Light Pumpkin Chocolate Mousse Cheesecake

Light Pumpkin Chocolate Mousse Cheesecake


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Those special diets have no match with this light pumpkin chocolate mousse cheesecake. It’s tasty and not as bad for you. Whoever said there weren’t any perks of being on a diet, stand corrected.

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Time needed

10 min preparation + 45 min cooking

Serving Size / Yield

8-12 servings


  • 3 packages of cream cheese, softened
  • 1 ½ C. sour cream
  • 3 T. cornstarch
  • 1 tsp. ground cinnamon
  • ½ tsp. ground nutmeg
  • 1 tsp. vanilla extract
  • 1 can of pumpkin puree
  • Pinch of cloves
  • 1 store bought piecrust
  • Chocolate Topping:
  • 4 oz. cream cheese, softened
  • 4 oz. milk chocolate, melted
  • 1 C. heavy whipping cream
  • ¼ tsp. vanilla extract
  • 2 T. powdered sugar
  • ¼ tsp. ground cinnamon
  • Pinch ground nutmeg

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Preheat the oven to 375 degrees. For the filling combine all of the ingredients into an electric mixer until it becomes fluffy. Spread the filling into your store bought piecrust. Let it bake for 45 minutes. While it is baking, start on the chocolate topping. Add all of the ingredients into an electric mixer, expect for the cream cheese. Once the mixture is fluffy add in the cream cheese. Spread the chocolate topping over the top and place the pie into the refrigerator for 1-2 hours. Garnish the pie with nutmeg when it is ready to serve.

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