Pumpkin “Cheesecake” Mousse

Here's the Dish

What I am about to share with you is no ‘ordinary’ pumpkin mousse. This mousse is a rich, creamy, and divine mousse that tastes almost identical to a creamy cheesecake filling. Even better… it’s packed with protein and fiber and it very low in sugar and calories! This pumpkin mousse tastes just like a piece of cheesecake without the crust! And if you add a little cookie crumble on top, you pretty much have yourself a piece of ‘upside down’ cheesecake!


The estimated total time to make this recipe is 5-10 Minutes.


Place everything in a blender, and blend until smooth. Serve immediately, or cover and place in the refrigerator for at least one hour, or until chilled. Top with whip cream and/or crushed gingersnap cookies if desired!


1 cup Low fat or fat free cottage cheese (or plain greek yogurt)
1/2 cup Pumpkin
1/4 cup Milk of choice
1 tbs Sugar free instant butterscotch (or vanilla) pudding mix
1/2 tspPumpkin pie spice
1/2 tsp Cinnamon
3-6 pktsStevia or to taste (or sweetener of choice to taste)
OptionalToppings: gingersnaps, light whip cream

Nutrition Breakdown

2 Servings
125 Calories Per Serving
1.5 g Fat
12 g Carbohydrate
1 g Fiber
5 g Sugar
15 g Protein
3 WWP+*

*Weight Watchers Points per serving


katie @KatieDid said:

mmm so cute! I love mini desserts and single serving thing like this. I don’t need a whole cheesecake laying around my house lol!

November 11th, 2011 — 7:44am  |  Reply

Kim said:

These look delicious. I’m making my Thanksgiving menu this week, and I’ll definitely be including one of your recipes. :)

November 11th, 2011 — 8:04am  |  Reply

Lori said:

Looks incredible!

November 11th, 2011 — 8:34am  |  Reply

Kathryn said:

MMM, Sounds tasty! DO you use pudding mix (powder) or already made pudding?

November 11th, 2011 — 9:06am  |  Reply

Sara said:

Is the SF pudding the dry mix or the pudding cups?

November 11th, 2011 — 10:02am  |  Reply

Shannon (Healthiful Balance) said:


November 11th, 2011 — 10:48am  |  Reply

Katrina said:

This sounds so freaking good! Love how you used cottage cheese here. Mmmm.

November 12th, 2011 — 5:33am  |  Reply

Sarah said:

1/2 cup of pumpkin. Is that pumpkin puree or actual pumpkin?

November 14th, 2011 — 10:53am  |  Reply

Haley @ Fit, Young, and Fabulous said:

Made this for snack today and then again for dinner! It was sooo good! I can’t wait to try it with Greek Yogurt as well! MMmmmm (: I sprayed mine with a little Free Whip Cream…PERFECTION! (: I will probably be having it for breakfast as well tomorrow….

November 15th, 2011 — 6:25pm  |  Reply

Ashleigh said:

Katie, I just made this and it is amazing! Who knew cottage cheese was so versatile? Thanks so much for the recipe :)

November 16th, 2011 — 3:04pm  |  Reply

Debbie said:

This looks so delicious! Do you have a carb/protein/fat content count for this?

April 15th, 2012 — 4:21pm  |  Reply

SarahWalsh said:

Has anyone used the greek yogurt? Also, any idea how many teaspoons are in 6 packets of Stevia? Artificial sweetener makes my stomach hurt. I found a website that says it’s 2 teaspoons, but that seemed like more than I thought.

June 10th, 2012 — 9:11am  |  Reply

Dashing Dish said:

use as much sugar to taste, you cant go wrong adding more or less…and the greek yogurt works, but the cottage cheese is wayyy better! :)

June 10th, 2012 — 3:54pm  | 

greg said:

Love the flavor ! Been playing with different versions. Your recipes are so versatile they stimulate the creative ideas.

Today made a “Frozen Chocolate Pumpkin Cheesecake”

Doubled the recipe and added 4 T dark cocoa powder and an extra 1/2 cup almond milk. Poured into 9 inch pie dish and threw it in the freezer. Tasty cool summer treat. Just 450 calories for the whole thing. 8 slices less than 60 calories per slice.

Now I’m thinking sub strawberries for the pumpkin? Frozen chocolate strawberry pie? Or raspberries?

August 21st, 2012 — 9:00am  |  Reply

Christy said:

This is now my go to dessert!! I’ve made it 4 times in the last 2 weeks and crumble 1 low fat graham cracker sheet on top. It’s so tasty and I love it!! Thank you so much. ;)

September 13th, 2012 — 5:18pm  |  Reply

Mary said:


October 24th, 2012 — 7:37pm  |  Reply

Megan said:

I made this a few nights ago it was very good!! It did however have an odd after taste, I was thinking that could be from the brand of stevia I used. Can you recommend a good brand of Stevia to use?

January 30th, 2013 — 5:37pm  |  Reply

Dashing Dish said:

i’m pretty sure it was :)

i like Nu Stevia! I buy mine on amazon the link to it is found in this blog post!: http://dashingdish.com/dashing-dish-favorite-things-giveaway/

January 30th, 2013 — 5:53pm  | 

Megan Abbott said:

Love this! It’s great when I have a sweet tooth!

April 5th, 2013 — 12:42am  |  Reply

Jenna Allerson said:

Hi Katie!

Thanks so much for another great recipe :) I love trying pumpkin recipes in the fall :)

If I’m going to make the night before I serve is, should I keep it in the freezer or refrigerator?

Thanks so much!

October 1st, 2013 — 1:27pm  |  Reply

Mel said:

So delicious! I used the plain greek yogurt with 1/2 vanilla and 1/2 cheesecake flavored pudding mix. Tastes exactly like pumpkin cheesecake. Thank you for the awesome recipe!

October 9th, 2013 — 11:16am  |  Reply

Jenna Allerson said:

Katie! This recipe is amazing! My hubby and I loved it and I’m planning on making it again tonight :) So easy and so delicious! Thank you for all you do :)

November 5th, 2013 — 10:42am  |  Reply

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September 27th, 2014 — 2:00am  |  Reply

Katie Farrell said:

thanks ~ yep its dry pudding mix! sorry about the confusion!

November 11th, 2011 — 12:23pm  |  Reply

Katie Farrell said:

yeah! i know i loooove cottage cheese for so many recipes! :)

November 17th, 2011 — 12:30pm  |  Reply

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