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    Home » Dessert » Easy Pumpkin Cheesecake Mousse (with Cool Whip)

    Published: Aug 26, 2022 · Updated: Aug 13, 2024 by Liz Cipolla · This post may contain links and as an Amazon Associate, I earn from qualifying purchases.

    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!

    A large dessert glass filled with pumpkin cheesecake mousse topped with whipped cream resting on a white plate with two silver spoons.
    Jump to Recipe Print Recipe

    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!

    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

    A can of pumpkin puree, powdered sugar, cream cheese, a tub of cool whip, a small bowl of cinnamon and a small bowl of pumpkin spice on a white counter top.
    • 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
    Four dessert cups filled with pumpkin mousse on a white counter and two more on white plates with two silver spoons laying nearby.

    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.
    A bowl on the left of cream cheese that has been whipped until creamy and a bowl on the right with whipped cream cheese, pumpkin puree, powdered sugar, pumpkin spice, and cinnamon added.
    1. Beat the cream cheese pumpkin mixture on medium-low speed for two to three minutes until combined. 
    2. Next, add one-third of the cool whip to the pumpkin mixture.
    A bowl on the right with cream cheese, pumpkin puree, powdered sugar, cinnamon, and pumpkin spice combined until smooth and a bowl on the right with the same pumpkin mixture with a dollop of cool whip on top.
    1. Gently fold the cool whip into the pumpkin mousse with a spatula until combined.
    2. 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.
    A glass bowl on the left with pumpkin mousse folded with cool whip and a bowl on the right with pumpkin mousse after all the cool whip has been folded in.

    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.
    • Mascarpone cheese is a wonderful substitute for cream cheese to make a pumpkin mascarpone mousse. 
    Six clear dessert glasses filled with pumpkin cheesecake mousse with cool whip on a white counter top with two cinnamon sticks laying nearby.

    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.
    Six dessert glasses filled with pumpkin mousse on a white counter top garnished with whipped cream and ground cinnamon with two silver spoons nearby.

    FAQs

    Can pumpkin cheesecake mousse be made in advance?

    Yes, pumpkin mousse tastes best when made in advance and chilled. If refrigerated in an air-tight container, it will last up to three days.

    How do you freeze pumpkin mousse?

    To freeze the mousse, put it into individual freezer-proof glasses or containers, allowing a little room for expansion when it freezes. Wrap each container in a double layer of clingfilm and then in freezer bags. However, I do recommend pumpkin mousse be refrigerated and enjoyed as soon as possible.

    What gives pumpkin mousse its consistency?

    Mousse is the lighter, fluffier cousin of pudding. Its light texture comes from whipping air into the mixture. It gets its airy consistency by folding whipped cream gently into the cream cheese mixture.

    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.
    Four dessert cups filled with pumpkin cheesecake mousse on a white cake stand with two cups of pumpkin mousse on the counter with whole cinnamon sticks scattered about.

    More Related Recipes

    Nutella Chocolate Cheesecake Mousse

    Pumpkin Spice Cream Cheese Muffins

    The BEST Mini Pumpkin Cheesecakes

    Pumpkin Muffins With Cake Mix

    A large dessert glass filled with pumpkin cheesecake mousse topped with whipped cream resting on a white plate with two silver spoons.

    Easy Pumpkin Cheesecake Mousse (with Cool Whip)

    This easy pumpkin cheesecake mousse is an elegant and cozy, make-ahead Fall dessert. A combination of Cool Whip, cream cheese, pumpkin puree, warm spices create a luxurious smooth texture your family and friends will love.
    4.82 from 16 votes
    Print Recipe Pin Recipe
    Prep Time 5 minutes mins
    Cook Time 10 minutes mins
    Cooling Time 4 hours hrs
    Total Time 4 hours hrs 15 minutes mins
    Course Dessert
    Cuisine American
    Servings 6
    Calories 299 kcal

    Ingredients
      

    • 8 oz Cool Whip
    • 8 oz Cream Cheese (room temperature)
    • ¼ cup Powdered Sugar
    • 15 oz Pumpkin Puree
    • 1 tablespoon Pumpkin Pie Spice
    • ½ teaspoon Cinnamon

    Instructions
     

    • First, in a medium mixing bowl, beat the room temperature cream cheese until smooth with an electric handheld mixer.
    • Next, add canned pumpkin puree, powdered sugar, pumpkin pie spice, and cinnamon to the cream cheese mixture.
    • Beat the cream cheese pumpkin mixture on medium-low speed for two to three minutes until combined. 
    • Next, add one-third of the cool whip to the pumpkin mixture.
    • Gently fold the cool whip into the pumpkin mousse with a spatula until combined.
    • 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. When ready to serve, spoon or pipe into dessert glasses and top with extra whipped cream and cinnamon.

    Nutrition

    Serving: 1CupCalories: 299kcalCarbohydrates: 21.2gProtein: 4.2gFat: 23.1gSaturated Fat: 16.7gCholesterol: 42mgSodium: 125mgFiber: 2.3gSugar: 16.1gCalcium: 59mg
    Tried this recipe?Let us know how it was!

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    Reader Interactions

    Comments

    1. Allyson @ Southern Sunflowers says

      October 06, 2022 at 6:12 pm

      5 stars
      Quick and easy desserts are the best! I'm featuring you at the Home Matters Party this week. I hope you'll have time to stop by! I'll also be sharing your feature on social media next week. I'd love for you to follow along!

      Reply
    2. Dana says

      September 12, 2022 at 10:00 pm

      5 stars
      Until now, I've only ever had chocolate mousse. This is by far the BEST. Love pumpkin spice anything, but the texture along with it just makes it magical.

      Reply
    3. Elaine says

      September 12, 2022 at 9:08 pm

      5 stars
      This is one of my favorite ways to make a mousse. Love the flavors so much - delicious!

      Reply
    4. Jennifer says

      September 12, 2022 at 9:05 pm

      5 stars
      I'm looking for a holiday dessert and tried this one. It's a keeper! Easy to make, lots of pumpkin flavor, and everyone loved it!

      Reply
    5. Sara Welch says

      September 12, 2022 at 8:23 pm

      5 stars
      This was such a quick and easy treat that does not disappoint! Looking forward to enjoying this all season long!

      Reply
    6. Sandy says

      March 23, 2022 at 7:11 pm

      5 stars
      Creamy and delicious! These are the perfect make ahead pumpkin dessert for a no fuss dinner. We all loved them!

      Reply
    4.82 from 16 votes (10 ratings without comment)

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