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Side view of 2 tall, long-stemmed dessert glasses filled with Pumpkin Cheesecake Mousse with a graham cracker crust layer at the bottom of the dessert glass with white background with a glass vase with white flowers and a small dish of pumpkin puree in the back.
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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!
Course Dessert
Cuisine American
Keyword No Bake Pumpkin Cheesecake Mousse, No Bake Pumpkin Dessert, Pumpkin Cheesecake Mousse, Pumpkin Mousse
Prep Time 30 minutes
Chill 1 hour 30 minutes
Total Time 2 hours
Servings 8
Calories 566kcal

Ingredients

Pumpkin Cheesecake Mousse

Cream Cheese Frosting

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.
    Pouring heavy whipping cream into a mixing bowl to whip.
  • 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.
    Mixing cream cheese
  • Once fluffy, add in the pumpkin purée, pumpkin spice, and cinnamon. Mix until just combined.
    Adding pumpkin to cheesecake mousse mixture
  • Fold in the whipping cream. Place in the refrigerator while you are finishing the rest of the process
    Folding in whipping cream into the Pumpkin Cheesecake Mousse Mixture
  • Meanwhile, combine the graham cracker crumbs with the butter and mix. Place a Tablespoon of this mix into each serving cup or dish.
    Mixing graham cracker crumbs and melted butter together
  • 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.
    Showing Pumpkin Cheesecake Mousse being piped into tall, long stemmed parfait glasses.
  • 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.
    Making cheesecake frosting
  • Store in the refrigerator when ready.

Toppings

  • Top with the cream cheese frosting and sprinkle extra graham cracker crumbs, pumpkin spice, and nuts.
    Overhead view of mousse to show frosting and chopped pecans on top.

Video

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

Calories: 566kcal | Carbohydrates: 24g | Protein: 6g | Fat: 51g | Saturated Fat: 29g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 159mg | Sodium: 325mg | Potassium: 203mg | Fiber: 1g | Sugar: 14g | Vitamin A: 4991IU | Vitamin C: 1mg | Calcium: 114mg | Iron: 1mg