Lemon Cheesecake Mousse is a delightful, light, and creamy dessert with a zesty lemon flavor. It’s perfect for any occasion when you want something refreshing and indulgent without being too heavy. Here’s a simple recipe to make this delicious mousse:
Ingredients:
For the Mousse:
- 8 oz (225g) cream cheese, softened
- 1 cup heavy whipping cream (cold)
- 1/2 cup powdered sugar
- 1/4 cup fresh lemon juice (about 2 lemons)
- Zest of 1 lemon
- 1 teaspoon vanilla extract
For the Crust (optional):
- 1/2 cup graham cracker crumbs
- 3 tablespoons unsalted butter, melted
- 2 tablespoons powdered sugar (optional)
For Garnish (optional):
- Fresh berries (such as raspberries, blueberries, or strawberries)
- Extra lemon zest or slices
- Whipped cream (optional)
Instructions:
1. Prepare the Crust (optional):
- In a small bowl, mix the graham cracker crumbs, melted butter, and powdered sugar (if using). Stir until the crumbs are well coated and the mixture resembles wet sand.
- If you’re using individual serving glasses, divide the graham cracker mixture among them and press it down gently to form a base. You can also do this in a pie dish if you’re making a large batch.
- Refrigerate the crust while you make the mousse to help it set.
2. Make the Mousse:
- In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
- Gradually add in the powdered sugar and beat until fully combined and smooth.
- Add the fresh lemon juice, lemon zest, and vanilla extract to the cream cheese mixture and continue mixing until well incorporated.
- In a separate bowl, whip the cold heavy whipping cream with an electric mixer until stiff peaks form (about 2-3 minutes).
- Gently fold the whipped cream into the lemon cream cheese mixture using a spatula. Be careful not to deflate the whipped cream—fold until everything is well combined.
3. Assemble the Mousse:
- If you’ve made the optional crust, spoon the lemon cheesecake mousse on top of the graham cracker base in individual serving glasses or into a large serving dish.
- Smooth the top with a spatula and refrigerate the mousse for at least 2-3 hours, or overnight for best results. This will allow the mousse to set and develop its flavors.
4. Garnish and Serve:
- Before serving, garnish the mousse with fresh berries, extra lemon zest, or lemon slices.
- You can also add a dollop of whipped cream for extra indulgence.
Enjoy Your Lemon Cheesecake Mousse!
This dessert is wonderfully creamy, with a perfect balance of tart lemon and sweet cheesecake flavors. It’s refreshing, light, and sure to be a hit at any gathering.
Would you like to try any variations, like adding a raspberry swirl or using a different citrus fruit for the mousse? Let me know if you need any adjustments!