Christmas Lemon Cheesecake Mousse (No-Bake)

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Christmas Lemon Cheesecake Mousse (No-Bake)

Description

This Christmas Lemon Cheesecake Mousse is a light, creamy, no-bake dessert layered in jars with a buttery biscuit base, smooth lemon cheesecake mousse, and a festive topping of whipped cream, blueberries, mint, and lemon slices. It’s refreshing, rich, and elegant—perfect after a heavy holiday meal.

 Ingredients

Biscuit Base

  • 1 cup (120 g) crushed digestive biscuits or graham crackers

  • 4 tbsp (55 g) unsalted butter, melted

Lemon Cheesecake Mousse

  • 1 cup (225 g) cream cheese, softened

  • ½ cup (120 g) powdered sugar

  • 1 tbsp lemon zest

  • ¼ cup (60 ml) fresh lemon juice

  • 1 tsp vanilla extract

  • 1 cup (240 ml) heavy whipping cream, cold

Topping (Optional but Recommended)

  • Whipped cream

  • Fresh blueberries

  • Thin lemon slices

  • Fresh mint leaves

 Instructions

1. Prepare the Base

  1. Mix crushed biscuits with melted butter until combined.

  2. Spoon about 2 tablespoons into each jar.

  3. Press lightly and chill in the fridge for 10–15 minutes.

2. Make the Lemon Cheesecake Mousse

  1. Beat cream cheese until smooth.

  2. Add powdered sugar, lemon zest, lemon juice, and vanilla. Beat until creamy.

  3. In a separate bowl, whip the cold cream to soft peaks.

  4. Gently fold whipped cream into the lemon mixture until light and fluffy.

3. Assemble

  1. Spoon or pipe mousse over the chilled biscuit base.

  2. Smooth the top.

  3. Chill for at least 2 hours (or overnight for best texture).

4. Decorate & Serve

Top with whipped cream, blueberries, lemon slices, and mint just before serving.

 Servings

  • 6–8 individual jars

 Recipe Notes

  • This is a no-bake recipe—no oven required.

  • Best texture after chilling overnight.

  • You can pipe the mousse for a cleaner, bakery-style look.

 Tips for Best Results

  • Use full-fat cream cheese for the creamiest texture.

  • Always use fresh lemon juice, not bottled.

  • Chill bowls and beaters before whipping cream.

  • Don’t over-mix after adding whipped cream or the mousse may deflate.

 Variations

  • Gluten-free: Use gluten-free biscuits

  • Extra festive: Add white chocolate shavings

  • Berry lemon: Add a thin blueberry compote layer

  • Less sweet: Reduce sugar to â…“ cup

Nutritional Info (Approx. per serving)

  • Calories: 320 kcal

  • Fat: 22 g

  • Carbohydrates: 26 g

  • Sugar: 18 g

  • Protein: 4 g

(Values vary depending on ingredients used)

 Benefits

  • Lemon aids digestion and adds vitamin C

  • Portion-controlled jars help avoid overeating

  • No-bake = less kitchen stress

  • Light, refreshing dessert after heavy meals

Q & A

Q: Can I make this ahead of time?
Yes! It’s best made 1 day in advance.

Q: How long does it last in the fridge?
Up to 3 days, covered.

Q: Can I freeze it?
Freezing isn’t recommended—it changes the texture.

Q: Can I use mascarpone instead of cream cheese?
Yes! It will be even richer and smoother.

Q: Is this kid-friendly?
Absolutely—no alcohol, no baking, mild lemon flavor.

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