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5 from 1 vote

Low Carb Cappuccino Cheesecake Mousse

Prep Time 15 minutes
Total Time 15 minutes
Servings 8
Calories 284kcal
Author Brenda Bennett | Sugar-Free Mom


  • 16 ounces cream cheese softened
  • ¼ cup strong brewed coffee
  • ½ cup unsweetened almond milk
  • 1-2 teaspoon coffee extract
  • ½ teaspoon vanilla or toffee liquid stevia
  • 1 cup heavy whipping cream
  • Optional: coffee beans


  • Pace the cream cheese and coffee in a stand mixer and blend until smooth.
  • Scrape down sides of bowl as needed.
  • Pour in the milk, 1 teaspoon of coffee extract and ½ teaspoon stevia.
  • Blend again until smooth then taste and adjust the flavor of the coffee and the sweetness and increase to your preference. Set aside. 
  • In another bowl whip the heavy cream with an electric mixer until stiff peaks. Fold the whipped cream into the cream cheese mixer until well combined.
  • Pipe into serving glasses and refrigerate.
  • Top with coffee beans when ready to serve.


Serving: 3ounces | Calories: 284kcal | Carbohydrates: 4.2g | Fat: 30.2g | Saturated Fat: 17g | Cholesterol: 110mg | Sodium: 269mg | Fiber: 0.1g | Sugar: 2.1g