0 minutes
    • Category: Dessert Recipes
    • Method: Mixing
    • Cuisine: American

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    Kyndra Holley - International Best Selling Cookbook Author, and the face behind this blog and Peace Love and Low Carb. When I am not hard at work creating recipes and healthy living content, I can be found exploring the world, playing with our 5 crazy pups, hiking, or just kicking back and relaxing with a cup of coffee and a good book.

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