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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!
Smooth and airy mousse is enveloped by pumpkin purée and creates a satisfying dessert that is sweet, easy to make, and a match for all of your fall desires. Keep reading.
Just like cheesecake, this no-bake recipe is filled with smooth and dreamy textures that are perfect with the crunchy bits of graham crackers–you won’t be able to get enough!
This recipe is a wonderful choice for a dessert table during the holidays. Just serve this mousse in individual dishes with spoons and allow yourself and everyone else to dig in!
If you’re wanting to celebrate autumn even more, then peruse through my other fan-favorite Fall Recipes, including desserts such as my Apple Pie Macarons or moist Pumpkin Bread Pudding. Fall comes with the best flavors!
Table of Contents
- What is the Difference Between Cheesecake and Mousse?
- Why You’ll Love This Recipe
- Why This Recipe Works
- How To Make Pumpkin Cheesecake Mousse
- Ingredients
- Easy Instructions With Photos
- No Bake Pumpkin Cheesecake Mousse Variations
- What to Serve with This Recipe
- Pro Recipe Tips
- Frequently Asked Questions (FAQs)
- More Pumpkin Recipes You’ll Love
- Recipe
- Reviews
What is the Difference Between Cheesecake and Mousse?
Although both are made with cream cheese, the two recipes come in different forms! Mousse is similar to a light and fluffy pudding with airy textures and cheesecake is more like a custard with a crust. This recipe combines two into one!
Why You’ll Love This Recipe
- Versatile. With so many different customizable options, you and your guests can top this no-bake pumpkin cheesecake with different types of toppings!
- Flavorful. This recipe is easy to enjoy and will satisfy all pumpkin fans out there. The cream cheese frosting is the best part!
- Simple. Very easy steps make this recipe a breeze to create. The best part? It doesn’t require the oven!
- Family-Friendly. It will be hard to say no to sugar, vanilla, and rich flavors of cheesecake. Everyone will love this mousse!
Why This Recipe Works
I enjoy making this recipe so much that I just have to tell you why I love it the way I do. This recipe is made with simple ingredients but packed with so much flavor.
- Not too sweet, but sweet enough. You won’t be overwhelmed with too much sugar in this mousse.
- Rather than using only one spice, this recipe uses a combination of pumpkin pie spice and cinnamon which means this recipe has even more aromatic warm aromas and flavors.
- Easy to individually serve for guests. Display bowls of this mousse out on a bar or table and allow the guests to enjoy them as they please.
- Simple to customize with nuts and different types of cookies.
How To Make Pumpkin Cheesecake Mousse
Equipment
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- KitchenAid Stand Mixer – A stand mixer is a must for all bakers. The KitchenAid is often the mixer of choice for many bakers. It comes in a variety of colors, if you don’t like this one, just select one of the other colors that you like.
- Hand Mixer (Alternate Option) – If you want a smaller hand mixer, this one is a good choice. It is portable and easy to store when you are not using it.
- Mixing Bowl – With the hand mixer, you will need a good mixing bowl. It is good to have a nice set of mixing bows and I like this one.
Ingredients
Below, I discuss the ingredients and possible substitutions if you don’t have a specific ingredient. However, if you are looking for the specific measurements of each ingredient, scroll down to the bottom of this article, just above the comments, for the printable recipe card, which includes all the ingredients and the specific amounts of each one.
- Heavy Whipping Cream–This is used for whipped cream and gives this mousse smooth and balanced flavors.
- Cream Cheese– Softened cream cheese is used for both the base and delectable frosting. Cream cheese adds a bit of tanginess to this mousse and gives it its striking notes of cheesecake.
- Vanilla– Pure vanilla extract is used to give this recipe delightful notes of vanilla that are perfect with the spices.
- Powdered Sugar–Also known as confectioners or icing sugar, powdered sugar is used to give this recipe a little sweetness and to make the frosting. Find this ingredient in the baking aisle at well-stocked grocery stores!
- Pumpkin–Canned pumpkin purée is my favorite because of its simplicity, but you can certainly use fresh pumpkin.
- Spices–You will need pumpkin pie spice which you can make from scratch with nutmeg, cinnamon, allspice, ground cloves, and cinnamon. You will also need cinnamon for an extra touch of flavor.
- Graham Crackers–Crushed graham crackers are used for the crust. You can easily crush graham crackers by placing them in a sealed bag and crushing them with a rolling pin.
- Butter–You will need just a little bit of butter to mix with the graham crackers. You will definitely want to make sure you have this ingredient!
Easy Instructions With Photos
- In a medium bowl, mix the chilled heavy cream until stiff peaks form. Allow the whipped cream to chill in the refrigerator while you move to the next steps.
- In a separate bowl, soften the cream cheese with the vanilla with a hand mixer and, slowly, add the powdered sugar.
- Once the cream cheese is fluffy, fold in the pumpkin purée and spices until mixed.
- Next, fold in the whipped cream. Place the cream cheese mixture into the refrigerator.
- Meanwhile, combine the crushed graham crackers with the butter and mix until combined. Carefully, add a tablespoon of the crushed graham crackers into each serving container. This will be the crust.
- Evenly divide the mousse among small dessert bowls or ramekins.
- I like to use a piping bag to add the mousse to the containers because it is not as messy and because the display is better. Place the mousse in the refrigerator for one hour.
Whipped Cream Cheese Frosting
- In another bowl, add the remaining softened cream cheese and sift the powdered sugar into the bowl. Mix well with a hand mixer until peaks form in the cream cheese. Store in the refrigerator until ready to use.
- When ready to serve, top the pumpkin mousse with the cream cheese frosting and other desirable toppings such as spices and nuts.
No Bake Pumpkin Cheesecake Mousse Variations
- Vegan: Make this recipe vegan by using vegan cream cheese, chilled full-fat coconut cream in place of the heavy cream, and vegan butter.
- Toppings: Top this no-bake dessert with chopped pecans, crushed graham crackers, snickerdoodles, ginger snaps, chocolate chips, chocolate sauce, or caramel.
- Gluten-Free: Use gluten-free graham crackers.
- Low Carb: Skip the graham cracker “crust” by leaving out the graham cracker crumbs and butter.
- Flavor: Rather than pumpkin purée, make this mousse with butternut or acorn squash.
What to Serve with This Recipe
- Serve this recipe for brunch or dessert with coffee, tea, and your other favorite desserts. This mousse is yummy after enjoying various proteins and main courses.
Pro 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.
Frequently Asked Questions (FAQs)
How Can I Make My Pumpkin Mousse Thicker?
If the mousse needs to be thicker, try placing it in the refrigerator longer to harden or add a tiny amount of arrowroot starch to the mixture.
Why Did My Mousse Not Set?
If the cream cheese and heavy whipped cream mixture are overmixed, then it can sometimes be difficult for the mousse to set. Also, be sure the mousse has had enough time to chill in the refrigerator.
More Pumpkin Recipes You’ll Love
- Crustless Pumpkin Pie
- Pumpkin Flan
- Pumpkin Praline Bread Pudding
- Pumpkin Fluff
- Pumpkin Tres Leches Cake
- Pumpkin Oreo Fudge
- Pumpkin Pie Tacos
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Recipe
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 Purée
- 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.
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.
Marta says
I really enjoyed how creamy and flavorful this pumpkin mousse was. I also loved how simple the prep was!
Michele says
Hi Marta,
I’m so happy you liked it. Thanks for the nice comment.
Michele
Amanda Dixon says
This mousse was such a treat! Every bite tastes like fall, and it’s so wonderfully rich and creamy.
Leslie says
This is an amazing dessert recipe! I love that you can still get that amazing pumpkin flavor, but keeping the dessert light especially after a huge meal is genius!
Bernice says
So tasty and soooo much easier than making a pumpkin pie. I love this light dessert after a large meal and so does my family.
Kayla DiMaggio says
This pumpkin cheesecake mousse was the perfect Fall dessert! I love all the flavors!
Patti@PattyCakesPantry says
This is so good. It’s like eating individual pumpkin mousse pies. The graham cracker crust on the bottom, and the frosting on the top are absolutely perfect with that fluffy pumpkin mousse.
Veronika Sykorova says
I really enjoyed this mousse. I usually make simple chocolate mousse for dessert so this was a fun change. My boyfriend really liked it too.
Jacqueline Debono says
This is a great alternative to chocolate mousse or even pumpkin cheesecake or pie. It’s light and easy to make and tastes divine! Being able to prepare individual portions is fabulous too! A new favourite autumn dessert!
Veronika says
This recipe is amazing! The flavor and texture were spot on! Plus it’s super easy to make. Going to make it again soon!
Annie says
This pumpkin cheesecake recipe is perfect for party hosting! It is so easy to make and everyone loved it! I love how classy and professional it looked.