Vegan Pumpkin Cheesecake Mousse
Prep time
Cook time
Total time
A decadent, but not overly sweet, no-bake vegan pumpkin mousse dessert, perfect for ending a typically heavy thanksgiving dinner.
Recipe type: Dessert
Cuisine: Vegan, Vegetarian
Serves: 4-6 servings
  • Homemade Vegan Whipped Cream
  • The liquid from 1 can of chickpeas
  • ½ cup finely ground white sugar
  • 1 teaspoons vanilla extract
  • ¼ teaspoon cream of tartar
  • Pumpkin Mousse
  • 4 cups whipped cream (save 2 cups for the topping)
  • 6 ounces vegan cream cheese
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 2 teaspoons pumpkin spice
  • Optional: vegan ginger cookies
  1. Vegan Whipped Cream
  2. Strain the liquid of 1 can of chickpeas, to remove any small pieces of chickpeas or sediments.
  3. Combine the liquid from 1 can of chickpeas, the sugar, cream of tartar powder and vanilla extract; in a large mixing bowl and blend with a hand mixer or a stand mixer on high for about 4-6 minutes or until stiff peaks form.
  4. Transfer the whipped cream to a bowl and set aside.
  5. Pumpkin Mousse
  6. In the same mixing bowl used for the whipped cream, no need to clean it, add the cream cheese, pumpkin puree and pumpkin spice; mix on medium until smooth.
  7. Slowly fold in 2 cups of the whipped cream into the pumpkin puree, until it is completely blended and the puree has turned into a lighter color.
  8. If using ginger cookies, crumble half of them and place them at the bottom of 4 to 6 small cups (or ramekins).
  9. Use a piping bag to pipe in an equal amount of mousse into each cup, until you run out of mousse.
  10. Pipe the reserved whipped cream on top of each cup and sprinkle with pumpkin spice, top it off with a cookie if you wish.
  11. Refrigerate for at least an hour before serving, you can refrigerate for up to two days in advance. If you are going to make them more than one day in advance, do not use the cookies at the bottom and only place the cookies on top right before you are ready to serve.
  12. Refrigerate 1 hour
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