Description
Creamy no-bake pumpkin cheesecake mousse blends seasonal spices with smooth cream cheese for an indulgent autumn dessert. Chilled and silky, this quick treat satisfies sweet cravings without turning on the oven.
Ingredients
Scale
- 6 oz (170 g) full-fat cream cheese
- 1 cup (240 g) canned pumpkin puree
- 1.5 cups (360 ml) heavy whipping cream
- 1 cup (120 g) powdered sugar
- 1.5 tsps ground cinnamon
- 0.5 tsp ground nutmeg
- 0.25 tsp ground ginger
- 1 tsp pure vanilla extract
- Pinch of ground cloves
- 0.5 cup (60 g) crushed gingersnaps (optional)
Instructions
- Whip Cream: Employ a stand mixer to transform heavy cream into a frothy, voluminous texture on high speed until soft peaks form.
- Enhance Whipped Cream: Integrate powdered sugar and vanilla extract, beating until peaks become billowy. Transfer to a separate container and reserve.
- Cream Cheese Preparation: Utilize the same mixer bowl and beat cream cheese until achieving a silky, uniform consistency.
- Flavor Fusion: Blend pumpkin puree with warming spices (cinnamon, nutmeg, ginger, and cloves) into the cream cheese, ensuring thorough incorporation by scraping bowl edges.
- Mousse Assembly: Gently fold reserved whipped cream into the pumpkin mixture, creating a luxurious, smooth mousse with a light, airy texture.
- Serving Setup: Layer crushed gingersnap cookies at the base of ramekins, then elegantly pipe the pumpkin mousse using a decorative piping tip.
- Finishing Touches: Crown each serving with a delicate dollop of reserved whipped cream and a subtle sprinkle of ground cinnamon.
- Chill and Enjoy: Refrigerate for at least one hour to allow flavors to meld and texture to set. Consume within two days for maximum freshness and optimal taste experience.
Notes
- Whip Cream Technique: Achieve maximum volume by using cold heavy cream and starting at low speed before increasing to high, ensuring a stable and fluffy texture.
- Spice Balance: Adjust warming spices to personal taste, but maintain a subtle blend that complements the pumpkin without overwhelming the creamy base.
- Make-Ahead Magic: Prepare the mousse up to 24 hours in advance, covering tightly to preserve freshness and allow flavors to intensify in the refrigerator.
- Serving Pro Tip: Use room temperature cream cheese for smoother mixing and prevent lumps, creating a silky-smooth pumpkin mousse that melts in your mouth.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Desserts, Snacks
- Method: Blending
- Cuisine: American
Nutrition
- Serving Size: 9
- Calories: 320
- Sugar: 20 g
- Sodium: 150 mg
- Fat: 27 g
- Saturated Fat: 16 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 80 mg