Pumpkin Cheesecake Mousse with Caramel
Easy no-bake Pumpkin Cheesecake Mousse with Caramel is a mouthwatering dessert for a 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.
Yield: 6
Calories: 548kcal
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.
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Nutrition
Calories: 548kcal | Carbohydrates: 38g | Protein: 6g | Fat: 43g | Saturated Fat: 26g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 128mg | Sodium: 218mg | Potassium: 254mg | Fiber: 2g | Sugar: 30g | Vitamin A: 8036IU | Vitamin C: 2mg | Calcium: 114mg | Iron: 1mg