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!
Ingredients
- 8 ounces ⅓ less fat cream cheese at room temperature
- ¼ cup maple syrup
- ¼ cup pumpkin puree
- 1 teaspoon vanilla extract
- ¼ teaspoon pumpkin pie spice
- ¼ teaspoon cinnamon
- 3 cups whipped cream or 8oz tub Cool Whip, thawed
- Gluten Free graham crackers for topping and dipping
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Melt some butter and mix it with the graham cracker crumbs. This will create a buttery graham cracker crust for your mousse.
- Take serving glasses, shot glasses, or mini pumpkins for a festive touch, and layer the bottom with the graham cracker crust mixture.
- Carefully pipe using a pastry bag or spoon the pumpkin cheesecake mousse on top of the graham cracker crust in each glass.
- Finish off with a sprinkle of pumpkin spice for garnish.
- Refrigerate your pumpkin cheesecake mousse for at least 2 hours or until it sets.
- Serve chilled as a perfect dessert for Thanksgiving dinner or any time of year when you're craving those fall flavors.
Nutrition
Serving: 1cupCalories: 202kcalCarbohydrates: 6.2gProtein: 1.4gFat: 20gFiber: 0.3gSugar: 5.2g
Tried this recipe?Let us know how it was!