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slice of Pumpkin Mousse Bars with fork full taken out

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!

Slice of Pumpkin Mousse Bars on a cake server

Nicks 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!

Close up slices of Pumpkin Mousse Bars

What does it 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?

Ingredients image 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 ExtractAlways 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

Instructional image for Pumpkin Mousse Bars 01

  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.

Instructional image for Pumpkin Mousse Bars 02

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

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  1. 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

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  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.

Instructional image for Pumpkin Mousse Bars 05

  1. 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

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  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.

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  1. When ready to use, take out of the water.
  2. Squeeze out excess water.

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  1. 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.
  2. Microwave in 30 second burst, stirring each time until mixture thickens, about 3-4 minutes. Allow to cool for 5-10 minutes.

Instructional image for Pumpkin Mousse Bars 09

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

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

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

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  1. 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.

Overhead shot of Pumpkin Mousse Bars

Other Pumpkin Recipes You Might Like!

Extreme close up of Pumpkin Mousse Bars

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I hope you guys enjoyed this simple but delicious recipe with me. Please comment in the comments section below, or feel free to share with your family and friends on social media.

I’ll see you all on the following recipe. Happy baking!

N x

Pinterest for Pumpkin Mousse Bars

slice of Pumpkin Mousse Bars with fork full taken out

Pumpkin Mousse Tart

Serves 9

4.5 from 4 votes
Prep Time: 35 mins
Cook Time: 10 mins
Total Time: 4 hrs 45 mins
Course: Dessert
Cuisine: American

Ingredients

Crust

  • 1 1/2 cups graham crackers or digestives
  • 3 tbsp caster sugar
  • 1/2 tsp cinnamon
  • 1/3 cup unsalted butter, melted

Cheesecake layer

  • 1 block cream cheese, softened
  • 1/4 cup sour cream
  • 2 tbsp Greek yogurt
  • 1/2 cup heavy cream
  • 1 tsp vanilla extract
  • 1/2 tsp caster sugar

Pumpkin Mousse

  • 3 gelatin sheets
  • 3 large eggs, seperated
  • 1 cup pumpkin puree
  • 1/2 cup brown sugar
  • 1 cup heavy cream
  • 1/2 tsp salt
  • 1 tsp pumpkin spice
  • 1 tsp vanilla extract
  • 1/2 cup caster sugar (for the meringue)


Instructions

Crust

  • Spray and line the sides and bottom of an8-inch square baking tin with oil spray and baking paper. Set aside.
  • Add the graham crackers to the bowl of a food processor and blitz until you reach fine crumbs. Then add the sugar and cinnamon and blitz to combine. Lastly, add the melted butter and blitz to coat the crumbs. 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

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

  • To bloom the gelatin, add cold water to a bowl and submerge the gelatin leaves in the water. Allow them to bloom (or rest) in the water for 5 minutes. When ready to use, take out of the water, squeeze out excess water.
  • 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. Microwave in 30 second burst, stirring each time until mixture thickens, about 3-4 minutes. Allow to cool for 5-10 minutes.
  • Then, add the vanilla extract and softened gelatin and mix in until well combined. Set aside to cool slightly.
  • To a separate bowl add the egg whites and caster sugar. Whip using electric hand beater until mixture becomes thick and glossy.
  • Add half the meringue to the cooled pumpkin mixture and use a spatula to fold through. Then add the remaining meringue and repeat. Transfer the mixture to the chilled cheesecake and smoothen out the top using a spatula. Chill for 3 hours.
  • To take out of the tin, use a small knife to run around the very top of the mousse to help loosen it before lifting the bars out by the excess baking paper. Use a large knife to slice into 9 bars.

Notes

Storage
These bars can be stored in an airtight container for up to three days.

Nutrition

Calories : 350kcal
Carbonhydrates: 28g
Protein: 3g
Fat: 24g
Saturated Fat: 15g
Polyunsaturated Fat: 1g
Monounsaturated Fat : 7g
Trans Fat : 1g
Cholesterol: 76mg
Sodium: 257mg
Potassium : 155mg
Fiber: 1g
Sugar : 17g
Vitamin A: 5072IU
Vitamin C: 1mg
Calcium: 71mg
Iron: 1mg
Nutrition Disclosure

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8 comments

Aksha October 16, 2021 - 3:18 pm

Love the ultra zoom pic of the pumpkin mousse bar!!! Tempting 😋😋🤤🤤

Reply
Nick Makrides October 20, 2021 - 11:04 pm

Haha thanks so much Aksha! Love your name it’s so unique! N x

Reply
April October 17, 2021 - 7:13 pm

When do you add the gelatin to the mix, and how much sugar to the egg whites for the mousse?

Reply
Nick Makrides October 20, 2021 - 10:36 pm

Hi April, apologies for the missing ingredients and instructions. It’s 1/2 cup of caster sugar for the meringue and the gelatin goes in with the vanilla extract after the pumpkin mixture has thickened. Have updated the recipe. Thanks for letting me know! N x

Reply
Lara October 18, 2021 - 7:35 pm

Hi Nick! Quick question about this recipe – The gelatin sheets get added to the pumpkin mixture (not the meringue part), correct? And how much caster sugar should be added with the egg whites for the meringue? Sorry if I’m just missing where these parts are in the recipe! Thanks in advance for your help and I can’t wait to try this recipe!

Reply
Nick Makrides October 20, 2021 - 10:35 pm

Hi Lara, sorry about the missing ingredient. It’s 1/2 a cup of caster sugar. I’ve just updated the recipe. Apologies again for that and thanks for pointing it out. I appreciate it :). N x

Reply
Whit November 1, 2021 - 3:07 am

Made it for my family and friends for a Halloween party. It was a huge hit, they asked me to make it every year. Thanks for the recipe.

Reply
Nick Makrides November 7, 2021 - 9:26 pm

Hi Whit! This comment has made my day! So glad to hear that. N x

Reply

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