This No Bake Pumpkin Cheesecake Mousse recipe is perfect with the smooth taste of Mousse and Pumpkin Pie all rolled into one. Because it is no bake it is easy to make and will be done and ready to eat pretty quick. This might just be the perfect accent to your fall dinner parties – and of course Thanksgiving dessert.
Individual No Bake Pumpkin Cheesecake Mousse Recipe
Recipe makes 8 individual cups
Ingredients:
- 20 Gingersnap cookies, store bought or homemade
- 3 tablespoon of melted butter
- 1 (8oz.) pack of Cream Cheese, at room temperature
- 1 (14 oz.) can of Pure Pumpkin Puree
- 1 (14 oz.) can of Sweetened Condensed Milk
- 1 tablespoon of Pumpkin Pie Spice
- 1 (8 oz.) tub of Cool Whip, thawed
Instructions
1. Prepare the crust and place in the base of your serving cup – there are 2 options to create the crust included below.
2. In a large mixing bowl, combine the softened cream cheese and the pumpkin pie spice. Beat at medium speed until smooth.
3. Add the pumpkin puree and beat it well until it is incorporated into the cream cheese.
4. Add just over a half a can of sweetened condensed milk. Beat well until it is fully incorporated with the cream cheese. Taste it and if needed you can add more condensed milk to sweeten it a bit more. The sweetness of the cheesecake is a personal choice so you may want to play a bit with this part..
5. Add about ¾ of the tub of Cool Whip. I reserved about ¼ of the tub to garnish. It is optional. You can add the full tub. Gently mix the whipped topping with a spatula, taking care not to deflate the whipped air.
6. Spoon the cheesecake-mousse filling in to the prepared cups/bowls/glasses on top of the crust.
7. Cover with cling wrap and refrigerate for at least 2 hours.
8. Just before serving top with reserved whipped topping and a gentle sprinkle of ground cinnamon and cinnamon sticks for garnish. (optional).
Crust Instruction Options
OPTION 1
In a food processor add the gingersnap cookies and pulse into fine crumbs. Add melted butter and continue pulsing until combined and resembling wet sand. Divide the cookie mixture evenly between 8 cups (or bowls/glasses) and set aside in the refrigerator to set, while you make the cheesecake mousse.
OPTION 2
Add the gingersnap cookies in a large Ziploc bag. Using a heavy rolling pin, first bash and crush the cookies into smallish pieces and then roll it, to turn time in to fine crumbs. Pour it out into a bowl and add the melted butter. Mix until combined and resembling wet sand. Divide the cookie mixture evenly between 8 cups (or bowls/glasses) and set aside in the refrigerator to set, while you make the cheesecake mousse.
Crust Base Option:
If you are not a fan of gingersnap you can use graham crackers instead. You should add 2 tablespoons of brown sugar along with the melted butter to give the crust a bit more sweetness since graham crackers are not as sweet as gingersnap.
This pumpkin recipe is really great for any fall event – whether just for a simple dinner with family or friends, for Halloween or even Thanksgiving. Heck, this recipe is so good it may be asked for at all of your fall gatherings. If you are into pumpkin (and who isn’t) – you can also check out our Pumpkin Spice Cupcakes or our special adult treat Bourbon Spiked Pumpkin Pecan Bundt Cake.
No Bake Pumpkin Cheesecake Mousse
Simply scrumptious and easy to make No Bake Pumpkin Cheesecake Mousse recipe that is a perfect dessert for any fall dinner event.
Ingredients
- 20 Gingersnap cookies, store bought or homemade
- 3 tablespoon of melted butter
- 1 (8oz.) pack of Cream Cheese, at room temperature
- 1 (14 oz.) can of Pure Pumpkin Puree
- 1 (14 oz.) can of Sweetened Condensed Milk
- 1 tablespoon of Pumpkin Pie Spice
- 1 (8 oz.) tub of Cool Whip, thawed
Instructions
- Prepare the crust and place in the base of your serving cup - there are 2 options to create the crust included below.
- In a large mixing bowl, combine the softened cream cheese and the pumpkin pie spice. Beat at medium speed until smooth.
- Add the pumpkin puree and beat it well until it is incorporated into the cream cheese.
- Add just over a half a can of sweetened condensed milk. Beat well until it is fully incorporated with the cream cheese. Taste it and if needed you can add more condensed milk to sweeten it a bit more. The sweetness of the cheesecake is a personal choice so you may want to play a bit with this part..
- Add about ¾ of the tub of Cool Whip. I reserved about ¼ of the tub to garnish. It is optional. You can add the full tub. Gently mix the whipped topping with a spatula, taking care not to deflate the whipped air.
- Spoon the cheesecake-mousse filling in to the prepared cups/bowls/glasses on top of the crust.
- Cover with cling wrap and refrigerate for at least 2 hours.
- Just before serving top with reserved whipped topping and a gentle sprinkle of ground cinnamon and cinnamon sticks for garnish. (optional).
Notes
Crust Instruction Options
OPTION 1
In a food processor add the gingersnap cookies and pulse into fine crumbs. Add melted butter and continue pulsing until combined and resembling wet sand. Divide the cookie mixture evenly between 8 cups (or bowls/glasses) and set aside in the refrigerator to set, while you make the cheesecake mousse.
OPTION 2
Add the gingersnap cookies in a large Ziploc bag. Using a heavy rolling pin, first bash and crush the cookies into smallish pieces and then roll it, to turn time in to fine crumbs. Pour it out into a bowl and add the melted butter. Mix until combined and resembling wet sand. Divide the cookie mixture evenly between 8 cups (or bowls/glasses) and set aside in the refrigerator to set, while you make the cheesecake mousse.
Crust Base Option:
If you are not a fan of gingersnap you can use graham crackers instead. You should add 2 tablespoons of brown sugar along with the melted butter to give the crust a bit more sweetness since graham crackers are not as sweet as gingersnap.
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