September 5, 2019
Easy No-Bake Pumpkin Mousse Cheesecake
This cheesecake is easy and no-bake. You can make it in a springform pan or plate into individual serving dishes. Toasting the almonds helps provide a graham cracker taste.
Servings: 16
Calories: 412kcal
Ingredients
Crust:
- 2 cups almond flour
- 1/3 cup butter melted
- 1/4 cup powdered monk fruit
- 1 tsp vanilla
- 2 tsp cinnamon
Cheesecake:
- 2 lb cream cheese 4 blocks, room temperature
- 1 cup butter room temperature
- 1 small can pumpkin purƩe
- 3/4 cup powdered monk fruit
- 4 tsp pumpkin pie spice
- 1/2 tsp salt
- 1 tsp vanilla
Garnish:
- whipped cream
- grated nutmeg and ground cinnamon
Instructions
- Toast the almond flour in a large skillet over medium high heat until it is golden in color and has a nutty fragrance, about 4 minutes. Stir constantly to prevent burning. This step develops the flavor of the crust. Once toasted, remove from heat and add in remaining crust ingredients to the hot skillet. Mix well and then press into the bottom of your cheesecake pan or serving dish.
- Whip the cream cheese and butter until well combined and airy, about 5 minutes. Add in remaining cheesecake ingredients and mix well. Spoon into pan or individual dishes. You can serve this right away but it will be easier to slice after a few hours in the refrigerator.
- Garnish with whipped cream and a sprinkling of cinnamon and nutmeg.
Nutrition Facts
Easy No-Bake Pumpkin Mousse Cheesecake
Amount per Serving
Calories
412
% Daily Value*
Fat
42
g
65
%
Saturated Fat
21
g
131
%
Cholesterol
103
mg
34
%
Sodium
390
mg
17
%
Potassium
84
mg
2
%
Carbohydrates
6
g
2
%
Fiber
2
g
8
%
Sugar
2
g
2
%
Protein
7
g
14
%
Vitamin A
1244
IU
25
%
Vitamin C
1
mg
1
%
Calcium
96
mg
10
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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