Low Carb Pumpkin Cheesecake Mousse

Low Carb Pumpkin Cheesecake Mousse is a pumpkin and weight conscious lovers dream!


Pumpkin season has arrived! Creamy pumpkin cheesecake flavor but with a light and fluffy texture that is irresistible!It doesn’t hurt that this fabulous dessert is also low in carbs either does it?

This is my first pumpkin recipe of the season and there are many more to come in the next few months. So be ready and make sure you have some canned pure pumpkin on hand, not the prepared pie filling stuff either, just plain pureed pumpkin please. Boy that is a lot of P’s!! Bet you can’t say that too fast without getting tongue tied!



Adding a few cacoa nibs on top give it a little contrast in color, but you can add chocolate chips as well. It really is so quick and easy to make for a  light dessert anytime. And who doesn’t love a no bake type recipe right?

You don’t have to use a piping tool  to make the mousse swirl in the glass, but it makes it oh so much prettier. I, for one, am not good with a pastry bag so I bought this nifty gadget I love and helps me tremendously. Yes a pastry bag might be nice to just get to throw away, but I don’t have the talent for using it. I love this gadget instead!

Wilton 9-pc. Dessert Decorator Pro
Wilton 9-pc. Dessert Decorator Pro



A few Notes on the recipe:

  • Feel free to change the cream cheese to whatever kind you typically buy.
  • If you don’t have pumpkin pie spice or can’t find it, substitute the following for the amount I used: cinnamon, ginger, nutmeg and allspice.


Surprisingly even my kiddies were won over with this dessert and I thought it would just be for the adults in the house, HA, I was very wrong! The kiddies loved it and I had to share. But with only 5 ingredients needed, you can make this anytime at all.

4.5 from 2 reviews
Low Carb Pumpkin Cheesecake Mousse
Nutrition Information
  • Serves: 8
  • Serving size: 1/2 cup
  • Calories: 132
  • Fat: 11.6g
  • Saturated fat: 7.4g
  • Carbohydrates: 3.7g
  • Sugar: 1.5g
  • Sodium: 117mg
  • Fiber: 1.2g
  • Protein: 2.8g
  • Cholesterol: 40mg
Prep time: 
Total time: 
  • 8 ounces Neufchatel cream cheese
  • 1 cup pure pumpkin puree ( not pumpkin pie filling)
  • 1 cup heavy cream
  • 1 teaspoon pumpkin pie spice
  • 2-4 full droppers vanilla liquid stevia
  1. In a KitchenAid or stand mixer blend cream cheese and pumpkin until smooth.
  2. Add the rest of the ingredients and blend until whipped and fluffy about 5 minutes.
  3. Taste and adjust sweetener to your liking if needed.
  4. Pipe into serving glasses and top with cacao nibs if desired.
  5. Keep refrigerated until ready to serve.
Weight Watchers PoinsPlus: 4*

 The Sugar-Free Mom Cookbook has been Released!! Amazon is selling it at a discount right now!


        • Karen Franco says

          Lisa: You are the first person I have heard who said that they cannot use Stevia-what is the issue?

          Xylitol and Sucralose both give me terrible, even debilitating gas, but, I have never had an issue with the good whole foods market type stevia. I am just curious if there is a symptom that I am not associating with it.


  1. Sandy Eyl says

    Just remade this to be dairy free using tofu as the cream cheese and canned coconut cream as the heavy cream, needed a bit of thinning so added a splash of soy milk. Added in some Chia Seeds to thicken it up! Tastes great so far :)

  2. Leah says

    So don’t laugh, but because of my super *awesome* kitchen skills. I broke my mixer and don’t have one. Is it possible to do this by hand or use a food processor? Thanks :) Sounds AMAZING

  3. Sharon Bier says

    Sugar amount Equivalent. Stevia powdered extract Equivalent Stevia liquid concentrate
    1 cup 1 teaspoon 1 teaspoon
    1 tablespoon 1/4 teaspoon 6 to 9 drops
    1 teaspoon A pinch to 1/16 teaspoon 2 to 4 drops

  4. Jennifer Williams says

    The pumpkin mousse is phenomenal! I used powdered splenda and cream cheese and everything turned out great! Thank you

  5. Eleanor Ybarra says

    Hi Jennifer or Patricia I want to try this for my mother-in-law and several other family members for Thanksgiving if you can let me know how much Splenda you used I would appreciate it so much. Thank You!!

  6. Natalie Schmotzer says

    I tried this recipe and followed it exactly, my cream cheese was room temp. (recipes usually call for this), and used the powdered Splenda, but it came out like pumpkin soup! Like a thick soup, but couldn’t pipe it. Not the consistency of whip cream at all. I whipped up the rest of the cream I had and mixed it in, which made it mostly whip cream and only barely able to pipe it out. Still not like it should be. What did I do wrong? Should I have whipped the cream first and mixed it together with the other ingredients? Even then I don’t think it would have turned out right. Help!

    • Brenda says

      The room temp cream cheese warmed the heavy cream and it didn’t whip as it should. Use refrigerated cream cheese and mix as I said in the instructions with the pumpkin puree in the stand mixer. Once you add the cold cream it should whip in minutes. The heavy cream may take longer depending on the speed you used.


Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: