Description
Looking for that perfectly portioned dessert? This no-bake Pumpkin Cheesecake Mousse tastes rich and indulgent with a healthy twist.
Ingredients
Scale
- 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
Instructions
- 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
