Pumpkin Cheesecake Mousse
An easy dessert that is filled with FLUFFY pumpkin mousse sitting on top of a graham cracker crust and topped with homemade whipped cream!
Servings: 4 servings
Equipment
- Stand mixer or hand mixer
Ingredients
Crust
- 1 sleeve graham crackers or 9 sheets A regular box of graham crackers holds 3 sleeves.
- 4 `1/2 tbsp butter, melted
- 2 tbsp sugar
- 1/4 tsp salt
Whipped Cream
- 2 cup heavy whipping cream
- 3 tbsp powdered sugar
Mousse
- 8 oz cream cheese, room temperature
- 1 15 oz can of pumpkin puree or 1 3/4 cups See post for homemade puree
- 2 tbsp. brown sugar
- 1/2 tsp vanilla extract
- 1 tsp pumpkin spice
- 1/4 tsp apple pie spice
- 1/2 tsp cinnamon
Instructions
Crust
- In a food processor, pulse the graham crackers, butter, and salt until it is mixed and crumbly. Scoop an even amount of the crumb mixture into 4 serving cups/ramekins. Press down and set aside.
Whipped Cream
- In a mixing bowl, add 2 cups of heavy cream and 3 tbsp of powdered sugar. Mix with the whisk attachment on med speed for 3-5 minutes until it thickens, soft peaks form and it resembles whipped cream. Move to a container/bowl and refrigerate until ready to use.
Mousse
- Wipe out the mixing bowl and use it for the mousse. In the bowl add the cream cheese, pumpkin puree, brown sugar, pumpkin spice, apple pie spice, cinnamon, and vanilla. Whip on low until creamy. Get out the whipped cream we made earlier and scoop 3/4 of into the mousse. FOLD gently with a rubber spatula until well combined.
- Back to the dessert cups that we have prefilled with the graham crust. Next goes the mousse mixture. You can pipe it in or simply scoop them with a spoon. To finish it off, add a large dollup of whipped cream and a sprinkle of cinnamon.
- Fill the remaining dessert cups and serve right away or store in the refrigerator. You can store the cups in the fridge for several days but I would add the whipped cream right before ready to eat. ENJOY!
