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To make these tasty pumpkin cheesecake mousse cups, you will need: - 1 cup canned pumpkin puree - 1 cup cream cheese, softened - 1/2 cup powdered sugar - 1 teaspoon vanilla extract - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1 cup heavy cream - 1/2 cup graham cracker crumbs - 2 tablespoons unsalted butter, melted These ingredients create a rich and creamy mousse. The pumpkin puree gives a nice fall flavor. The cream cheese adds a smooth texture. Powdered sugar sweetens the mix perfectly. For extra delight, consider these garnishes: - Whipped cream, for topping - Extra ground cinnamon, for garnish These simple toppings add flair to your cups. They also boost the flavor. If you need swaps, here are some ideas: - Use Greek yogurt instead of cream cheese for a lighter option. - Switch out heavy cream for coconut cream if you want a dairy-free choice. - Use maple syrup instead of powdered sugar for a natural sweetener. These swaps can change the taste and texture. They help suit your needs or preferences. To start, you need to make the graham cracker base. In a medium bowl, combine 1/2 cup of graham cracker crumbs and 2 tablespoons of melted butter. Mix them well until the crumbs are evenly coated. This base adds a nice crunch. Set this mixture aside while you work on the filling. Next, grab a separate bowl. Beat 1 cup of softened cream cheese with an electric mixer. Mix until it’s smooth and creamy. Now, add 1 cup of canned pumpkin puree, 1/2 cup of powdered sugar, 1 teaspoon of vanilla extract, 1 teaspoon of ground cinnamon, and 1/2 teaspoon of ground nutmeg. Mix again until everything is well combined and smooth. This filling is where the pumpkin flavor shines! Now it’s time to put everything together. Take your serving glasses or cups. Start by adding a layer of the graham cracker mixture at the bottom of each cup. Then, spoon or pipe the pumpkin cheesecake mousse on top of the graham cracker layer. Fill each cup generously. This creates a beautiful and tasty dessert. Once assembled, refrigerate the mousse cups for at least 1 hour. This helps them set nicely. Just before serving, add a dollop of whipped cream on top of each cup. Finish with a sprinkle of ground cinnamon for extra flavor. Enjoy these delightful treats with friends or family! To get a light and fluffy mousse, whip the heavy cream until it forms stiff peaks. This step is key for that airy texture. When you mix the whipped cream with the pumpkin filling, fold it in gently. Use a spatula and take your time. If you mix too hard, you might lose the airiness. If you have leftover mousse cups, cover them with plastic wrap. Keep them in the fridge for up to three days. They will still taste great, but the texture may change a bit. For best results, eat them fresh. For a stunning look, use clear cups to show off the layers. Start with the graham cracker base, then add the mousse. Top each cup with a dollop of whipped cream. A sprinkle of ground cinnamon adds a nice touch. You can even add a small pumpkin candy for extra flair! {{image_2}} You can easily boost the flavor of these mousse cups. Try adding melted chocolate for a rich twist. Just mix in about a half cup of melted chocolate with the cream cheese. For a caramel touch, swirl in some caramel sauce before you fold in the whipped cream. Both options make this dessert even more delicious. If you need a gluten-free version, swap the graham crackers for gluten-free crumbs. You can find these at most grocery stores. For a vegan treat, use vegan cream cheese and coconut cream instead of heavy cream. Remember to check that your pumpkin puree is vegan too. These changes can fit many diets while keeping the taste great. You can serve this mousse in many fun ways. For a parfait style, layer the mousse with additional graham cracker crumbs and whipped cream in a tall glass. If you want to turn it into a cake, pour the mousse into a springform pan and freeze it. Once set, you can slice it like a cheesecake. These ideas let you enjoy pumpkin cheesecake mousse in new and exciting ways. To store your pumpkin cheesecake mousse cups, cover them with plastic wrap or a lid. This keeps the air out and preserves the freshness. Place the cups in the fridge if you plan to eat them within a few days. They stay nice and tasty this way. These mousse cups last about 3 to 5 days in the fridge. If you want to keep them longer, you can freeze them. Just be sure to use freezer-safe containers. They can last up to 2 months in the freezer. When ready to eat, move them to the fridge overnight to thaw. I recommend using glass jars or plastic cups with lids. They are great for keeping the mousse fresh. If you use glass, check for tight seals. For plastic containers, make sure they are BPA-free and food-safe. This way, you ensure your dessert stays delicious. Yes, you can make these cups a day in advance. Prepare the mousse, layer it in cups, and chill. This helps the flavors blend. Just add whipped cream before serving for a fresh look. If you want a swap for cream cheese, try mascarpone or Greek yogurt. Both options bring a creamy texture. Mascarpone adds richness, while Greek yogurt offers tanginess. Adjust sugar if needed, as Greek yogurt is less sweet. The mousse cups stay fresh for up to three days in the fridge. Store them in airtight containers to keep them safe. Check for any changes in texture or smell before eating after a few days. Absolutely! You can mix in chocolate, caramel, or even coffee. For a twist, try spices like ginger or allspice. Just remember to balance the extra flavors with the pumpkin and cream cheese base. In this post, we explored how to make delicious Pumpkin Cheesecake Mousse Cups. We covered key ingredients, including main components and optional additions. You learned step-by-step instructions for preparing the base, mixing the filling, and serving. Tips on texture and storage help ensure success. Final thoughts: Enjoy personalizing this dessert with your own twists. The variations make it fun and tasty for any occasion. You can impress family and friends while indulging in a delightful treat.

Pumpkin Cheesecake Mousse Cups

Indulge in the deliciousness of Pumpkin Cheesecake Mousse Cups! This easy dessert combines creamy pumpkin and spiced flavors for a delightful treat perfect for any occasion. With a crunchy graham cracker base and a light whipped topping, these mousse cups are sure to impress. Ready in just over an hour, they make a festive addition to your fall menu. Click through to discover the full recipe and make your dessert dreams come true!
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Ingredients
  

1 cup canned pumpkin puree

1 cup cream cheese, softened

1/2 cup powdered sugar

1 teaspoon vanilla extract

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1 cup heavy cream

1/2 cup graham cracker crumbs

2 tablespoons unsalted butter, melted

Whipped cream, for topping

Extra ground cinnamon, for garnish

Instructions
 

In a medium bowl, combine the graham cracker crumbs and melted butter. Mix well and set aside.

    In a separate mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.

      Add in the pumpkin puree, powdered sugar, vanilla extract, ground cinnamon, and nutmeg. Mix until all ingredients are well incorporated and smooth.

        In another bowl, whip the heavy cream until stiff peaks form.

          Gently fold the whipped cream into the pumpkin cream cheese mixture until fully combined. Be careful not to deflate the whipped cream.

            Take serving glasses or cups and place a layer of the graham cracker mixture at the bottom of each cup.

              Next, spoon or pipe the pumpkin cheesecake mousse on top of the graham cracker layer, filling each cup generously.

                Refrigerate the mousse cups for at least 1 hour to allow them to set.

                  Just before serving, add a dollop of whipped cream on top of each mousse cup and sprinkle with a pinch of ground cinnamon.

                    Prep Time: 20 mins | Total Time: 1 hr 20 mins | Servings: 6 cups