Pumpkin Cheesecake Fluff
A no-bake pumpkin dessert made in one bowl. Pumpkin puree and softened cream cheese are beaten until smooth, then mixed with heavy cream, powdered monk fruit sweetener, pumpkin pie spice, and vanilla. It chills for 15 to 20 minutes, makes four servings, and gets a sprinkle of cinnamon or pumpkin pie spice on top.
Servings: 4 servings
Calories: 207kcal
Ingredients
- 7 ounces pumpkin puree
- 6 ounces cream cheese softened
- 3 tablespoons heavy whipping cream
- 3 tablespoons powdered monk fruit sweetener
- 1 tablespoon pumpkin pie spice
- 1 teaspoon vanilla extract
Garnish:
- Sprinkle of cinnamon and/or pumpkin pie spice
Instructions
- Mix Ingredients: In a mixing bowl, using an electric mixer, mix together pumpkin puree and softened cream cheese until smooth, thick, and creamy with no lumps, about 2 minutes. Add remaining ingredients and mix again until smooth and well-combined, using a rubber spatula as needed to scrape down any of the mixture that sprays onto the side of the bowl.
- Chill: Cover mixing bowl with lid, plastic wrap, or foil, transfer to refrigerator, and chill for 15-20 minutes.
- Serve: Spoon the cheesecake fluff into jars or bowls, sprinkle cinnamon and/or pumpkin pie spice on top, and serve.
Notes
How To Serve Once Prepared: You can serve it “as is” in ramekins or other glassware, or serve it in a bowl to be used as a dip. My favorite way is to serve it as a dip with my gingerbread cookies.
Net Carbs: Each serving contains 5.7 grams of net carbs. 1 serving is equivalent to 3.75 ounces of cheesecake fluff. The recipe yields 4 servings in total.
Refrigerator Storage: Store in an airtight container in the refrigerator for up to 5 days.
Nutrition
Serving: 3.75ounces | Calories: 207kcal | Carbohydrates: 16.1g | Protein: 3.6g | Fat: 18.8g | Saturated Fat: 10.9g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 18mg | Sodium: 143mg | Potassium: 243mg | Fiber: 1.6g | Sugar: 3.6g | Vitamin A: 7913IU | Vitamin C: 3mg | Calcium: 180mg | Iron: 1mg