This easy pumpkin cheesecake mousse with gingersnap crumbles is a light, creamy no-bake dessert perfect for Thanksgiving.

I first tasted this pumpkin cheesecake mousse at the Better Blog Retreat, where Chobani served it for lunch dessert. I was hooked from the first bite. Luckily, they shared the recipe so I could make it at home and pass it along to you.

The mousse is light, creamy, and spiced just right. I love serving it in small Weck jars, each person gets their own, which means I don't have to share. (Don't tell Caleb, but I really don't like sharing dessert.)

Why You’ll Love This Pumpkin Cheesecake Mousse

It's a no-bake dessert, just 15 minutes of active work, then chill.
The combination of tangy cream cheese and Greek yogurt with sweet maple syrup and warm spices is perfectly balanced.
Individual servings mean no fighting over the last scoop. Everyone gets their own jar of creamy, crunchy goodness.

Key Ingredients for a Perfect Pumpkin Cheesecake Mousse

Cream cheese: Let it come to room temperature before beating. Cold cream cheese will leave lumps that won't smooth out.
Plain Greek yogurt: Use full-fat for the richest, creamiest mousse. Low-fat works but will be slightly less luxurious.
Gingersnap cookies: Store-bought keep things easy. Crush them by hand or in a bag with a rolling pin. Add just before serving to keep them crunchy.

Simple Tools for This Pumpkin Cheesecake Mousse

Electric mixer (hand or stand) for beating cream cheese and whipping ingredients
Rubber spatula for folding whipped cream without deflating
Small serving jars or cups, Weck jars, Mason jars, or any 4-oz glasses work

Tips for the Best Pumpkin Cheesecake Mousse

Softened cream cheese is the key to a smooth base. Take it out of the fridge 30 minutes ahead, or microwave in 10-second bursts until just soft. When you add the maple syrup, pour it in slowly while beating to keep the mixture emulsified.

Fold the whipped cream in gently with a spatula, stir until just combined, no more. Overmixing will deflate the mousse and make it heavy. After chilling for 30 minutes, the texture sets up beautifully. If you want a stronger pumpkin flavor, let the mousse sit overnight in the fridge, the spices meld and deepen.

Pumpkin Cheesecake Mousse Variations to Try

This recipe is easy to adapt. For a dairy-free version, use vegan cream cheese and coconut-based Greek-style yogurt. The texture will be slightly different but still delicious. To make it gluten-free, swap the gingersnaps for gluten-free cookies or crushed pecans.

If you love extra spice, add a pinch of allspice or use pumpkin pie spice instead of the individual spices. For a sweeter mousse, drizzle extra maple syrup on top before adding the crumbles. You can also layer the mousse with extra crushed cookies for a parfait effect.

How to Serve Pumpkin Cheesecake Mousse

These individual mousse cups are perfect for Thanksgiving or any fall gathering. Set them out on a tray with a pile of extra gingersnaps on the side. For a prettier presentation, top each jar with a dollop of whipped cream and a dusting of cinnamon or nutmeg.

I like to serve them chilled straight from the fridge. They pair wonderfully with a cup of hot coffee or spiced cider. If you're feeling fancy, add a thin layer of caramel sauce under the crumbles.

How to Store Pumpkin Cheesecake Mousse

Store the mousse in the refrigerator, covered, for up to 3 days. Keep the gingersnap crumbles in a separate airtight container at room temperature. Add them just before serving so they stay crisp.

Can You Freeze Pumpkin Cheesecake Mousse?

Yes, you can freeze the mousse without the crumble topping. Spoon it into freezer-safe containers, leaving a little headroom, and freeze for up to 1 month. Thaw in the refrigerator overnight. The texture will be slightly denser after freezing, but still creamy. Stir well before serving and add fresh crumbles.