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As autumn descends and the air turns crisp, the culinary world welcomes the warm and inviting flavors of pumpkin. From pumpkin-spiced lattes to decadent pies, this seasonal star captivates taste buds and evokes the essence of fall. Among the myriad of pumpkin desserts, pumpkin cheesecake mousse cups stand out as a delightful twist on the traditional cheesecake, combining the rich, creamy texture of cheesecake with the lightness of mousse. These delectable treats offer a perfect balance of flavors and textures, making them an ideal choice for fall gatherings, family dinners, or simply as a personal indulgence.

Pumpkin Cheesecake Mousse Cups

Fall in love with the flavors of autumn with these delightful pumpkin cheesecake mousse cups. Combining the rich creaminess of cheesecake with a light, airy mousse, this no-bake dessert is perfect for gatherings or cozy nights in. Made with pure pumpkin puree, cream cheese, and warm spices, it's a delicious twist on a classic treat. Simple to prepare, these mousse cups are sure to impress your family and friends while capturing the essence of the season. Indulge in a taste of fall today!
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Ingredients
  

1 cup canned pumpkin puree (ensure it’s pure pumpkin, not pie filling)

1 cup cream cheese, softened to room temperature

½ cup powdered sugar

1 teaspoon vanilla extract

1 teaspoon ground cinnamon

½ teaspoon ground nutmeg

½ teaspoon ground ginger

1 cup heavy whipping cream

1 tablespoon granulated sugar (for whipping the cream)

½ cup graham cracker crumbs

2 tablespoons unsalted butter, melted

Optional toppings: whipped cream, caramel drizzle, or chopped pecans for garnish

Instructions
 

Prepare the Graham Cracker Base: In a mixing bowl, combine the graham cracker crumbs and melted butter. Stir the mixture until it has the texture of wet sand. Distribute about 2 tablespoons of the crumb mixture into each serving cup, pressing down gently with the back of a spoon or your fingers to form a firm base.

    Make the Pumpkin Cheesecake Filling: In a large mixing bowl, use an electric mixer to beat the softened cream cheese until it is smooth and creamy, approximately 1-2 minutes. Add in the pumpkin puree, powdered sugar, vanilla extract, cinnamon, nutmeg, and ginger. Continue mixing on medium speed until everything is well incorporated and the mixture is light and fluffy.

      Whip the Cream: In a separate bowl, pour the heavy whipping cream and add the tablespoon of sugar. Using the electric mixer, whip the cream on medium-high speed until stiff peaks form, which should take about 2-3 minutes. Be careful not to over-whip.

        Fold in the Whipped Cream: Gently fold the whipped cream into the pumpkin cheesecake mixture in batches. Use a spatula to carefully combine, ensuring that you retain the light and airy texture of the whipped cream.

          Assemble the Cups: Spoon the pumpkin cheesecake mousse gently on top of the graham cracker crust in each cup. Leave a little space at the top for your desired toppings.

            Chill the Mousse: Cover each cup with plastic wrap and refrigerate for at least 2 hours, allowing the mousse to set and flavors to meld together beautifully.

              Serve and Enjoy: When ready to serve, add a generous dollop of whipped cream on each cup, drizzle with caramel, and sprinkle with chopped pecans if you’d like. Delight in the creamy, comforting flavors of your pumpkin cheesecake mousse cups!

                Prep Time, Total Time, Servings: 20 minutes | 2 hours (chill time) | Serves 6