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Keto Low Carb Pumpkin Cheesecake Mousse
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Keto Low Carb Pumpkin Cheesecake Mousse

Indulge in a sophisticated, sugar-free autumn treat that captures the essence of a classic cheesecake without the need for an oven. This keto-friendly mousse blends rich, softened cream cheese with pure pumpkin puree and aromatic spices, lightened by clouds of whipped heavy cream. Perfectly velvety and easy to prepare, this dessert offers a guilt-free way to enjoy seasonal flavors while keeping your carbohydrates low and your spirits high during the busy holiday season.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: No Bake Cheesecake Recipes
Cuisine: American
Calories: 240
Ingredients Method Notes

Ingredients
  

  • 8 oz Cream Cheese, softened to room temperature
  • 1/2 cup Pure Pumpkin Puree (not pie mix)
  • 1/2 cup Heavy Cream, cold
  • 1/3 cup Powdered Erythritol
  • 1 tsp Pumpkin Pie Spice
  • 1 tsp Vanilla Extract

Method
 

  1. Combine the softened cream cheese and powdered erythritol in a large mixing bowl.
  2. Beat the mixture with an electric hand mixer on medium speed until smooth and free of lumps.
  3. Add the pumpkin puree, pumpkin pie spice, and vanilla extract to the cream cheese base.
  4. Continue blending until the spices are thoroughly incorporated into the mixture.
  5. In a separate bowl, whip the cold heavy cream until stiff peaks form.
  6. Gently fold the whipped cream into the pumpkin mixture using a silicone spatula to maintain a light, airy volume.
  7. Divide the mousse into individual serving dishes and chill before serving.

Notes

For the best texture, ensure your cream cheese is fully softened to room temperature before mixing to avoid lumps. If you prefer a firmer mousse, chill the individual servings for at least 30 minutes before enjoying. Store leftovers in an airtight container in the refrigerator for up to 3 days.