Pumpkin cheesecake mousse cups
Whipped cream cheese, pumpkin and warm spice folded into a light mousse and layered with buttery graham crumbs. No oven, no waiting, served right away.
- Prep
- 15 min
- Cook
- No cooking
- Serves
- 6
- Per serve
- 420 kcal
Ingredients
Method
Seal the graham crackers in a zip-top bag and crush them into fine crumbs with a rolling pin. Melt the butter in the microwave, then stir it through the crumbs.
In a large bowl, beat the cold cream with a hand mixer to stiff peaks. Set aside about 1/2 cup for the tops.
In a second bowl (no need to wash the beaters), beat the cream cheese and powdered sugar until completely smooth, then beat in the pumpkin, pumpkin pie spice and vanilla.
Fold the whipped cream into the pumpkin mixture in two additions, gently, until no white streaks remain.
Spoon a layer of crumbs into 6 small glasses or cups, add the mousse, then the remaining crumbs. Top each with a spoonful of the reserved cream and a pinch of pumpkin pie spice, and serve right away.
Tips
- Soft cream cheese is the key to a lump-free mousse. If you see specks, beat the cream cheese on its own until smooth before adding anything else.
- They hold well covered in the fridge for up to a day; the crumbs just soften a little.
- Swap the graham crackers for crushed gingersnaps for a spicier crunch.
