Lemon Cheesecake Mousse is the ultimate dessert for those who crave the rich, creamy flavor of cheesecake without the heaviness of a baked dessert. This no-bake treat is light, airy, and infused with the refreshing zing of lemon, making it the perfect sweet ending to any meal. Combining the velvety texture of whipped cream and cream cheese with the tartness of fresh lemon juice and zest, this mousse is both elegant and incredibly easy to prepare. Whether you’re entertaining guests or simply treating yourself, this dessert will impress with its flavor and presentation.
This Lemon Cheesecake Mousse can be made ahead of time and served in individual cups or glasses, topped with whipped cream, lemon zest, or fresh berries for an extra special touch. It’s also a versatile dessert that works well year-round but shines especially bright during the spring and summer seasons. The mousse is stabilized with a little gelatin, ensuring it holds its shape beautifully while remaining soft and fluffy. If you love cheesecake and citrus, this dreamy mousse will quickly become a favorite.
Ingredients
- 1 cup heavy whipping cream (chilled)
- 8 oz (225g) cream cheese (softened to room temperature)
- ½ cup granulated sugar
- 1 teaspoon pure vanilla extract
- 2 tablespoons lemon zest (from about 2 lemons)
- ¼ cup fresh lemon juice
- 1 teaspoon unflavored gelatin
- 2 tablespoons cold water
- Optional toppings: whipped cream, lemon slices, fresh berries, crushed graham crackers
Instructions
- Sprinkle the gelatin over cold water in a small bowl and let it sit for 5 minutes to bloom.
- Once bloomed, microwave the gelatin mixture for about 10-15 seconds until fully dissolved. Stir and set aside to cool slightly.
- In a large mixing bowl, beat the cream cheese until smooth and creamy using an electric mixer.
- Add the granulated sugar, vanilla extract, lemon zest, and lemon juice to the cream cheese. Continue beating until the mixture is well combined and fluffy.
- Slowly pour in the dissolved gelatin while beating the mixture at low speed to evenly incorporate.
- In a separate bowl, whip the heavy cream to stiff peaks using clean beaters. Be careful not to overwhip.
- Gently fold the whipped cream into the lemon cheesecake mixture in three additions. Use a spatula and mix carefully to keep the mousse light and airy.
- Spoon or pipe the mousse into individual serving glasses or bowls.
- Refrigerate for at least 2-3 hours, or until fully set and chilled.
- Before serving, top with your desired garnishes like extra whipped cream, lemon zest, or crushed graham crackers for a cheesecake-inspired finish.
- Serving Tips and Variations
- You can make this mousse up to 24 hours in advance. It’s a great make-ahead dessert for dinner parties or special occasions. For a more indulgent version, layer the mousse with crushed cookies or graham crackers to mimic a cheesecake crust. You can also experiment with different citrus fruits—try lime or orange for a twist on the classic lemon version.
- This Lemon Cheesecake Mousse is a refreshing, elegant dessert that perfectly balances creamy richness with zesty citrus flavor. With its simple ingredients and impressive result, it’s sure to become a go-to recipe for any dessert lover.