Pumpkin Cheesecake Mousse

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Pumpkin Cheesecake Mousse with gingersnap cookie crumbles-a creamy and dreamy pumpkin dessert! 

Pumpkin Cheesecake Mousse Recipe on twopeasandtheirpod.com Love this easy 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!

Pumpkin Cheesecake Mousse Recipe on twopeasandtheirpod.com Add this easy and delicious dessert to your Thanksgiving menu!

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!

Pumpkin Cheesecake Mousse Recipe on twopeasandtheirpod.com Add this easy dessert to your Thanksgiving menu!

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.

Pumpkin Cheesecake Mousse Recipe on twopeasandtheirpod.com Serve in glass jars or cups for a fun and delicious dessert!

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.

Pumpkin Cheesecake Mousse Recipe on twopeasandtheirpod.com #recipe #pumpkin

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 with Gingersnap Crumbles Recipe on twopeasandtheirpod.com #recipe #pumpkin

Pumpkin Cheesecake Mousse

Pumpkin cheesecake mousse with gingersnap cookie crumbles. This light, creamy, and dreamy desert is easy to make! Serve in glass jars or cups so everyone can enjoy their very own dessert!
Prep Time
15 minutes


  • 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


  1. 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.
  2. 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.
  3. Spoon pumpkin cheesecake mousse into jars or cups and top with crushed gingersnaps. Serve.

Maria Lichty

I’m Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
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CommentsLeave a reply

  1. I prepared similar version of such cheesecake some time ago and I can say that it was really, really great, so your version will be great as well. And I like the addition of greek yoghurt. I guess it will make the whole mousse a bit less heavy than mine but still equally delicious 😉

  2. I’ve made my own pumpkin greek yogurt before but mine wasn’t as decadent and desserty (made up my own word!) as this cheesecake mousse. It sounds and look delicious! Pinning now. 🙂

  3. Genuis! I find myself buying lots of cream cheese over the holidays because it’s always on sale (89 cents for 8 oz!!!) – but then I have to figure out what to do with it! This is an easy outlet for that problem.
    I bought a really pretty trifle dish at a garage sale recently. I think this would look pretty in it!

  4. Pumpkin is required (along with marshmallow topped sweet potatoes) by my daughter at Thanksgiving, but I have been changing it up the last few years. Last year I did a wonderful pumpkin bread pudding with caramel sauce that I found online.

    This mousse is definitely going to be this year’s choice……..though I will top it with my favorite Biscoff cookies!
    We used to only find Biscoffs in Europe, but they have become so popular here that Trader Joe’s now has their own version. They call them Speculoos, which is the original name of the Belgian cookie. If you haven’t had them, they are sort of like a cinnamon graham crackers, but much more crisp and delicate. They melt in your mouth and are the perfect accompaniment to tea!

  5. I think I am going to make this for Thanksgiving, but I am confused about the whipped cream process…I am assuming we fold in the whipped cream after whipping it, but do we measure 1 cup of whipped cream or do we measure 1 cup of whipping cream and then whip that and add it??

  6. Do you know that you are the FIRST to ever write ‘already whipped cream’ in a recipe. All the other recipes state ‘(a cup of)whipping cream’?! Considering the art of questions you sometimes get, I am surprised that no one has asked “how much whipping cream is that?” To those who didn’t dare to ask, my answer is “just use a cup of whipping cream!”

  7. I was so excited when I saw this recipe, and couldn’t wait to try it. I made it for Thanksgiving, and I’m sorry to say I was disappointed in the results.
    First, it was extremely tart. Cream cheese on it’s own is tart, and adding 2 cups of yogurt just increased the pucker factor. I added 1/4 cup each granulated and brown sugar and a teaspoon of vanilla to sweeten it up a bit.
    Second, Greek yogurt has a very strong flavor, and it overwhelmed the delicate flavor of the maple syrup. One half cup of maple syrup is no match for the combination of cream cheese and Greek yogurt.
    I don’t think I’ll be making this recipe again.

  8. This sound really yummy. Sad i dont have a mixer or little serving cups or i would make. Will definitely figure it out. Wondering calories in this. It sounds so yummy if i figure how to make i will eat. May have to share with neighbors lol. 1 me 8 servings thats thanksgiving sharing with others while we give thanks

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