Pumpkin Cheesecake Mousse
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This Pumpkin Cheesecake Mousse parfait pack a sweet, creamy, delicious combination of a homemade cream cheese whipped topping, a silky pumpkin mousse, paired with cinnamon Graham cracker crumbs.
They’re gluten free, low sugar, and simply irresistible!
Why You’ll Love This Pumpkin Cheesecake Mousse
- They’re completely no bake
- They’re gluten free , refined sugar free, and lactose friendly! You could also use dairy free alternatives to keep this completely dairy free
- The pumpkin and cheesecake layers are velvety smooth
- They’re made in just minutes
Serves: 4
Ingredients
- 1 1/2 cups Heavy Whipping Cream, *
- 6 Tbsp Powdered Monkfruit Sweetener, or organic powdered sugar
- 1 1/2 tsp Pure Vanilla Extract
- 5 oz Cream Cheese, Full Fat
- 3/4 cup Pumpkin Purée
- 1/2 cup Powdered Monkfruit Sweetener, or organic powdered sugar
- 1/2 tsp Cinnamon, Ground
- 1 1/4 cups Graham Crackers, Crushed
Process
- Use a hand mixer or stand mixer to beat cream, your first 6 tbsp powdered sugar, and vanilla until soft peaks form
- In a separate bowl, beat cream cheese, pumpkin puree, 1/2 cup powdered sugar, & cinnamon until smooth and combined. Fold 1/3 cup of whipped cream into pumpkin mixture.
- Layer the crushed grahams, pumpkin cream, and whipped cream
- Enjoy!
Variations for Dietary Preferences
- Heavy Cream– you can also use coconut cream
- Or, you can even use blended cottage cheese here! Once refrigerated, it will turn into a thick cheesecake mousse! Just like in this Apple Pie Cheesecake Mousse Recipe
- Cream Cheese – feel free to use a vegan cream cheese, like Kite Hill or Miyokos Brand
- Powdered Monkfruit– feel free to use organic powdered sugar. Granular sugar will not whip up the same as powdered sugar will
Notes
*can sub sour cream for heavy cream / lactose free sour cream & cream cheese for a lactose free dairy treat *can sub organic powdered sugar for monkfruit confectioners sugar
Ingredients
- 1 1/2 cups Heavy Whipping Cream *
- 6 Tbsp Powdered Monkfruit Sweetener or organic powdered sugar
- 1 1/2 tsp Pure Vanilla Extract
- 5 oz Cream Cheese Full Fat
- 3/4 cup Pumpkin Purée
- 1/2 cup Powdered Monkfruit Sweetener or organic powdered sugar
- 1/2 tsp Cinnamon Ground
- 1 1/4 cups Graham Crackers Crushed (I love Simple Mills Sweet Thins)
Instructions
- Use a hand mixer or stand mixer to beat cream, your first 6 tbsp powdered sugar, and vanilla until soft peaks form
- In a separate bowl, beat cream cheese, pumpkin puree, 1/2 cup powdered sugar, & cinnamon until smooth and combined. Fold 1/3 cup of whipped cream into pumpkin mixture.
- Layer the crushed grahams, pumpkin cream, and whipped cream
- Enjoy!
Notes
can sub sour cream for heavy cream / lactose free sour cream & cream cheese for a lactose free dairy treat *can sub organic powdered sugar for Swerve confectioners sugar Yields 4-6 depending on size & number of layers