Lemon Cheesecake Mousse

Why Make This Recipe

Lemon Cheesecake Mousse is a delicious and light dessert that combines the tangy taste of lemons with the creamy richness of cheesecake. It’s perfect for people who love the refreshing flavor of lemon but want something a little easier to make than a traditional cheesecake. This mousse is simple to prepare, and it can impress your friends and family at any gathering. Plus, it’s no-bake, which means you can enjoy it without heating up your kitchen!

How to Make Lemon Cheesecake Mousse

Ingredients

• 8 oz cream cheese, softened to room temperature
• 1 cup heavy cream, cold
• 1/2 cup granulated sugar
• 1/3 cup fresh lemon juice (about 2 lemons)
• 1 tablespoon lemon zest, firmly packed
• 1 teaspoon pure vanilla extract
• 1 teaspoon gelatin powder (optional for extra stability)
• 2 tablespoons cold water (if using gelatin)
• 1/2 cup sour cream or Greek yogurt (for tang and silkiness)
• Pinch fine sea salt
• Lemon slices (for garnish)
• Candied lemon peel (for garnish)
• Crushed shortbread (for garnish)
• Berries (for garnish)

Directions

1. Preparation
2. Start by softening the cream cheese. Place it in a mixing bowl and beat it with a hand mixer until smooth. Gradually add the granulated sugar, lemon juice, lemon zest, and vanilla extract. Mix until everything is well combined.
3. In another bowl, whip the cold heavy cream until stiff peaks form. This will make your mousse light and airy.
4. Fold the whipped cream gently into the cream cheese mixture. Be careful not to deflate the whipped cream.
5. If using gelatin for extra stability, dissolve it in cold water and let it sit for about 5 minutes. Then, heat it gently until it fully dissolves. Let it cool slightly before folding it into the mousse mixture.
6. Add the sour cream or Greek yogurt for extra creaminess and a tangy flavor. Mix until combined, then add a pinch of salt and fold gently.
7. Once everything is mixed well, refrigerate for at least 1-2 hours to set.

How to Serve Lemon Cheesecake Mousse

Spoon the mousse into individual serving dishes or glasses. You can layer it for a beautiful presentation. Top it with lemon slices, candied lemon peel, crushed shortbread, and fresh berries for a colorful finish. Serve chilled and enjoy!

How to Store Lemon Cheesecake Mousse

You can store leftover mousse in the refrigerator for up to 3 days. Cover the containers tightly with plastic wrap or a lid to keep it fresh. Avoid freezing, as the texture may change.

Tips to Make Lemon Cheesecake Mousse

• Ensure the cream cheese is at room temperature for easy mixing.
• Don’t overmix the whipped cream when folding it in; it should remain fluffy.
• Taste the mixture before refrigerating. Adjust the sweetness or tanginess by adding a bit more sugar or lemon juice if needed.
• Make ahead of time for a stress-free dessert!

Variations

You can add different flavors to the mousse such as lime or orange for a citrus twist. You can also incorporate crushed cookies or graham crackers within the layers for a crunchy texture.

FAQs

1. Can I use different citrus fruits?

Yes, you can substitute lemons with limes or oranges for a different flavor profile.

2. Is it necessary to use gelatin?

No, gelatin is optional. It’s used for added stability, but the mousse will still be delicious without it.

3. Can I make this mousse a day in advance?

Absolutely! Making it ahead of time can enhance the flavors, and it saves you time on the day of your event. Just keep it covered in the fridge.

Lemon Cheesecake Mousse

A light and refreshing no-bake dessert that combines creamy cheesecake flavors with the tanginess of lemon, perfect for any gathering.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Total Time 2 hours hrs

Servings: 6 servings

Course: Dessert

Cuisine: American

Calories: 300

Ingredients Method Nutrition Notes

Ingredients

  

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For the Mousse

• 8 oz cream cheese, softened to room temperature Ensure it's at room temperature for easy mixing.
• 1 cup heavy cream, cold Needed for whipping.
• 1/2 cup granulated sugar Adjust sweetness to taste.
• 1/3 cup fresh lemon juice About 2 lemons.
• 1 tablespoon lemon zest, firmly packed For enhanced lemon flavor.
• 1 teaspoon pure vanilla extract For flavor.
• 1 teaspoon gelatin powder Optional for extra stability.
• 2 tablespoons cold water If using gelatin.
• 1/2 cup sour cream or Greek yogurt For tang and silkiness.
• 1 pinch fine sea salt Enhances flavor.

For Garnish

• as needed lemon slices For decoration.
• as needed candied lemon peel For decoration.
• as needed crushed shortbread For decoration.
• as needed berries For decoration.

Method

 

Preparation

1. Start by softening the cream cheese. Place it in a mixing bowl and beat it with a hand mixer until smooth.
2. Gradually add the granulated sugar, lemon juice, lemon zest, and vanilla extract. Mix until everything is well combined.
3. In another bowl, whip the cold heavy cream until stiff peaks form.
4. Fold the whipped cream gently into the cream cheese mixture, being careful not to deflate it.
5. If using gelatin, dissolve it in cold water and let it sit for about 5 minutes. Then, heat it gently until fully dissolved. Let it cool slightly before folding it into the mousse mixture.
6. Add the sour cream or Greek yogurt and mix until combined, then add a pinch of salt and fold gently.
7. Refrigerate for at least 1-2 hours to set.

Serving

1. Spoon the mousse into individual serving dishes or glasses. You can layer it for a beautiful presentation.
2. Top with lemon slices, candied lemon peel, crushed shortbread, and fresh berries.
3. Serve chilled and enjoy!

Nutrition

Serving: 1gCalories: 300kcalCarbohydrates: 30gProtein: 4gFat: 20gSaturated Fat: 12gSodium: 200mgFiber: 1gSugar: 15g

Notes

You can store leftover mousse in the refrigerator for up to 3 days. Cover tightly to keep it fresh. Avoid freezing as it may change texture.

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