Pumpkin Cheesecake Mousse

This recipe is so mind-blowingly simple, I feel it can hardly be called a recipe! It was born out of inspiration borrowed from my delectable dairy-free cream cheese frosting, featured on my Carrot Pistachio Muffins. I thought pumpkin and spice would be a welcome addition, and voilà! A star was born.

Whether you enjoy this alone as a mousse, top it with some crunchy cookies (my fave are these from Simple Mills), or use it as a topping with any number of other desserts, the options are limitless and you’re going to love it no matter how you slice it! This is sure to wow even your non-dairy-free friends. Whip up a batch to add to your Thanksgiving spread or just to enjoy alone at home with a spoon ;)


Pumpkin Cheesecake Mousse

(GF, DF, Paleo)

Makes approx. 3, 1/2 cup servings; can easily be doubled



  1. In a small bowl, add your gelatin and 1 Tbs cold water. Stir to dissolve and set aside.

  2. In the bowl of a stand mixer or in a medium bowl using a hand mixer, add your cream cheese and yogurt and whip until combined. Add in pumpkin puree, pumpkin spice, vanilla extract, and maple syrup. Whip until smooth and all ingredients are well incorporated.

  3. Add 1 Tbs hot (just off of boiling) water to your gelatin and stir well to combine. Let sit until mostly cooled but not solidified. You want it to still be liquid.

  4. With your mixer running on low, slowly drizzle in your cooled gelatin. Beat at medium speed once fully added to combine and eliminate any lumps.

  5. Spoon mixture into desired dish or dishes and refrigerate until solid, approx. 30 min.

  6. Serve as is, or top with crushed cookies, additional cinnamon, whipped coconut cream, or whatever else your heart desires!


I sure hope this recipe makes it to your holiday tables! Let me know if you whip it up, I love seeing you enjoy my recipes! Have a happy, healthy holiday season :)



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