A smooth and creamy pumpkin cheesecake Low Carb dessert made in under 5 minutes!
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Looking for a quick and easy Keto dessert to make? This is a such rich, smooth and creamy treat! I take the flavors of pumpkin pie and cheesecake, and whip them to creamy perfection!
This takes 5 minutes to put together and it makes a great last minute dessert.
I had some pumpkin left over from my Pumpkin Cupcakes recipe and I couldn’t possibly let it go to waste! So I thought, why not make a Low Carb cheesecake mousse?
How to Make Keto Pumpkin Cheesecake Mousse
3/4 cup cream cheese, at room temperature
1/2 cup pumpkin puree
1/4 cup mascarpone cheese, at room temperature (see notes)
1/4 cup swerve, confectioners (or powdered erythritol)
1/2 cup heavy cream
1/2 teaspoon pure maple extract
1 teaspoon pure vanilla extract
Optional: roasted pecans, chopped (for garnish)
Add all of the ingredients except for the pecans and heavy cream into the bowl of a food processor and mix.
Scrape down the sides and continue mixing.
Add in the heavy cream and mix until well combined.
Spoon the mixture into a piping bag and pipe out portions in small dessert dish.
Top a dusting of ground cinnamon and whip cream and serve.
You could also top with a roasted pecan, or even chopped pecans.
Note: The pecans are optional but highly recommended. You could substitute with walnuts if you’d like, but the nuts add such a great contrast in texture!
If you don’t have mascarpone cheese, you can substitute with more cream cheese. It will still taste amazing and will have the exact same texture and creaminess. Just be sure to adjust your macros, since cream cheese has a little more carbs.
More Keto and Low Carb pumpkin recipes…
More Keto cheesecake recipes…
Easy Pumpkin Cheesecake Mousse – Keto/Low Carb