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 1/3 less fat cream cheese at room temperature
- 1/4 cup maple syrup
- 1/4 cup pumpkin puree
- 1 teaspoon vanilla extract
- 1/4 teaspoon pumpkin pie spice
- 1/4 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 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.
- Take serving glasses, shot glasses, or mini pumpkins for a festive touch, and layer the bottom with the graham cracker crumbs.
- 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.