Description
A rich, creamy, and light keto-friendly pumpkin cheesecake mousse that requires no baking and is ready in just 15 minutes. Perfect for busy weeknights or meal prep.
Ingredients
Scale
- 8 oz (225g) full-fat cream cheese, room temperature
- 1 cup (240g) pure pumpkin puree
- 1/2 cup (120ml) heavy cream
- 1 teaspoon vanilla extract
- 1/2 cup (100g) granulated erythritol or monk fruit blend
- 1 tablespoon pumpkin pie spice
- 1/4 teaspoon salt
- 1/2 cup chopped pecans, toasted
- Optional: Sugar-free whipped cream for topping
Instructions
- Ensure cream cheese is at room temperature. Measure out pumpkin puree, heavy cream, sweetener, and chop pecans.
- In a large mixing bowl, whisk the softened cream cheese and erythritol vigorously until smooth and creamy with no lumps.
- Add the pure pumpkin puree, pumpkin pie spice, vanilla extract, and salt. Whisk until fully combined and the mixture is a uniform orange color.
- Slowly pour in the heavy cream while whisking continuously to incorporate it gently without deflating the air. Stop when smooth and creamy.
- Heat a small skillet over medium heat. Toast the chopped pecans for 3-4 minutes, stirring frequently, until fragrant and slightly browned. Remove from heat and let cool.
- Divide the mousse into serving glasses or bowls. Sprinkle with toasted pecans.
- Chill in the refrigerator for at least 10 minutes to let flavors set before serving cold.
Notes
Use 100% pure pumpkin puree, not pumpkin pie filling. Cream cheese must be at room temperature for a smooth texture. The mousse can be made ahead and stored in the fridge for up to 5 days. Toasting pecans enhances flavor significantly.
- Prep Time: 5 minutes
- Cook Time: 4 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 280
- Sugar: 2
- Sodium: 150
- Fat: 26
- Saturated Fat: 14
- Carbohydrates: 5
- Fiber: 2
- Protein: 6
Keywords: keto, pumpkin, cheesecake, mousse, fall, low carb, gluten-free, quick dessert, no bake