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Light No-Bake Pumpkin Cheesecake Mousse Recipe

Light No-Bake Pumpkin Cheesecake Mousse

A fluffy, creamy pumpkin cheesecake dessert made without baking, eggs, or gelatin. Reduced-fat cream cheese and light whipped topping keep this autumn mousse pleasantly light while preserving its classic cheesecake flavor.
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Prep Time 15 minutes
Total Time 1 minute
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 8 ounces Reduced-fat cream cheese, softened
  • 1/2 cup Pure pumpkin purée
  • 1/4 cup Packed light brown sugar
  • 1/2 teaspoon Pumpkin pie spice
  • 1 teaspoon Pure vanilla extract
  • 1 cup Light whipped topping, thawed
Optional Serving Ingredients
  • 2 to 3 tablespoons Finely crushed graham crackers
Optional Garnishes
  • As desired Additional whipped topping, pumpkin pie spice, or a small graham-cracker crumb

Method
 

Step-by-Step
  1. Let the reduced-fat cream cheese sit at room temperature until softened. Beat the cream cheese until smooth before adding the other ingredients.
  2. Add the pure pumpkin purée, packed light brown sugar, pumpkin pie spice, and vanilla extract. Beat until the mixture is smooth and fully combined.
  3. Add the thawed light whipped topping and fold it in gently with a spatula. Stop folding as soon as the mousse is evenly blended so the airy texture remains.
  4. Spoon or pipe the mousse into six small dessert glasses or ramekins. Add optional graham-cracker crumbs to the bottoms or sprinkle them over the tops.
  5. Cover the individual portions and refrigerate for at least 1 hour. Chill for 2 hours when you want a firmer, more spoonable texture.
  6. Just before serving, add an optional swirl of whipped topping, a dusting of pumpkin pie spice, or a small graham-cracker crumb. Serve cold.

Notes

Use pure pumpkin purée, not pumpkin pie filling, because pie filling already contains sugar and spices. Room-temperature cream cheese blends more smoothly, and gentle folding keeps the whipped topping from deflating. Store covered and chilled, and serve within a reasonable refrigerated period for the best texture.