Picture this: the smooth, rich taste of cheesecake meets the cozy, spiced flavor of pumpkin pie. Now imagine it whipped into a fluffy mousse that’s actually keto-friendly. That’s what you get with this Keto Pumpkin Cheesecake Mousse. It’s perfect for fall evenings, family gatherings, or whenever you want a guilt-free treat.
The best part? No baking. Seriously, it’s ready in minutes (if you can wait for it to chill). Whether you’re new to keto or a pro, this dessert is easy, indulgent, and incredibly versatile. Trust me, you’ll want to make extra.
Quick Recipe Snapshot
- Prep Time: 10 minutes
- Chill Time: Optional, 1 hour
- Yield: 6–8 servings
- Skill Level: Easy
What You’ll Need
- Equipment:
- A large bowl
- Hand or stand mixer
- Rubber spatula
- Piping bag (optional, but makes it look fancy)
- Serving dishes
Make-Ahead Tip: Whip this up the night before! Store it in the fridge for up to two days and spoon it into glasses before serving.
Ingredients: What Makes This Magic
The Basics
- 12 oz cream cheese, softened (full-fat for the dreamiest results)
- One 15-oz can unsweetened pumpkin puree (double-check it’s not pumpkin pie filling)
- ½ cup powdered erythritol (or your fave keto sweetener)
- 2 teaspoons vanilla extract
- 2 tablespoons pumpkin pie spice (use less if you prefer mild flavors)
- ¾ cup heavy cream
Swaps You Can Try
- Sweetener: Monk fruit or allulose work great, too. Just skip anything granulated—it won’t blend well.
- Spice Mix: No pumpkin pie spice? Mix cinnamon, nutmeg, ginger, and cloves instead.
- Dairy-Free/Vegan Option: Use almond-based cream cheese and coconut cream.
How to Make It: Step-by-Step
Step 1: Blend the Base
In a large bowl, beat together the cream cheese and pumpkin puree. Use a hand mixer for a silky-smooth result. You’re looking for a thick, creamy texture with no lumps.
Step 2: Add the Flavor
Mix in your sweetener, vanilla, and pumpkin pie spice. Blend again until it’s perfectly combined. Taste as you go—you can always add a pinch more spice or sweetener if needed.
Step 3: Whip the Cream
In another bowl, whip the heavy cream until stiff peaks form (it should hold its shape when you lift the mixer). Don’t overdo it—you don’t want it to turn into butter.
Step 4: Fold It All Together
Gently fold the whipped cream into the pumpkin mixture in batches. This keeps it light and airy while blending everything into a fluffy mousse.
Step 5: Serve or Chill
Spoon or pipe the mousse into glasses or bowls. If you’re not eating it right away, refrigerate for an hour—it lets the flavors meld and gives the mousse time to firm up.
Pro Tip: Garnish with sugar-free whipped cream or a dash of cinnamon if you’re feeling extra.
Mix It Up! Fun Customizations
Spice Things Up: Want a bolder flavor? Add an extra dash of cinnamon or nutmeg. Or tone it down for a milder taste.
Add Some Crunch: Layer the mousse with keto granola or crushed nuts for a parfait-style dessert.
Switch Seasons: Not a pumpkin fan? Swap it for mashed strawberries or blueberries in warmer months.
Keep It Simple: Skip fancy piping and just serve it in cozy bowls for a no-frills treat.
Serving & Storing Tips
- Best Way to Serve: Use small glasses or mason jars for single servings. Add toppings like cacao nibs, pecans, or sugar-free caramel drizzle for a little “wow” factor.
- Leftovers? Keep them in the fridge for up to 3 days. Just don’t freeze it—the texture won’t hold up.
- Pair It Up: This mousse is amazing with bulletproof coffee or a hot chai latte. It’s like fall in a cup and bowl.
Wrapping It Up
This mousse isn’t just another keto dessert—it’s a total crowd-pleaser. Creamy, spiced, and ridiculously easy to make, it’s perfect for everything from Thanksgiving dinners to weeknight indulgence.
Give it a try, and you might just find yourself whipping this up long after pumpkin season is over. Ready to turn your kitchen into a pumpkin spice palace? Let’s do this!
PrintKeto Pumpkin Cheesecake Mousse Recipe
This Keto Pumpkin Cheesecake Mousse is where pumpkin pie meets fluffy cheesecake—and the best part? It’s low-carb, no-bake, and takes just minutes to whip up. With creamy textures, bold pumpkin spice, and only six ingredients, this dessert is perfect for fall nights, holiday dinners, or any time you want a guilt-free sweet treat. Bonus: it looks fancy enough to impress your guests, but it’s so easy you’ll feel like you’re cheating in the kitchen.
- Prep Time: 10 minutes
- Cook Time: No
- Total Time: 10 minutes (+1 hour optional chilling)
- Yield: 6–8 1x
- Category: Dessert
- Cuisine: American (Keto, Low-Carb)
Ingredients
- 12 oz cream cheese, softened
- 1 (15-oz) can unsweetened pumpkin puree (not pumpkin pie filling)
- ½ cup powdered erythritol (or your keto sweetener of choice)
- 2 teaspoons vanilla extract
- 2 tablespoons pumpkin pie spice (adjust to your taste)
- ¾ cup heavy cream
Ingredient Swaps:
- Sweetener: Try powdered monk fruit or allulose if you prefer. Pro tip: avoid granulated sweeteners—they won’t blend well!
- Dairy-Free? Sub coconut cream for heavy cream and use almond-based cream cheese.
- No Pumpkin Pie Spice? Mix cinnamon, nutmeg, ginger, and cloves together for a DIY blend.
Instructions
In a large mixing bowl, combine the softened cream cheese and pumpkin puree. Beat with a hand mixer at medium speed until smooth and creamy. Scrape the sides of the bowl to make sure it’s blended evenly.
What to Look For: The mixture should be thick and silky.
Mix in the powdered erythritol, vanilla, and pumpkin pie spice. Blend again until everything’s fully combined. Don’t forget to taste! Adjust sweetness or spices to match your preference.
Pro Tip: Always start with less sweetener—you can add more, but you can’t take it out.
In a separate bowl, whip the heavy cream on high speed until stiff peaks form (about 2–3 minutes). Stop mixing as soon as the peaks hold their shape—over-whipping can make it grainy.
Quick Tip: Chill your bowl and beaters beforehand if you want your cream to whip faster.
Take the whipped cream and gently fold it into the pumpkin-cream cheese mixture in three batches. Use a spatula and go slowly—you want this mousse light and fluffy, not deflated.
Final Look: Fluffy, airy, and mousse-like. It should hold its shape if you spoon or pipe it.
Scoop or pipe the mousse into small serving glasses or dessert bowls. Pop them in the fridge to chill for an hour—but if you’re impatient, go ahead and dive in!
Optional Garnishes: Top with sugar-free whipped cream, a sprinkle of cinnamon, grated nutmeg, or some crushed keto cookies for extra flair.
Notes
Tips for Success
- Use Room-Temp Ingredients: Cold cream cheese won’t blend properly—let it soften before mixing.
- Go Unsweetened: Double-check your canned pumpkin to avoid sneaky added sugars.
- Chill Before Serving: This step is optional but allows the flavors to really come together. Plus, it firms up the mousse for a more indulgent texture.
Storage Tips
- Fridge: Store extras (if you have any!) in an airtight container for up to 3 days.
- Freezer: Not ideal—freezing the mousse can mess with its creamy texture.
- Reheating? Nope! This dessert is best served chilled straight from the fridge.
Serving Ideas
- Serve it fancy in dessert glasses with pecans, cacao nibs, or a caramel drizzle.
- Feeling casual? Grab a spoon, scoop it into a bowl, and enjoy it as-is.
- Pair it with a cup of keto coffee or a chai latte for the ultimate cozy vibe.
