Pumpkin Cheesecake Mousse with gingersnap cookie crumbles-a creamy and dreamy pumpkin dessert!
We are traveling to California for Thanksgiving this year to spend time with Josh’s family. So I am kind of off the hook as far as Thanksgiving goes. My sister-in-law is making the big feast. It feels kind of weird not having to cook, but it is kind of nice too!
I have been making a few Thanksgiving recipes this month so I would have recipes to share on the blog…and so I wouldn’t feel left out. One of my new favorite pumpkin desserts is Pumpkin Cheesecake Mousse. I’ve made this recipe twice this month!
Chobani introduced me to this recipe at the Better Blog Retreat. They made Pumpkin Cheesecake Mousse for our lunch dessert and I fell in love! Luckily, Chobani shared the recipe so I could make the mousse at home and share it with all of you!
The mousse is light, smooth, and creamy. It is made with Greek yogurt, cream cheese, and whipped cream. It is sweetened with pure maple syrup and spiced with all of my favorite fall spices: cinnamon, nutmeg, ginger, and cloves.
To make the Pumpkin Cheesecake Mousse extra special, crushed gingersnap cookies are sprinkled on top! I use store-bought cookies to keep the dessert simple.
I like to serve the mousse in small Weck Jars. I love serving individual desserts. They are super cute! And I really love getting my very own dessert. We are teaching Caleb to share so don’t tell him this, but I really don’t like to share when it comes to dessert:) That is why these individual mousse cups are perfect!
You can make the Pumpkin Cheesecake Mousse the day before serving, just add the gingersnap cookie crumbles right before serving. You don’t want them to get soggy. I like the nice crunch they add! So this is a perfect dessert for Thanksgiving because it is easy to make, can be made in advance, and is sooooo dreamy! It is way better than pumpkin pie if you ask me:)
And if you want to serve Pumpkin Cheesecake Mousse for breakfast on Thanksgiving, go right ahead. It is made with Greek yogurt so it is perfectly acceptable for breakfast.
Pumpkin Cheesecake Mousse
- 8 ounces cream cheese at room temperature
- 1/2 cup pure maple syrup
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 2 cups plain Greek yogurt
- 3/4 cup pumpkin puree
- 1 cup whipped cream already whipped
- 1 cup crushed gingersnap cookies
- Beat cream cheese until smooth. Slowly beat in maple syrup, scraping down sides of bowl to ensure even mixing. Beat in spices and pumpkin puree.
- Add Greek yogurt and whip to incorporate. Remove bowl from mixer and use a spatula to fold in the whipped cream. Refrigerate for 30 minutes or overnight.
- Spoon pumpkin cheesecake mousse into jars or cups and top with crushed gingersnaps. Serve.
Have you tried this recipe?
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