Here’s a light, creamy, and zesty dessert you’ll love — Lemon Cheesecake Mousse. It’s a no-bake treat with the richness of cheesecake and the fluffiness of mousse, all wrapped in bright lemon flavor. Perfect for spring, summer, or anytime you want something refreshing and indulgent!
🍋 Lemon Cheesecake Mousse
👩🍳 Servings: 4–6
⏱ Total Time: 15 minutes prep + chill time
🧂 Ingredients:
For the Mousse:
-
8 oz (1 package) cream cheese, softened
-
½ cup powdered sugar
-
1 tbsp fresh lemon zest (from 1 large lemon)
-
2–3 tbsp fresh lemon juice (to taste)
-
1 tsp pure vanilla extract
-
1 cup heavy whipping cream (cold)
Optional Toppings:
-
Crushed graham crackers or cookie crumbs
-
Whipped cream
-
Lemon zest or curls
-
Fresh berries (blueberries, raspberries, etc.)
🍰 Instructions:
1. Beat the Cream Cheese:
In a medium bowl, beat the softened cream cheese until smooth and creamy (about 1–2 minutes).
2. Add Lemon Flavor:
Mix in powdered sugar, lemon zest, lemon juice, and vanilla. Beat until well combined and fluffy.
3. Whip the Cream:
In a separate bowl, whip the cold heavy cream until stiff peaks form (don’t overbeat).
4. Fold It In:
Gently fold the whipped cream into the lemon cream cheese mixture. Fold just until smooth and fully combined — don’t deflate the mousse.
5. Chill:
Spoon into individual serving glasses or bowls. Cover and refrigerate for at least 2 hours, or up to 2 days.
🍽 To Serve:
Top with graham cracker crumbs, whipped cream, lemon zest, or fresh berries for extra flair and texture.
🔄 Variations:
-
Lemon curd swirl: Add a spoonful between mousse layers.
-
Low-carb version: Use a sugar substitute like powdered erythritol.
-
Mini trifles: Layer mousse with crushed vanilla wafers or angel food cake.