Description
This Easy Pumpkin Cheesecake Mousse is a light and creamy dessert perfect for the fall season. Made with pumpkin puree, cream cheese, Cool Whip, and warm spices like pumpkin pie spice and cinnamon, it offers a smooth, airy texture that melts in your mouth. No baking required, this mousse is quick to prepare and perfect for entertaining or a cozy night in.
Ingredients
Primary Ingredients
- 8 oz Cool Whip
- 8 oz Cream Cheese (room temperature)
- 1/4 cup Powdered Sugar
- 15 oz Pumpkin Puree
- 1 tbsp Pumpkin Pie Spice
- 1/2 tsp Cinnamon
Instructions
- Beat the Cream Cheese: In a medium mixing bowl, beat the room temperature cream cheese until smooth using an electric handheld mixer. This step ensures a creamy base for your mousse.
- Add Pumpkin and Spices: Add the canned pumpkin puree, powdered sugar, pumpkin pie spice, and cinnamon to the cream cheese. Beat the mixture on medium-low speed for two to three minutes until everything is well combined and smooth.
- Add Cool Whip in Portions: Add one-third of the Cool Whip to the pumpkin mixture. Gently fold it in using a spatula to maintain the light, airy texture.
- Fold Remaining Cool Whip: Continue folding in the remaining Cool Whip, one-third at a time, until fully incorporated and no white streaks remain. Folding gently prevents deflating the mousse.
- Chill the Mousse: Cover the mousse with plastic wrap or a lid and refrigerate until ready to serve, preferably for at least 4 hours to let the flavors meld and the mousse set nicely.
- Serve: When ready, spoon or pipe the mousse into dessert glasses. Optionally, top with extra whipped cream and a sprinkle of cinnamon for garnish and added flavor.
Notes
- Make sure the cream cheese is fully softened to avoid lumps.
- Folding gently is key to maintaining the mousse’s airy consistency.
- Chilling the mousse for several hours improves the texture and flavor.
- Use fresh pumpkin puree for best taste, or canned pumpkin if preferred.
- Can be prepared a day in advance and stored covered in the fridge.
