15-minute no-bake pumpkin cheesecake mousse (keto) captures all the spiced coziness of pumpkin pie in a light, creamy, no-bake form. Cream cheese, pumpkin puree, and pumpkin pie spice whip together in one bowl. Chill it for an hour and call it dessert.
Imagine all the cozy, spiced flavor of a classic pumpkin pie, but transformed into a light, airy, and unbelievably creamy mousse. The best part? This decadent fall dessert comes together in just 15 minutes with no baking required! It’s the perfect low-carb treat that’s guaranteed to become a seasonal staple. I love serving it with a dollop of fresh whipped cream and an extra dash of pumpkin spice for a truly festive finish.
Ingredients
• 12 ounces / 340g (12 oz) full-fat cream cheese, softened
• 15 ounces / 425g (15 oz) unsweetened pumpkin puree
• ½ cup / 96g (3.39 oz) powdered erythritol
• 2 tablespoons pumpkin pie spice
• ¾ cup / 180ml (6.1 fl oz) heavy cream
• 2 teaspoons pure vanilla extract
• Fresh whipped cream, for topping (optional)
• Pumpkin pie spice, for garnish (optional)
Instructions
1. Directions
2. In a large mixing bowl, combine the softened cream cheese and pumpkin puree. Using an electric hand mixer, beat on medium speed until completely smooth and free of lumps.
3. Add the powdered erythritol, pumpkin pie spice, heavy cream, and vanilla extract to the bowl. Continue to mix on medium speed until all are fully incorporated and the mousse is light and fluffy.
4. Serve immediately or chill in the refrigerator for at least 1 hour for a thicker, firmer texture. Garnish with whipped cream and a sprinkle of pumpkin pie spice, if desired.
Nutritional Information
• Nutrition Information
• Yield: 10 servings
• Serving Size: ½ cup
• Calories: 215
• Fat: 18g
• Protein: 3g
• Total Carbs: 3g (0.11 oz)
• Dietary Fiber: 1g
• Net Carbs: 2g (0.07 oz)
Pro Tips
• Ensure your cream cheese is fully softened to room temperature. This is the key to a perfectly smooth, lump-free mousse.
• For the thickest, most decadent texture, chill the mousse for at least 1 hour before serving. You can even make it a day ahead!
• Don’t overmix! Once the are combined and fluffy, stop mixing. Over-beating can cause the heavy cream to separate.
• Store leftovers in an airtight container in the refrigerator for up to 1 week.
FAQ
Q: Can I make this pumpkin mousse ahead of time
A: Yes, this mousse is perfect for making ahead. For the best texture, chill it for at least one hour, or you can prepare it a full day in advance.
Q: How do I get a perfectly smooth pumpkin mousse
A: The secret to a smooth, lump-free mousse is ensuring your cream cheese is fully softened to room temperature before you start mixing.
Q: Is this pumpkin mousse recipe keto-friendly
A: Absolutely. With only 2g (0.07 oz) of net carbs per serving and using powdered erythritol as the sweetener, this dessert is an excellent low-carb and keto-friendly treat.
Q: How long does this no-bake pumpkin mousse last
A: You can store any leftovers in an airtight container in the refrigerator for up to one week.
Pro Tips
- Soften the cream cheese fully to room temperature — that is what keeps the mousse smooth and free of lumps.
- Stop mixing once everything is combined and fluffy; over-beating can make the heavy cream separate.
- Chill at least 1 hour before serving for the thickest texture, or make it a full day ahead.
- Use unsweetened pumpkin puree rather than pumpkin pie filling so the sweetness and spice stay under your control.
- Leftovers keep up to 1 week in an airtight container in the refrigerator.
Frequently Asked Questions
Is pumpkin cheesecake mousse keto?
Yes: each 1/2-cup serving has 3 g of total carbs and 1 g of fiber (2 g net), with 18 g of fat and 3 g of protein.
Can I make it ahead of time?
Absolutely — covered and refrigerated, it is even better the next day and keeps for up to 1 week.
Do I need to bake it?
No — the dessert is entirely no-bake. The only wait is at least an hour of chilling to thicken it.
Can I use pumpkin pie filling instead of puree?
Use plain unsweetened puree: pie filling is pre-sweetened and would throw off both the keto macros and the spice balance.
Recipe card below.
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15-Minute No-Bake Pumpkin Cheesecake Mousse (Keto)
Ingredients
Method
- Directions
- In a large mixing bowl, combine the softened cream cheese and pumpkin puree.
- Using an electric hand mixer, beat on medium speed until completely smooth and free of lumps.
- Add the powdered erythritol, pumpkin pie spice, heavy cream, and vanilla extract to the bowl.
- Continue to mix on medium speed until all are fully incorporated and the mousse is light and fluffy.
- Serve immediately or chill in the refrigerator for at least 1 hour for a thicker, firmer texture.
- Garnish with whipped cream and a sprinkle of pumpkin pie spice, if desired.
- Don't overmix!
- Once the are combined and fluffy, stop mixing. Over-beating can cause the heavy cream to separate.
