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Dairy
Medium
10 Minutes
Diets 
Pumpkin Cheesecake Mousse Cups is a no-bake cheesecake dessert perfectly portioned in individual sizes. It tastes like a pumpkin pie cheesecake! A simple, delicious and impressive Fall dessert to enhance your Shabbat or Yom Tov table. For more delicious cheesecakes like this one, see our post The Ultimate Cheesecake Roundup.
2 cups heavy cream
1 teaspoon Gefen Vanilla Extract
1/4 cup powdered sugar
1/8 teaspoon Haddar Kosher Salt
8 ounces cream cheese
1 cup pumpkin purée
1 teaspoon cinnamon
1/4 teaspoon allspice
1/4 teaspoon cloves
1/2 teaspoon nutmeg
1/4 teaspoon ginger
12 lotus cookies (or graham crackers or ginger snaps), crushed into crumbs
Pour heavy cream, vanilla extract, powdered sugar and kosher salt into your mixing bowl. Whip on high until stiff peaks form. (Stop as soon as you see stiff peaks, so you do not break your cream.) Set aside.
You don’t have to clean out the mixing bowl. Add the cream cheese, pumpkin, date syrup, cinnamon, allspice, cloves, nutmeg and ginger (spices can be altogether substituted with two teaspoons pumpkin pie spice). Mix until fully combined and smooth.
Add half the whipped cream and gently fold it into the pumpkin mixture.
In each mousse cup, place one tablespoon of crumbs. Pipe pumpkin mixture on top of the crumbs, then top with the remaining whipped cream. You can garnish with a small sprinkle of cinnamon.
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