Pumpkin Cheesecake Mousse Cups
Creamy and light, this pumpkin cheesecake fluff captures all the flavor of pumpkin pie in a simple no-bake dessert.
Ingredients
For the Crumb Layer:
- 1 cup gingersnap cookies (finely crushed)
- 2 tbsp butter (melted)
For the Mousse:
- 8 oz cream cheese (softened)
- 1 cup canned pumpkin purée
- ⅕ cup brown sugar
- 1 tsp vanilla extract
- 1 tsp pumpkin pie spice (or mix of cinnamon, nutmeg, ground cloves)
- 1½ cups heavy whipping cream
- 2 tbsp granulated sugar
For the Topping:
- whipped cream
- crushed cookies or cookie halves
Instructions
- In a small bowl, combine crushed gingersnaps and melted butter until evenly coated. Divide among serving cups (about 6–8 small cups or jars) and press lightly to form a base.
- In a large bowl, beat cream cheese, pumpkin, brown sugar, vanilla, pumpkin pie spice, and cinnamon until smooth and creamy.
- In a separate bowl, whip heavy cream and powdered sugar until soft peaks form.
- Gently fold whipped cream into pumpkin mixture until fully combined and fluffy.
- Spoon or pipe mousse over the cookie base. Chill for at least 2 hours or up to 24 hours before serving.
- Just before serving, top with whipped cream and a sprinkle of crushed cookies or a gingersnap half.
Notes
- You can substitute Biscoff, speculoos, or graham crackers for the gingersnaps. Each gives a slightly different flavor but all pair beautifully with pumpkin.
- For a firmer crumb base, add an extra tablespoon of melted butter.
- This recipe can also be layered in a single 8x8 or 9x9 dish and served family-style instead of in individual cups.
- Best served chilled; keep refrigerated until ready to serve.