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Pumpkin Cheesecake Mousse Cups

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 minutes
Total Time: 15 minutes
Servings: 10
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


  • 2 Cups Heavy Cream
  • 1 teaspoon Vanilla Extract
  • ¼ Cups Powdered Sugar
  • 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


  • 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.


Sodium: 166.5mg | Sugar: 22g | Cholesterol: 76.7mg | Calories: 378kcal | Fat: 28.1g | Protein: 3g | Carbohydrates: 28.7g