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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This mousse looks fantastic! Such a great different thanksgiving dessert!
I always bake a pumpkin cheesecake with a gingersnap crust on Thanksgiving, but this is a great alternative and looks absolutely delicious! Have a great time on your trip!
This looks so good! I love any pumpkin mousse!
I am so in love with this recipe! Have safe travels for Thanksgiving!
it looks yummy!
What size and type are your weck jars? So cute.
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??
Yes, fold in 1 cup of whipped cream, cream that has already been whipped. Measure after it’s been whipped. Sorry for the confusion!
Pumpkin cheesecake mousse sounds so good and the gingersnap topping is perfect for it!
This looks great! What size Weck jar are you using in the pictures? Thanks!
I used their mold jars. I think they are 6 oz. size
Question. Just to clarify at the end of the recipe. Am I to add already whipped cream or whipping cream???
Add already whipped cream
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!”
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.
Love this recipe! Am making it for the 2nd time.
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
Where do you find thoughs serving bowls there really nice??? Trying to figure how to make no mixer an no dish for serving in. This sounds yummy. Gotta try
You can find glass or white ramekins at several stores. Try Target, Williams Sonoma, Sur La Table, World Market, etc.
Oh Chunks! Couldn’t get my cream cheese to mix with the yogurt and it’s become chunks. I already stirred in the whipped cream, spices, and pumpkin and now no amount of beating, whipping, mashing will cream out the lumps! What to do?
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