Looking for that perfectly portioned dessert? This no-bake Pumpkin Cheesecake Mousse tastes rich and indulgent with a healthy twist. Did you know yesterday was National Pumpkin Day? October 26th is when all the pumpkin-obsessed individuals rejoice! Sorry, my recipe is belated. I was busy creating and enjoying this delicious, rich, and creamy No Bake Pumpkin Cheesecake Mousse. These mini desserts will be great to serve at a gathering or an upcoming holiday party. It’s that perfectly portioned treat and I bet no one will ever guess there is tofu in this dessert.
Yes, tofu. Silken tofu can be used to replace eggs or dairy to create a lighter dessert. Just be sure to grab silken tofu. Making regular tofu entails pressing the soy curds and separating them from the whey. For silken tofu, there is no separation or pressure exerted, and it’s often solidified right in the container. Silken tofu has a pudding-like quality. It’s very light in texture with a wonderful, creamy, rich and consistency.
When my recipe tester (aka. my boyfriend) ate 3 of these in one day, I knew this recipe was a winner. I have a feeling this recipe is going to be requested much more often now.
Pumpkin Cheesecake Mousse
- Prep Time: 2 hours
- Total Time: 2 hours
- Yield: 8
- Category: dessert
- Method: no-bake
Looking for that perfectly portioned dessert? This no-bake Pumpkin Cheesecake Mousse tastes rich and indulgent with a healthy twist.
- 6 honey graham crackers
- 4 oz. + 1 tablespoon vanilla Greek yogurt
- 1 cup pumpkin puree
- 4 oz. cream cheese
- 2 tablespoons sugar
- 2 tablespoons maple syrup
- 1/2 cup silken tofu
- 2 teaspoons pumpkin pie spice
- 1 teaspoon vanilla extract
- (optional) whipped topping
- Coarsely crush graham crackers with a food processor. (Or in a large ziplock bag with a rolling pin). Mix in 1 tablespoon Greek yogurt until well combined. Distribute graham cracker crumbs evenly into 8 small mason jars.
- In a food processor or blender, combine 4 oz. Greek yogurt, pumpkin puree, cream cheese, sugar, maple syrup, tofu, pumpkin pie spice, and vanilla extract. Blend until smooth.
- Spoon pumpkin cheesecake mousse mixture into each jar over the graham cracker crust. Top with a dollop of whipped topping and a sprinkle of cinnamon, if desired. Cover and refrigerate pumpkin cheesecake mousse until ready to serve.
Keywords: dessert, pumpkin, mousse, cheesecake
These look so cute and elegant! Perfect healthier treat to serve at a fall party! I love using silken tofu in no bake goodies too! 🙂
Oh so yummy and beautifully presented! Can’t wait to try your pumpkin mousse!! : )
These look so delicious Julie, and cute too. I love cute food! Pinning now!
Jessica did you pin the recipe to Pinterest?
I can hardly wait to get some silken tofu. It’s going to fit into my WEIGHT WATCHERS menu!
Thank you so much?
Hi Bonnie! I am excited for you to try it! It is one of my favorites!
Any suggestions on how to give this recipe an Easter/spring flavor?
Hi Renee, great question! Maybe try a banana flavor? The key would be whipping the bananas in a food processor to create a light and airy texture.
Am I crazy or is there no pumpkin in this recipe? How can it be called pumpkin if there is none?
It’s in there 🙂
I don’t see it in the recipe list of ingredients…
Okay, I see it in this list of ingredients on this page but I searched and searched on the page that came up to view the recipe on your website and I could not see it anywhere. Here is where I saw your recipe…
Thanks for letting me know!! I will definitely reach out to Yummly to have it fixed. Thank you for your support! Let me know if you try this recipe 🙂
Yeah, I found the same thing. I got an email from Yummly and when I looked at it, I thought, “That’s going to be a pretty cool trick, making pumpkin cheesecake without any pumpkin. Idiots.” Then I looked here anyways, and there’s actually pumpkin in it. Someone over there at Yummly needs to be chewed out for messing that one up, because I can guarantee it’s stopping people from wanting to visit your site. Just saying.
has anyone else actually made this?.. i ask because the one and Only time i made a desert with canned pumpkin that was not cooked, it was Awful..
so am quite concerned that i would be wasting time & money..
it does SOUND like a wonderful desert. and obviously at least a few like uncooked pumpkin but i would really like to see more reviews..
Hi RL Johnson,
My best friend is a pumpkin fein, not to mention a total “food snob”. I say that lovingly, of course. I made this for a friendsgiving last year and she (and everyone else) loved it! Totally worth it!
Hope this helps!