If you’re looking for a fall dessert that’s both elegant and easy to make even for beginners, these pumpkin cheesecake mousse cups are it!
The pumpkin mousse layer alone is so delicious it could be served as its own dessert, but layered with a buttery cookie base and topped with clouds of whipped cream, it becomes a showstopper that’s perfect for Thanksgiving, Halloween, or any fall party this season.
What You’ll Need
This dessert is made of three layers:
- The cookie base: crushed oat cookies are mixed with melted butter to create a firm, slightly crunchy bottom layer.
- The pumpkin cheesecake mousse layer: a blend of cream cheese, pumpkin puree, spices, and freshly whipped cream for a light but indulgent texture.
- Whipped cream topping: lightly sweetened whipped cream that balances the richness of the mousse.
And of course, a final sprinkle of cookie crumbs for a pretty finish.
How to Make These Pumpkin Cheesecake Mousse Cups
Making this dessert happens in three steps: the base, the mousse, and the topping.
The base:
To make the base, crush oat cookies into fine crumbs. A food processor makes this quick, but you can also use a bag and rolling pin if you don’t have one.
Stir in melted butter until the crumbs are evenly coated. Divide this mixture between your glasses and press it down with the back of a spoon to form a slightly firm crust.
To make the mousse:
Start by beating cream cheese, powdered sugar, and a splash of vanilla extract until it’s smooth and creamy. Then, mix in pumpkin puree and either cinnamon or pumpkin pie spice.
In a separate bowl, whip heavy cream with a bit of powdered sugar and vanilla until it’s fluffy with soft peaks. Gently fold this into the pumpkin-cream cheese mixture.
Tip: Folding instead of stirring keeps the mousse light and airy, giving it that melt-in-your-mouth texture.
Pipe or spoon the mousse over the cookie base in each glass, smoothing the tops for a neat, layered look. Chill while you prepare the whipped cream topping.
The final layer:
Whip cream with powdered sugar and vanilla until soft peaks form. Either pipe or spoon the cream over the mousse, finishing with a sprinkle of crushed cookie crumbs for decoration.
Serve right away or refrigerate until ready – just be sure to add the whipped cream close to serving time so it stays fluffy.
Why You’ll Love This Recipe
- Looks impressive but takes minimal effort: These little cups look party-ready, but they’re surprisingly simple to put together.
- Perfect for holiday dessert: Whether it’s Thanksgiving, Halloween, or Friendsgiving, everyone will love these individual desserts!
- Make-ahead friendly: The base and mousse can be prepped in advance – just add whipped cream before serving.
- Full of fall flavors: Pumpkin spice, cheesecake, mousse… it’s like all the fall desserts in one!
Tips for Success
- Use room temperature cream cheese so it blends smoothly without lumps.
- Fold gently when combining the whipped cream and pumpkin mixture to keep the mousse airy.
- Chill for at least 30 minutes before serving for a firmer mousse and prettier layers.
- Make it festive: Add cinnamon sticks, chocolate shavings, or even candy corn if serving at a holiday party.
- Swap the cookies: Graham crackers, Biscoff, or gingersnaps also work beautifully as the base.
📌 Pumpkin Cheesecake Mousse Cups (Recipe Card)
Ingredients (Makes 4 mousse cups)
Pumpkin Mousse
- 4 oz cream cheese, softened
- 1/4 cup powdered sugar
- 1/4 teaspoon vanilla extract
- 1/2 cup pumpkin puree
- 1 teaspoon cinnamon or pumpkin pie spice
- 1/2 cup heavy whipping cream
- 1 teaspoon powdered sugar
- 1/4 teaspoon vanilla extract
Cookie Base
- 6 oat cookies, crushed
- 1 tablespoon butter, melted
Whipped Cream Topping
- 3/4 cup heavy cream
- 1 teaspoon powdered sugar
- 1/4 teaspoon vanilla extract
Decoration
- 1 oat cookie, crushed
Equipment
- Mixing bowls
- Hand mixer or whisk
- Food processor (optional for cookies)
- Piping bags or zip-top bags
- Dessert glasses (mine were 7 oz size)
Instructions
- Crush cookies into crumbs, then mix with melted butter. Divide evenly between your dessert glasses and press down firmly to form the base.
- Beat cream cheese, powdered sugar, and vanilla until smooth. Mix in pumpkin puree and cinnamon or pumpkin pie spice until well combined.
- In a separate bowl, whip cream with powdered sugar and vanilla until fluffy. Gently fold into the pumpkin mixture to create the mousse.
- Pipe or spoon pumpkin mousse over the cookie base, smoothing the tops.
- Whip the topping cream with sugar and vanilla until fluffy. Pipe or spoon over the mousse.
- Sprinkle with crushed cookie crumbs and serve. For best results, add the whipped cream topping just before serving.
