Easy No-Bake Pumpkin Cheesecake Mousse
This very easy no-bake pumpkin mousse is light and airy with a warm pumpkin pie flavor throughout! Tastes just like pumpkin cheesecake without all the work. Prep is just 10 minutes.
- Prep time
- 10 min
- Cook time
- 31 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1-1/2 cups heavy whipping cream
- 1 cup powdered sugar
- 1 teaspoon pure vanilla extract
- 6 ounces full-fat cream cheese (cut into blocks)
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1-1/2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- Pinch of ground cloves
- Optional: 1/2 cup crushed up ginger snaps to line the bottom of the cups (but only if serving the same day, or they'll get soggy.)
Instructions
- 1
In the bowl of a stand mixer, whisk the whipped cream on high speed until it begins to froth, a couple of minutes.
- 2
Add powdered sugar and vanilla and continue beating until soft peaks form. Transfer the whipped cream to a bowl and set aside.
- 3
In the bowl of the stand mixer (no need to clean it), add the cream cheese and beat on medium speed until smooth.
- 4
Add the pumpkin puree, cinnamon, nutmeg, ginger, and cloves and mix until well combined, scraping down the sides as necessary.
- 5
Fold in all but 1 cup of the whipped cream and mix until completely smooth.
- 6
(Optional: Line the bottom of the ramekins with crushed gingersnaps.) Using a piping bag fitted with a large tip*, pipe the mousse into 4-6 small ramekins.
- 7
Pipe a dollop of the reserved whipped cream on top of each ramekin and sprinkle with cinnamon.
- 8
Chill for at least an hour before serving. Keep any leftovers chilled for up to two days.