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Achieving the perfect whipped cream is crucial for the success of your pumpkin cheesecake mousse cups. Stiff peaks are formed when you whip cream until it holds its shape without collapsing. This stage is essential because it provides the mousse with a light, airy texture. To recognize stiff peaks, you'll notice that the whipped cream forms peaks that stand upright without drooping when the whisk is lifted.

Pumpkin Cheesecake Mousse Cups

Embrace the flavors of fall with these delightful Pumpkin Cheesecake Mousse Cups. This elegant dessert combines rich pumpkin and creamy cheesecake in a light and airy mousse served in individual cups, perfect for festive gatherings or cozy nights at home. With easy-to-follow steps, you'll learn to create a delicious graham cracker crust and a fluffy filling that captures the essence of autumn. Ideal for impressing guests or treating yourself, these mousse cups are a sweet celebration of the season.
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Ingredients
  

1 cup pumpkin puree (fresh or canned)

1 cup cream cheese, softened

1/2 cup heavy whipping cream

1/2 cup powdered sugar

1/4 cup brown sugar

1 teaspoon vanilla extract

1 teaspoon pumpkin spice mix (or a blend of cinnamon, nutmeg, and ginger)

1/2 teaspoon salt

1 cup crushed graham crackers

4 tablespoons unsalted butter, melted

Whipped cream, for garnish

Ground cinnamon, for garnish

Chocolate shavings or caramel drizzle (optional)

Instructions
 

Prepare the Crust: In a medium mixing bowl, combine the crushed graham crackers with melted butter. Mix until the crumbs are fully coated and start to clump together. Divide the crumb mixture among small serving cups, pressing it down firmly to create a base.

    Make the Mousse Base: In a large mixing bowl, add the softened cream cheese, pumpkin puree, powdered sugar, brown sugar, vanilla extract, pumpkin spice, and salt. Using an electric mixer, beat on medium speed until the mixture is smooth and creamy without lumps.

      Whip the Cream: In a separate bowl, whip the heavy cream until stiff peaks form. This should take about 3-5 minutes.

        Fold Together: Gently fold the whipped cream into the pumpkin mixture in three additions. Be careful not to deflate the whipped cream too much, as we want to keep the mousse light and airy.

          Fill the Cups: Spoon or pipe the pumpkin cheesecake mousse over the graham cracker crusts in the cups. You can layer it nicely or swirl it for a decorative touch.

            Chill: Place the mousse cups in the refrigerator for at least 2 hours to allow them to set and the flavors to meld.

              Serve: Before serving, top each mousse cup with a dollop of whipped cream, a sprinkle of ground cinnamon, and, if desired, chocolate shavings or a drizzle of caramel sauce for an extra touch.

                Prep Time, Total Time, Servings: 25 minutes | 2 hours (chilling time) | 10 servings