Pumpkin Mousse Bars

These Pumpkin Mousse Bars are the ultimate way to experience all those warm Pumpkin spice flavors without having to turn your oven on! They start with a spiced cookie crust, a creamy no-bake cheesecake layer and lighter than air pumpkin mousse. Give them a go this weekend!

Nick’s favorite thing…

Ugh! Where do I even start! When I was testing this recipe out I was aiming to make something ultra-indulgent with all of those lovely warm Autumn spices but without needing to turn your oven on and here it is! A splendid no-bake pumpkin mousse and cheesecake bar which is just so scrumptious!

What does Pumpkin Mousse Bars taste like?

The biscuit base is spiced with cinnamon, the cheesecake layer is creamy and indulgent, and the pumpkin mousse layer is lighter than air and everything you need during cooler weather.

What are the ingredients I need for Pumpkin Mousse Bars?

Graham crackers – a good alternative to this is digestives biscuits.

Caster sugar – also known as superfine sugar.

Cinnamon – I used powdered cinnamon in the crust mixture. This is optional.

Unsalted butter – make sure you allow your butter to cool slightly before using adding to the crumbs.

Cream cheese – make sure your cream cheese is softened before using to ensure it mixes in well with the other ingredients.

Sour cream – you may use mascarpone instead.

Greek yogurt – you may leave this out if you wish. Ads a slight tang to the cheesecake layer.

Vanilla Extract – Always use good quality vanilla extract when baking, it makes a huge difference. I have a great recipe here for it if you’d like to try your own!

Gelatin sheets – this will help your mousse layer to set.

Eggs – I used large eggs. The eggs in this recipe are raw. Raw eggs are generally safe to eat unless you’re pregnant or a child.

Pumpkin puree – you may make your own if you wish. Alternatively, you can use 6 tsp of powdered gelatin with 6 tbsp cold water.

Brown sugar – light or dark is fine.

Salt – I used fine salt

Pumpkin spice – you can easily make your own using 1 tsp each of cloves, cinnamon, all spice, and ginger.

Let’s go through each step.

Crust

1. Spray and line the sides and bottom of an 8-inch square baking tin with oil spray and baking paper. Set aside.
2. Add the graham crackers to the bowl of a food processor and blitz until you reach fine crumbs.

3. Then, add the sugar and cinnamon and blitz to combine.
4. Lastly, add the melted butter and blitz to coat the crumbs.

5. Add the crumbs to the cake tin and use the back of a spoon to press firmly to the bottom. Chill in the fridge.

Cheesecake Layer

1. Add the cream cheese and sour cream to a large mixing bowl and mix together until well combined.
2. Scrape down the bowl and add the heavy cream, sugar, yogurt and vanilla extract and mix until mixture is well combined and smooth.

3. Transfer the mixture to the baking tin and use a spatula or spoon to smoothen out. Chill in the fridge for one hour.

Pumpkin Mousse

1. To bloom the gelatin add cold water to a bowl,
2. And submerge the gelatin leaves in the water. Allow them to bloom (or rest) in the water for 5 minutes.

3. When ready to use, take out of the water.
4. Squeeze out excess water.

5. To a large mixing bowl, add the 3 egg yolks, pumpkin puree, brown sugar, heavy cream, salt and pumpkin spice. Mix using a whisk until well combined.
6. Microwave in 30 second burst, stirring each time until mixture thickens, about 3-4 minutes. Allow to cool for 5-10 minutes.

7. To a separate bowl add the egg whites and caster sugar. Whip using electric hand beater until mixture becomes thick and glossy.
8. Add half the meringue to the cooled pumpkin mixture and use a spatula to fold through.

9. Then add the remaining meringue and repeat.
10. Transfer the mixture to the chilled cheesecake and smoothen out the top using a spatula. Chill for 3 hours.

11. To take out of the tin, use a small knife to run around the very top of the mousse to help loosen it
12. Before lifting the bars out by the excess baking paper.

13. Use a large knife to slice into 9 bars.

My Top Tips!

• Make sure the cream cheese is softened before using in the cheesecake layer. It will ensure everything mixes well.
• When microwaving the pumpkin mixture, take care not to overheat it and make sure you mix in between each 30 second burst or the eggs will curdle.
• To cut the bars and get nice clean slices, carefully wipe the knife after each slice.

Gave this a go? Don’t forget to rate the recipe and leave a comment below! Hungry for more? Join me on Instagram, Facebook, Pinterest and TikTok for more great recipes!

Other Pumpkin Recipes You Might Like!

• These perfectly pair with my Pumpkin Patch Truffles! Give them a go!
• Chocolate And Pumpkin Cheesecake – a creamy cheesecake with chocolate!
• No-Bake Pumpkin Ombre Cheesecake – a yummy pumpkin cheesecake that is no-bake and visually gorgeous!
• Trendy Halloween Pumpkin Cake – A pink 3D pumpkin cake? Yep!
• Pumpkin Bread – ultra indulgent and so easy to make!

Did you make this? Be sure to leave a review below and tag me @thescranline on Facebook and Instagram!