No-Bake Pumpkin Cheesecake Mousse

Updated at: Thu, 22 Feb 2024 03:24:39 GMT

Step 1

Whip ¾ cup (180 ml) heavy cream, ½ (2.5ml) teaspoon vanilla, 2 teaspoon (10 ml) powdered sugar until stiff peaks form. Transfer to bowl and set aside.

Step 2

No need to clean out the bowl. Add whipped cream cheese, ½ cup (50 g) powdered sugar, ½ teaspoon (2.5ml) vanilla, pumpkin puree, and pumpkin pie spice beat until combined and smooth.

Step 3

Transfer this cream cheese mixture into a large bowl. Fold in whipped cream mixture to the cream cheese mixture. Transfer to a large pastry bag fitted with a star tip. Keep secure by fastening a rubber band around the end of the pastry bag (so the filling doesn't spill out) pop in the fridge, lying horizontally on a shelf, until ready to serve.

Step 4

Clean out the mixer bowl and whip up topping. Combine 1 cup (240 ml) heavy cream, 1/2 teaspoon (2.5 ml) vanilla, and 1 tablespoon sugar (6 g) sugar and transfer into a pastry bag fitted with a small round tip. Affix with a rubber band and place horizontally in the fridge until ready to serve.

Step 5

Place 6 store-bought ginger snaps in a re-seable plastic bag and whack with a rolling pin to create small cookie crumbs. Keep in the bag at room temperature until ready to serve.

Step 6

Pipe pumpkin mousse into some fancy glasses, top with a round piped mound of whipped cream, and top with cookie crumbs. HAPPY THANKSGIVING!

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