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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
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

Pumpkin Cheesecake Mousse Cups

A Rosh Hashanah Simanim Recipe

Cuisine:

    Pumpkin Cheesecake Mousse Cups is a no-bake cheesecake dessert perfectly portioned in individual sizes. It tastes like a pumpkin pie cheesecake! This recipe is excellent for your Rosh Hashanah simanim menu.

    • 15 Minutes
    • Serves 10
    • Medium

    Ingredients

    Directions

    Share

    Pumpkin Cheesecake Mousse Cups is a no-bake cheesecake dessert perfectly portioned in individual sizes.  It tastes like a pumpkin pie cheesecake! This recipe is excellent for your Rosh Hashanah simanim menu.

    Smother just about anything in cream cheese and I am happy.  Plus, with all the extra cooking that Rosh Hashanah requires, I’m always thrilled with a dish that comes together on the counter without any cooking time.  I created this recipe to feature pumpkin. But I love to use the simanim throughout my menu as much as possible, so this recipe is sweetened with date syrup, also known as silan.  

    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 a lot more than just Rosh Hashanah cooking.  This one will pop on a Shabbat or two as well.

    Cook and 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 and Facebook.

    #BetheMasterofMealtime     #CandidlyDelicious

     

    Steps

    1
    Done

    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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