Low Carb Pumpkin Cheesecake Mousse

Dessert does not have to be off-limits this Holiday season! Try this smooth pumpkin cheesecake mousse that’s made decadent using whole milk ricotta cheese. It gets its sweetness from pure pumpkin and a little maple syrup. Spiced it up with a little nutmeg and cinnamon, and this simple mousse is a delicious dessert that’s ready in minutes.


3/4 cup pure pumpkin puree

3/4 cup part-skim ricotta cheese

1 1/2 tablespoons maple syrup

1/2 teaspoon cinnamon

1/2 teaspoon vanilla extract 1 pinch of nutmeg (plus more for garnish)

1 pinch of salt

¼ cup plain Greek yogurt (for garnish)


  1. Combine pumpkin, ricotta cheese, maple syrup, cinnamon, vanilla extract, nutmeg, and salt in a small bowl; whip until fluffy and all ingredients are fully incorporated.
  2. Refrigerate at least 30 minutes prior to serving, to allow the mousse to firm up.
  3. Serve individual portions topped with 1 tablespoon full-fat plain Greek yogurt, chopped almonds, and a sprinkle of nutmeg.

Cooking and Serving Tips

This recipe requires very little hands-on time, so try something fun to spice up the presentation. A small wine or martini glass filled with this delicious mousse and abundant toppings is an extra fun way to do dessert.

Total Time: 5 min Prep Time: 5 min

Nutrition Highlights (per serving) 136 calories, 6g fat, 13g carbs, 8g protein


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