This No Bake Pumpkin Cheesecake Mousse is a perfectly delicious simple dessert for your next holiday gathering!
We’re still in pumpkin season, right?! I wish it lasted all year long! I don’t often blog about food (although I have been more lately) and I have a bit of an obsession with pumpkin. So I’m going with it. This time of year I love to make pumpkin pie, and I started to think about other ways to create a simple pumpkin recipe we’d all love, maybe even for breakfast! Because we’re gluten free, we don’t often have crust with our pies or treats but inspiration struck so for this recipe, I’m using our gluten-free morning cereal in creative way to give us a bit of that crunch that goes so nicely with pie or cheesecake. So without further ado…
No Bake Pumpkin Cheesecake Mousse
15 oz pumpkin puree
6 oz cream cheese softened
1 tsp pumpkin pie spice
½ cup coconut palm sugar (or sugar of your choice)
¼ tsp sea salt
4 oz evaporated milk (or 4 oz condensed milk for sweeter flavor)
Cereal (for crust)
Whipped cream if so desired
Combine all ingredients (except cereal and whipped cream) in a medium sized bowl using a hand mixer. Mix ingredients until very smooth. Make sure there are no chunks of cream cheese visible.
Pour into glass of choice. I used these champagne glasses for a pretty look. Refrigerate for a minimum of 2 hours and up to overnight to set.
Crush your cereal to become your “crust.” After the pumpkin mousse has set, sprinkle your cereal crust on top and then add whipped cream if desired. Sprinkle non-crushed cereal on top for texture. Be sure to do this right before you’re ready to serve. The cereal will get soggy if it sits in the refrigerator.
I actually tried creating my pumpkin cheesecake mousse in other ways, including layering whipped cream on the bottom as well.
Ellie got into the act, crushing her own cereal and creating special little pumpkin cheesecake mousse for mommy and daddy. She is such a little “baker”! So cute!