Easy Pumpkin Cheesecake Mousse Recipe

Introduction

This Easy Pumpkin Cheesecake Mousse is a light and creamy dessert perfect for autumn gatherings or any time you crave a touch of pumpkin spice. It combines fluffy whipped cream with rich cream cheese and warm spices for a delightful treat that requires no baking.

Ingredients

• 8 oz Cool Whip
• 8 oz Cream Cheese (room temperature)
• 1/4 cup Powdered Sugar
• 15 oz Pumpkin Puree
• 1 tbsp Pumpkin Pie Spice
• 1/2 tsp Cinnamon

Instructions

1. Step 1: In a medium mixing bowl, beat the room temperature cream cheese with an electric handheld mixer until smooth.
2. Step 2: Add the pumpkin puree, powdered sugar, pumpkin pie spice, and cinnamon to the cream cheese. Beat on medium-low speed for 2–3 minutes until thoroughly combined.
3. Step 3: Add one-third of the Cool Whip to the pumpkin mixture.
4. Step 4: Gently fold the Cool Whip into the pumpkin mixture using a spatula until no white streaks remain.
5. Step 5: Repeat adding and folding in the remaining Cool Whip in two more portions until fully incorporated.
6. Step 6: Cover and chill the pumpkin mousse until ready to serve.
7. Step 7: When serving, spoon or pipe the mousse into dessert glasses and garnish with extra whipped cream and a sprinkle of cinnamon if desired.

Tips & Variations

• Use full-fat cream cheese for the best rich and creamy texture.
• For a sweeter mousse, add a little more powdered sugar to taste.
• Try garnishing with crushed gingersnap cookies or chopped pecans for added crunch.
• To make it dairy-free, substitute Cool Whip and cream cheese with vegan alternatives.

Storage

Store the pumpkin cheesecake mousse covered in the refrigerator for up to 3 days. Before serving, stir gently if needed to restore its fluffy texture. It’s best enjoyed chilled and does not freeze well due to the whipped cream content.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pumpkin instead of canned pumpkin puree?

Yes, but fresh pumpkin needs to be cooked and pureed until smooth before use. Be sure to remove excess moisture to prevent the mousse from becoming watery.

How long should I chill the mousse before serving?

Chilling for at least 1 hour helps the flavors meld and the mousse to firm up, but you can refrigerate it for up to 24 hours for convenience.

Easy Pumpkin Cheesecake Mousse Recipe

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4.8 from 177 reviews

This Easy Pumpkin Cheesecake Mousse is a light, fluffy, and creamy dessert combining the rich flavors of pumpkin and spices with smooth cream cheese and whipped topping. Perfect for fall gatherings or any time you crave a seasonal treat, this no-bake mousse is simple to prepare and delights with warm autumnal spices.

• Author: Grace
• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Total Time: 2 hours 10 minutes (including chilling time)
• Yield: 6 servings 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Base Ingredients

• 8 oz Cool Whip
• 8 oz Cream Cheese (room temperature)
• 1/4 cup Powdered Sugar

Pumpkin Spice Mixture

• 15 oz Pumpkin Puree
• 1 tbsp Pumpkin Pie Spice
• 1/2 tsp Cinnamon

Instructions

1. Beat the Cream Cheese
   In a medium mixing bowl, beat the room temperature cream cheese with an electric handheld mixer until smooth and creamy.
2. Add Pumpkin and Spices
   Add the canned pumpkin puree, powdered sugar, pumpkin pie spice, and cinnamon to the cream cheese. Beat the mixture on medium-low speed for 2 to 3 minutes until all ingredients are evenly combined.
3. Fold in Cool Whip
   Add one-third of the Cool Whip to the pumpkin mixture, then gently fold it in using a spatula until well combined. Repeat this process with the remaining Cool Whip in thirds, folding carefully each time to maintain a light and fluffy texture without streaks of white.
4. Chill the Mousse
   Cover the bowl and refrigerate the mousse for at least 2 hours or until well chilled and set.
5. Serve
   When ready to serve, spoon or pipe the pumpkin cheesecake mousse into dessert glasses and garnish with extra whipped cream and a sprinkle of cinnamon for a decorative and flavorful finish.

Notes

• Room temperature cream cheese ensures a smooth, lump-free mousse.
• Gently folding the Cool Whip preserves airiness and light texture.
• For an extra festive touch, top with chopped pecans or a drizzle of caramel sauce.
• Make ahead and store covered in the refrigerator for up to 2 days.
• Use pumpkin pie spice blend or make your own with cinnamon, nutmeg, ginger, and cloves.

Keywords: pumpkin cheesecake mousse, pumpkin mousse dessert, easy pumpkin dessert, no bake mousse, fall dessert, pumpkin spice mousse