No-Bake Pumpkin Cheesecake Mousse
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If you are scrambling for a last-minute Thanksgiving dessert recipe (that Pumpkin Roll now just seems like too much work?)
I have just the thing for you! My No-Bake Pumpkin Cheesecake Mousse recipe! It’s quick, easy, and cheap!
The best part is it can also be made the day before! Oh, and did I mention how completely delicious it is too?
How to make pumpkin mousse
Pumpkin Mousse is one of the easiest Thanksgiving desserts to make. In a mixer, you’ll first combine the heavy cream, vanilla, and powdered sugar. Whip on high for at least 5-7 minutes or until stiff peaks form. Then transfer to a bowl and set aside.
Then there is no need to clean out the bowl. Add whipped cream cheese, powdered sugar, vanilla, pumpkin puree, and pumpkin pie spice, beat until combined and smooth.
Then transfer this cream cheese mixture into a large bowl. Fold in the whipped cream mixture you made earlier, to the cream cheese mixture. This will lighten the pumpkin mixture to a mousse-like texture. It’s the same technique I use in my No-Bake Cheesecake with Berries which is a wonderful dessert for summer entertaining.
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Can you make pumpkin cheesecake mousse ahead of time?
Yes! This is what makes it so great! You can make the mousse and the whipped cream topping ahead of time and just place in pastry bags and store in the fridge. Then all you have to do is pipe the mousse and the topping into some fancy glasses and serve.
I also like to crush up some store-bought gingersnap cookies for a pretty and tasty little crunch on top. The result is one delicious little treat your friends and family will go nuts for.
So this year if things are getting too hectic, ditch the homemade pie dough and embrace the No-Bake Pumpkin Cheesecake Mousse, it’s the perfect 11th hour save. HAPPY THANKSGIVING! xx Beth
Please let me know if you make this recipe
by leaving a rating and review below!
No-Bake Pumpkin Cheesecake Mousse
Run out of time for Thanksgiving Desserts? My No-Bake Pumpkin Cheesecake Mousse recipe is the sure-fire ticket. It's quick, easy, affordable, and no-bake!
Ingredients
For mousse:
- ¾ cup (180 ml) heavy cream
- ½ tsp (2.5ml) vanilla
- 2 tsp (10 ml) powdered sugar
- 8oz(230g) Whipped Cream Cheese (I really like the Philadelphia Brand for this, nice and fluffy!)
- ½ cup (50g) powdered sugar
- ½ tsp (2.5 ml) vanilla
- ¾ cup(180 g) pure pumpkin puree
- 1 tsp (5 ml) pumpkin pie spice
For topping:
- 1 cup (240 ml) heavy cream
- ½ tsp (2.5ml) vanilla
- 1 tbsp (6 g) powdered sugar
- 6 ginger snap cookies
Instructions
- Whip ¾ cup (180 ml) heavy cream, ½ (2.5ml) tsp vanilla, 2 tsp (10 ml) powdered sugar until stiff peaks form. Transfer to bowl and set aside.
- No need to clean out the bowl. Add whipped cream cheese, ½ cup (50 g) powdered sugar, ½ tsp (2.5ml) vanilla, pumpkin puree, and pumpkin pie spice beat until combined and smooth.
- Transfer this cream cheese mixture into a large bowl. Fold in whipped cream mixture to the cream cheese mixture. Transfer to a large pastry bag fitted with a star tip. Keep secure by fastening a rubber band around the end of the pastry bag (so the filling doesn't spill out) pop in the fridge, lying horizontally on a shelf, until ready to serve.
- Clean out the mixer bowl and whip up topping. Combine 1 cup (240 ml) heavy cream, 1/2 tsp (2.5 ml) vanilla, and 1 tbsp sugar (6 g) sugar and transfer into a pastry bag fitted with a small round tip. Affix with a rubber band and place horizontally in the fridge until ready to serve.
- Place 6 store-bought ginger snaps in a re-seable plastic bag and whack with a rolling pin to create small cookie crumbs. Keep in the bag at room temperature until ready to serve.
- Pipe pumpkin mousse into some fancy glasses, top with a round piped mound of whipped cream, and top with cookie crumbs. HAPPY THANKSGIVING!
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Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 145Total Fat: 8gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 15mgSodium: 96mgCarbohydrates: 18gFiber: 1gSugar: 9gProtein: 2g
This recipe was perfect! I made it for Thanksgiving while we were away with my husbands family in the mountains. All of the women are fantastic cooks plus all ovens were in use. I was also looking for something a little different from the traditional baked pie but didn’t want to stray to far. It was just lovely!
Aww I’m so glad to hear that it was such a hit! YAY! Sounds like a lovely little gathering!
This recipe was perfect! I made it for Thanksgiving while we were away with my husbands family in the mountains. All of the women are fantastic cooks plus all ovens were in use. I was also looking for something a little different from the traditional baked pie but didn’t want to stray to far. It was just lovely. Light, creamy, not too sweet and very flavorful. I made it with the ginger snap crust which zi have never done before either. That came out just right as well, but I added a little more butter because we were in an extremely dry environment.
I am so excited to have found this site just in time!
Hi, there’s 2 powdered sugars listed in the ingredients. Why? (Not including the topping section)
Oh sure one is for the whipped cream that you’ll fold into the pumpkin filling, and the other is for the pumpkin filling. Since you make those separately and then combine them, they are listed separately. And then there’s the whipped topping, so really there are 3 components and each one has its own quantity of powdered sugar 🙂 Hope that helps!
Love this recipe! Very light and creamy, a perfect ending to a heavy meal. Pepperidge Farms ginger man cookies make a cute garnish.
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