No Bake Sugar-Free Pumpkin Cheesecake Mousse Recipe (Gluten-Free, Vegan, Low-Carb, Keto)

#CookingWithIsabelle

If you’re a pumpkin lover and want something quick yet healthy to indulge in, then I've got just the thing for you! My No-Bake Pumpkin Cheesecake Mousse recipe is not only quick, easy, decadent, flavorful, and creamy, but also completely sugar free and keto friendly! It’s the perfect healthy dessert for your fall or winter holiday, and is also gluten-free and diabetes friendly!

A Creamy, Sugar-Free & Keto Mousse for Any Holiday!

Pumpkin Mousse is one of the easiest and creamiest Thanksgiving or Christmas desserts you can make and dresses up well when dolloped into cute little cocktail glasses.

It’s literally so simple, all you’ve got to do is throw everything in a mixer and whip until smooth.

And so with pumpkin season here and thanksgiving/Christmas among us, this recipe is a must! Creamy, yet light and fluffy with seasonal aromas and pumpkin-ey cheesecake flavor that is oh so irresistible!

It gets even better too - when I tell you that this sugar-free no bake pumpkin cheesecake mousse is perfect for those of your Thanksgiving dinner guests who want to watch their diet or sugar intake.

Simply omit the oat crumble for a quick, easy, and seasonal Keto holiday dessert!

This recipe is so simple that you can whip it together in under five minutes. Every spoonful is light and airy with a spiced and smooth pumpkin pie flavor and slight cream cheese tang! Be prepared for a shot of thanksgiving autumnal nostalgia.

Get cooking: No Bake Sugar-Free Pumpkin Cheesecake Mousse

For my shot glass no bake pumpkin pie mousse cups, I layer a delicious crispy crust of some of my sugar free cinnamon granola, to add an interesting crunch to each spoonful without sugar laden cookie crumbles or syrup coated granola.

Mini pumpkins or shot glasses make for a yummy and gorgeous looking thanksgiving dessert on the table!

No Bake Sugar-Free Pumpkin Cheesecake Mousse

🖨️ [PRINT THIS RECIPE]

Isabelle McKenzie | Dec 2020

• prep time: 15 minutes
• cook time: 0 minutes
• total time: 15 minutes

Servings: 4

INGREDIENTS:

• 1 package cream cheese or vegan cream cheese, softened
• 1 cup pure canned pumpkin
• 1-2 teaspoons Pumpkin Spice liquid stevia or Vanilla Stevia to taste
• 1-2 teaspoon pumpkin pie spice
• 8 ounces of heavy cream or coconut cream
• 1/2 teaspoon vanilla

For “Cookie” Crust: Sugar-Free Cinnamon And Banana Granola

HOW TO MAKE IT:

1. On a medium speed beat cream cheese, pumpkin, stevia, pumpkin pie spice, and vanilla with a hand mixer until smooth and evenly blended. In a separate bowl beat heavy cream until stiff peaks. Fold your whipped cream into pumpkin filling until fully combined, being careful not to over mix.
2. Spoon Sugar-Free Cinnamon and Banana Granola into the bottom of serving glasses and pipe or spoon pumpkin pie mousse over the granola crust. Top with powdered cinnamon, toasted crushed pecans or sugar free chocolate chunks.

Nutrition:

• Serving: 1/4 recipe
• Fat: 21.1g
• Calories: 225
• Carb: 8.7g

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If you give this recipe a go, don’t forget to tag me on Instagram @itsisabellem and using hashtag #cookingwithisabelle and I’ll share it!

Happy cooking!

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