Easy No-Bake Pumpkin Mousse Cheesecake

5 from 1 vote

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.

Course Dessert

Cuisine American

Keyword cheesecake, dessert, easy, no-bake, pumpkin

Prep Time 15

Refrigeration Time 3

Total Time 3 15

Servings

Calories 412kcal

Author Jenny Ross

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 purée
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

Get Recipe Ingredients

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