How do you make dairy free cheesecake?

To make this recipe dairy free, you can substitute the heavy cream with full fat canned, chilled coconut milk, and the cream cheese with a nut based cream cheese. You can swap the butter out for butter flavored coconut oil.

Pumpkin Cheesecake Mousse

Description

This no bake Pumpkin Cheesecake Mousse is rich and creamy, and is the perfect holiday dessert recipe. Crumbled graham cracker base, topped with a light and fluffy pumpkin spiced cream cheese mousse, topped with fresh whipped cream, chopped pecans, and cinnamon.

Ingredients

2 cups of heavy whipping cream
10 ounces cream cheese, softened
1 teaspoon pure vanilla extract (I use this brand)
1/2 cup powdered sugar or powdered monkfruit for low carb
1 1/2 teaspoons Pumpkin Pie Spice, more to taste (get the recipe here)
2/3 cup pumpkin puree (I use this brand)
1 cup graham cracker crumbs (**see notes above for low carb option**)
4 tablespoons butter, melted
1/4 teaspoon cinnamon
1/4 cup roasted pecans, chopped. optional for serving
whipped cream, optional for serving

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Instructions

Put the heavy whipping cream in a large mixing bowl, and using a hand mixer, whip until stiff peaks form. Put the whipped cream in the refrigerator while you complete the next steps.
In a separate mixing bowl, cream together the cream cheese and vanilla extract. Then, slowly add in the powdered sugar as you continue to mix.
Once the cream cheese mixture is light and fluffy, add in the pumpkin pie spice and pumpkin puree. Mix until all ingredients are well incorporated.
Gently fold the whipped cream into the cream cheese mixture. Place in the refrigerator to set.
In a small mixing bowl, combine the graham crackers crumbs, melted butter and cinnamon.
Divide the graham cracker mixture evenly between 6 serving dishes, reserving a small amount to garnish the tops.
Divide the mousse evenly between the 6 serving dishes.
Refrigerate for one hour before serving.
Top with whipped cream, pecans, and remaining graham cracker mixture before serving.

Notes

Storage: Store leftovers in the refrigerator for up to 4 days.
Make it gluten free: To make this a gluten free pumpkin cheesecake mousse, you can use blanched almond flour in place of the graham cracker crumbs and add a little bit of brown sugar or brown sugar sweetener (to taste) when mixing the almond flour with the melted butter.
Make it low carb: to make this low carb, simply follow the gluten free directions above and replace the powdered sugar with powdered monk fruit or the low carb sweetener of your choice
Use Strawberries: Turn this into a no bake strawberry cheesecake mousse by replacing the pumpkin with an equal amount of pureed strawberries.

Prep Time: 15 minutes
Cook Time: 0 minutes
Category: Dessert Recipes
Method: Mixing
Cuisine: American