Why You’ll Love Lemon Cheesecake Mousse Recipe

This Lemon Cheesecake Mousse is a breeze to make and offers the perfect balance of rich, creamy texture and refreshing lemon flavor. It’s a no-bake dessert that’s light yet indulgent, making it an excellent choice for both casual family dinners and special occasions. The mousse is incredibly versatile—serve it in individual cups for a neat presentation, or layer it in a big dish for a crowd. It’s easy, delicious, and guaranteed to impress.

Ingredients

8 oz cream cheese, softened
1 cup heavy cream
1/2 cup powdered sugar
1/2 cup lemon juice (freshly squeezed)
1 tablespoon lemon zest
1 teaspoon vanilla extract
A pinch of salt

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Whip the Cream: In a large mixing bowl, beat the heavy cream with an electric mixer until stiff peaks form. Set aside.
Mix the Cheesecake Base: In another mixing bowl, beat the softened cream cheese, powdered sugar, lemon juice, lemon zest, vanilla extract, and a pinch of salt until smooth and creamy.
Fold in the Whipped Cream: Gently fold the whipped cream into the cream cheese mixture. Use a spatula and fold carefully until the mixture is smooth and fully combined, being careful not to deflate the whipped cream.
Chill: Spoon the mousse into serving cups or bowls and refrigerate for at least 2 hours to set. This allows the mousse to thicken and chill, enhancing the flavors.
Serve: Once set, garnish the mousse with extra lemon zest, whipped cream, or even fresh berries if desired. Serve chilled.

Servings and Timing

Servings: 4-6
Prep Time: 10 minutes
Chill Time: 2 hours
Total Time: 2 hours 10 minutes

Variations

Add a Crust: For a more traditional cheesecake experience, you can add a graham cracker crust or crumbled graham crackers at the bottom of each serving dish to mimic a cheesecake base.
Berry Topping: Add fresh berries like raspberries, strawberries, or blueberries on top of the mousse for an extra pop of flavor and color.
Coconut Twist: Mix in some shredded coconut for a tropical flavor or garnish with toasted coconut for added texture.
Ginger Crust: For a more unique twist, make a ginger cookie crust instead of a traditional graham cracker crust.

Storage/Reheating

Storage: Store any leftover mousse in an airtight container in the refrigerator for up to 3 days.
Freezing: Mousse doesn’t freeze well due to its light, airy texture, so it’s best enjoyed fresh.
Reheating: No reheating necessary—just enjoy straight from the fridge!

FAQs

Can I use a different citrus fruit instead of lemon?

Yes, you can substitute lemon with lime or orange juice for a different citrus flavor. Just adjust the zest accordingly.

Can I make this mousse without heavy cream?

While heavy cream gives the mousse its signature light and fluffy texture, you could try using whipped coconut cream for a dairy-free version. The texture may differ slightly, but it will still be delicious.

How long can I store this mousse?

You can store it in the refrigerator for up to 3 days. The mousse will stay fresh and creamy, but be sure to cover it well to prevent it from absorbing any other odors in the fridge.

Can I make this ahead of time?

Yes! You can make the mousse up to 24 hours in advance. Just store it in the fridge and give it a gentle stir before serving if needed.

Can I use bottled lemon juice instead of fresh?

Fresh lemon juice and zest provide the best flavor for this recipe, but you can use bottled lemon juice if necessary. Keep in mind, fresh lemon will give you a brighter, more natural lemon flavor.

Can I add more sugar for sweetness?

If you prefer a sweeter mousse, feel free to add more powdered sugar to taste, but be careful not to add too much as it might alter the texture.

Can I use non-fat cream cheese?

You can use low-fat or non-fat cream cheese, but keep in mind the texture and richness might be slightly different. Full-fat cream cheese gives the mousse a smoother and creamier consistency.

How do I prevent the mousse from being too runny?

Ensure your heavy cream is whipped to stiff peaks before folding it into the cream cheese mixture. Also, refrigerating the mousse for a few hours will help it set and hold its shape.

How can I make this mousse more tangy?

If you prefer a tangier flavor, you can add a little extra lemon juice or zest to taste. You could also mix in a small amount of sour cream or Greek yogurt for a more pronounced tangy flavor.

Can I use a different sweetener besides powdered sugar?

Yes, you can substitute powdered sugar with honey, maple syrup, or stevia. Just be mindful that different sweeteners may affect the texture of the mousse.

Conclusion

This Lemon Cheesecake Mousse is the perfect dessert to satisfy your sweet tooth with its light, creamy texture and vibrant lemon flavor. It’s incredibly easy to make and doesn’t require baking, making it a simple yet elegant treat for any occasion. Whether served in individual cups or layered in a big bowl, this mousse is sure to impress your guests and leave them craving more!

Lemon Cheesecake Mousse

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This Lemon Cheesecake Mousse is a light, creamy, and tangy dessert that combines the richness of cheesecake with the refreshing zest of lemon. Easy to make and perfect for any occasion, this mousse offers a delicate texture and a burst of citrus flavor, making it the ultimate treat for cheesecake lovers!

Author: Emily
Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 2-3 hours
Yield: 4 servings
Category: Dessert
Method: No-Bake
Cuisine: American
Diet: Vegetarian

Ingredients

8 oz cream cheese, softened
1 cup heavy whipping cream
1/2 cup powdered sugar
1 tbsp lemon zest
2 tbsp fresh lemon juice
1 tsp vanilla extract
Pinch of salt

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Instructions

Prepare the mousse base: In a large bowl, beat the softened cream cheese until smooth and creamy, about 2-3 minutes. You can use a hand mixer or stand mixer for this step.
Whip the cream: In a separate bowl, whip the heavy whipping cream and powdered sugar together until stiff peaks form (about 3-5 minutes). Be careful not to overwhip.
Combine the mixtures: Add the lemon zest, lemon juice, vanilla extract, and a pinch of salt to the whipped cream cheese mixture. Gently fold in the whipped cream until everything is well combined, but try to keep the mousse light and airy.
Chill: Spoon the mousse into individual serving cups or a large bowl. Refrigerate for at least 2-3 hours to let the mousse firm up and set.
Serve: Before serving, you can top the mousse with extra lemon zest, fresh berries, or a drizzle of honey for an extra touch of flavor and garnish.

Notes

For a tangier flavor, you can add more lemon juice or zest to taste.
If you want to add a crunchy element, serve the mousse with crushed graham crackers on top for a cheesecake crust effect.
The mousse can be made a day ahead and stored in the fridge for up to 3 days.