No Bake Pumpkin Cheesecake Mousse – keto, sugar free, gluten free | Keto Recipe | Easy Keto Dessert

No Bake Pumpkin Cheesecake Mousse – keto, sugar free, gluten free | Keto Recipe | Easy Keto Dessert

July 29, 2019 11 By William Morgan


welcome to Keto meals and recipes dot com this version of my no-bake pumpkin
cheesecake mousse is a tasty keto grain and gluten-free, sugar-free, and crustless
pumpkin cheesecake, and it’s really easy
to make and a great alternative to a
classic pumpkin pie
the macronutrient ratio for this no-bake
pumpkin cheesecake mousse is 5.7 to 1 with 20.4
grams of fat, 4.5 grams of
protein, 6.7 grams of total carbs,
1.2 grams of dietary fiber
resulting in only 5.5 grams
of net carbs per serving since this
smooth and creamy no bake cheesecake
doesn’t need a crust this will greatly
reduce the total carbs for each piece
so that means that you can have a larger
slice before starting to make the
cheesecake I would strongly recommend
that you first prepare your
20 centimeter or 8-inch springform pan by
lining the bottom and the sides with
parchment paper, and if you follow my
instructions you’ll find that this will
turn out perfectly every time. Also I’d
like to mention you you can make this
with a hand mixer or a stand mixer
whichever tools you have. To my stand
mixer bowl I added the room-temperature
cream cheese, and then using my paddle
attachment I whipped it for about one
minute until it was really creamy and soft
then I added my lacanto gold
sweetener which I had ground to
confectionery consistency
I continued whipping for about two
minutes so that the mixture became very
creamy and while my stand mixer was
doing all the work I took that moment to
prepare my gelatin. In a small mixing
bowl I added the water and the gelatin
powder and stirred everything together
until the gelatin powder dissolved, and
then I set that aside to allow the
gelatin enough time to bloom. Now getting
back to the stand mixer bowl and the
cream cheese mixture I now added the
pumpkin puree, a very important thing I’d
like you to note if you’re buying your
pumpkin puree in a grocery store make
sure that you’re not buying pumpkin pie
mix because that has other ingredients
and a lot of sugar in it, check the label
and make sure that the only ingredient
is pumpkin,
that’s all that pumpkin puree is
and I continued whipping until the pumpkin
puree was well blended into the cream
cheese mixture while the pumpkin and
cream cheese are mixing stop at least
once and scrape the sides and the bottom
of the bowl to make sure that everything
is getting combined really well now in a
second bowl I added the heavy whipping
cream, and whipped the cream to a medium
stiffness stage, and then I set the
whipped cream aside just for a moment,
back to my cream cheese pumpkin mix
and at this point I’m going to add the
spices, the cinnamon, the Nutmeg, the
ginger powder, the clove powder, and the
salt. The next ingredients are maple
extract, and my pure vanilla extract,
before blending it in because I don’t
want to over whip it I decided to melt
the bloomed gelatin in the hot water
bath, and when my gelatin was clear I
took a moment and I quickly blended the
spices into the pumpkin cream cheese
mixture, and then immediately added the
liquid gelatin and continued whipping
for about a minute so that everything
was extremely well integrated, and as
before
stop at least once and scraped down
the side and the bottom of the bowl so
that everything gets incorporated really
well, now it’s time to add the whipped
cream to the cream cheese pumpkin mix
and fold everything together with a spatula
you want to fold very gently at
this point so that you do not deflate
the whipped cream that’s because the
whipped cream gives this no bake pumpkin
cheesecake
it’s like mousse texture everyone has a
different degree of sweetness that they
like for their cheesecake so taste the
mousse at this point and if you need to
add a little sweetener and adjust to
your taste, if you do add a bit more
confectionery sweetener fold gently to combine
and these are the prep steps now
pour the cheesecake into your parchment
line 20 centimetre or 8 inch springform
pan, and either use a regular spatula or
an offset spatula to smooth out the top,
place into the refrigerator uncovered
and leave it overnight
or until the Cheesecake is set
the next day it’s totally up to you if
you want to decorate the top or just
leave it plain and perhaps sprinkle some
cinnamon on top after removing your
cheesecake from the springform pan now
it’s up to you how you decorate the top
I like to decorate my no-bake pumpkin
cheesecake was stabilized with cream so
in a small bowl
I added my water and gelatin and stirred
and let it bloom and when it had bloomed
i’m remelted it this is what stabilizes
the whipped cream and whipped everything
to the light peak stage at which point I
added the confectionery sweetener and
the vanilla extract and I whipped a
couple seconds to blend them in here’s
where you have to make your decision if
you just want plain whipped cream or if
you want to flavor it you can for
example you can add one teaspoon of
cinnamon powder and this will give you
cinnamon and cream flavored whipped
cream or if you have made some of my keto
caramel sauce add two tablespoons of the
caramel sauce to the whipped cream, and
this will give you a really great
caramel flavored whipped cream, and then
continue whipping until the whipped
cream forms the stiff peak stage, to make
decorating easier I’m going to use a
piping bag into which I place my
favorite decorating tip, you can decorate
the top whichever way you like and be as
creative as you like I’ve chosen to use
shells and little stars but if you want
more ideas look at my other videos and
see how I’ve decorated some of my other
cakes, and if you want to be really
decadent add a light sprinkling of
cinnamon it’s really important to
refrigerate this no bake pumpkin
cheesecake mousse for at least one hour
before serving, this will allow the
whipped cream and the cheesecake to
reset properly, and it will look really
beautiful when you serve it enjoy thank
you very much for watching my video the
link for the no bake pumpkin cheesecake
mousse and my keto caramel sauce will
be available in the description below