Oh my gosh, you have to try this pumpkin spice cheesecake mousse – it’s the dessert that turned my pumpkin-skeptic husband into a total convert! I stumbled upon this recipe last fall when I desperately needed a quick treat for book club, and now my kids beg for it year-round. The magic? It’s lighter than traditional cheesecake but just as creamy, and packed with enough protein that I don’t feel guilty serving it as an after-school snack.
What makes this pumpkin spice cheesecake mousse so special is how the cottage cheese and cream cheese blend into this impossibly silky texture that feels indulgent but won’t weigh you down. And the flavor – warm pumpkin spice with just the right touch of maple sweetness? Absolute perfection. The best part is it comes together in about five minutes flat (plus chilling time), which means more moments enjoying that first creamy spoonful with my family instead of slaving in the kitchen.
Table of Contents
Table of Contents
Why You’ll Love This Pumpkin Spice Cheesecake Mousse
Trust me, this isn’t just another pumpkin dessert—it’s the one you’ll crave all season. Here’s why it’s become my go-to:
- Lightning-fast: Five minutes of blending, and you’re done (well, plus a little patience for chilling).
- Secretly wholesome: Packed with 12g of protein per serving thanks to that cottage cheese magic.
- No oven required: Perfect for when you need a cozy treat but can’t bear to turn on the stove.
- Kid-approved: My picky eaters gobble it up, especially with graham cracker “sprinkles” on top.
- Autumn in a bowl: Warm spices and pumpkin make it taste like fall, but we won’t judge if you eat it in July.
Seriously, it’s the dessert that checks all the boxes—easy, delicious, and just a little bit sneaky-good for you.
Ingredients for Pumpkin Spice Cheesecake Mousse
Gather these simple ingredients – I promise you probably have most in your kitchen already! Here’s what you’ll need for that dreamy pumpkin spice cheesecake mousse texture:
- 1 cup full-fat cottage cheese – The base that gives it that protein punch and creamy body
- 2 oz cream cheese, softened – Leave it on the counter for 30 minutes first
- 1/4 cup pure pumpkin puree, blotted dry – Press between paper towels to remove excess moisture
- 3 tbsp maple syrup – The real stuff, not pancake syrup!
- 1 tsp pumpkin pie spice – My secret is adding an extra pinch for more warmth
- 1/2 tsp vanilla extract – Splurge on the good vanilla if you can
Ingredient Notes & Substitutions
Don’t stress if you need to swap something – here are my tested alternatives:
- Cottage cheese: Greek yogurt works in a pinch, but stick to full-fat for creaminess. Low-fat versions make the mousse watery.
- Maple syrup: Honey or agave work, but reduce by 1 tbsp as they’re sweeter.
- Pumpkin pie spice: Make your own with 1/2 tsp cinnamon + 1/4 tsp each ginger and nutmeg.
One non-negotiable? That cream cheese must be softened – cold cream cheese leaves little lumps no matter how long you blend!
How to Make Pumpkin Spice Cheesecake Mousse
This pumpkin spice cheesecake mousse couldn’t be simpler to whip up—literally! Just follow these easy steps, and you’ll have a creamy, dreamy dessert that tastes like you spent hours in the kitchen. The key is taking your time with the blending (and resisting the urge to skip the chilling step—trust me, it’s worth the wait).
Step-by-Step Instructions
- Blend the base: In a high-powered blender, combine the cottage cheese and softened cream cheese. Now here’s the important part—blend on high for a full 1-2 minutes until it’s completely silky smooth with no graininess. I usually count to 100 while it’s blending to be sure!
- Add the flavor: Toss in your blotted pumpkin puree, maple syrup, pumpkin pie spice, and vanilla. Blend again for another 30-45 seconds until everything is perfectly incorporated. Scrape down the sides halfway through—those stubborn little pockets of spice love to hide.
- Chill out: Spoon the mousse into your favorite little serving dishes (I use mini mason jars) and pop them in the fridge for at least 30 minutes. This step is crucial—it lets the flavors marry and gives the mousse that perfect, spoonable texture.
- Garnish and serve: When you’re ready, top with a sprinkle of cinnamon or crushed graham crackers for that extra special touch. The first bite will make you do a little happy dance—I promise!
Tips for Perfect Mousse
- Blot that pumpkin! Seriously, press it between paper towels until they come away dry—excess moisture makes the mousse runny.
- Scrape, scrape, scrape: Stop blending once to scrape down the sides for even mixing.
- Patience pays off: Don’t skip the chilling time—it transforms the texture from good to “wow!”
- Blender power: If using a regular blender, you might need to blend longer to get that silky texture.
Serving Suggestions for Pumpkin Spice Cheesecake Mousse
Oh, the fun part—dressing up your pumpkin spice cheesecake mousse! My kids love helping with this step. Here are our favorite ways to serve it:
- Graham cracker crunch: Crush up grahams and sprinkle on top for that classic cheesecake crust vibe
- Whipped cream clouds: A dollop of fresh whipped cream makes it extra festive
- Cinnamon dust: Just a light sprinkle adds warmth and makes it look bakery-fancy
- Chocolate drizzle: Melted chocolate takes it over the top for special occasions
Pro tip: Set up a toppings bar and let everyone customize their own—it’s half the fun!
Pumpkin Spice Cheesecake Mousse Storage
This pumpkin spice cheesecake mousse keeps like a dream! Just pop it in an airtight container (or cover those cute serving dishes with plastic wrap) and it’ll stay fresh in the fridge for up to 3 days. Fair warning—freezing turns it grainy, so enjoy it chilled. If it separates slightly after storing, just give it a quick stir before serving.
Nutritional Information
Let’s keep it real—nutrition stats vary based on brands, but here’s the scoop per serving of this pumpkin spice cheesecake mousse: about 220 calories with a whopping 12g of protein (thank you, cottage cheese!). It’s got 18g of natural sugars from the maple syrup and pumpkin, plus 2g of fiber to keep things balanced. Not too shabby for dessert that tastes this indulgent!
FAQs About Pumpkin Spice Cheesecake Mousse
Can I use low-fat cottage cheese?
I don’t recommend it—the full-fat version gives that luscious, creamy texture we love. Low-fat tends to make the mousse watery. But if you must, try straining it through cheesecloth first to remove excess liquid.
How long does it keep in the fridge?
About 3 days covered tightly. The texture holds up beautifully! Just give it a quick stir if it separates slightly. Pro tip: Make a double batch on Sunday for easy weekday treats.
Is pumpkin puree the same as pie filling?
Oh goodness no—that’s a crucial difference! Pure pumpkin puree is just cooked, mashed pumpkin with nothing added. Pie filling has sugars and spices already mixed in. Using pie filling would make your mousse way too sweet.
Can I make this without a high-powered blender?
Absolutely! A regular blender or food processor works—just blend longer (about 3-4 minutes total) and scrape down the sides frequently. The texture might be slightly less silky but still delicious.
5-Minute Pumpkin Spice Cheesecake Mousse
This creamy pumpkin spice mousse is like a cozy hug in dessert form—perfect for fall or any time you crave something rich yet light. The kids adore it, and it’s packed with protein. Quick to make and delicious when chilled.
- Total Time: 35 minutes (including chilling)
- Yield: 2 servings 1x
Ingredients
- 1 cup full-fat cottage cheese
- 2 oz cream cheese, softened
- 1/4 cup pure pumpkin puree, blotted dry
- 3 tbsp maple syrup
- 1 tsp pumpkin pie spice
- 1/2 tsp vanilla extract
Instructions
- In a high-powered blender, combine the cottage cheese and softened cream cheese. Blend on high until the mixture is completely silky smooth with no graininess. This crucial step may take 1-2 minutes.
- Add the blotted pumpkin puree, maple syrup, pumpkin pie spice, and vanilla. Blend again until fully incorporated and smooth.
- Spoon the mousse into two small serving dishes.
- Chill for at least 30 minutes to allow the mousse to set and the flavors to meld.
- Serve with a sprinkle of cinnamon or graham cracker crumbs for an extra touch.
Notes
- Use full-fat cottage cheese for the creamiest texture.
- Blot the pumpkin puree well to avoid excess moisture.
- Chill for best results.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Blending
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 18g
- Sodium: 320mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 25mg
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