For the Pumpkin Puree
- 1 (15-ounce) can pure pumpkin puree
- 1 (3-ounce) envelope clear, flavor free gelatin (I used the sugar free)
- 1/4 cup granulated sugar
- 1/8 teaspoon kosher salt
- 2 1/2 teaspoons pumpkin pie spice
For the Cheesecake Mousse
- 1 (8-ounce) container plant based cream cheese
- 1/4 cup granulated sugar
- 1 1/2 cups plant based heavy whipping cream
- 18 round vanilla wafer cookies (gluten free)
For the Pumpkin PureeIn a small pot combine the pumpkin puree, clear gelatin, granulated sugar, salt and pumpkin pie spice. Cook over medium heat until the mixture is hot to the touch and all the ingredients are blended. The sugar and gelatin should be completely dissolved. Set aside 1/4 cup of the pumpkin mixture in a small bowl or measuring cup. Allow the pumpkin mixutre to cool.
For the Cheesecake MoussePlace the cream cheese and sugar in the bowl of a mixer. Whisk together until smooth. If you only have one mixing bowl, transfer the cream cheese mixture to another bowl. In a clean mixing bowl, whip the heavy cream until stiff peak form. Fold the cream cheese mixture into the heavy cream.
To FinishFold all of the pumpkin puree, except for the reserved 1/4 cup, into the mousse. Place a vanilla wafer cookie, rounded side up, into the base of a mini cheesecake mold. Repeat until all the molds contain a wafer cookie. Using a large piping bag, Ziplock with a hole in the corner, or an ice cream scoop, pipe the Pumpkin Cheesecake Mousse over the cookies. Smooth the tops of the cakes with an offset spatula. Refrigerate the cakes for at least one hour. Carefully unmold the mini cheesecakes using an offset spatula to assist in removing them from the molds. Place a (104 petal) tip onto a piping bag. Spoon the reserved 1/4 pumpkin puree into the bag. Pipe rosettes onto the tops of the mini cheesecakes. You can also just spoon a small amount onto the tops of each cake as well. Refrigerate before serving to set.
You can make this recipe as a single 8-inch Pumpkin Mousse Cheesecake. Using a food processor, grind the entire package of cookies until they turn into crumbs. Add 2-3 tablespoons of melted plant based margarine to the crumbs. Press the crumb mixture onto the bottom of an 8-inch springform pan. Continue with the remainder of the recipe instructions. Spread the Pumpkin Cheesecake Mousse over the crust. Refrigerate for at least 3 hours before unmolding and serving. Top with the reserved 1/4 cup pumpkin puree and additional whipped plant based heavy whipped cream. You can also make these mini cheesecakes in small cupcake cups, or plastic mousse cups. You can use any type of plant based heavy whipping cream. I have seen coconut based heavy whipping cream, but I haven't tried it to recommend it. If you are neither plant based or gluten free, fee free to use dairy products or glutenous vanilla wafer cookies in the recipe.