Pumpkin Cheesecake Mousse
Time: 40 minutes
Enjoy our delicious Pumpkin Cheesecake Mousse, packed with amazing flavor! Each serving contains 331 calories, 19g of fat, 39g of carbohydrates, 3g of fiber, 6g of protein—making it a perfect choice for an OATSOME recipe.
Nutrition info:
Calories: 331
Fat: 19g
Carbs: 39g
Fiber: 3g
Protein: 6g
Ingredients
Servings: 1
Directions
- 1. In a medium mixing bowl, beat the room-temperature cream cheese with an electric hand mixer until smooth.
- 2. Add the pumpkin puree, powdered sugar, pumpkin pie spice, and cinnamon. Beat on medium-low speed for 2–3 minutes until fully combined.
- 3. Gently fold in the Cool Whip in three additions, using a spatula. Add one-third at a time, folding until no streaks remain before adding the next portion. Stop folding once the mixture is smooth and fluffy. Cover and chill until ready to serve.
- 4. To make the crust, add all crust ingredients to a small food processor. Pulse until the mixture is crumbly and sticky.
- 5. When ready to serve, spoon a layer of the crust mixture into the bottom of dessert glasses and press down gently to form a crust.
- 6. Spoon or pipe the pumpkin mousse over the crust. Top with extra whipped cream and a sprinkle of the crust mixture, if desired.
- 7. Enjoy your Pumpkin Cheesecake Mousse!
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Pumpkin Cheesecake Mousse
Time: 40 minutes
Enjoy our delicious Pumpkin Cheesecake Mousse, packed with amazing flavor! Each serving contains 331 calories, 19g of fat, 39g of carbohydrates, 3g of fiber, 6g of protein—making it a perfect choice for an OATSOME recipe.
Nutrition info:
Calories: 331
Fat: 19g
Carbs: 39g
Fiber: 3g
Protein: 6g
Ingredients
Servings: 1
Directions
- 1. In a medium mixing bowl, beat the room-temperature cream cheese with an electric hand mixer until smooth.
- 2. Add the pumpkin puree, powdered sugar, pumpkin pie spice, and cinnamon. Beat on medium-low speed for 2–3 minutes until fully combined.
- 3. Gently fold in the Cool Whip in three additions, using a spatula. Add one-third at a time, folding until no streaks remain before adding the next portion. Stop folding once the mixture is smooth and fluffy. Cover and chill until ready to serve.
- 4. To make the crust, add all crust ingredients to a small food processor. Pulse until the mixture is crumbly and sticky.
- 5. When ready to serve, spoon a layer of the crust mixture into the bottom of dessert glasses and press down gently to form a crust.
- 6. Spoon or pipe the pumpkin mousse over the crust. Top with extra whipped cream and a sprinkle of the crust mixture, if desired.
- 7. Enjoy your Pumpkin Cheesecake Mousse!