Prep 10 m
Cook 15m


    For pumpkin cheesecake mousse

    224 gms cream cheese

    100 gms granulated sugar

    420 gms pumpkin puree

    5 gms pumpkin pie spice (store bought)

    5 gms ground cinnamon

    2 gms salt


    For the crust

    8 whole sheet crackers or 1 cup of biscuit cracker crumbs

    55 gms unsalted butter, melted

    25 gms granulated sugar


    For the whipping cream

    300 gms heavy cream

    40 gms powdered sugar

    1 tsp vanilla extract

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Ingredient Substitution Guide


To make the crust for this pumpkin cheesecake mousse, start by crushing Graham crackers into fine crumbs using a food processor or mixer. Then, mix in melted butter and sugar until well combined. Transfer two tablespoons of the crumb mixture into individual glass jars and press it evenly into the bottom.

For the mousse filling, whip heavy cream, powdered sugar, and vanilla extract in a stand mixing bowl until soft peaks are formed. Set the whipped cream aside in a separate bowl.

Next, in the same mixing bowl, beat cream cheese and sugar at a low speed until combined. Add pumpkin puree, pumpkin pie spice, ground cinnamon, and salt, and continue to mix until everything is well combined.

Fold half the prepared whipped cream into the pumpkin cream cheese mixture using a spatula.

Transfer the pumpkin cheesecake mousse mixture to a piping bag and pipe it over the crust, filling each glass jar until it is three fourth full.

Fill the remaining whipped cream in another piping bag with a star nozzle and pipe it over the mousse. Refrigerate the jars for at least 2 hours to set.

When ready to serve, sprinkle some ground cinnamon over the pumpkin mousse for an extra flavour (optional). Enjoy your delicious pumpkin cheesecake mousse!

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