Ever find yourself needing a show-stopping dessert for your Thanksgiving table but don’t have the time or energy for a complicated bake? Well honey, have I got the solution for you. These Pumpkin Cheesecake Mousse Cups are your ticket to a seriously impressive, fuss-free finale. They’re light, creamy, and packed with all those cozy fall flavors we crave. And the best part? No baking required. Seriously, who couldn’t use one less thing to worry about during the holidays?
Why You’ll Love This
This recipe is the ultimate busy-hostess lifesaver. You get that rich, decadent flavor of a classic pumpkin cheesecake without the stress of a water bath or worrying about cracks. It comes together in about 20 minutes, and the individual servings mean no slicing and plating—just hand them out and watch the smiles appear. So good. It’s the perfect make-ahead dessert that lets you actually enjoy your own party.
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Equipements Needed
- Large mixing bowl
- Electric hand mixer or stand mixer
- Spatula
- Measuring cups and spoons
- Piping bag with a star tip (optional, but makes them pretty!)
- 8 small cups, jars, or ramekins for serving
Ingredients
- 1 (8 oz) block full-fat cream cheese, softened: The rich, tangy base of our mousse.
- 1 cup canned pure pumpkin puree: Not pumpkin pie filling, we’re adding our own spices.
- 1 cup heavy whipping cream, cold: For whipping into fluffy, cloud-like peaks.
- 1/2 cup powdered sugar: Dissolves perfectly for a smooth, not gritty, sweetness.
- 1/4 cup pure maple syrup: Adds a lovely depth of flavor.
- 1 tsp vanilla extract: A classic flavor enhancer.
- 1 1/2 tsp pumpkin pie spice: The cozy, warming spice blend we all love.
- 1/4 tsp fine sea salt: Balances the sweetness and makes the flavors pop.
- Graham cracker crumbs: For that classic cheesecake crust texture.
- Whipped cream and extra crumbs for garnish: Because we eat with our eyes first!
Step By Step
- In your large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until it’s completely smooth and fluffy. This should take about 1-2 minutes. Scrape down the sides to make sure there are no lumps.
- To the smooth cream cheese, add the pumpkin puree, powdered sugar, maple syrup, vanilla extract, pumpkin pie spice, and salt. Beat on medium-low until everything is beautifully combined and smooth. Set this pumpkin mixture aside.
- In another clean, cold bowl, pour in the cold heavy whipping cream. Whip it on high speed until stiff peaks form. You’ll know it’s ready when the whisk leaves a defined trail and the cream doesn’t slide around when you tilt the bowl.
- Now for the gentle part. Add about a third of your whipped cream to the pumpkin cheesecake mixture. Use a spatula to fold it in gently; this lightens up the base. Once incorporated, gently fold in the remaining whipped cream until no white streaks remain. Be patient and don’t stir—you want to keep all that air you whipped in!
- To assemble, place a spoonful of graham cracker crumbs in the bottom of each of your serving cups. Pipe or spoon the pumpkin cheesecake mousse on top. Cover and chill for at least 2 hours, or until you’re ready to serve.
- Right before serving, top with a dollop of extra whipped cream, a sprinkle of graham cracker crumbs, and maybe even a tiny pinch of pumpkin pie spice. Enjoy the compliments!
Pro Tips For Perfect Mousse
- Your cream cheese MUST be at room temperature. Cold cream cheese will leave you with a lumpy mess, no matter how long you mix.
- Make sure your bowl and beaters are squeaky clean and cold before whipping the cream. Any trace of grease will prevent it from thickening properly.
- Don’t over-whip your cream! Stop as soon as you have stiff peaks. Over-whipped cream becomes grainy and can eventually turn into butter.
- Honestly, the folding step is the most important. Be gentle and patient to keep the mousse light and airy.
- For a fun twist, try using crushed gingersnaps or vanilla wafers instead of graham crackers for the crust layer.
Serving Ideas & Pairings
These mousse cups are a dream for your Thanksgiving desserts lineup. They are the ideal easy Thanksgiving dessert to make alongside your pies. I love serving them in clear glasses so you can see all the pretty layers. They pair wonderfully with a hot cup of coffee after the big meal or even a spicy chai tea latte. And if you’re looking for other Thanksgiving food ideas, these light cups are a nice contrast to heavier side dishes like sweet potato casserole and stuffing.
Variations & Substitutions
- Dairy-Free: Use your favorite plant-based cream cheese and chilled coconut cream (from a can) instead of heavy whipping cream.
- Lighter Option: You can use Neufchâtel cheese instead of full-fat cream cheese for a slightly lighter version.
- Different Crust: As mentioned, crushed gingersnaps, Biscoff cookies, or even crushed pecans make a fantastic base.
- Extra Flavor: A tablespoon of bourbon or dark rum folded in with the vanilla adds a lovely adult twist. For a non-alcoholic version, a teaspoon of molasses works great.
Storage & Reheating
Store any leftover Pumpkin Cheesecake Mousse Cups tightly covered in the refrigerator. They will keep beautifully for up to 3 days. I do not recommend freezing them, as the whipped cream can separate and become watery when thawed, losing that perfect creamy texture. And since there are no raw eggs, you don’t have to worry about that!
Frequently Asked Questions
- Can I make this ahead of time for Thanksgiving? Absolutely! This is one of the best make-ahead Thanksgiving desserts. Assemble the cups up to 24 hours in advance. Just wait to add the final garnish of whipped cream and crumbs until right before you serve.
- My mousse is runny. What happened? This usually happens if the cream wasn’t whipped to stiff peaks, or if the cream cheese was too cold and caused the whipped cream to deflate. Make sure both your cream and bowl are cold, and that your cream cheese is room temp!
- Is this one of those no-bake Thanksgiving desserts? You bet it is! That’s the beauty of it. It’s a fantastic recipe for when your oven is completely occupied with the turkey and all those Thanksgiving side dishes.
- Can I use cool whip instead of whipping my own cream? You can, but honestly, the flavor and texture of real whipped cream is so, so much better. It’s worth the extra two minutes, I promise.