This Easy Low Carb Keto Watermelon Cheesecake Mousse is a creamy dessert that’s light, fluffy, refreshing, and perfect for hot summer days. Made with simple ingredients like cream cheese, fresh watermelon, heavy whipping cream, and sour cream, this easy recipe creates a smooth texture that’s naturally low in carbs and completely sugar free.

Why You’ll Love This Low Carb Watermelon Cheesecake Mousse

Unlike traditional chocolate mousse or cheesecake mousse recipes loaded with added sugar, this delicious watermelon mousse is naturally sweetened and incredibly refreshing.

You’ll love this recipe because it’s:

• Easy recipe with just simple ingredients
• No baking or cooking required
• Creamy dessert with a fluffy texture
• Perfect keto dessert for summer
• Great way to use fresh seasonal watermelon
• Low carb recipe the whole family can enjoy
• Naturally gluten free
• Ready in just 10 minutes before chilling
• Perfect when your sweet tooth strikes

Whether you’re following a keto diet, a ketogenic diet, watching your blood sugar, or simply looking for a healthier summer dessert, this creamy mousse is an impressive treat for family gatherings, BBQs, or a special dinner party.

Just 4 ingredients  and no cooking required for this creamy mousse!

The black seeds you see are actually PUMPKIN SEEDS coated in chocolate! My kids at first, thought I was making them eat real watermelon seeds!

In fact they’ve actually never seen watermelons with their seeds because as long as they’ve been alive we’ve always bought seedless watermelon.  They loved the little crunch and texture with the creamy mousse, perfect combo and looks so cute don’t you think?!

If you’ve picked a winning watermelon you may not need to add any sweetener to this at all. But no worries if you didn’t, you can easily add your favorite sweetener, just add a little then taste and adjust!

What Makes This Watermelon Mousse So Creamy?

The secret to the creamy mousse is combining softened cream cheese, sour cream, and fresh watermelon until completely smooth in a food processor.

Then, separately whip the heavy whipping cream using an electric mixer, hand mixer, or stand mixer until stiff peaks form. Folding the whipped cream gently into the watermelon mixture creates that signature fluffy texture everyone loves.

Taking the extra minute to whip the cream properly gives this dessert the light texture that makes it feel like traditional cheesecake mousse while keeping it low carb.

Ingredients You’ll Need

This low carb watermelon mousse uses simple ingredients you may already have on hand:

• Cream cheese, softened to room temperature
• Sour cream
• Fresh seedless watermelon
• Heavy whipping cream
• Pinch of sea salt
• Vanilla, berry or watermelon liquid stevia (optional)
• Natural food coloring or pomegranate juice (optional)
• Chocolate-coated pumpkin seeds for decoration (optional)

Ingredient Swaps

Need to make a few substitutions? Here are some easy options.

Cream Cheese

Use full-fat cream cheese for the creamiest texture. Reduced-fat cream cheese will work but won’t be quite as rich.

Sour Cream

Plain full-fat Greek yogurt can be substituted for sour cream if preferred.

Heavy Whipping Cream

For the best fluffy texture, use heavy whipping cream, which is the same as heavy cream. Coconut lovers can experiment with chilled coconut cream, though it will add a slight coconut flavor.

Sweetener

If your watermelon isn’t sweet enough naturally, use:

• Liquid stevia
• Monk fruit sweetener
• Allulose

Taste before adding sweetener since watermelon sweetness varies.

Tips for the Best Watermelon Mousse

For the best results every time:

• Use ripe, sweet watermelon.
• Soften the cream cheese before blending.
• Whip the cream until stiff peaks, not soft peaks.
• Fold the whipped cream gently to maintain the airy texture.
• Chill at least 2-3 hours before serving.
• Pipe into serving glasses using a piping bag for a pretty presentation.

Storage Tips

Store leftovers in an airtight container or cover serving dishes tightly with plastic wrap.

This creamy dessert keeps well in the refrigerator for up to 3 days.

Because watermelon has naturally high water content, this mousse is best enjoyed within the first couple of days while the texture is at its fluffiest.

Serving Ideas

This simple dessert is beautiful served:

• In small dessert glasses
• In a small bowl
• Garnished with fresh mint leaves
• Topped with fresh raspberries
• Decorated with chocolate-covered pumpkin seed “watermelon seeds”
• Alongside fresh berries for an elegant summer dessert

It’s perfect for cookouts, baby showers, birthday parties, Valentine’s Day, or any summer gathering.

Frequently Asked Questions

Is watermelon keto?

Watermelon contains more natural sugar than many berries, but when enjoyed in moderation it can absolutely fit into a low carb lifestyle. Since this recipe spreads a relatively small amount of watermelon over multiple servings, each serving stays low in carbohydrates.

Can I make this ahead?

Yes! In fact, it’s even better after chilling for several hours or overnight.

Can I freeze it?

Freezing changes the creamy texture. For the best results, store in the refrigerator instead.

Do I need a food processor?

A food processor gives the smoothest results, but a high-powered blender can also work well.

More Keto Mousse Recipes

Keto Chocolate Mousse

Keto Peanut Butter Mousse recipe

Keto Chocolate Pudding

Easy Low Carb Keto Watermelon Cheesecake Mousse Recipe

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Easy Low Carb Keto Watermelon Cheesecake Mousse

Easy no baking required, fun watermelon mousse recipe!

Prep Time10 minutes mins

Total Time10 minutes mins

Course: Dessert

Servings: 16 servings

Calories: 132kcal

Author: Brenda Bennett | Sugar-Free Mom

Ingredients

• 8 ounces cream cheese softened
• 8 ounces sour cream
• 8 ounces watermelon seedless
• 8 ounces heavy whipping cream or heavy cream
• pinch salt

Optional

• berry liquid stevia to taste
• 1/2 cup pumpkin seeds
• 2 ounces sugar free or dark 85% chocolate
• natural red food coloring

Instructions

• Place the first 3 ingredients into a food processor and process until smooth. Add natural food coloring if desired.
• Taste mixture to see if it’s sweet enough, if not add your favorite sweetener. I used 1/2 tsp of watermelon liquid stevia. Set aside.
• Pour the heavy whipping cream into a stand mixer and blend on high until stiff peaks. Add salt.
• Gently fold the cream and watermelon mixture together until just combined.
• Pipe mousse into serving dishes and refrigerate for 2-3 hours or overnight.
• To make optional “seeds” to decorate mousse, simply melt chocolate in the microwave for 30 second intervals and stir until smooth. Drop seeds into chocolate. Stir to coat them all then remove seeds with a fork, shake off excess chocolate and place seeds on a parchment lined baking sheet to dry.
• When ready to serve, place some “seeds” onto each serving of mousse.
• Enjoy!

Nutrition

Serving: 1serving @ 4 ounces | Calories: 132kcal | Carbohydrates: 3g | Protein: 1g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Cholesterol: 23mg | Sodium: 85mg | Potassium: 52mg | Fiber: 0.1g | Sugar: 2g | Vitamin A: 359IU | Vitamin C: 1mg | Calcium: 29mg | Iron: 0.1mg

Tried this recipe?Mention @sugarfreemom and tag #sugarfreemom, I’d love to see your dish!