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Three individual glass cups filled with no-bake pumpkin cheesecake mousse.
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Pumpkin Cheesecake Mousse

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: 8 servings
Calories: 727kcal
Author: Amy Nash


  • 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)


  • 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.


  • 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.


Calories: 727kcal | Carbohydrates: 40g | Protein: 7g | Fat: 62g | Saturated Fat: 36g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 18g | Trans Fat: 1g | Cholesterol: 200mg | Sodium: 338mg | Potassium: 247mg | Fiber: 2g | Sugar: 29g | Vitamin A: 7020IU | Vitamin C: 2mg | Calcium: 137mg | Iron: 1mg