Lemon Cheesecake Mousse

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Lemon Cheesecake Mousse

Description

Lemon Cheesecake Mousse is a no-bake dessert that combines the rich creaminess of cheesecake with the airy texture of mousse and the bright freshness of lemon. It’s smooth, tangy, lightly sweet, and perfect for warm weather or when you want an elegant dessert with minimal effort.

 Ingredients

For the mousse

  • 8 oz (225 g) cream cheese, softened

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

  • ½ cup (100 g) powdered sugar

  • ¼ cup (60 ml) fresh lemon juice

  • 1 tablespoon lemon zest

  • 1 teaspoon vanilla extract

  • Pinch of salt

Optional garnish

  • Whipped cream

  • Lemon zest or lemon slices

  • Crushed graham crackers or cookies

 Instructions

  1. Beat the cream cheese
    In a mixing bowl, beat the softened cream cheese until smooth and lump-free.

  2. Add flavor
    Mix in powdered sugar, lemon juice, lemon zest, vanilla extract, and salt. Beat until creamy and well combined.

  3. Whip the cream
    In a separate bowl, whip the cold heavy cream until stiff peaks form.

  4. Fold gently
    Gently fold the whipped cream into the lemon cream cheese mixture using a spatula. Do not overmix—this keeps the mousse light.

  5. Chill
    Spoon into serving glasses or bowls. Chill for at least 1 hour before serving.

  6. Serve
    Top with whipped cream, lemon zest, or crushed cookies if desired.

 Notes

  • Use fresh lemon juice, not bottled, for the best flavor.

  • Softened cream cheese is crucial for a smooth texture.

  • The mousse will firm up slightly as it chills.

 Tips for Best Results

  • Chill your mixing bowl and whisk before whipping cream for faster, better peaks.

  • For extra tang, add an additional ½ teaspoon lemon zest.

  • Want it sweeter? Add powdered sugar 1 tablespoon at a time.

  • For a firmer texture, chill overnight.

 Servings

  • Serves: 4–6

  • Serving size: ~½ cup per person

 Nutritional Information (Approx. per serving)

  • Calories: 320 kcal

  • Fat: 26 g

  • Saturated Fat: 16 g

  • Carbohydrates: 18 g

  • Sugar: 15 g

  • Protein: 4 g

  • Calcium: 8% DV

(Values are estimates and vary by ingredients used.)

Benefits

  • No-bake and quick to prepare

  • Rich in calcium from cream cheese and cream

  • Lemon provides vitamin C and aids digestion

  • Great make-ahead dessert for gatherings

 Q & A

Q: Can I make this ahead of time?
A: Yes! It can be made up to 24 hours in advance and kept refrigerated.

Q: Can I freeze lemon cheesecake mousse?
A: Freezing is not recommended as it can alter the creamy texture.

Q: Can I make it lighter?
A: Yes—use light cream cheese and whipped topping instead of heavy cream.

Q: Is this gluten-free?
A: Yes, as long as no cookie crumbs are added.

Q: Can I turn this into a pie filling?
A: Absolutely! Spoon into a graham cracker crust and chill for 4 hours.

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