Pumpkin Spice Cheesecake Mousse

Why You’ll Love This Recipe

I Love This Mousse Because It’s Ready In Just Minutes And Uses Ingredients I Already Have In My Kitchen. The Texture Is Airy Yet Rich, And The Flavor Is Like A Pumpkin Cheesecake Without The Fuss Of Baking. It’s A Kid-Friendly Dessert That Doubles As A Guilt-Free Indulgence For Me, Especially Since The Cottage Cheese Adds Protein While Keeping Everything Smooth And Creamy.

Ingredients

(Here’s A Tip: Check Out The Full List Of Ingredients And Measurements In The Recipe Card Below.)

• 1 Cup Full-Fat Cottage Cheese

• 2 oz Cream Cheese, Softened

• 1/4 Cup Pure Pumpkin Purée, Blotted Dry

• 3 Tablespoons Maple Syrup

• 1 Teaspoon Pumpkin Pie Spice

• 1/2 Teaspoon Vanilla Extract

Directions

1. In A High-Powered Blender, I Combine The Cottage Cheese And Softened Cream Cheese. I Blend On High For 1–2 Minutes Until Silky Smooth With No Graininess.

2. I Add The Pumpkin Purée, Maple Syrup, Pumpkin Pie Spice, And Vanilla Extract, Then Blend Again Until Fully Smooth And Creamy.

3. I Spoon The Mousse Into Two Small Serving Dishes.

4. I Chill It In The Refrigerator For At Least 30 Minutes To Let It Set And Develop Flavor.

5. Just Before Serving, I Garnish With A Sprinkle Of Cinnamon Or Crushed Graham Cracker Crumbs.

Servings And Timing

This Recipe Makes 2 Servings—Perfect For Sharing Or Saving One For Later.

• Prep Time: 5 Minutes

• Chilling Time: 30 Minutes

• Total Time: 35 Minutes

Variations

• I Sometimes Use Honey Or Agave Instead Of Maple Syrup For A Different Sweetness.

• For A Stronger Pumpkin Flavor, I Add Up To 1/3 Cup Pumpkin Purée.

• A Dollop Of Whipped Cream On Top Makes It Feel Extra Special.

• I Mix In A Tablespoon Of Protein Powder When I Want An Even Higher Protein Dessert.

• For A Crunchy Twist, I Add Chopped Pecans Or Toasted Pumpkin Seeds As Garnish.

Storage/Reheating

I Store Leftover Mousse In An Airtight Container In The Refrigerator For Up To 2 Days. The Texture Holds Up Nicely When Chilled, Though It’s Best Enjoyed Fresh. This Recipe Doesn’t Require Reheating.

FAQs

Can I Use Low-Fat Cottage Cheese?

Yes, But Full-Fat Cottage Cheese Gives The Mousse A Richer, Creamier Texture.

Do I Need A High-Powered Blender?

Yes, For The Best Smoothness. A Regular Blender May Leave The Mixture Slightly Grainy.

Can I Make This Ahead Of Time?

Absolutely. I Often Make It In The Morning And Chill It Until Dinner—The Flavors Meld Beautifully.

Can I Swap Out The Maple Syrup?

Yes, Any Liquid Sweetener Works—Like Honey, Agave, Or A Sugar-Free Syrup If I’m Cutting Carbs.

Can I Use Store-Bought Pumpkin Pie Filling Instead Of Purée?

I Don’t Recommend It, Since Pumpkin Pie Filling Has Added Sugar And Spices That Can Overpower The Balance. Stick With Pure Pumpkin Purée.

Conclusion

Pumpkin Spice Cheesecake Mousse Is A Quick, Creamy Dessert That Brings Fall Flavors To The Table In Just Minutes. With Its Light, Fluffy Texture And Cheesecake-Like Richness, It’s A Treat I Love Making For Both Kids And Adults. Whether I’m Satisfying A Pumpkin Craving Or Wanting A Simple Yet Impressive Dessert, This Mousse Always Delivers.

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