Pumpkin Cheesecake Mousse Cups are a no-bake cheesecake dessert perfectly portioned in individual sizes. It tastes like a pumpkin pie cheesecake! Welcome to fall and all of the yummy pumpkin spice foods.
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The time is coming soon when we will be seeing pumpkin everything. *waits for the groans to pass* I, for one, am perfectly ok with it! I love pumpkin season. So I will use this recipe for so many things. It's a dressy dessert, or the perfect end to a brunch, or even a yummy late night snack (shh don't tell). Plus, smother just about anything in cream cheese and I'm in love.
This is also the time of year for Rosh Hashanah, which is a Jewish Holiday featuring a number of symbolic foods. During this time, I try to use as many of the symbolic foods as possible, so Pumpkin Cheesecake Mousse Cups are sweetened with date syrup, also known as silan.
Pumpkin Cheesecake Mousse cups take 15 minutes to make and ZERO cooking time. Yes, that's right...this recipe is perfect. Even my kids go crazy for this "fancy" dessert. They love it's sweet, pudding-like texture. And I think my favorite thing (and theirs too) is that they can help make it. This recipe is very friendly for kids helping in the kitchen. I like to get all hands on deck so everyone gets a chance to participate.
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Jump to RecipeServes: 10 Prep Time: 15 Minutes Cook Time: 0 Minutes
Ingredients:
- 2 Cups Heavy Cream
- 1 teaspoon Vanilla Extract
- ¼ Cups Powdered Sugar
- ⅛ teaspoons Kosher Salt
- 8 ounces Cream Cheese
- 1 Cup of Pumpkin
- ½ Cups Date Syrup
- 1 teaspoon Cinnamon
- ¼ teaspoons Allspice
- ¼ teaspoons Cloves
- ½ teaspoons Nutmeg
- ¼ teaspoons Ginger
- 12 Lotus Cookies, crushed
Instructions:
- First, quickly crush up the Lotus cookies into crumbs. Then, pour Heavy Cream, Vanilla Extract, Powdered Sugar and Kosher Salt into your mixing bowl. Whip on High until Stiff Peaks form.
- Stop as soon as you see stiff peaks, so you do not break your cream. Set aside.
- You don’t have to clean out the mixing bowl. Put in the Cream Cheese, Pumpkin, Date Syrup, Cinnamon, Allspice, Cloves, Nutmeg and Ginger (spice can be altogether substituted with 2 teaspoons pumpkin pie spice). Mix until fully combined and smooth.
- Add half the whipped cream and gently fold it into the pumpkin mixture.
- Assemble: In each mousse cup, place 1 Tablespoon of crumbs, pipe pumpkin mixture on top of the crumbs, then top with the remaining whipped cream. You can garnish with a small sprinkle of cinnamon.
- These mousse cups can be frozen assembled or in parts for later assembly.
Pumpkin Cheesecake Mousse Cups
Ingredients
- 2 Cups Heavy Cream
- 1 teaspoon Vanilla Extract
- ¼ Cups Powdered Sugar
- ⅛ teaspoons Kosher Salt
- 8 ounces Cream Cheese
- 1 Cup of Pumpkin
- ½ Cups Date Syrup
- 1 teaspoon Cinnamon
- ¼ teaspoons Allspice
- ¼ teaspoons Cloves
- ½ teaspoons Nutmeg
- ¼ teaspoons Ginger
- 12 Lotus Cookies crushed
Instructions
- Pour Heavy Cream, Vanilla Extract, Powdered Sugar and Kosher Salt into your mixing bowl. Whip on High until Stiff Peaks form.
- Stop as soon as you see stiff peaks, so you do not break your cream. Set aside.
- You don’t have to clean out the mixing bowl. Put in the Cream Cheese, Pumpkin, Date Syrup, Cinnamon, Allspice, Cloves, Nutmeg and Ginger (spice can be altogether substituted with 2 teaspoons pumpkin pie spice). Mix until fully combined and smooth.
- Add half the whipped cream and gently fold it into the pumpkin mixture.
- Assemble: In each mousse cup, place 1 Tablespoon of crumbs, pipe pumpkin mixture on top of the crumbs, then top with the remaining whipped cream. You can garnish with a small sprinkle of cinnamon.
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