Whip Up This Keto Sugar-Free Pumpkin Cheesecake Mousse
Sugar-Free Pumpkin Cheesecake Mousse
yield: 6 SERVINGS
Ingredients
- 8 oz. cream cheese, softened
- 1 cup canned pumpkin puree
- 1/2 cup Swerve confectioners sweetener
- 1 teaspoon pumpkin pie spice
- 1 teaspoon vanilla extract
- 3/4 cup heavy whipping cream
Directions
1
In a mixing bowl using a hand mixer, beat together cream cheese and pumpkin puree until smooth.
2
Add remaining ingredients and whip up until smooth, fluffy, and somewhat stiff for several minutes. Do not over beat.
3
Pipe into small cups.
Nutritional Information
Yield: 6 servings, Serving Size: 1/2 cup
Amount Per Serving:
Calories: 255, Total Carbohydrates: 18g, Fiber: 2g, Sugar Alcohols: 12g, Net Carbohydrates: 4g, Total Fat: 18g, Protein: 3g
Think you have to skip pumpkin desserts? Nope!
If you’re looking for a delicious low carb option this pumpkin season, check out this creamy sugar-free pumpkin cheesecake mousse! It’s a rich and luscious dessert that only tastes naughty.
I love that there’s no cooking involved, and all you do is whip up all ingredients with a hand mixer. It takes just a few minutes to make, and your dessert is finished and ready to enjoy!
I used Swerve confectioners as it’s very similar to powdered sugar and doesn’t have a grainy texture at all. Feel free to use a sweetener of choice, however. If you’ve got questions on how to convert to your favorite sweetener, check out our helpful Sugar Recipe Conversion Guide & The Best Keto Sweeteners.
Hip Tip: Make sure you pick up pumpkin puree, not pumpkin pie filling (which may contain added sugar)!
Sugar-Free Pumpkin Cheesecake Mousse
yield: 6 SERVINGS
This luscious and creamy pumpkin dessert looks elegant, but takes just a few minutes to make!
Ingredients
- 8 oz. cream cheese, softened
- 1 cup canned pumpkin puree
- 1/2 cup Swerve confectioners sweetener
- 1 teaspoon pumpkin pie spice
- 1 teaspoon vanilla extract
- 3/4 cup heavy whipping cream
Directions
1
In a mixing bowl using a hand mixer, beat together cream cheese and pumpkin puree until smooth.
2
Add remaining ingredients and whip up until smooth, fluffy, and somewhat stiff for several minutes. Do not over beat.
3
Pipe into small cups.
Nutritional Information
Yield: 6 servings, Serving Size: 1/2 cup
Amount Per Serving:
Calories: 255, Total Carbohydrates: 18g, Fiber: 2g, Sugar Alcohols: 12g, Net Carbohydrates: 4g, Total Fat: 18g, Protein: 3g
Looks elegant but EASY to whip up!
Now, you definitely don’t have to do this, but I took it a step further and piped the pumpkin mouse into little bowls using my Wilton decorator. You can also place all the mousse in a large freezer bag and cut the tip to pipe as well.
These individual Pumpkin Cheesecake Mouse cups look so pretty, and they taste like pumpkin cheesecake! This is probably one of my favorite keto desserts, and it definitely doesn’t taste low carb!
I’m making these for Thanksgiving!
I cannot wait to make this fluffy Pumpkin Mousse again, and am actually considering this as an easy homemade Turkey Day dessert idea to share with my extended family! It would be an easy recipe to double for larger crowds. You can make the day before and store in the fridge, and if it starts to separate a little, just whip up a bit more before serving.
Please note that the nutritional label takes into account the subtraction of carbs from sugar alcohols in the Swerve sweetener. Please adjust your nutritional label for your preferred sweetener.
Up Next: Hungry for dessert? Bake this easy keto pumpkin pie!
Just so I understand your comment. the nutritional value of the pumpkin cheesecake mousse has five net carbs per serving is that correct
Yes nutrition is per serving. Correct.
Could you use this for a pumpkin roll
Hi Crystal! Yummy idea, however a pumpkin roll would require a different recipe.
Does the heavy whipping cream make it fluff up? Just curious if I could use my Califa Farms Pumpkin Spice Creamer?
Yes it does fluff up! You can def try it out! Sounds yummy ? let us know!
I’m a bit confused…i see 6 carbs up there for total carb count but someone else sees 5. Am I looking in wrong spot?
Hi there! It appears there are 4g per serving. Hope that helps!
Net = total carbs – fiber so 6g carbs – 1g fiber = 5g net carbs. Hope that helps.
18 total carbs, minus 2 fiber, minus 12 sugar alcohol would be 4 net carbs.
AND it all depends on which brand of cream cheese you use. Philadelphia is the only brand that has <1 carb per 2 oz serving. All other brands are 2 per. Read the ingredients YOU are using, total the carbs up, and divide by however many servings you want to get out of it. Not sure if different pumpkin brands are different, carbwise.
Thanks so much, Tami!
Looks delish!! What’s the serving size?
Hi Susan! This recipe makes 6 servings. Hoping that helps!
Amazing…will be using this recipe for the holidays!!
Yum – you’ll love it! Enjoy Amanda!
I just made this. All I had was Sweet N Low. 12 packets = 1/2 cup It tastes just like pumpkin pie without the crust, just fluffy. YUM!
Oh hooray! That is so great – thanks for sharing ?
Total carbs =6 grams – 1 gram fiber = 5 net carbs
Definitely going to try this!!
Yay! Hope you love it!
How much is one serving
Hi Jennifer! This recipe makes 6 servings. Hope that helps!
So what will the Swerve sweetener do vs Stevia or similar powdered variety? As usual, I come on the Hip 2 Keto (or Hip 2Save) site and learn about a product I’d never even heard of, haha. Thanks so much, trying the recipe either way.
what could i replace for the heavy cream
coconut cream – the kind in the can maybe..
I just made this and it’s delish. I would cut the sweetener though. Maybe start with 1/4 and go from there
Thanks so much for the feedback, Maggie! So, glad you like it as well!
I love this recipe!!! I’ve been making it for probably 3-4 yrs now….
We’re so happy you like it, Donna! Thanks for taking the time to comment!
I just made this I didn’t pipe it into small cups I spooned it into small bowls I had 4 jello mold ones and 2 small bowls with lids I scraped the bowl and ate that part it tastes pretty good
Oh good! Happy to hear it turned out yummy! Thanks for sharing with us!
This sounds delicious, would it be good in a keto friendly pie crust?
Hi Dana! We do have a Keto Pumpkin Pie recipe over here –> https://hip2keto.com/recipes/easy-keto-pumpkin-pie/
Hope that helps!
I use stevia what amount would you recommend?
Hi Vicky! You can find information on converting your favorite sweeteners over here –> https://hip2keto.com/best-sweeteners-diets-conversion-recipe/
Hope that helps!
Does this keep well in the fridge?
Yes I would say up to a few days. You could always whip it up again quickly if it falls. 👍