Keto Pumpkin Cheesecake Mousse

Keto Pumpkin Cheesecake Mousse


  • 6 ounces of softened cream cheese
  • 1/2 can (6-7 ounces) pumpkin purée
  • 1 teaspoon sugar-free vanilla extract
  • 1/4 c heavy cream 
  • 2 pumps of Sugar Free Pumpkin Cheesecake Syrup

Toppings (optional)

  • Whipped Cream
  • Cinnamon


Whip all ingredients together with a hand mixer or stand mixer. Refrigerate for at least an hour to let flavors come together before serving!

Fan recipe by Cheryl Boyle