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
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.
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.