Here’s a really easy no-bake Spicy Pumpkin-Cheesecake Mousse in a Glass to impress all your holiday guests! It’s perfect for a big crowd, is quick and easy and just about as cute as it can be! To say nuthin’ about how incredibly tasty it is! YUM!
Spicy Pumpkin-Cheesecake Mousse In A Glass
Recipe by: Bobbi Jo Lathan
Recipe type: Dessert
Cuisine: Southern
PREP TIME
20 mins
TOTAL TIME
20 mins
INGREDIENTS
For Mousse:
1 cup heavy whipping cream
6 ounces cream cheese (softened)
1 teaspoon vanilla extract
4 tablespoons sugar (divided)
1 cup canned pumpkin (100% pure pumpkin)
1 teaspoon cinnamon
½ teaspoon ground nutmeg
â…› teaspoon ground cloves
For Crumble on bottom:
18 gingersnap cookies (crushed)
3 tablespoon unsalted butter (melted)
INSTRUCTIONS
When I get up in the mornin’, I take out the cream cheese, unwrap it, and let it soften in a mixing bowl while I have my coffee and grits and eggs for breakfast.
Later on, once you’re ready to start makin’ the mousse, git yourself another big mixing bowl along with your hand mixer. (You can also use a whisk but it’ll take longer.)
Pour the heavy cream into the empty mixin’ bowl and beat the cream until it starts to git thick. Then, add the vanilla and 2 tablespoons of the sugar. Beat some more ‘til the whipped cream makes stiff peaks.
Now, in the mixing bowl that has your softened cream cheese, beat together the cream cheese, the pumpkin, 2 remaining tablespoons of sugar, cinnamon, nutmeg, and cloves. Make sure it’s well blended and there’s no lumps.
Next, FOLD (don’t stir), the pumpkin mixture into the bowl with the whipped cream, a little bit at a time, until blended. By folding the the mixtures together, you will insure that your mousse will be smooth.
Place a small pot on the burner and melt the butter. Put the crushed gingersnap cookies in a bowl and add the melted butter to the crumbled cookies. Stir the butter into the gingersnap ‘til blended. I usually stir it for a minute and then just use my hands to mix it all together. The butter isn’t hot anymore and the cookies get more buttery.
Place some crumble in the bottom of each of your little glasses (or mason jars). Then, you can either spoon the cream cheese-pumpkin mousse over the crumble in each glass, or you can cut the tip off a quart-sized baggie, fill the baggie with some mousse, and pipe the pumpkin mousse into each glass,for a more festive look.
The nice thing is, you can chill the mousse until you’re ready to eat. Then, once you’re ready to serve, just sprinkle the top of each mousse with a little ground cinnamon. Or you can add a dab of extra whipped cream on top of each mousse and sprinkle that whipped cream with a little of the cinnamon.
Any way you do it, this here Spicy Pumpkin-Cheesecake Mousse in a Glass is the PERFECT holiday dessert that will certainly impress all your guests! YUM!