The No Bake Pumpkin Pie Cheesecake Mousse is perfect with the smooth taste of Mousse and Pumpkin Pie all rolled into one no bake pumpkin cheesecake. 

Individual No Bake Pumpkin Cheesecake Mousse Recipe

The No Bake Pumpkin Pie Cheesecake Mousse is perfect with the smooth taste of Mousse and Pumpkin Pie all rolled into one no bake pumpkin cheesecake. 

Author Mary

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. Two ways to prepare the crust. Choose one.
  2. a. In a food processor, add the gingersnap cookies and pulse into fine crumbs. Add melted butter continue pulsing until combined and resembling wet sand. Divide the cookie mixture evenly between 8 cups/bowls/glasses and set aside in the refrigerator to set, while you make the cheesecake mousse.

  3. b. 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.

  4. 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/bowls/glasses and set aside in the refrigerator to set, while you make the cheesecake mousse.

  5. In a large mixing bowl, combine the softened cream cheese and the pumpkin pie spice. Beat at medium speed until smooth.

  6. Add the pumpkin puree and beat it well until it is incorporated into the cream cheese.
  7. Now add the sweetened condensed milk. Add a little more than half a can. Beat with well, until it is well incorporated with the cream cheese. Taste it. If needed, add more condensed milk. The sweetness of the cheesecake is a personal choice.

  8. 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.

  9. Spoon the cheesecake-mousse filling in to the prepared cups/bowls/glasses. Cover with cling wrap and refrigerate for at least 2 hours.

  10. Just before serving top with reserved whipped topping and a gentle sprinkle of ground cinnamon (optional).

Recipe Notes

1. You can use graham crackers instead. Add 2 tablespoons of brown sugar along with the melted butter, while making the base, as they aren’t as sweet as gingersnap cookies.