This fast fall dessert is elegant and easy!
These no-bake pumpkin cheesecake mousse cups are a lighter fall dessert made with lite cream cheese, real pumpkin puree, pumpkin pie spice, coconut sugar, and whipped topping, layered over a crunchy almond crust. They take about 15 minutes, need no oven, and make 8 shot-glass servings or 4 larger dessert dishes.
Easy No-Bake Pumpkin Cheesecake Mousse Cups
If you love pumpkin cheesecake but don’t love spending your whole afternoon in the kitchen, this one’s for you. You get a creamy, fluffy pumpkin cheesecake filling, a crunchy almond crust, and a little swirl of whipped topping on top. No oven, no water bath, no cracked cheesecake. Just about 15 minutes and you’ve got eight pretty little desserts ready to go.
I make these every single year about this time. When the leaves start turning and the pumpkin shows up at the grocery store, this is the recipe I reach for. I’ll be honest with you, it’s one of the most underrated recipes we have on SkinnyMs. It never got the attention it deserved, so I gave it a fresh look. Once you try it, I think it’ll earn a permanent spot on your fall table too.
Why You’ll Love These Pumpkin Cheesecake Cups
- No baking at all. Your oven stays free for the turkey, the casserole, or nothing at all.
- Built-in portion control. Serving them in small glasses means you get the whole cheesecake experience without a giant slice.
- Lighter than traditional pumpkin cheesecake. Lite cream cheese, a nut crust instead of graham crackers and butter, and coconut sugar instead of white sugar.
- Real pumpkin. Pumpkin puree brings fiber and beta-carotene, which your body turns into vitamin A.
- Easy to make ahead. Great for Thanksgiving, Friendsgiving, potlucks, or a Tuesday night when you just want something sweet.
Now, I’m going to be straight with you. Coconut sugar is still sugar. This is a treat. It’s just a smarter treat, and a small serving goes a long way.
What You’ll Need
For the crust: almonds (or walnut halves), coconut sugar, and coconut oil.
For the filling: lite cream cheese, pumpkin puree, pumpkin pie spice, coconut sugar, and whipped topping. Cinnamon sticks are optional for decoration, but they sure do make them look special.
Ingredient Tips
- Use pumpkin puree, not pumpkin pie filling. The can should say 100% pure pumpkin. Pie filling already has sugar and spices in it and will throw off the flavor.
- Soften the cream cheese first. Let it sit out about 30 minutes. Cold cream cheese makes a lumpy filling.
- Beat until the coconut sugar dissolves. Coconut sugar has bigger granules than white sugar. Give it a full minute or two with the mixer so the filling is silky, not gritty.
- Almonds or walnuts both work. Walnuts give a slightly richer, more buttery crust.
How to Make No-Bake Pumpkin Cheesecake Mousse
- Make the crust. Pulse the nuts, coconut sugar, and coconut oil in a small food processor until they look like fine crumbs.
- Make the filling. Beat the cream cheese until smooth, then beat in the pumpkin, pumpkin pie spice, and coconut sugar. Fold in 1 cup of the whipped topping.
- Layer. Spoon crumbs into the bottom of each glass and top with the pumpkin mousse. My personal favorite is layering crumbs and filling all the way up.
- Top and serve. Finish with a dollop of the remaining whipped topping, a sprinkle of cinnamon or pumpkin pie spice, and a cinnamon stick.
The full measurements and step-by-step instructions are in the recipe card below.
Tips for the Best Mousse Cups
- Want them to look bakery-pretty? Put the pumpkin filling in one piping bag and the whipped topping in another. Pipe the filling over the crumbs, then pipe the topping on top.
- Chill for 30 minutes before serving if you have time. The filling firms up a little and the flavors come together.
- No shot glasses? Small juice glasses, mini mason jars, ramekins, or clear plastic dessert cups all work. For bigger servings, use 4 dessert dishes.
Make Ahead and Storage
You can make these up to 2 days ahead. Cover each glass and keep them in the refrigerator. The crust softens the longer it sits, so if you love that crunch, keep the crumbs in a sealed container and assemble the day you serve. Add the whipped topping and cinnamon stick right before serving. I don’t recommend freezing them because the texture of the mousse changes once it thaws.
Easy Variations
- Pecan crust: Swap the almonds for pecans for a pecan-pie twist.
- Chai spice: Add a pinch of cardamom and black pepper to the pumpkin pie spice.
- Dairy-free: Use a dairy-free cream cheese and a coconut-based whipped topping.
- Party size: Spread the crust in an 8×8 dish, top with the filling, and scoop to serve.
Frequently Asked Questions
Can I use pumpkin pie filling instead of pumpkin puree?
No. Pumpkin pie filling already has sugar and spices added, so your mousse will be too sweet and overly spiced. Use 100% pure pumpkin puree.
Can I use regular cream cheese?
Yes. Regular cream cheese works the same way. It’s just a little richer and higher in calories and fat than lite cream cheese.
Do I need a food processor for the crust?
It’s the easiest way, but you can also put the nuts in a zip-top bag and crush them with a rolling pin, then stir in the coconut sugar and coconut oil.
How far ahead can I make pumpkin cheesecake mousse cups?
Up to 2 days ahead, covered in the refrigerator. For the crunchiest crust, assemble them the day you serve.
How many servings does this recipe make?
It makes 8 shot-glass servings or 4 larger dessert dishes.
Is this a good Thanksgiving dessert?
It’s one of my favorites for Thanksgiving. It’s made ahead, needs no oven space, and gives your guests a lighter option after a big meal.
No-Bake Pumpkin Cheesecake Mousse Cups
Ingredients
Crust
- 1/2 cup almond optional walnut halves
- 2 tablespoons coconut sugar
- 1 tablespoon coconut oil
Filling
- 4 ounces lite cream cheese softened
- 1/2 cup pumpkin puree
- 1 teaspoon pumpkin pie spice
- 1/4 cup coconut sugar
- 1 1/2 cups whipped topping
- 8 cinnamon sticks for decoration, optional
Instructions
- In a small food processor, pulse nuts, coconut sugar, and coconut oil together until they become the texture of fine crumbs. Spoon an equal amount into the bottom of 8 shot glasses, or layer the crumbs with the filling, my personal favorite.
- Using a mixer, beat cream cheese until smooth and creamy. Add pumpkin puree, pumpkin pie spice, and coconut sugar. Beat until smooth and sugar is dissolved. Mix in 1 cup of the whipped topping.
- Once light and creamy, divide equally into shot glasses or dessert dishes.
- Finish off each shot glass with a dollop of whipped topping. If desired, sprinkle with cinnamon or any remaining crumbs.
- OPTIONAL: In two separate piping bags, add pumpkin mixture to one and 1/2 cup whipped topping to the other. Pipe pumpkin mixture over crumbs, followed by whipped topping. Sprinke on a dash of pumpkin pie spice, cinnamon, or any remaining crumbs.
Nutrition Information
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More Easy Fall Dessert Ideas
If you enjoyed these healthy pumpkin cheesecake cups, you might also like to try these easy fall desserts:
- Chocolate Chip Pumpkin Bread
- Pumpkin Pie Chia Pudding
- Simple Cinnamon Vanilla Protein Bites
- Clean Eating Pumpkin Streusel Bars
- No-Bake Mini Apple Cheesecakes
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Perfection! Thank you Gale.