Greek Yogurt Pumpkin Cheesecake Mousse Recipe

Introduction

This Greek Yogurt Pumpkin Cheesecake Mousse is a creamy, autumn-inspired dessert that combines the rich flavors of pumpkin and warm spices with a light, fluffy texture. Perfect for cozy evenings or festive gatherings, it offers a delightful balance of sweet and tangy notes without baking.

Ingredients

• 8 oz reduced fat cream cheese, at room temperature
• ½ cup pure maple syrup
• ½ tsp cinnamon
• ½ tsp nutmeg
• ¼ tsp ground ginger
• ¼ tsp ground cloves
• ¾ cup canned pumpkin
• 1 cup plain Greek yogurt
• 1 ½ cups whipping cream (heavy cream)
• 2 tablespoons icing sugar (to sweeten whipping cream)
• ¼ cup caramel sauce, optional

Instructions

1. Step 1: Cut the cream cheese into cubes and place them in a mixing bowl or the bowl of a stand mixer. Beat until smooth and creamy.
2. Step 2: Add the maple syrup, cinnamon, nutmeg, ginger, cloves, canned pumpkin, and Greek yogurt to the cream cheese. Continue beating until the mixture is well blended and free of lumps.
3. Step 3: In a separate clean bowl, beat the whipping cream with the icing sugar until stiff peaks form. Note that 1 ½ cups of whipping cream will yield about 3 cups of whipped cream.
4. Step 4: Reserve 1 cup of the whipped cream for garnishing. Gently fold the remaining 2 cups of whipped cream into the pumpkin mixture until fully combined and smooth.
5. Step 5: Divide the mousse evenly among 8 dessert dishes and chill in the refrigerator until set, at least a few hours.
6. Step 6: Just before serving, add a dollop of the reserved whipped cream on top and drizzle with caramel sauce, if desired.

Tips & Variations

• Let the cream cheese come to room temperature before beating to avoid lumps and ensure a smooth mousse.
• For a dairy-free option, try using coconut cream whipped to stiff peaks and dairy-free cream cheese alternatives.
• Add chopped toasted pecans or a sprinkle of graham cracker crumbs on top for extra texture and flavor.
• Serve in individual glasses or ramekins for an elegant presentation.

Storage

Store the mousse in an airtight container or covered dessert dishes in the refrigerator. It will keep well for up to 3 days. Add whipped cream and caramel sauce just before serving to maintain the best texture and appearance.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this mousse ahead of time?

Yes, you can prepare the mousse a day in advance and keep it refrigerated. Just add the whipped cream topping and caramel sauce right before serving for the freshest taste and presentation.

Can I use fresh pumpkin instead of canned?

Yes, but be sure to cook and puree the fresh pumpkin first, then let it cool completely before adding to the mixture. Using canned pumpkin is more convenient and gives consistent results.

Greek Yogurt Pumpkin Cheesecake Mousse Recipe

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★★★★★

4.6 from 116 reviews

This Greek Yogurt Pumpkin Cheesecake Mousse is a creamy, no-bake dessert combining the rich flavors of pumpkin and warm spices with the light tanginess of Greek yogurt. Whipped cream adds a luscious texture, while optional caramel sauce gives an extra sweet touch. Perfect for fall gatherings or any occasion where you want a delightful pumpkin treat without baking.

• Author: Lily
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 15 minutes plus chilling time (at least 2 hours)
• Yield: 8 servings 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: American
• Diet: Low Fat

Ingredients

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Cheesecake Mixture

• 8 oz reduced fat cream cheese, at room temperature
• ½ cup pure maple syrup
• ½ tsp cinnamon
• ½ tsp nutmeg
• ¼ tsp ground ginger
• ¼ tsp ground cloves
• ¾ cup canned pumpkin
• 1 cup plain Greek yogurt

Whipped Cream

• 1 ½ cups whipping cream (heavy cream)
• 2 tablespoon icing sugar (to sweeten whipping cream)

Optional Topping

• ¼ cup caramel sauce

Instructions

1. Prepare the Cream Cheese Mixture: Cut the room temperature cream cheese into cubes and place it in a mixing bowl or stand mixer bowl. Beat until smooth with no lumps. Add the pure maple syrup, cinnamon, nutmeg, ground ginger, ground cloves, canned pumpkin, and plain Greek yogurt. Continue beating until everything is well blended and smooth.
2. Whip the Cream: In a separate clean bowl with clean beaters, whip the 1 ½ cups of whipping cream with icing sugar until stiff peaks form. This will yield approximately 3 cups of whipped cream. Reserve 1 cup of the whipped cream to garnish the desserts later.
3. Combine Mixtures: Gently fold the remaining 2 cups of whipped cream into the pumpkin cream cheese mixture. Be careful to fold and not overmix to maintain the light and airy mousse texture.
4. Divide and Chill: Spoon the mousse evenly into 8 dessert dishes. Place them in the refrigerator to chill until the mousse is firm and set, preferably for a few hours.
5. Serve with Toppings: Just before serving, top each dessert with a dollop of the reserved whipped cream and drizzle with caramel sauce if desired.

Notes

• Nutrition information does not include the optional caramel sauce.
• Allow the cream cheese to come to room temperature before mixing to avoid lumps in the mousse.
• Add whipped cream or other toppings right before serving for best presentation and texture.
• This is a no-bake dessert and should be stored refrigerated until served.
• For variety, consider adding additional toppings like chopped nuts, cinnamon dusting, or crushed gingersnap cookies for crunch.

Keywords: pumpkin mousse, Greek yogurt dessert, no-bake pumpkin cheesecake, autumn dessert, healthy pumpkin dessert, low fat mousse