Easy Pumpkin Cheesecake Mousse – Keto and Low Carb

This is a such rich, smooth and creamy treat!  I had some pumpkin left over from my Pumpkin Cupcakes recipe and I couldn’t possibly let it go to waste!  This takes 5 minutes to put together and it makes a great last minute dessert.  I take the flavors of pumpkin pie and cheesecake, and whip them to creamy perfection!

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 (or powdered erythritol)

1/2 cup heavy cream

1 teaspoon 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 with the chopped pecans and serve.

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!

Check out some of my other pumpkin recipes:

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

Makes 4 Servings

Macros: Fat 33 grams – Protein 4 grams – Carbs (net) 4 grams

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Easy Pumpkin Cheesecake Mousse - Keto and Low Carb

Prep Time

5 mins

Total Time

5 mins

 

This is a such rich, smooth and creamy treat!  I had some pumpkin left over from my Pumpkin Cupcakes recipe and I couldn't possibly let it go to waste!  This takes 5 minutes to put together and it makes a great last minute dessert.  I take the flavors of pumpkin pie and cheesecake, and whip them to creamy perfection!

Course: Dessert

Servings: 4

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 (or powdered erythritol)
• 1/2 cup heavy cream
• 1 teaspoon pumpkin pie spice
• 1/2 teaspoon pure maple extract
• 1 teaspoon  pure vanilla extract
• Optional: roasted pecans chopped (for garnish)

Preparation

1. 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.

2. Spoon the mixture into a piping bag and pipe out portions in small dessert dish.  Top with the chopped pecans and serve.

Recipe Notes

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!