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Easy Pumpkin Cheesecake Mousse with Cool Whip Recipe

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3.8 from 89 reviews

  • Author: Ava
  • Total Time: 4 hours 15 minutes
  • Yield: 6 servings

Description

This Easy Pumpkin Cheesecake Mousse is a light, creamy, and delicious dessert perfect for fall and holiday gatherings. Combining smooth cream cheese, seasonal pumpkin puree, classic pumpkin pie spices, and fluffy Cool Whip, this no-bake mousse comes together quickly and requires just a few simple ingredients. Chill it until set, then serve in dessert glasses topped with extra whipped cream and a sprinkle of cinnamon for an elegant finish.

Ingredients

For the Pumpkin Cheesecake Mousse

  • 8 oz Cool Whip
  • 8 oz Cream Cheese, room temperature
  • 1/4 cup Powdered Sugar
  • 15 oz Pumpkin Puree
  • 1 tbsp Pumpkin Pie Spice
  • 1/2 tsp Cinnamon

Instructions

  1. Beat Cream Cheese: In a medium mixing bowl, beat the room temperature cream cheese using an electric handheld mixer until it becomes smooth and creamy, ensuring there are no lumps for a perfect mousse texture.
  2. Add Pumpkin and Spices: Add the pumpkin puree, powdered sugar, pumpkin pie spice, and cinnamon to the beaten cream cheese mixture. Blend on medium-low speed for 2 to 3 minutes until all ingredients are thoroughly combined and the mixture is smooth.
  3. Add Cool Whip in Portions: Add one-third of the Cool Whip to the pumpkin mixture. Gently fold it in with a spatula to maintain the airy texture of the mousse, being careful not to deflate the whipped mixture.
  4. Fold Remaining Cool Whip: Continue adding the remaining Cool Whip in two more portions, folding each in gently until no streaks of white remain and the mousse is light and uniform in color.
  5. Chill the Mousse: Cover the bowl with plastic wrap or a lid and refrigerate for at least 4 hours to let the mousse set and flavors meld.
  6. Serve: Once chilled, spoon or pipe the pumpkin cheesecake mousse into dessert glasses. Garnish with extra whipped cream and a sprinkle of cinnamon for an attractive and delicious presentation.

Notes

  • For best results, make sure cream cheese is fully softened to avoid lumps.
  • Use canned pumpkin puree, not pumpkin pie filling, for proper flavor balance.
  • This mousse can be stored covered in the refrigerator for up to 3 days.
  • Optional toppings include crushed gingersnaps, chopped pecans, or a drizzle of caramel sauce.
  • If you prefer a sweeter mousse, adjust the powdered sugar to taste.
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American

Find it online: https://quickandsweetrecipes.com/easy-pumpkin-cheesecake-mousse-with-cool-whip-recipe/