No-Bake Pumpkin Cheesecake Mousse – A Creamy Fall Dessert in Minutes
For a dessert that feels like autumn in every spoonful, this No-Bake Pumpkin Cheesecake Mousse is a must-try! Creamy, light, and infused with warm spices, it’s everything you love about pumpkin pie but without the baking. This mousse is the perfect choice for pumpkin lovers looking for a quick and elegant dessert.
Why You’ll Love This No-Bake Pumpkin Cheesecake Mousse
With the flavors of pumpkin spice and tangy cheesecake in every bite, this mousse is delightfully rich yet light and fluffy. It requires no baking, minimal prep time, and a handful of ingredients you may already have on hand. Plus, it’s versatile enough for everyday indulgence or a festive holiday dessert.
No-Bake Pumpkin Cheesecake Mousse Recipe
Ingredients
- 1 ½ cups heavy whipping cream
- 1 cup powdered sugar
- 1 teaspoon pure vanilla extract
- 6 ounces full-fat cream cheese (block style, softened)
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- Pinch of ground cloves
- Optional: ½ cup crushed gingersnaps (for serving, if eating the same day)
Directions
- Whip the Cream
In the bowl of a stand mixer, whisk the heavy whipping cream on high speed until it begins to froth, about 2 minutes. Gradually add powdered sugar and vanilla extract, continuing to beat until soft peaks form. Transfer the whipped cream to a separate bowl and set aside. - Prepare the Cream Cheese and Pumpkin Mixture
In the same bowl (no need to clean it), beat the cream cheese on medium speed until smooth. Add the pumpkin puree, cinnamon, nutmeg, ginger, and cloves, mixing until fully combined. Be sure to scrape down the sides of the bowl to incorporate everything evenly. - Fold in the Whipped Cream
Gently fold in all but one cup of the whipped cream, mixing until the mousse is smooth and creamy. - Optional Gingersnap Layer
If serving the mousse immediately, you can line the bottom of 4-6 small ramekins or dessert cups with crushed gingersnaps for a crunchy base. Otherwise, skip this step to avoid soggy cookies. - Pipe the Mousse
Using a piping bag fitted with a large tip, pipe the mousse into the ramekins or dessert cups. Top each with a dollop of the reserved whipped cream and sprinkle with a dash of cinnamon. - Chill and Serve
Chill the mousse in the refrigerator for at least one hour before serving. Store any leftovers in the fridge for up to two days.
Recipe Details
- Prep Time: 15 minutes
- Chill Time: 1 hour
- Total Time: 1 hour 15 minutes
- Calories: 320 kcal per serving
- Servings: 4-6 servings
Tips for Perfect Pumpkin Cheesecake Mousse
- Use Softened Cream Cheese: Softened cream cheese blends more easily, resulting in a smoother mousse.
- Don’t Over-Mix: Fold in the whipped cream gently to keep the mousse light and airy.
- Optional Gingersnap Base: If you’re serving the mousse right away, a layer of crushed gingersnaps at the bottom adds a wonderful texture.
Serving Suggestions
This No-Bake Pumpkin Cheesecake Mousse is perfect on its own, but here are a few ideas to enhance it:
- Top with Whipped Cream: A dollop of whipped cream adds lightness and complements the mousse.
- Add Gingersnap Crumbles: Sprinkle crushed gingersnaps on top for added crunch.
- Serve in Mini Mason Jars: Mini jars make for a fun and easy-to-serve presentation, ideal for gatherings.
Storing Leftovers
Store any leftover mousse in the refrigerator for up to two days. Avoid adding crushed cookies to portions you plan to store, as they may become soggy over time.
Final Thoughts
This No-Bake Pumpkin Cheesecake Mousse is a beautifully balanced dessert with all the flavors of fall and the creaminess of cheesecake. Whether you’re making it for yourself or for a gathering, it’s a treat that’s sure to impress. So go ahead, whip up this easy dessert, and enjoy the cozy flavors of pumpkin spice!
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No-Bake Pumpkin Cheesecake Mousse
- Total Time: 1 hour 15 minutes
- Yield: 4-6 1x
Description
This No-Bake Pumpkin Cheesecake Mousse is the perfect combination of creamy richness and warm fall spices. The smooth mousse, made with pumpkin puree, cream cheese, and fragrant cinnamon, nutmeg, and ginger, delivers all the best flavors of the season in each spoonful. Topped with a dollop of fresh whipped cream and a dash of cinnamon, it’s both light and indulgent.
Ingredients
1 ½ cups heavy whipping cream
1 cup powdered sugar
1 teaspoon pure vanilla extract
6 ounces full-fat cream cheese (block style)
1 cup canned pumpkin puree (not pumpkin pie filling)
1 ½ teaspoons ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground ginger
Pinch of ground cloves
Optional: ½ cup crushed gingersnaps (for lining the bottom, if serving the same day)
Instructions
In the bowl of a stand mixer, whisk the heavy whipping cream on high speed until it begins to froth, about 2 minutes.
Gradually add powdered sugar and vanilla extract, continuing to beat until soft peaks form. Transfer the whipped cream to a separate bowl and set aside.
In the same stand mixer bowl (no need to clean it), beat the cream cheese on medium speed until smooth.
Add the pumpkin puree, cinnamon, nutmeg, ginger, and cloves, mixing until fully combined. Scrape down the sides of the bowl as needed to ensure everything is incorporated.
Fold in all but one cup of the whipped cream, mixing until the mousse is smooth and creamy.
Optional: If serving the mousse immediately, you can line the bottom of 4-6 small ramekins with crushed gingersnaps. Otherwise, skip this step to avoid soggy cookies.
Using a piping bag fitted with a large tip, pipe the mousse into the ramekins. Top each with a dollop of the reserved whipped cream and sprinkle with a dash of cinnamon.
Chill the mousse in the fridge for at least one hour before serving. Store any leftovers in the refrigerator for up to two days.
- Prep Time: 15 minutes
Nutrition
- Calories: 320