Devour pumpkin cheesecake mousse

By Patrick Pastrana

Dessert enthusiasts are getting closer to a healthier cheesecake. Low-carb cheesecake mousse is a cream-like pudding without the crust of normal cheesecakes. It’s simple and fast to make.

In this recipe, the dish will serve 10 or more people, making it excellent for parties and potlucks. The only piece of equipment necessary is an electric mixer.


• Six packs of 8-ounce cream cheese

• 2 cups of heavy whipping cream

• 30 ounces of low-carb pumpkin pie filling

• 2 to 4 tablespoons of Stevia (sugar)

• 1 to 2 tablespoons of vanilla

Before making the pumpkin cheesecake mousse, let the cream cheese sit outside of the refrigerator and become room temperature. It’s much easier to mix in the electric blender.

When you’re ready, add every last bit of the ingredients to the blender and start mixing. Add sugar and cinnamon based on your preference. Four spoons of each may alter the flavor too much.

Mix the ingredients for several minutes or until you get a mousse-like consistency. Until the cheesecake reaches that consistency, run the mixer on higher speeds to whip it.

After mixing, the pumpkin cheesecake mousse is ready to eat. Some people prefer the dessert chilled, so place it in the fridge until then.

The mousse can also be used as a pie filling.