A rich and creamy no-bake mousse, made with puréed pumpkin, Greek yogurt, and sweetened with maple syrup. Top with whipped cream and caramel sauce for a decadent fall dessert.
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Greek Yogurt Pumpkin Cheesecake Mousse

A rich and creamy no-bake mousse, made with canned pumpkin, Greek yogurt, and sweetened with maple syrup. Top with caramel sauce for a special fall dessert.
Course Dessert
Cuisine North American
Prep Time 15 minutes
Total Time 15 minutes
Servings 8
Calories 296kcal
Author Flavour & Savour

Ingredients

  • 8 oz reduced fat cream cheese at room temperature
  • 1/2 cup pure maple syrup
  • 1/2 tsp each cinnamon and nutmeg
  • 1/4 tsp each ground ginger and ground cloves
  • 3/4 cup canned pumpkin
  • 1 cup plain Greek yogurt
  • 1 1/2 cups whipping cream (heavy cream)
  • 2 tbsp icing sugar (to sweeten whipping cream)
  • 1/4 cup caramel sauce, optional

Instructions

  • Cut cream cheese into cubes, then add to a mixing bowl or the bowl of a stand mixer. Beat until smooth. Add maple syrup, spices, pumpkin and Greek yogurt and continue beating until well blended and no lumps remain.
  • In a separate bowl with clean beaters, beat whipping cream until stiff peaks form. 1 1/2 cups of whipping cream will yield up to 3 cups of whipped cream. Set aside 1 cup for garnishing finished desserts. Fold the remaining 2 cups into the pumpkin mixture.
  • Divide among 8 dessert dishes. Chill until set. Just before serving, add a dollop of whipped cream and a drizzle of caramel sauce, if desired.

Notes

Nutrition information does not include optional caramel sauce.

Nutrition

Calories: 296kcal | Carbohydrates: 22g | Protein: 5g | Fat: 21g | Saturated Fat: 12g | Cholesterol: 77mg | Sodium: 162mg | Potassium: 231mg | Sugar: 17g | Vitamin A: 4385IU | Vitamin C: 1.2mg | Calcium: 129mg | Iron: 0.4mg