Pumpkin Cheesecake Mousse
Recipe from Two Peas and Their Pod
Pumpkin cheesecake mousse with gingersnap cookie crumbles. This light, creamy, and dreamy desert is easy to make! Serve in glass jars or cups so everyone can enjoy their very own dessert!
Ingredients
- 8 ounces cream cheese at room temperature
- 1/2 cup pure maple syrup
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 2 cups plain Greek yogurt
- 3/4 cup pumpkin puree
- 1 cup whipped cream already whipped
- 1 cup crushed gingersnap cookies
Instructions
- Beat cream cheese until smooth. Slowly beat in maple syrup, scraping down sides of bowl to ensure even mixing. Beat in spices and pumpkin puree.
- Add Greek yogurt and whip to incorporate. Remove bowl from mixer and use a spatula to fold in the whipped cream. Refrigerate for 30 minutes or overnight.
- Spoon pumpkin cheesecake mousse into jars or cups and top with crushed gingersnaps. Serve.