These Pumpkin Cheesecake Mousse Cups are the perfect dessert for fall dinner parties and company!
I love that these Pumpkin Cheesecake Mousse Cups have all the delicious autumn flavors of a piece of pumpkin cheesecake but aren’t nearly as heavy. This dessert is whipped and fluffy and will satisfy your sweet tooth after dinner without leaving you feeling overloaded. This dessert is so simple to make too. To save even more time, you can make the base of the mixture ahead of time, and wait till just before serving to mix in the whipped topping.
I also love the fact that, unlike pumpkin pie or cheesecake, this dessert is gluten free! If you are looking to make it dairy free as well you can easily substitute the whipped topping for whipped coconut milk. All you need is a can of coconut milk, that has been refrigerated so it is nice and cold. Then whip the coconut milk with the sugar and vanilla in the recipe until it becomes thick and stiff peaks form.
Lighter Pumpkin Cheesecake Mousse Cups:
If you would like to make this pumpkin cheesecake mousse a little lighter you can easily make some substitutions for that as well. Instead of regular cream cheese, get the light cream cheese, and instead of heavy whipping cream, substitute that for some light whipped topping. If you are making it with coconut milk, you can also find light coconut milk.
I like to top my pumpkin mousse cups with some whipped topping, then sprinkle on some chocolate chips and a little bit of cinnamon. Some other really good options are a drizzle of chocolate or salted caramel. Or my other personal favorite, some chopped candied cinnamon pecans!
Other Pumpkin Desserts:
If you are looking for some other pumpkin desserts, try our Pumpkin Cheesecake Trifle or our Pumpkin Eclair Cake. This time of year I am just craving pumpkin everything. If you are like me you will love our Pumpkin Pancake Recipe with Caramel Maple Syrup and Candied Pecans and our tasty Pumpkin Steamers for breakfast and brunch. You can check out all our delicious pumpkin recipes HERE.
- In a medium size bowl, whip together the cream cheese, sugar, and pumpkin pie spice until light and fluffy and completely blended. Then blend in the pumpkin puree.
- In a separate bowl, whip together the whipped topping ingredients until it becomes thick and stiff peaks form.
- Fold together about 3/4 of the whipped topping with the pumpkin cheesecake mixture until completely mixed in. Spoon the mousse into individual cups.
- Use the remaining 1/4 of the whipped topping to top the mousse. Then sprinkle on chocolate chips, cinnamon, or candied pecans.
- Hand Mixer