Easy No-Bake Pumpkin Mousse Cheesecake

September 5, 2019 Comments Off on Easy No-Bake Pumpkin Mousse Cheesecake
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5 from 1 vote
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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.
Prep Time15 minutes
Refrigeration Time3 hours
Total Time3 hours 15 minutes
Course: Dessert
Cuisine: American
Keyword: cheesecake, dessert, easy, no-bake, pumpkin
Servings: 16
Calories: 412kcal
Author: Jenny Ross

Ingredients

Crust:

Cheesecake:

Garnish:

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.
Tried this recipe?Mention @PrimalWellnessCoaching or tag #PrimalWellnessCoaching!
September 5, 2019

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