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Pumpkin Cheesecake Mousse Cups

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Ingredients

Adjust Servings:
2 cups Heavy Cream
1 tsp Vanilla Extract
¼ Cup Powdered Sugar
⅛ tsp Kosher Salt
8 oz Cream Cheese
1 Cup Pumpkin Puree
½ Cup Date Syrup (aka Silan)
1 tsp Cinnamon
¼ tsp Allspice
¼ tsp Ground Cloves
½ tsp Nutmeg
¼ tsp Ginger
12 Lotus Biscoff Cookies

Nutritional information

378
Calories
28.1g
Total Fat
76.7mg
Cholesterol
166.5mg
Sodium
28.7g
Total Carbohydrate
22g
Sugars
3g
Protein

Pumpkin Cheesecake Mousse Cups

Cuisine:

    Pumpkin Cheesecake Mousse Cups is a no-bake cheesecake dessert perfectly portioned in individual sizes. It tastes like a pumpkin pie cheesecake!

    • 15 Minutes
    • Serves 10
    • Medium

    Ingredients

    Directions

    Share

    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.

    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.

    Happy Cooking! Be sure to comment.  I’d love to see your pictures, answer your questions and hear your experiences.  If you like my content, please subscribe and follow us on Pinterest, Instagram, Twitter, Facebook, and YouTube.  Don’t forget to click that Yum Button! See all our recipes on your Yummly app. 

    #BetheMasterofMealtime     #CandidlyDelicious

    Pumpkin Cheesecake Mousse Cups

    Prep Time: 15 minutes

    Total Time: 15 minutes

    Yield: 10

    Calories per serving: 378

    Fat per serving: 28.1g

    Pumpkin Cheesecake Mousse Cups

    Pumpkin Cheesecake Mousse Cups is a no-bake cheesecake dessert perfectly portioned in individual sizes. It tastes like a pumpkin pie cheesecake!

    Ingredients

    • 2 cups Heavy Cream
    • 1 tsp Vanilla Extract
    • ¼ Cup Powdered Sugar
    • ⅛ tsp Kosher Salt
    • 8 oz Cream Cheese
    • 1 Cup of Pumpkin
    • ½ Cup Date Syrup
    • 1 tsp Cinnamon
    • ¼ tsp Allspice
    • ¼ tsp Cloves
    • ½ tsp Nutmeg
    • ¼ tsp Ginger
    • 12 Lotus Cookies, crushed into crumbs

    Instructions

    1. Pour Heavy Cream, Vanilla Extract, Powdered Sugar and Kosher Salt into your mixing bowl. Whip on High until Stiff Peaks form.
    2. Stop as soon as you see stiff peaks, so you do not break your cream. Set aside.
    3. 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 tsp pumpkin pie spice). Mix until fully combined and smooth.
    4. Add half the whipped cream and gently fold it into the pumpkin mixture.
    5. Assemble: In each mousse cup, place 1 TBS 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.
    6. These mousse cups can be frozen assembled or in parts for later assembly.
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    Steps

    1
    Done

    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.

    2
    Done

    Stop as soon as you see stiff peaks, so you do not break your cream. Set aside.

    3
    Done

    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 tsp pumpkin pie spice). Mix until fully combined and smooth.

    4
    Done

    Add half the whipped cream and gently fold it into the pumpkin mixture.

    5
    Done

    Assemble: In each mousse cup, place 1 TBS 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.

    6
    Done

    These mousse cups can be frozen assembled or in parts for later assembly.

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