Easy Pumpkin Cheesecake Mousse (with Cool Whip)

This decadent no-bake Pumpkin Cheesecake Mousse is made with super easy ingredients and is a delicious twist to a classic pumpkin dessert that comes together in no time. This easy cheesecake mousse recipe is exploding with cozy Fall flavors and is sure to be a crowd-pleaser for your next holiday event!

Smooth and creamy pumpkin cheesecake mousse with Cool Whip makes it the perfect elegant make-ahead dessert. Using cool whip and cream cheese creates a light and fluffy texture without the added time and fuss of making your own homemade whipped cream.

Spoon it into serving cups and top with pumpkin pie spice or graham cracker crumbs. Alternatively, once the pumpkin cream cheese mousse has chilled, pipe it into serving glasses for a more elegant look. This super quick recipe for pumpkin mousse involves no cooking and is bursting with Fall flavors!

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Why This Recipe Works?

• This creamy cheesecake mousse is luxurious and packed with the cozy warm flavors of Fall.

• This easy make-ahead pumpkin Cool Whip mousse is the perfect dessert to prepare in advance for a crowd.

• Pumpkin cheesecake mousse with Cool Whip is gluten-free and comes together in just a few minutes.

• This incredible pumpkin no-bake dessert frees up your oven for other delicious dishes.

Ingredients for Pumpkin Mousse with Cool Whip

• Cool Whip - Cool Whip is used in place of whipped cream. It is found in the grocery store's frozen section and needs to be thawed in the refrigerator before use. It is an excellent time-saver instead of making your whipped cream, and tastes just as delicious. Homemade whipped cream may be made ahead of time as a substitute.

• Powdered Sugar – Powdered sugar helps achieve an incredibly smooth and creamy texture. Granulated sugar does not dissolve well in the mousse mixture and may create a grainy texture.

• Cream Cheese – We use good old-fashioned full-fat cream cheese here. Do yourself a favor and do not use the reduced fat kind. We want all the richness this pumpkin cheesecake mousse deserves. Alternatively, vegan cream cheese can be substituted here if need be.

• Pumpkin Puree – Do not confuse canned pumpkin puree with pumpkin pie filling. The can must say "pumpkin puree." My favorite brand of pumpkin puree to achieve a fluffy mousse is Libbys.

• Cinnamon - Adding extra cinnamon brings out the delicious warm flavors of pumpkin pie and Fall.

• Pumpkin Pie Spice – If you do not have pumpkin pie spice, you can make your own by combining cinnamon, ginger, nutmeg, allspice, and cloves.

Equipment Needed

• Electric Beater
• Measuring Cups & Spoons
• Large Bowl

How to Make Pumpkin Cheesecake Mousse

1. First, in a medium mixing bowl, beat the room temperature cream cheese until smooth with an electric handheld mixer.
2. Next, add canned pumpkin puree, powdered sugar, pumpkin pie spice, and cinnamon to the cream cheese mixture.

3. Beat the cream cheese pumpkin mixture on medium-low speed for two to three minutes until combined. 
4. Next, add one-third of the cool whip to the pumpkin mixture.

5. Gently fold the cool whip into the pumpkin mousse with a spatula until combined.
6. Continue adding more cool whip and fold until each third is incorporated. Stop folding once no more streaks of white whipped cream remain. Cover and chill the pumpkin mousse until ready to serve. Finally, when ready to serve, spoon or pipe into dessert glasses and top with extra whipped cream and cinnamon.

Variations & Substitutions

• Crush some graham crackers or Oreo cookies and sprinkle in the bottom of the dessert glasses for a delicious crust. 

• Add cocoa powder along with the powdered sugar for a chocolate pumpkin cheesecake mousse. 

• This light pumpkin mousse tastes excellent with plain whipped topping. However, it is also delicious, topped with pecans, caramel, gingersnap cookies, crushed graham crackers, or cinnamon. 

• Pumpkin goes well with apple, orange, lemon, coconut, and berries—experiment layering with chopped fruits in pumpkin mousse trifle. 

• Homemade whipped cream is an excellent substitution for Cool Whip. I love using it in this Nutella Cheesecake Mousse. To make homemade whipped cream, beat one and a half cups of whipping cream with one-fourth cup of powdered sugar until stiff peaks form. Refrigerate until ready to use.

• Marscapone cheese is a wonderful substitute for cream cheese to make a pumpkin mascarpone mousse. 

What To Serve With Whipped Pumpkin Mousse

• Serve this cheesecake mousse with a hot latte.
• Present it in a trifle bowl layered with fresh berries.
• Use it as a filling in no bake pumpkin mousse pie. 
• Create a pumpkin mousse parfait layered with cookie crumbs and whipped cream.
• Serve it as a pumpkin mousse dip with fresh berries, cookies, and pretzels. 

Storage Suggestions

• Store this pumpkin pie mousse in the refrigerator in an air-tight container with a lid, and it will stay fresh for three days.

• Alternatively, if stored in the freezer, allow the mousse defrost in the fridge for several hours or overnight before serving.

• If making homemade whipped cream, refrigerate until ready to use.

FAQs

Expert Tips

• Make sure the cream cheese is at room temperature. It will be difficult to beat and become creamy if the cream cheese starts while still cold.

• Use pumpkin puree and not pumpkin pie filling. Pumpkin puree is pure pumpkin with no added flavorings. Pumpkin pie filling has added spices and sweetener.

• Chill the pumpkin cheesecake mousse before serving for best results. I recommend chilling this dessert for at least four hours before serving.

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