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Keto Pumpkin Cheesecake Mousse Recipe 🎃

Feyza Kırmacı
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Are you searching for a simple yet luxurious keto dessert? Try our Keto Pumpkin Cheesecake Mousse. It's a fluffy delight filled with autumn's cozy pumpkin flavor. Plus, it's both sugar-free and gluten-free. Dive into this treat and discover a new low-carb dessert!

Three transparent glasses filled with keto pumpkin cheesecake mousse, topped with a dash of cinnamon.
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Preparation and cooking overview

Preparing this cheesecake mousse is a breeze. Mix cream cheese, labneh, vanilla extract, pumpkin puree, and pumpkin pie spice. Create a fluffy whipped cream by beating heavy cream with a sweetener and a pinch of salt. Finally, gently mix the whipped cream into the pumpkin blend and let it chill for two hours.

Chef's note

Feel free to customize the spice blend in this mousse to suit your taste. Play with spices such as cinnamon, nutmeg, cloves, and allspice. You can even tweak the sweetness level by adding more powdered erythritol. Want to see how you can play with different flavors in your dessert? Check out our collection of keto dessert recipes!

  • Prep Time: 15 minutes
  • Chill Time: 1-2 hours
  • Total Time: 2 hours 15 minutes
  • Difficulty Level: Easy
  • Recipe Makes 3 Servings

For more inspiration check out our Dessert recipe.

🎃 Ingredients for keto pumpkin cheesecake mousse recipe

To prepare this keto pumpkin mousse recipe, you'll need the following ingredients:

  • 4 ounces cream cheese
  • 4 ounces labneh cheese
  • ½ cup canned pumpkin puree
  • 1 teaspoon vanilla extract
  • 1 tablespoon pumpkin pie spice
  • ½ cup heavy cream
  • ¼ cup erythritol
  • Pinch of sea salt
All the ingredients required to make keto pumpkin cheesecake gathered and displayed on the table.

Ingredient substitutions

Thinking of making some changes to the ingredients? Here are some keto-friendly swaps:

  • Erythritol: Not a fan of erythritol? Use monk fruit sweetener or stevia as alternatives.
  • Heavy cream: For a dairy-free option, replace heavy cream with coconut cream. Remember to chill the coconut cream in the fridge before using.
  • Pumpkin pie spice: If you're out of store-bought pumpkin pie spice, create your blend using ground cinnamon, nutmeg, ginger, and cloves.

Additional ingredients

Elevate the flavor of this keto pumpkin dessert with these optional ingredients:

  • Chopped nuts: Add some chopped pecans or walnuts to the mousse for a nutty crunch before chilling.
  • Unsweetened cocoa powder: For a chocolate touch, lightly dust unsweetened cocoa powder over the mousse just before serving.
  • Fresh mint leaves: Garnish the sugar-free pumpkin mousse with fresh mint leaves for a refreshing aroma.
  • Chia seeds: Mix some chia seeds in the mousse mixture for added texture and fiber.
  • Sugar-free chocolate chips: Introduce small bursts of sweetness by folding in sugar-free chocolate chips.
Homemade keto pumpkin cheesecake mousse served in two transparent glasses garnished with cinnamon powder, where one glass remains untouched, while some portions is eaten from the other glass and a spoonful is ready to be eaten too.

Kitchen tools required

To make this low-carb pumpkin dessert, you'll need the following tools:

  • Measuring cups and spoons
  • Mixing bowl
  • Whisk
  • Stand mixer with whisk attachment
  • Silicone spatula
  • Serving glass

Tool substitutes list

  • Stand mixer: If you don't have a stand mixer, use a hand mixer to whip the heavy cream.
Keto pumpkin cheesecake mousse getting eaten with a spoon from a transparent glass garnished with cinnamon powder, a dried orange slice and cinnamon stick.

How to make Keto Pumpkin Cheesecake Mousse: step-by-step guide

Preparation methods

  • Whipping
  • Chilling

Preparation steps

  1. Whisk together the cream cheese and labneh in a bowl until they blend into a smooth texture.
  2. Mix the pumpkin puree, vanilla extract, and pumpkin pie spice until everything is evenly combined.
  3. In a separate bowl, using a stand mixer, whip together the heavy cream, powdered erythritol, and a hint of salt until you achieve stiff peaks.
  4. Carefully fold this whipped cream into the pumpkin mixture with a spatula, and make sure the mousse remains fluffy.
  5. Transfer the mousse into serving glasses or bowls.
  6. Refrigerate for 1-2 hours or until the mousse has fully set.
  7. Before serving, garnish with an extra spoonful of whipped cream or a sprinkle of cinnamon for a touch of elegance.

Chef's pro tip

Let your cream cheese soften before blending with labneh for the smoothest pumpkin mousse. As you fold in the whipped cream, do so gently to maintain the mousse's light and fluffy consistency.

What to serve with pumpkin cheesecake mousse?

For the best dessert experience, serve the gluten-free pumpkin mousse with these keto-friendly sides:

A focused photo of homemade keto pumpkin cheesecake mousse getting eaten with a spoon from a transparent glass garnished with cinnamon powder, a dried orange slice and cinnamon stick.

How to make it healthier?

  • Opt for organic cream cheese, labneh, and pumpkin puree whenever possible.
  • Make your labneh and pumpkin puree from scratch. It's not only healthier but also quite straightforward. For inspiration, see our simple Homemade Labneh recipe.

Time-saving tips

  • Are you in a rush? Go for store-bought keto whipped cream.
  • If using a hand mixer, chill the mixing bowl in the fridge beforehand to speed up the whipping process.
Homemade keto pumpkin cheesecake mousse served in two transparent glasses dusted with cinnamon powder, where some portions from one of the glasses and a spoonful of the same dessert placed on a plate.

What can I prepare ahead of time?

  • Have all your ingredients pre-measured and organized in containers or bowls.
  • If you're using homemade labneh or pumpkin puree, make them in advance and keep them chilled for the best results.

Storage instructions

Store the pumpkin mousse in an airtight container in the fridge. It'll remain fresh and delicious for up to 3 days.

Recipe wrap-up conclusion

Our Keto Pumpkin Cheesecake Mousse offers a delicious way to enjoy dessert without all the carbs. It proves you don't have to give up on taste when following a low-carb lifestyle. Consider making more at once; you'll be glad to have this tasty treat ready when you want it.

Give this low carb pumpkin cheesecake mousse a try, and let its warm pumpkin spice flavors highlight your fall meals. After one taste, you'll likely find it earns a permanent spot in your go-to dessert list.

Want to make this Thanksgiving full of delicious flavors? Try our keto Thanksgiving recipes:

Keto pumpkin cheesecake mousse served in two transparent glasses garnished with cinnamon powder, where one glass remains untouched, while some portions is eaten from the other glass and a spoonful is ready to be eaten too.

Frequently asked questions

Pumpkin is relatively low in carbohydrates, with about 9 grams per one-cup serving. While not as low-carb as other vegetables, it can be included in moderation on a keto diet.

Of course! If you're using fresh pumpkin, you can roast or boil it and blend it into a smooth puree. Just ensure it's fully cooled before mixing it with the cream cheese.

Adjust the pumpkin spice by adding more or less of the pumpkin pie spice. Always taste while adjusting to get your desired level of spice.

Yes, this pumpkin mousse is sugar-free and gluten-free. It's made with sugar substitutes and excludes flour or gluten-containing ingredients.

The number of carbs in pumpkin cheesecake mousse varies depending on the ingredients used. Since our recipe is tailored for a keto diet, its carb count is low, around 5-6 net carbs per serving.

📖 Recipe

Three clear glasses with keto pumpkin cheesecake mouse garnished with cinnamon powder.

Keto Pumpkin Cheesecake Mousse

This Keto Pumpkin Cheesecake Mousse is a delightful, sugar-free, and gluten-free dessert that's a fluffy celebration of autumn flavors for your low-carb lifestyle.
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Course: Dessert
Cuisine: American
Keyword: keto pumpkin cheesecake mousse, keto pumpkin mousse, low carb, pumpkin cheesecake mousse
Prep Time: 15 minutes
Chilling Time: 2 hours
Total Time: 2 hours 15 minutes
Servings: 3
Calories: 315kcal

Ingredients

  • 4 ounces cream cheese
  • 4 ounces labneh cheese
  • ½ cup canned pumpkin puree
  • 1 teaspoon vanilla extract
  • 1 tablespoon pumpkin pie spice
  • ½ cup heavy cream
  • ¼ cup erythritol
  • Pinch of sea salt
US Customary - Metric

Instructions

  • Whisk together the cream cheese and labneh in a bowl until they blend into a smooth texture.
  • Mix the pumpkin puree, vanilla extract, and pumpkin pie spice until everything is evenly combined.
  • In a separate bowl, using a stand mixer, whip together the heavy cream, powdered erythritol, and a hint of salt until you achieve stiff peaks.
  • Carefully fold this whipped cream into the pumpkin mixture with a spatula, and make sure the mousse remains fluffy.
  • Transfer the mousse into serving glasses or bowls.
  • Refrigerate for 1-2 hours or until the mousse has fully set.
  • Before serving, garnish with an extra spoonful of whipped cream or a sprinkle of cinnamon for a touch of elegance.

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Nutrition

Nutrition Facts
Keto Pumpkin Cheesecake Mousse
Amount Per Serving
Calories 315 Calories from Fat 252
% Daily Value*
Fat 28g43%
Saturated Fat 17g106%
Trans Fat 0.003g
Polyunsaturated Fat 1g
Monounsaturated Fat 7g
Cholesterol 85mg28%
Sodium 146mg6%
Potassium 240mg7%
Carbohydrates 26g9%
Fiber 1g4%
Sugar 5g6%
Protein 8g16%
Vitamin A 7452IU149%
Vitamin C 2mg2%
Calcium 129mg13%
Iron 1mg6%
*

Nutritional values are estimates only and do not include carbs from sugar alcohols.

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