Description
This light and airy lemon cheesecake mousse recipe combines the tangy brightness of fresh lemons with the rich creaminess of cheesecake in a delicate mousse texture. Perfect for any occasion, this no-bake dessert takes just 15 minutes of active prep time and will impress everyone at your table!
Ingredients
Scale
- For the Graham Cracker Crust (Optional):
- 1 cup graham cracker crumbs (about 7–8 full crackers)
- 3 tablespoons unsalted butter, melted
- 1 tablespoon granulated sugar
- For the Lemon Cheesecake Mousse:
- 8 ounces cream cheese, softened (room temperature)
- 1 cup heavy whipping cream, cold
- 3/4 cup powdered sugar, divided
- 1/4 cup fresh lemon juice (about 2 medium lemons)
- 2 teaspoons lemon zest (from about 1 lemon)
- 1 teaspoon vanilla extract
- Pinch of salt
- 2–3 drops yellow food coloring (optional, for brighter color)
- For Garnish:
- Fresh whipped cream
- Lemon slices or twists
- Fresh berries (strawberries, raspberries, or blueberries)
- Fresh mint leaves
- Additional lemon zest
Instructions
- Prepare the Graham Cracker Base (if using):
- In a small bowl, combine the graham cracker crumbs, melted butter, and granulated sugar until well mixed.
- Divide the mixture evenly among your serving dishes and press down lightly to form a crust.
- Place in the refrigerator while you prepare the lemon cheesecake mousse.
- Whip the Heavy Cream:
- In a large mixing bowl, use an electric mixer to whip the cold heavy cream until it begins to thicken.
- Add 1/4 cup of the powdered sugar and continue to beat until stiff peaks form.
- Transfer the whipped cream to a separate bowl and set aside.
- Prepare the Cheesecake Mixture:
- In the same mixing bowl (no need to clean it), beat the softened cream cheese until light and fluffy, about 1-2 minutes.
- Add the remaining 1/2 cup powdered sugar, lemon juice, lemon zest, vanilla extract, and salt.
- Beat on medium speed for 2-3 minutes until the mixture is smooth and fluffy.
- If using food coloring, add it now and mix until evenly distributed.
- Combine the Mixtures:
- Using a rubber spatula, gently fold about 1/3 of the whipped cream into the cream cheese mixture to lighten it.
- Carefully fold in the remaining whipped cream until fully incorporated, being careful not to deflate the mixture.
- Assemble and Chill:
- Spoon or pipe the lemon cheesecake mousse into your serving dishes, over the graham cracker crust if using.
- Cover and refrigerate for at least 2 hours or overnight to allow the mousse to set.
- Before serving, garnish with fresh whipped cream, lemon slices, berries, mint leaves, or additional lemon zest.
Notes
Pro Tips for the Best Lemon Cheesecake Mousse Recipe:
- Use room temperature cream cheese for a smooth, lump-free mousse.
- Keep your heavy cream cold for the best whipping results. Chill your mixing bowl and beaters in the freezer for 15 minutes before whipping.
- Always use freshly squeezed lemon juice and fresh zest for the brightest flavor.
- When combining the whipped cream with the cream cheese mixture, fold gently to maintain the airy texture.
- For an elegant presentation, use a piping bag with a large star tip.
- This dessert is best when made ahead, allowing time to chill and set properly.
- For additional stability in warmer weather, add a small amount of bloomed gelatin (1 teaspoon dissolved in 1 tablespoon water).
Storage: This lemon cheesecake mousse can be stored in the refrigerator, covered with plastic wrap, for up to 3 days. It can also be frozen for up to 1 month, though the texture may change slightly upon thawing.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 20 g
- Sodium: 170 mg
- Fat: 26 g
- Saturated Fat: 16 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 0 g
- Protein: 4 g
- Cholesterol: 90 mg
Keywords: lemon cheesecake mousse recipe, no-bake lemon dessert, easy lemon mousse, creamy lemon dessert, lemon cheesecake, citrus dessert, summer dessert, make-ahead dessert