Pumpkin Cheesecake Mousse in 15 Min

Instructions:

1. Beat the softened Neufchatel cream cheese and Greek yogurt together until the mixture is completely smooth.
2. Stir in the pumpkin puree, maple syrup, cinnamon, ginger, nutmeg, and salt. Mix on medium speed until the color is uniform.
3. In a separate chilled bowl, whip the cold heavy cream, powdered sugar, and vanilla extract on high speed until stiff peaks form.
4. Using a rubber spatula, gently stir about one-third of the whipped cream into the pumpkin base to lighten the mixture.
5. Gently fold in the remaining whipped cream using a figure-eight motion until no white streaks remain.
6. Spoon the mousse evenly into six glass dessert cups.
7. Chill in the refrigerator for 2 hours before serving.
8. Garnish with crushed graham crackers, a sprinkle of cinnamon, and fresh mint leaves.