This Keto Pumpkin Cheesecake Mousse is the dreamy, fall dessert I crave when the leaves turn and I want something sweet without turning on the oven. It is velvety, spiced just right, and comes together in minutes for an effortless treat. Grab a spoon and get cozy.
Why You’ll Love This Keto Pumpkin Cheesecake Mousse
- No-bake and ready fast in about 10 minutes.
- Ultra creamy with warm pumpkin spice and a cheesecake tang.
- Low carb, keto friendly, and easily dairy-free.
- Make-ahead friendly for holidays, parties, or weeknights.
- Foolproof texture with simple, pantry ingredients.
Keto Pumpkin Cheesecake Mousse Ingredients & Substitutions
- 8 oz (226 g) full-fat cream cheese, softened at room temp. Sub: mascarpone or plant-based cream cheese.
- 1 cup (240 ml) heavy whipping cream, very cold. Sub: 1 cup well-chilled coconut cream for dairy-free.
- 1 cup (240 g) 100 percent pumpkin puree. Use puree, not pumpkin pie filling.
- 1/2 cup powdered erythritol or allulose, or to taste. Tip: powdered blends dissolve best; allulose is the smoothest.
- 1 1/2 tsp pumpkin pie spice. Sub: 1 tsp cinnamon + 1/4 tsp ginger + 1/8 tsp nutmeg + tiny pinch cloves.
- 1 1/2 tsp vanilla extract.
- Pinch fine sea salt to amplify flavor.
- 1 tsp lemon juice, optional for extra cheesecake tang.
- Optional stabilizer: 1 tsp unflavored gelatin bloomed in 1 tbsp cold water, then gently melted. Helpful for piping or make-ahead.
- Optional toppings: sugar-free whipped cream, toasted pecans, sugar-free caramel, or a keto crumb.
- Optional keto “graham” crumb: 3/4 cup almond flour + 2 tbsp melted butter + 1 tbsp powdered sweetener + 1/2 tsp cinnamon + pinch salt.
Step-by-Step Instructions to Make Keto Pumpkin Cheesecake Mousse
Soften the Cream Cheese
Let cream cheese sit at room temperature 30 minutes so it beats smooth. In a mixing bowl, beat cream cheese with vanilla, lemon juice, and salt until fluffy, about 1 minute.
Whip the Cream
In a chilled bowl, whip heavy cream to medium peaks. Do not overwhip; you want soft, cloud-like texture that will fold easily.
Make the Pumpkin Cheesecake Base
Add pumpkin puree, powdered sweetener, and pumpkin spice to the cream cheese. Beat until creamy and well combined, scraping the bowl. If using melted gelatin, stream it in now with the mixer running on low.
Fold It All Together
Gently fold the whipped cream into the pumpkin mixture in 2 to 3 additions until no streaks remain. Taste and adjust sweetener or spice.
Chill and Serve
Spoon or pipe into glasses. Chill 30 minutes for a quick set or up to 24 hours for a firmer, dessert-cup texture. Top as desired.
Optional Keto “Graham” Crumb
Mix almond flour, sweetener, cinnamon, and salt. Stir in melted butter until sandy. Toast in a skillet over medium heat 3 to 4 minutes until golden and fragrant. Cool, then sprinkle over mousse.
Tips for Success
- Use room-temperature cream cheese for a silky base with no lumps.
- Powdered allulose yields the smoothest mouthfeel; powdered erythritol works but chill longer to let any slight grit dissolve.
- Cold cream whips faster and holds better. Chill the bowl and beaters for best results.
- Adjust thickness: for lighter mousse, stop whipping at soft-medium peaks; for pipeable swirls, whip to medium-firm peaks or add the optional gelatin.
- Always use pure pumpkin puree, not pumpkin pie filling which contains sugar.
- A tiny pinch of salt makes the spices sing and balances sweetness.
Variations of Keto Pumpkin Cheesecake Mousse
- Dairy-Free: Use coconut cream and a dairy-free cream cheese; add 1/2 tsp agar powder warmed in a splash of water to stabilize if needed.
- Chocolate Swirl: Fold in 2 tbsp melted sugar-free dark chocolate for ribbons.
- Maple Spice: Add 1/2 tsp maple extract for classic fall vibes without the sugar.
- Espresso Pumpkin: Beat in 1 tsp instant espresso powder for a cozy mocha note.
- Protein Boost: Whisk 1 scoop unflavored collagen or whey into the pumpkin base before folding in the cream.
Serving Suggestions: What to Pair with Keto Pumpkin Cheesecake Mousse
- Top with sugar-free whipped cream, toasted pecans, and a dusting of cinnamon.
- Layer with the almond flour crumb for faux “cheesecake jar” parfaits.
- Serve with espresso, hot chai, or cinnamon tea to complement the spice.
- Pair with keto shortbread cookies or almond crisps for crunch.
Storage & Reheating Instructions
Store covered in the refrigerator for 3 to 4 days. For the best texture, enjoy within 48 hours. Not a reheating recipe, but if the mousse firms up too much, whisk briefly to fluff before serving. Freeze up to 1 month; thaw overnight in the fridge and whisk to restore creaminess.
Memories Made Around the Table
I first made this for a leaf-peeping weekend and everyone kept sneaking “taste tests” from the fridge. It is become a family signal that cozy season has officially arrived.
FAQs
Can I make this ahead? Yes. Make up to 24 hours in advance. For extra hold, use the optional gelatin or pipe just before serving.
Can I use pumpkin pie filling? No. It contains sugar and spices already. Use 100 percent pumpkin puree so you control carbs and flavor.
Which sweetener is best? Powdered allulose is the smoothest and will not crystallize. Powdered erythritol blends work too; chilling helps melt any residual texture.
Can I use mascarpone instead of cream cheese? Absolutely. Mascarpone yields an ultra-luxe texture with a slightly milder tang.
How many net carbs per serving? Approx 3 to 4 g net carbs per 1/2 cup serving, depending on brands and sweetener used. Always calculate with your ingredients.
Final Thoughts
This Keto Pumpkin Cheesecake Mousse brings all the cozy fall flavors with a fraction of the effort. Keep the ingredients on hand, and you will have a crowd-pleasing, no-bake dessert ready whenever pumpkin cravings strike.
Keto Pumpkin Cheesecake Mousse (No-Bake, 10 Min)
Equipment
- 1 Mixing Bowl
- 1 hand mixer or stand mixer
- 1 Whisk (optional)
- 1 Rubber spatula
- 1 piping bag (optional)
- 1 Skillet (optional, for toasting crumb)
Ingredients
Mousse
- 8 oz full-fat cream cheese softened at room temp
- 1 cup heavy whipping cream very cold
- 1 cup 100% pumpkin puree
- 0.5 cup powdered erythritol or allulose or to taste
- 1.5 tsp pumpkin pie spice
- 1.5 tsp vanilla extract
- 1 pinch fine sea salt
- 1 tsp lemon juice optional, for extra cheesecake tang
- 1 tsp unflavored gelatin optional stabilizer; bloom in 1 tbsp cold water, then gently melt
- 1 tbsp cold water for blooming gelatin, optional
Optional Toppings
- sugar-free whipped cream
- toasted pecans
- sugar-free caramel
Optional Keto “Graham” Crumb
- 0.75 cup almond flour
- 2 tbsp butter melted
- 1 tbsp powdered sweetener
- 0.5 tsp cinnamon
- 1 pinch salt
Instructions
Mousse
- Let cream cheese sit at room temperature for 30 minutes so it beats smooth. In a mixing bowl, beat cream cheese with vanilla, lemon juice, and salt until fluffy, about 1 minute.
- In a chilled bowl, whip the heavy cream to medium peaks. Do not overwhip; you want a soft, cloud-like texture that will fold easily.
- Add pumpkin puree, powdered sweetener, and pumpkin pie spice to the cream cheese. Beat until creamy and well combined, scraping the bowl. If using melted gelatin, stream it in now with the mixer running on low.
- Gently fold the whipped cream into the pumpkin mixture in 2 to 3 additions until no streaks remain. Taste and adjust sweetener or spice.
- Spoon or pipe into glasses. Chill 30 minutes for a quick set or up to 24 hours for a firmer, dessert-cup texture. Top as desired.
Optional Keto “Graham” Crumb
- Mix almond flour, powdered sweetener, cinnamon, and salt. Stir in melted butter until sandy. Toast in a skillet over medium heat 3 to 4 minutes until golden and fragrant. Cool, then sprinkle over mousse.