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Every year I try to make at least one Halloween treat that’s fun but still simple, and this Chocolate & Mint Cheesecake Mousse is exactly that. It looks fancy with those black-and-green swirls, but it’s really just a quick no-bake cheesecake that takes minutes to put together. It's inspired by this Fluffy Keto Strawberry Cream, a recipe that instantly went viral!
This Chocolate & Mint Cheesecake Mousse is perfect for both Halloween and the holiday season. It’s light, creamy, and a little spooky in the best way — festive without being sugar-loaded or fussy. Plus, it’s a fun little project to make with the kids!
Why This is the Perfect Halloween Treat
- Quick & no-bake – Ready in minutes, no oven needed.
- Fun for Halloween – The black and green marble swirl looks spooky but still pretty.
- Creamy but light – Whipped cream and cream cheese make it rich without being heavy.
- Low-carb & keto – No blood sugar spikes!
- Easy to customize – Swap mint for orange, almond, or vanilla if you want a different flavor, plus use any food coloring of choice to match that vibe.
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Ingredients & Swaps
This cheesecake fluff is made with simple low-carb ingredients — no crust, no baking, and lots of flexibility if you want to switch up the flavor or color.
- Gelatin powder – Helps the mixture set into that light, airy texture. Use unflavored gelatin or agar powder for a vegetarian option.
- Almond milk or water – Thins the base and dissolves the sweetener; either works fine.
- Low-carb sweetener – Erythritol, Swerve, or Allulose all work. Allulose gives the smoothest, least grainy texture once chilled. My favorite allulose brand is RxSugar - click here to get 20% off RxSugar.
- Heavy whipping cream – Coconut cream can be used for a dairy-free version.
- Full-fat cream cheese – Make sure it’s softened for easier blending.
- Vanilla extract – Rounds out the flavor and balances the chocolate and mint.
- Black cocoa powder or Dutch-process cocoa – Black cocoa gives that deep, spooky color; Dutch cocoa will make it more classic chocolate.
- Peppermint extract – Gives the mint flavor. Adjust to taste, or replace with orange, almond, or even coffee extract.
- Green coloring – Use natural spirulina, matcha powder, or a few drops of natural food coloring, depending on the shade you want.
Can I make this cheesecake mousse dairy-free?
Yes. Replace the cream cheese and with a dairy-free alternative like coconut cream, and use full-fat coconut milk to replace the whipping cream. The texture will be slightly softer, the flavor will also change (more of a mousse) but it still sets nicely once chilled.
What can I use instead of black cocoa powder?
Black cocoa gives the mousse that dramatic dark color, but it’s not essential. You can use Dutch-process cocoa powder for a regular chocolate look (up to 4 tbsp), or raw cacao powder for a more natural, slightly bitter flavor (also up to 4 tbsp). If you want to keep the dark Halloween vibe, add a pinch of activated charcoal powder or extra cocoa to deepen the color.
Tricks for the Spookiest, Smoothest Cheesecake Mousse
- Cool the gelatin before adding – If it’s too warm, it can melt the cream mixture and ruin the fluffy texture. Let it reach room temp first.
- Don’t overwhip – Stop mixing as soon as soft peaks form. Overbeating makes the mixture grainy or too stiff to swirl.
- Go slow with color – Start with a few drops of food coloring or a small amount of spirulina/matcha; you can always add more, but you can’t take it out.
- Work quickly when swirling – Once both layers are mixed, pour and swirl right away before the gelatin starts to set.
- Chill long enough – Give it at least an hour to firm up; two hours for clean scoops or defined layers.
Storage
Store the cheesecake mousse in an airtight container in the fridge for up to 5 days. The texture stays light and creamy if kept chilled. Avoid freezing — the gelatin and dairy can separate once thawed, making it watery or grainy. If it firms up too much in the fridge, let it sit at room temperature for about 10–15 minutes before serving.
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Hands-on Overall
Serving size about 130 g/ 4.5 oz
Nutritional values (per about 130 g/ 4.5 oz)
Net carbs3.9 grams
Protein5 grams
Fat31.4 grams
Calories311 kcal
Calories from carbs 5%, protein 6%, fat 89%
Total carbs5.3 gramsFiber1.4 gramsSugars3.2 gramsSaturated fat19.9 gramsSodium118 mg(5% RDA)Magnesium25 mg(6% RDA)Potassium153 mg(8% EMR)
Ingredients (makes 8 servings)
Instructions
- Bloom the gelatin. Sprinkle the gelatin over 1/4 cup (60 ml) of cold water and let it sit for a few minutes to soften.
- Heat the milk. In a medium saucepan, add the almond milk (or water) and sweetener. Warm over medium heat, stirring until the sweetener dissolves completely.
- Add the gelatin. Stir in the softened gelatin and keep mixing until fully dissolved. Remove from heat and let cool to room temperature.
- Make the cheesecake base. Add the whipping cream, cream cheese, and vanilla to a mixing bowl.
- Whip it. Use an electric or stand mixer to beat until fluffy and smooth.
- Divide the mixture. Split evenly between two bowls.
- Flavor each half. In one bowl, add cocoa powder. In the other, add green food coloring and peppermint extract. (Start with a few drops of coloring and adjust as needed.)
- Incorporate the gelatin. Beat the chocolate mixture while slowly drizzling in half of the cooled gelatin liquid. Repeat with the mint mixture. The mixtures will thin slightly as the gelatin blends in.
- Layer and swirl. Pour the chocolate mixture into a container or pie dish, then add the mint mixture on top. Use the back of a spatula to gently create swirls.
- Chill and serve. Refrigerate for at least 1 hour, or until set. Spoon into bowls to serve. Store leftovers covered in the fridge for up to 5 days.
Chocolate & Mint Cheesecake Mousse
Step by Step
Ingredients
Instructions
- Bloom the gelatin. Sprinkle the gelatin over 1/4 cup (60 ml) of cold water and let it sit for a few minutes to soften.
- Heat the milk. In a medium saucepan, add the almond milk (or water) and sweetener. Warm over medium heat, stirring until the sweetener dissolves completely.
- Add the gelatin. Stir in the softened gelatin and keep mixing until fully dissolved. Remove from heat and let cool to room temperature.
- Make the cheesecake base. Add the whipping cream, cream cheese, and vanilla to a mixing bowl.
- Whip it. Use an electric or stand mixer to beat until fluffy and smooth.
- Divide the mixture. Split evenly between two bowls.
- Flavor each half. In one bowl, add cocoa powder. In the other, add green food coloring and peppermint extract. (Start with a few drops of coloring and adjust as needed.)
- Incorporate the gelatin. Beat the chocolate mixture while slowly drizzling in half of the cooled gelatin liquid. Repeat with the mint mixture. The mixtures will thin slightly as the gelatin blends in.
- Layer and swirl. Pour the chocolate mixture into a container or pie dish, then add the mint mixture on top. Use the back of a spatula to gently create swirls.
- Chill and serve. Refrigerate for at least 1 hour, or until set. Spoon into bowls to serve. Store leftovers covered in the fridge for up to 5 days.
Nutrition (per serving, about 130 g/ 4.5 oz)
Calories311kcal
Net Carbs3.9g
Carbohydrates5.3g
Protein5g
Fat31.4g
Saturated Fat19.9g
Fiber1.4g
Sugar3.2g
Sodium118mg
Magnesium25mg
Potassium153mg
Detailed nutritional breakdown (per about 130 g/ 4.5 oz)
| Total per about 130 g/ 4.5 oz |
| 3.9 g | 5 g | 31.4 g | 311 kcal |
| Water, still |
| 0 g | 0 g | 0 g | 0 kcal |
| Gelatin powder, thickening agent, unsweetened |
| 0 g | 1.2 g | 0 g | 5 kcal |
| Almond milk natural (unsweetened) |
| 0.1 g | 0.1 g | 0.2 g | 2 kcal |
| Erythritol (natural low-carb sweetener) |
| 0.6 g | 0 g | 0 g | 3 kcal |
| Cream, heavy whipping, pouring, full-fat (30-40% fat) |
| 1.6 g | 1.1 g | 22.8 g | 220 kcal |
| Cream cheese, soft (full-fat) |
| 0.9 g | 2 g | 7.9 g | 70 kcal |
| Vanilla extract, sugar-free, alcohol-based |
| 0 g | 0 g | 0 g | 4 kcal |
| Cocoa powder, black, unsweetened |
| 0.7 g | 0.7 g | 0.5 g | 8 kcal |
| Green Food Coloring |
| 0 g | 0 g | 0 g | 0 kcal |
| Natural extract, sugar-free (maple, peppermint, almond, orange, lemon, coconut, cherry, etc.) |
| 0 g | 0 g | 0 g | 1 kcal |
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