Pumpkin Cheesecake Mousse

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These individual Pumpkin Cheesecake Mousse Parfaits are like an easy, dreamy no-bake cheesecake dessert in a cup! They are creamy and delicious with a graham cracker crust base that you'll love!

Prep Time15 mins

Chilling Time1 hr

Total Time1 hr 20 mins

Course: Dessert

Cuisine: American

Servings: servings

Calories: 727kcal

Author: Amy Nash

Ingredients

3 cups heavy cream
1 ½ cups powdered sugar divided
1 teaspoon vanilla extract
16 ounces cream cheese, softened
1 cup pumpkin puree
½ teaspoon pumpkin spice
½ teaspoon ground cinnamon
1 cup graham cracker crumbs
2 teaspoons granulated sugar
¼ cup salted butter, melted
3 Tablespoons chopped pecans for serving (optional)

Instructions

In a bowl, beat the whipping cream, ¾ cup of powdered sugar, and the vanilla extract with a hand mixer or stand mixer fitted with the whisk attachment until it forms peaks. Place in the refrigerator.
In another bowl, beat the cream cheese with the remaining powdered sugar until smooth.
Add in the pumpkin purée, pumpkin spice, and cinnamon. Mix until combined, making sure to scrape the bottom and sides of the bowl.
Fold in about ⅔ of the whipped cream, reserving the rest for topping. Transfer the mousse to the fridge while working on the crust.
In another bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix together with a fork until evenly moistened. Divide this mixture evenly between 8 individual serving cups or bowls.
Spoon or pipe the mousse into the dessert cups. Transfer to the fridge for 1 hour to set up.
Top with the reserved whipped cream and sprinkle with additional graham cracker crumbs, pumpkin spice, and/or chopped pecans before serving.

Notes

Instead of graham cracker crumbs, try using gingersnaps or biscoff cookies instead. Even Oreo crumbs would be delicious and give it more of a Halloween look!
Make-ahead: These are great because you can make them 4-5 days ahead and store them covered with plastic wrap in the fridge. Just add some freshly whipped cream and sprinkle with chopped pecans or more graham cracker crumbs before serving.
Cool Whip: You can use Cool Whip in place of the whipped cream in this recipe. Just use an 8-ounce tub of thawed Cool Whip in place of the cream that gets folded in to the mousse mixture in the recipe and another for topping.
If you prefer to just press your graham cracker crust into a pie plate and fill it with the pumpkin cheesecake mousse filling, you'll have yourself a delicious no-bake cheesecake that is perfect for your Thanksgiving dessert table.

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