No bake easy whipped pumpkin cheesecake mousse dessert drizzled with caramel sauce and topped with a ginger snap cookie. Fast and easy fall party food!
Recipe Time
50 to 60 min
Difficulty
Beginner
Servings
4 to 6 Servings
Ingredients:
- 2 c. Heavy Whipping Cream
- 1/2 c. Sugar, Divided
- 3 t. Vanilla Extract, Divided
- 8 oz. Cream Cheese
- 1 c. Canned Pumpkin Puree
- 3 t. Packed Light Brown Sugar
- 1/2 t. Ground Cinnamon
- 1/4 t. Ground Ginger
- 1/4 t. Ground Nutmeg
- 2 Tbsp. Caramel Sauce
- 6-8 Small Gingersnap Cookies
Step
1
In a mixing bowl, whip heavy whipping cream, 1/4 cup sugar and 2 teaspoons vanilla extract until stiff peaks form.
Step
2
Chill whipped cream until ready to use. In a separate mixing bowl, whip cream cheese until smooth.Add pumpkin, 1/4 cup sugar, 1 teaspoon vanilla, brown sugar, cinnamon, ginger, and nutmeg.
Step
3
Fold in half of the whipped cream.
Step
4
Spoon the mouse into clear cups.
Step
5
Place the remaining whipped cream into a piping bag. Pipe cream on top of mouse. Refrigerate until ready to serve.
Step
6
Before serving, drizzle with caramel sauce, sprinkle with crumbled gingersnap cookies and top with a cookie.