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
Ingredients
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 1/2 teaspoons Pumpkin Pie Spice (see my recipe)
1/2 teaspoon pure maple extract
1 teaspoon pure vanilla extract
Optional: roasted pecans, chopped (for garnish)
Preparation
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.
You might also try this scrumptious Pumpkin Pie pudding! Or if you love cheesecake, try this Keto Instant Pot Pumpkin Cheesecake!
More Keto and Low Carb pumpkin recipes…
Pumpkin Coffee Cake
Pumpkin Donuts with Maple Cream Cheese Glaze
Pumpkin Cupcakes with Cheesecake Frosting
Pumpkin Spice Bulletproof Coffee
Fluffy Pumpkin Pancakes
Pumpkin Vanilla Swirl Cheesecake Bars
Pumpkin Pie Fat Bombs
More Keto cheesecake recipes…
Salted Caramel Cheesecake Bars
Mini Cheesecakes with Raspberry Sauce
Vanilla and Chocolate Swirl Cheesecake Bars
Cheesecake with Strawberry Sauce
Strawberry Cheesecake Popsicles
Pumpkin Cheesecake Bars
Cheesecake Fat Bombs
Blackberry Cheesecake Bars
Shop my favorite products on Amazon and check out my Keto Pantry List!
Easy Pumpkin Cheesecake Mousse – Keto/Low Carb
INGREDIENTS
- 3/4 cup cream cheese at room temperature
- 1/2 cup pumpkin puree
- 1/4 cup mascarpone cheese at room temperature
- 1/4 cup Swerve Confectioners
- 1/2 cup heavy cream
- 1 1/2 teaspoons Pumpkin Pie Spice
- 1/2 teaspoon pure maple extract
- 1 teaspoon pure vanilla extract
- Optional: roasted pecans chopped (for garnish)
PREPARATION
- 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 with the chopped pecans and serve.
NOTES
[…] Diet Channel 17. Paleo Apple Fritters | Forest & Fauna 18. Jello Pops | My Life Cookbook 19. Pumpkin Cheesecake Mousse | Keto Cooking Christian 20. Banana Bread Muffins | Gimme Delicious 21. Fudgey Brownie Cookies | […]
Wow this looks a-ma-zing!! Can’t wait to try it 🙂
Thanks!
would I be ok without the mascarpone cheese?
Mascarpone has a very mild flavor. You could use cream cheese instead, but it will change the flavor of the mousse.