No-Bake Pumpkin Cheesecake Mousse Ingredients: 1 1/2 cups heavy whipping cream 1 cup powdered sugar 1 teaspoon pure vanilla extract 6 ounces full-fat cream cheese (block style) 1 cup canned pumpkin puree (not pumpkin pie filling) 1 1/2 teaspoons ground cinnamon 1/2 teaspoon ground nutmeg 1/4 teaspoon ground ginger Pinch of ground cloves Optional: 1/2 cup crushed gingersnaps (for lining the bottom, if serving the same day) Directions: In the bowl of a stand mixer, whisk the heavy whipping cream on high speed until it begins to froth, about 2 minutes. Gradually add powdered sugar and vanilla extract, continuing to beat until soft peaks form. Transfer the whipped cream to a separate bowl and set aside. In the same stand mixer bowl (no need to clean it), beat the cream cheese on medium speed until smooth. Add the pumpkin puree, cinnamon, nutmeg, ginger, and cloves, mixing until fully combined. Scrape down the sides of the bowl as needed to ensure everything is incorporated. Fold in all but one cup of the whipped cream, mixing until the mousse is smooth and creamy. Optional: If serving the mousse immediately, you can line the bottom of 4-6 small ramekins with crushed gingersnaps. Otherwise, skip this step to avoid soggy cookies. Using a piping bag fitted with a large tip, pipe the mousse into the ramekins. Top each with a dollop of the reserved whipped cream and sprinkle with a dash of cinnamon. Chill the mousse in the fridge for at least one hour before serving. Store any leftovers in the refrigerator for up to two days. Prep Time: 15 minutes Chill Time: 1 hour Total Time: 1 hour 15 minutes Kcal: 320 kcal per serving Servings: 4-6 servings This No-Bake Pumpkin Cheesecake Mousse is the perfect combination of creamy richness and warm fall spices. The smooth mousse, made with pumpkin puree, cream cheese, and fragrant cinnamon, nutmeg, and ginger, delivers all the best flavors of the season in each spoonful. Topped with a dollop of fresh whipped cream and a dash of cinnamon, its both light and indulgent. Whether you're serving it in individual ramekins or layering it with crushed gingersnaps for added texture, this dessert is a fantastic way to enjoy pumpkin without needing to bake. Its quick to make and a guaranteed crowd-pleaser for any fall or holiday gathering.
