There’s something about the crisp air of fall that makes pumpkin desserts irresistible. Growing up, our family’s kitchen was always filled with the smell of pumpkin pie spice. The memory of my grandmother folding whipped cream into cheesecake filling with a wooden spoon is etched in my mind. That was the spark for this Pumpkin Spice Cheesecake Mousse recipe a dessert that brings together the comforting flavor of pumpkin spice, the tang of cheesecake, and the airy lightness of mousse. The best part? It’s no‑bake, making it a perfect quick treat for Thanksgiving or any autumn night when you crave something sweet. If you’re looking for a dessert that’s festive and fuss-free, this mousse is exactly what you need.
What Is Pumpkin Spice Cheesecake Mousse?
Pumpkin Spice Cheesecake Mousse is a layered dessert that combines three classics into one dreamy spoonful. Cheesecake provides the creamy tang, mousse delivers the airy texture, and pumpkin spice ties it all together with cozy seasonal warmth. Unlike baked cheesecakes, this mousse requires no oven, which means it’s lighter and faster to prepare. It’s often served in cups or jars, layered with cookie crumbs or graham crackers. Unlike a pumpkin cheesecake, it doesn’t have a crust that needs baking, and compared to pumpkin mousse alone, this version is richer thanks to the cream cheese base. The flavor balance makes it a stand-out on any dessert table, whether you’re hosting a fall dinner, Friendsgiving, or a Thanksgiving feast.
Why You’ll Love This Recipe
This mousse is more than just dessert it’s a seasonal celebration.
First, the taste is unbeatable: tangy cheesecake meets warm spices like cinnamon, nutmeg, and cloves.
Second, it’s quick. You can whip it up in less than 30 minutes, then let it chill until serving time.
Third, it’s versatile. Want to make it kid-friendly? Add extra whipped cream. Looking for a holiday showstopper? Layer it in tall glasses with caramel drizzle.
It also makes a great make-ahead dessert since it keeps well in the fridge. The airy texture makes it feel indulgent without being too heavy after a big meal.
If you love no bake pumpkin cheesecake mousse or other fall desserts, this recipe hits the sweet spot between easy and impressive.
Ingredients You’ll Need
This recipe uses everyday ingredients you’ll recognize and probably already have in your pantry. Here’s what you need:
| Ingredient | Purpose |
|---|---|
| Cream Cheese | Gives tangy cheesecake flavor |
| Pumpkin Puree | Base flavor, adds creaminess |
| Heavy Cream | Creates the mousse texture |
| Powdered Sugar | Sweetens and stabilizes |
| Pumpkin Pie Spice | Classic fall spice mix |
| Vanilla Extract | Balances flavors |
| Graham Crackers | Adds crunch for layers |
Tip: Use 100% pumpkin puree, not pumpkin pie filling, for the best flavor. For pumpkin pie spice, you can buy a blend or mix your own with cinnamon, nutmeg, ginger, and cloves. Brands like Libby’s for pumpkin or Honey Maid for graham crackers are reliable choices.
Equipment & Prep Tips
You don’t need fancy tools for this mousse, but the right equipment helps. Use a stand mixer or hand mixer to whip cream until stiff peaks form. A rubber spatula is essential for folding the whipped cream into the pumpkin-cheesecake mixture gently this keeps the mousse light. Chill your mixing bowl for 10 minutes before whipping cream for faster, fluffier results. Use small jars or dessert cups for individual servings; they make presentation effortless. Always soften cream cheese at room temperature before mixing to avoid lumps. If you want to get creative, prep some caramel or chocolate drizzle for topping.
Step‑by‑Step Instructions
- Beat softened cream cheese with powdered sugar until smooth and creamy.
- Mix in pumpkin puree, pumpkin pie spice, and vanilla extract until combined.
- In a separate bowl, whip heavy cream until stiff peaks form.
- Gently fold whipped cream into the pumpkin mixture until fully incorporated.
- Layer graham cracker crumbs at the bottom of cups or jars.
- Spoon in mousse mixture, repeating layers if desired.
- Chill for at least 2 hours before serving.
- Garnish with extra whipped cream, caramel drizzle, or a sprinkle of pumpkin spice.
Tips for Best Results
Keep these pointers in mind to make your Pumpkin Spice Cheesecake Mousse flawless: Don’t overmix when folding whipped cream; you want to keep the airy texture. If you’d like stronger spice flavor, add an extra pinch of nutmeg or ginger. Use high-fat cream cheese for richer taste. Always chill the mousse long enough for the flavors to meld and the texture to set. For extra crunch, stir finely chopped pecans or ginger snaps into the graham cracker layer. If you need a lighter version, swap some heavy cream with Greek yogurt for a tangy twist.
Variations & Flavor Twists
This mousse recipe is versatile, so feel free to switch it up:
- Caramel Pumpkin Spice Cheesecake Mousse: Drizzle caramel between layers.
- Chocolate Pumpkin Cheesecake Mousse: Add cocoa powder to the cream cheese mixture or layer with chocolate cookies.
- Vegan Pumpkin Mousse: Swap cream cheese with vegan cream cheese and use coconut whipped cream.
- Nutty Delight: Add chopped walnuts or pecans for texture.
- Mini Pie Jars: Layer with pie crust crumbs for a portable pumpkin pie alternative.
Storage, Make Ahead, and Freezing
Pumpkin Spice Cheesecake Mousse is an excellent make-ahead dessert. You can prepare it up to 2 days before serving. Keep it covered in the refrigerator to maintain freshness. It will stay good for up to 4 days, though the texture is best within 48 hours. Freezing isn’t ideal as it may affect the mousse texture, but if you must, freeze in airtight containers and thaw slowly in the fridge. For parties, assemble in individual cups, cover with plastic wrap, and refrigerate until serving.
FAQs
Can I bake this mousse to make it firmer?
No, this recipe is designed as a no-bake dessert. Baking will change its texture completely.
Can I use low-fat cream cheese?
Yes, but the mousse will be less rich. Full-fat cream cheese gives the best flavor and texture.
Can I substitute fresh pumpkin for canned puree?
You can, but make sure it’s cooked and blended until smooth. Homemade pumpkin puree is often wetter, so drain excess liquid.
Can I freeze the mousse?
It’s possible, but not ideal. Freezing can make it watery when thawed. Stick to refrigerating for best results.
Nutrition Information
Here’s an approximate nutritional breakdown per serving:
| Nutrient | Amount |
|---|---|
| Calories | 310 |
| Protein | 4g |
| Carbohydrates | 28g |
| Sugar | 20g |
| Fat | 22g |
| Saturated Fat | 13g |
| Fiber | 2g |
| Sodium | 120mg |
Serving Suggestions
Presentation makes this dessert shine. Serve Pumpkin Spice Cheesecake Mousse in glass jars or wine glasses for an elegant look. Top with whipped cream and a sprinkle of cinnamon for a festive finish. You can also garnish with candied pecans, chocolate curls, or mini gingerbread cookies. Pair with hot apple cider or a latte for a cozy fall treat. On a Thanksgiving dessert table, place jars on a rustic tray with fall leaves for an Instagram-worthy spread.
Conclusion
Pumpkin Spice Cheesecake Mousse is more than a recipe it’s the taste of autumn in every bite. Light, creamy, and packed with warm spice, it’s easy enough for a weeknight yet elegant enough for the holidays. Unlike pumpkin cheesecake or pumpkin mousse alone, this no bake pumpkin cheesecake mousse combines the best of both worlds. With endless variations, make-ahead convenience, and festive flair, it’s a dessert that will win over your guests every single time. For more cozy fall recipes and festive inspiration, don’t forget to follow me on Pinterest and join our growing food-loving community.
