Pumpkin Cheesecake Mousse
Prep Time
15 mins
Rating
4.5 out of 5 stars
(2)
Ingredients
0
- 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
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Preparation
Step 1
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.
Step 2
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.
Step 3
Spoon pumpkin cheesecake mousse into jars or cups and top with crushed gingersnaps. Serve.
Step 4
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Chef's notes
You can make the Pumpkin Cheesecake Mousse the day before serving, just add the gingersnap cookie crumbles right before serving. You don’t want them to get soggy. I like the nice crunch they add!
