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Friday Foodspiration: Pumpkin Mousse Cheesecake

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Pumpkin Mousse Cheesecake

This Pumpkin Mousse Cheesecake sounds like an indulgence and an absolute NO if you are watching your carbs.  But, this holiday season you can enjoy your cheesecake and even share it will your carb conscious friends.  They may not believe you though!

We swapped sugar for Swerve sweetener and a nut flour crust is swapped for the graham crackers. You might notice this is not a low-fat dessert because we like a good dose of healthy fats from coconut products.  You could lighten it up - if you must - with low-fat cream cheese and light coconut milk.  

Ingredients:

For the Crust

  • 1/2 cup Almond Flour
  • 1/3 cup Swerve Sweetener
  • 1/2 cup Unsweetened Coconut
  • 1/2 cup Pecans
  • 1/2 tsp Vanilla
  • 1/4 cup Coconut Oil (soft)

For the Mousse

  • 1 can (15oz) Pumpkin Puree
  • 8 oz Cream Cheese (softened)
  • 1/2 cup Coconut Cream
  • 2 tbsp Pumpkin Pie Spice
  • 1 tsp Vanilla
  • 1/2 cup Swerve Sweetener

Instructions:

  1. To make the crust, combine all dry ingredients in a blender until crumblike.  Stir in coconut oil and vanilla until combined. 
  2. Press Crust mixture into the bottom of individual size ramekins or small serving dishes.
  3. Combine all ingredients for the mouse and mix thoroughly with an electric mixer until smooth and fluffy.  
  4. Spoon mousse mixture over crust and refrigerate until ready to serve.