Keto 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.
Find it online: https://ketorecipesnow.com/keto-pumpkin-cheesecake-mousse/