Pumpkin Cheesecake Mousse has rich pumpkin mousse with graham cracker crust and a dollop of whipped cream.
Prep Time30 minutesmins
Chill Time1 hourhr
Course: Dessert
Keyword: easy dessert, Fall dessert, pumpkin, Thanksgiving dessert
Servings: 10
Author: Adapted from A Family Feast No-Bake Mini Pumpkin Cheesecake recipe.
Ingredients
Crust
1sleeve of graham crackersabout 9 crackers
1/2stick4 tbsp. butter, melted
2tbsp.sugar
2tbsp.brown sugar
Mousse
1package8 oz. cream cheese, softened to room temperature
1can15 oz. pumpkin puree
1tbsp.pumpkin pie spice
1package1 oz. sugar free cheesecake-flavored instant pudding mix (or 1/3 of a regular instant cheesecake pudding may be used)
1can14 oz. sweetened condensed milk
1container12 oz. frozen whipped topping (Cool Whip), thawed, plus extra for garnish
dash of nutmeg for garnishif desired.
Instructions
Crust
Place the graham crackers in the bowl of a food processor and pulse the crackers into fine crumbs. Add the melted butter, sugar and brown sugar and pulse until combined. Spoon crumbs into parfait dishes or 9 oz. plastic cups, pressing into bottom of serving dish. Place in the refrigerator to set while you are preparing mousse.
Mousse
In a mixer, beat cream cheese until light and creamy. Add pumpkin, pumpkin pie spice, and pudding mix and beat, scraping down the sides and bottom of the bowl, to ensure that all ingredients are well combined. Add sweetened condensed milk and mix again until well combined. Fold (do not beat!) 12 oz of thawed whipped topping until well combined. Refrigerate mousse for 1 hour to firm up.
Use a pastry bag with a large tip, or spoon mousse on top of graham cracker crust, dividing equally across serving dishes. Garnish with additional whipped topping and a dash of nutmeg, if desired