Pumpkin Spice Cheesecake Mousse is a light, fluffy dessert full of fall flavor! The base is a cinnamon-infused graham cracker crust to give you a crunch with the creamy, tangy pumpkin spice mousse. Fresh whipped cream on top makes it the ultimate ending for any meal. Serves 6.
about this pumpkin spice cheesecake mousse
You know what tradition I can always get behind? Pumpkin spice as soon as there is a mild chill in the air.
Yes, I might be a liiiiiiittle early on this, but I just couldn’t wait until next week to share it with you!
I mean, it’s a no-bake dessert with all the fall feels. Why wouldn’t you want to make this, even when the weather is a little warm outside?
This pumpkin spice cheesecake mousse is going to become your go-to throughout the fall season for whatever gathering you have coming up. Honestly, it’s easy enough to make for dessert during the week if you choose to treat yourself!
You can easily prep the cups of this no-bake pumpkin cheesecake mousse a day or two in advance to take the stress of dinner parties and even Thanksgiving! Every delicious bite gives you a little crunch from the cinnamon graham cracker crumble and a creamy tang from the pumpkin cheesecake mousse. The topping of whipped cream makes you feel like you are eating pumpkin pie!
And a lot less work.
graham crackers – make sure that you use the brand you like to eat! If you want a recommendation, I always go for Honey Maid.
sugar – for this recipe, you’ll need granulated sugar for the crumble and confectioner’s sugar for the mousse.
butter – you will need unsalted butter for this recipe.
cinnamon – I add a bit of ground cinnamon to the crumble base layer for this recipe! It is a nice complement to the flavor of the mousse.
pumpkin pie spice – you can either buy this or make it at home! I personally buy it because it’s an easy shortcut for me, haha.
cream cheese – I recommend using full-fat but you can use low-fat if you prefer. Make sure you let it soften before using it in the recipe.
vanilla – I recommend a high-quality vanilla extract for all your recipes! My personal favorite is Nielsen Massey – their Madagascar Bourbon Pure Vanilla Extract is amazing.
pumpkin puree – make sure that you use pumpkin puree instead of pumpkin pie filling here! If you want to make your own, here’s a guide on how to make pumpkin puree.
whipped cream – homemade is always best! I make it by adding heavy whipping cream to the bowl of a stand mixer and mix on high speed until light and fluffy. Using store-bought will make the recipe too sweet and can throw off the flavor of the mousse.
this recipe’s must haves
A stand mixer or an electric handheld mixer with a large bowl are a must to make the elements for the mousse, including the whipped cream and the mousse itself. You will need to clean out the bowl of the mixer between making the whipped cream and the mousse.
I used stemless wide-mouthed wine glasses for this recipe to serve them. I don’t have the link to the ones I used here, but these glasses are a great option as well.
here’s how to make pumpkin spice cheesecake mousse
Add graham crackers to a food processor and process until they are fine crumbs. Add sugar, cinnamon, and butter, then pulse until the mixture comes together in small nuggets.
Dump the mixture onto a foil-lined baking sheet. Spread out, breaking up any large chunks with a spoon. Bake for 10 minutes, until golden brown. Set aside to cool to room temperature.
Add cream cheese, confectioner’s sugar, vanilla, and pumpkin pie spice to the bowl of a stand mixer fitted with the paddle attachment. Beat until fluffy, about 3 to 5 minutes. Beat in pumpkin puree until combined.
Remove bowl from mixer and fold in whipped cream gently.
Add a layer of the crumble to the bottom of 6 dessert dishes or jars.
Top with equal amounts of the mousse. Smooth out the tops and wipe the edges with a paper towel for a cleaner presentation (I use wet paper towels!).
chill and decorate
Refrigerate for at least 2 hours before serving.
When ready to serve, you can sprinkle the tops with a little extra ground cinnamon, if desired.
tips for success
no time for the crumble? Totally understandable! Sometimes that’s a step that needs to be cut for time. Instead you can serve the mousse without this layer, or simply use chocolate fudge sauce on the bottom.
don’t over whip heavy cream. Keep beating until peaks form, but do not beat too much because it’ll end up turning into butter.
can I freeze mousse?
Of course! To freeze the mousse, spoon it into an airtight, freezer-safe container. Freeze for up to 8 weeks. Thaw in the refrigerator until it can easily be spooned out and served.
Do not freeze the whipped cream, instead make it fresh to serve with the mousse when it’s thawed.
how long can I chill these for?
These cups can stay in the fridge for 1 to 2 days! That’s why it’s a fantastic make-ahead dessert option for any upcoming gathering you have.
Need some more inspiration for dessert? Check out my dessert recipes page!
what to serve with strawberry cheesecake mousse
This creamy and flavorful mousse is such an easy recipe and it has so much flavor! It isn’t heavy for it can be served as a lovely ending to a hearty meal, because it has so much flavor but it isn’t as heavy as other mousse recipes out there.
For a hearty fall meal, think about keeping the pumpkin/squash theme going throughout! A spicy black bean chicken pumpkin enchilada bake, cheesy pumpkin gnocchi bake, or bacon butternut squash risotto with roasted chicken are delicious options.
how to store
Store assembled in the cups in the refrigerator for 1 to 2 days. All you have to do is cover them with plastic wrap.
If you would like to freeze the mousse, add it it an airtight container and freeze up to 8 weeks. Thaw it in the refrigerator until it can easily be spooned out. Make the fresh whipped cream when the mousse is thawed.
Finally, if you make this pumpkin spice cheesecake mousse, please be sure to give this recipe a rating or leave a comment! I love to hear when you all make recipes, and I do take the time to respond to every single comment. Feel free to drop questions below too, if you have them!
Oh and be sure to tag me on Instagram if you make the recipe! Love being able to see these recipes come to live in your homes – it’s my favorite thing to look through those photos. It really means the world to me!
- 1 sleeve graham crackers (9 total crackers)
- 3 Tbsp sugar
- 5 Tbsp unsalted butter, melted
- 1/2 tsp ground cinnamon
- 1 package (8 ounces) cream cheese, softened
- 1/2 cup confectioners' sugar
- 1 tsp vanilla extract
- 1 1/2 tsp pumpkin pie spice
- 1/3 cup pumpkin puree
- 1 cup heavy whipping cream, whipped
- Preheat the oven to 325˚F. Line a rimmed baking sheet with aluminum foil.
- In the bowl of a food processor, add graham crackers and process until fine crumbs. Add sugar, melted butter, and cinnamon for crumble, then pulse until the mixture comes together to form small nuggets.
- Dump the mixture onto the prepared baking sheet and bake for 10 minutes, until light golden brown. Set aside to cool completely.
- Add cream cheese, confectioners' sugar, vanilla extract, and pumpkin pie spice to the bowl of a stand mixer fitted with the paddle attachment. Beat until fluffy, about 3 to 5 minutes. Beat in pumpkin puree until incorporated. Gently fold in whipped cream with a spatula.
- Divide the crumble among 6 dessert dishes. Top with equal amounts of the mousse, spreading the top with the back of a spoon to even out. You can also pipe the mixture into the dishes if you prefer.
- Cover and refrigerate for at least 2 hours and up to 2 days.
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