No bake cheesecake? Yep, and this cheesecake mousse is probably the easiest and fastest desert that I know how to make whether it is chocolate, cappuccino, strawberry or even pumpkin.
Pumpkin anything is still a favorite of mine. In autumn I HAVE to have pumpkin everything. I even have a foamy pumpkin spice topper for my coffee during this holiday season.
Regarding the traditional Thanksgiving pumpkin pie though- not so much. If you have read any of my past recipes about pies, you already know that I do not like pie crust so pumpkin pie is pretty much out of the picture. This is especially so at dinner parties where I am likely to embarrassment Les by eating only the whipped cream and pie filling leaving a rather unsightly crust gunking up my desert plate. And I will do that without hesitation. (grin)
Soooo, to avoid pie crust, I loves me some pumpkin mousse or pumpkin cheesecake. In that vein, this recipe is for all of my friends who would rather just eat pie filling with no soggy, lardy pie crust!
Keto Pumpkin Cheesecake Mousse
Preparation: First! Grab that cream cheese out of the fridge to bring it to room temp while you are assembling all of your other ingredients.
1- 12 to 15 oz can pumpkin puree (I have cans in both sizes and I just use whatever I have on hand at the time)
12 oz softened cream cheese
1/3 cup heavy whipping cream
1/2 cup Xylitol granulated sweetener (if you do not have a huge sweet tooth like me, then start with 1/3 cup sweetener of your choice and sweeten to taste)
3 tsp pumpkin pie flavor extract (you can sub 3 tsp ground pumpkin pie spice if you like)
2 tsp pure vanilla extract
1. Use an electric mixer to combine pumpkin puree and cream cheese until smooth and creamy.
2. To the pumpkin/cheese add all of the rest of the ingredients.
3. Mix all ingredients until the mousse is a desired consistency.
4. Chill for at least 30 minutes. Top with whipped cream or a caramel sauce and sliced almonds as you like.