This No-Bake Creamy Pumpkin Cheesecake Mousse is easy is make. Serve it in shot glasses for those who just want a taste or individually in tiny Mason jars. Top it with brown sugar-glazed pecans or hazelnuts.
Prep Time 30minutes
Total Time 30minutes
Author Flavour & Savour
1cupchopped toasted pecans or hazelnuts
8oz pkg.reduced fat cream cheese
½cuppure maple syrup
½tspeach of cinnamon and nutmeg
¼tspeach of ginger and cloves
1cupplain Greek yogurt
2cupswhipped heavy cream
2tbspicing sugar or granulated sugar
Prepare the nut topping first. Melt 1 tablespoon butter in a small skillet. Stir in 2 tablespoons brown sugar and whisk until combined. Add 1 cup chopped pecans or hazelnuts, stir for 1 minute until well-coated. Remove from heat and set aside to cool.
Cut the cream cheese into cubes and place in a mixing bowl. Whip until smooth, then add the maple syrup, spices and puréed pumpkin. Continue beating, scraping sides of bowl until well incorporated.
Add the yogurt and whip until well mixed.
In a separate bowl with clean beaters, whip the cream with the icing sugar until stiff.
Gently fold into the pumpkin mixture using a rubber spatula.
Use a piping bag (or a plastic zipper-style bag with a small hole cut in the corner) to carefully fill the shot glasses. Alternate layers of mousse and nut mixture, finishing with nuts on top. Chill until serving time.
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