Pumpkin Cheesecake Mousse Cups

Course: Dessert

Cuisine: American, Kosher, Pescatarian, Vegetarian

Keyword: 9 days, Dairy, Entertaining, Fall, Husband-approved, Indulgent, Kid-friendly, Make-ahead, Milchig, Nut-free, Rosh Hashanah, Shavuot, Super Simple

Prep Time: 15

Total Time: 15

Servings:

Calories: 378kcal

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

Print Recipe

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.

Notes

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

Nutrition