This Vegan Pumpkin Cheesecake Mousse is a decadent no bake dessert sure to satisfy your guests sweet tooth.
If you haven’t heard about Aquafaba, it is going to blow your mind! Aquafaba is the cooking liquid of beans and other legumes like chickpeas. You may know it as the typically discarded liquid found in retail cans and boxes of beans, or as the liquid left over from cooking your own. Aquafaba is used to replace egg whites, and as vegans, we know that replacing egg whites, when cooking and specially when baking can be tricky. But not anymore, today you will see how easy it is to make your own vegan whipped cream using the water from cans of chickpeas, sugar, vanilla extract and cream of tartar powder.
These pictures are for large batch of whipped cream, it yields about 8 cups of whipped cream, for the pumpkin mousse recipe you will only need about 4 cups of whipped cream, so I will half the ingredients in the recipe.
These 5 ingredients will turn into a deliciously decadent dessert. If you do not have pumpkin spice, I have a simple homemade recipe here. And my favorite vegan cream cheese is made by Kite Hill, but most grocery stores carry Tofutti brand cream cheese which will work just as well. The ginger cookies are optional, only use them if you will be serving the dessert on the same day, otherwise the cookies will get soggy.
After mixing the pumpkin puree (which is not the same as pumpkin pie filling), cream cheese and pumpkin spice, you will slowly fold in; with a spatula, the whipped cream. Until you see that it is completely folded in. You will know when it is ready because the color of the mixture will change to a lighter color.
Now you will need the cups you will serve in and a pipping bag.
If you’re serving the dessert on the same day that you are assembling it, you can crumble pieces of ginger cookies at the bottom of each cup. Then proceed to first pipe in the mousse and then pipe in the whipped cream.
To make an even prettier presentation, you can lightly dust some pumpkin spice and place a cookie if you wish on top of each cup. Your guests will all want this Vegan Pumpkin Cheesecake Mousse recipe, remember, to share is to care!
- 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
- Vegan Whipped Cream
- Strain the liquid of 1 can of chickpeas, to remove any small pieces of chickpeas or sediments.
- 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.
- Transfer the whipped cream to a bowl and set aside.
- Pumpkin Mousse
- 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.
- 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.
- If using ginger cookies, crumble half of them and place them at the bottom of 4 to 6 small cups (or ramekins).
- Use a piping bag to pipe in an equal amount of mousse into each cup, until you run out of mousse.
- Pipe the reserved whipped cream on top of each cup and sprinkle with pumpkin spice, top it off with a cookie if you wish.
- 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.
- Refrigerate 1 hour