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!
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)
Directions
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.
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!
