Easy no-bake Pumpkin Cheesecake Mousse with Caramel is a mouthwatering dessert for fall and Thanksgiving. Everyone will love this simple recipe made with homemade whipped cream, served in individual cups and topped with a ginger snap cookie.
Pumpkin Cheesecake Mousse with Caramel
I finally came up with the most delicious pumpkin spice recipe! Even though I’m not a huge pumpkin fan, I’m jumping on the pumpkin craze and sharing this VERY GOOD, easy to make no-bake Pumpkin Cheesecake Mousse drizzled in caramel. You will absolutely love this, I promise!
Lately, I’ve been baking and cooking like a mad woman! I mean, have you seen my new white kitchen? If you haven’t taken the new kitchen tour, check out my before and after photos–> here. I still pinch myself that I live in all of that happy white space!
I’m also incredibly happy to have a functional kitchen just in time for the holidays. We have been dealing with construction and eating out for months. What a crazy summer it’s been!
Now the fall whether is rolling into Texas and we’re getting out our boots and sweaters. I can’t wait to make this pumpkin spice recipe!
Easy No-Bake Pumpkin Cheesecake Mousse Recipe
If you need a simple dessert recipe for Thanksgiving or a holiday party, try making this pumpkin cheesecake whipped mousse.
It’s made with homemade whipped cream, pumpkin puree, ginger snap cookies and caramel. All of my favorite fall flavors.
I served mine in plastic wine cups. I think they turned out great for a grab and go dessert.
Easy No-Bake Pumpkin Cheesecake Mousse with Caramel
Pumpkin Cheesecake Mousse with Caramel
Ingredients
Whipped Cream
- 2 cup Heavy Whipping Cream
- ½ cup Sugar, Divided
- 3 Teaspoons Vanilla Extract, Divided
Pumpkin Cheesecake Mousse
- 8 ounce Cream Cheese
- 1 cup Canned Pumpkin Puree
- 3 Teaspoons Packed Light Brown Sugar
- ½ Teaspoon Ground Cinnamon
- ¼ Teaspoon Ground Ginger
- ¼ Teaspoon Ground Nutmeg
- 2 Tablespoons Caramel Sauce
- 8 Gingersnap Cookies
Instructions
- In a mixing bowl, whip heavy whipping cream, 1/4 cup sugar and 2 teaspoons vanilla extract until stiff peaks form.
- Chill whipped cream until ready to use.
- In a separate mixing bowl, whip cream cheese until smooth.
- Add pumpkin, 1/4 cup sugar, 1 teaspoon vanilla, brown sugar, cinnamon, ginger, and nutmeg.
- Fold in half of the whipped cream.
- Spoon the mouse into clear cups.
- Place the remaining whipped cream into a piping bag. Pipe cream on top of mouse. Refrigerate until ready to serve.
- Before serving, drizzle with caramel sauce, sprinkle with crumbled gingersnap cookies and top with a cookie.
Nutrition
I hope you enjoy it. Have you liked my Facebook page yet? If not, I’d love for you to head over HERE and join the fun. I’m going to start doing more LIVE craft and food videos. FUN!
