Description
A fun no-bake dessert featuring creamy layers of spiced pumpkin cheesecake mousse topped with playful cookie ‘ghosts’.
Ingredients
Scale
- 8 oz cream cheese (softened)
- 1 cup pumpkin purée
- 1 cup whipped topping
- 1 cup graham cracker crumbs
- 1/2 cup brown sugar
- 1 tsp pumpkin pie spice
- 1/4 cup melted butter
- 6 mini chocolate sandwich cookies
- 6 candy pumpkins
- White chocolate & mini chocolate chips (for ghost faces)
Instructions
- Mix graham cracker crumbs with melted butter and press into the bottom of each cup.
- In a bowl, beat cream cheese, brown sugar, and pumpkin pie spice until smooth.
- Add pumpkin purée and half of the whipped topping; fold gently until creamy.
- Layer cheesecake mixture over crumbs, then top with remaining whipped topping.
- Sprinkle extra crumbs on top for “dirt.”
- Add mini cookies standing upright and place candy pumpkins.
- Pipe small white chocolate “ghosts” with mini chips for eyes to finish.
Notes
- Ensure cream cheese is softened for easy mixing.
- For a more intense pumpkin flavor, use homemade pumpkin purée.
- Store leftovers in the refrigerator for up to 2 days.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-bake
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg