Healthy Pumpkin Cheesecake Mousse Recipe

Healthy Pumpkin Cheesecake Mousse Recipe

This delightful healthy pumpkin cheesecake mousse recipe is the perfect dessert for the fall season. It's low in carbs, gluten-free, and packed with that rich pumpkin flavor you crave during the holiday season. You won't believe it's a healthier version of the classic pumpkin cheesecake!

Did I mention this is a no bake recipe! That's right! This no bake cheesecake is made with simple ingredients and perfect for sure to become one of your favorite fall desserts!

Ingredients:

• ? less fat cream cheese, at room temperature
• pure pumpkin puree (one jar of pumpkin baby food is a great way if you don't have more uses for a can of pumpkin puree)
• maple syrup (or substitute with monk fruit for a keto pumpkin cheesecake mousse option)
• vanilla extract or vanilla bean paste
• pumpkin pie spice
• cinnamon
• Whipped cream or Cool Whip whipped topping, thawed
• Pamela's gluten-free graham crackers (or your favorite gluten-free brand)
• Additional pumpkin pie spice for garnish

Instructions:

1. In a large mixing bowl, beat the room temperature cream cheese with an electric stand mixer on high speed until it becomes creamy and smooth.
2. Add the pumpkin puree, maple syrup (or monk fruit for a low-carb version), vanilla extract, pumpkin pie spice, and cinnamon to the cream cheese. Continue to beat until all the ingredients are well combined and the mixture is smooth.
3. If you're using whipped cream, fold it gently into the pumpkin mixture until fully incorporated. For a lighter option, use Cool Whip and gently fold it in.
4. In a separate bowl, whip the heavy cream until stiff peaks form. If you prefer a lower-fat option, you can use Greek yogurt instead of heavy cream. It will still provide a creamy and fluffy texture.
5. Gently fold the whipped heavy whipping cream (or Greek yogurt) into the pumpkin mixture. This will give your mousse a super light and airy dessert texture.
6. In a food processor, pulse the gluten-free graham crackers into fine crumbs. Alternatively, you can place them in a plastic bag and crush them using a rolling pin.
7. Melt some butter and mix it with the graham cracker crumbs. This will create a buttery graham cracker crust for your mousse.
8. Take serving glasses, shot glasses, or mini pumpkins for a festive touch, and layer the bottom with the graham cracker crust mixture.
9. Carefully pipe using a pastry bag or spoon the pumpkin cheesecake mousse on top of the graham cracker crust in each glass.
10. Finish off with a sprinkle of pumpkin spice for garnish.
11. Refrigerate your pumpkin cheesecake mousse for at least 2 hours or until it sets.
12. Serve chilled as a perfect dessert for Thanksgiving dinner or any time of year when you're craving those fall flavors.

Enjoy this delicious and healthier pumpkin cheesecake mousse with the satisfaction of knowing you're indulging in a treat that's lower in carbs and sugar while still capturing the essence of pumpkin season. Share your creation on social media and watch the star ratings pour in for this easy keto dessert!

More delicious gluten free cheesecake recipes you'll love:

Gluten free New York cheesecake  

No bake cheesecake with gluten free Oreo crust

?Gluten free no bake key lime cheesecake