dessert · american
Pumpkin Cheesecake Mousse
Airy spiced pumpkin cheesecake, maple-pepita crunch. 13g protein.
All the flavor of pumpkin cheesecake, whipped light enough to eat from a coupe glass with a teaspoon. Cream cheese and Greek yogurt give it the tang, a little whipped cream gives it the air, and a shower of maple-toasted pepitas gives it the crunch every mousse needs. No oven, no water bath, no cracks.
6.5 g protein per 100 kcal · USDA FoodData Central
Scaled to your servings, timers on your Lock Screen, every ingredient on your grocery list. Coming soon to iPhone.
Join the waitlistIngredients
Maple pepitas
- ¼ cup raw or roasted pepitas30 g raw or roasted pepitas
- 1 tsp pure maple syrup1 tsp pure maple syrup
- ⅛ tsp pumpkin pie spice⅛ tsp pumpkin pie spice
- kosher salt, to tastekosher salt, to taste
Mousse
- 4 oz light cream cheese, softened115 g light cream cheese, softened
- 3 tbsp pure maple syrup44 ml pure maple syrup
- 1 cup pumpkin puree245 g pumpkin puree
- 1½ cups nonfat plain Greek yogurt340 g nonfat plain Greek yogurt
- 1 scoop vanilla whey protein powder1 scoop vanilla whey protein powder
- 1½ tsp pumpkin pie spice, plus more for dusting1½ tsp pumpkin pie spice, plus more for dusting
- 1 tsp pure vanilla extract1 tsp pure vanilla extract
- ⅛ tsp kosher salt⅛ tsp kosher salt
- ⅓ cup heavy cream, very cold78 ml heavy cream, very cold
Method
- Toast the pepitas in a dry skillet over medium heat, shaking often, until they puff and start to pop, 3 to 4 minutes. Off the heat, toss…
- Every step, timer and tip for this one…
5 steps with tap-to-start timers, cook mode, Nonna on call, and every ingredient straight onto your grocery list. Coming soon to iPhone.
Join the waitlistKeeping it: Refrigerate covered up to 3 days. Keep the pepitas in an airtight jar at room temperature and add when serving.
Nutrition per serving computed from ingredient weights × USDA FoodData Central. Estimates, not medical advice.
