Lemon Cheesecake Mousse Recipe: A Light, Creamy, and Zesty No-Bake Delight
Lemon Cheesecake Mousse is a dreamy no-bake dessert that’s rich, creamy, and bursting with fresh citrus flavor. Combining the tang of cream cheese with the brightness of lemon and the airiness of whipped cream, this mousse is everything you want in a spring or summer dessert. It’s served in individual cups, making it as convenient as it is elegant. This treat is perfect for entertaining or when you’re craving something indulgent yet refreshing. With no baking required and only a few ingredients, Lemon Cheesecake Mousse is simple enough for a weekday sweet tooth and fancy enough for a dinner party.
What Makes This Dessert Special?
What sets this mousse apart is the perfect balance of rich and light. The cream cheese gives it a classic cheesecake flavor, while the lemon juice and zest brighten every spoonful. The texture is silky and airy—thanks to the folded whipped cream—and it’s all served up in individual portions for an effortlessly elegant presentation. Plus, it’s a no-bake dessert, which means no oven and minimal fuss!
Prep Time
- Prep Time: 15 minutes
- Chill Time: 1 hour
- Total Time: 1 hour 15 minutes
- Servings: 4–6 cups
Ingredients
- 8 oz cream cheese, softened
- ⅓ cup granulated sugar
- 2 tbsp lemon juice (freshly squeezed)
- 1 tsp lemon zest
- 1 tsp vanilla extract
- 1 cup heavy whipping cream (cold)
- Optional toppings: crushed graham crackers, whipped cream, lemon zest, or fresh berries
Instructions
1. Beat the Cream Cheese Mixture
In a large mixing bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy. Add in the lemon juice, lemon zest, and vanilla extract. Mix until well combined and fluffy.
2. Whip the Cream
In a separate bowl, whip the cold heavy cream until stiff peaks form. This gives the mousse its signature lightness and volume.
3. Fold the Cream into the Cheesecake Mixture
Gently fold the whipped cream into the lemon cream cheese mixture. Be careful not to deflate the whipped cream—use a spatula and fold slowly until fully incorporated and smooth.
4. Portion and Chill
Spoon the mousse into individual serving cups or small bowls. Refrigerate for at least 1 hour to let the flavors develop and the texture set.
5. Garnish and Serve
Before serving, top each cup with optional garnishes like crushed graham crackers, a dollop of whipped cream, extra lemon zest, or fresh berries for color and flavor.
Variations
- Berry Swirl: Fold in a swirl of raspberry or blueberry puree for a fruity twist.
- Mini Cheesecake Cups: Layer with crushed graham crackers on the bottom for a mini no-bake cheesecake vibe.
- Lemon-Lime Mousse: Add a splash of lime juice and zest for a citrus medley.
- Stabilized Whip: Use a bit of powdered sugar when whipping the cream for more stability.
- Lemon Curd Layer: Add a thin layer of lemon curd in the middle or on top for extra tartness.
Equipment You’ll Need
- Electric mixer or stand mixer
- Mixing bowls
- Rubber spatula
- Measuring cups and spoons
- Serving cups or ramekins
Nutritional Information (Per Serving, Approx.)
- Calories: ~300
- Carbohydrates: 15g
- Fat: 26g
- Protein: 3g
- Sugar: 12g
Storage Tips
- Refrigeration: Store covered in the refrigerator for up to 3 days.
- Freezing: Not ideal for freezing due to texture changes when thawed.
- Make Ahead: Prepare the mousse up to 1 day in advance for convenience. Add toppings right before serving.
My Cooking Experience
Lemon Cheesecake Mousse is one of those desserts I love pulling out when I want to wow guests without turning on the oven. It’s fast, flavorful, and makes for a light yet satisfying end to a meal. I’ve made this countless times with different toppings—from a graham cracker crust base to a simple lemon curl on top—and it never fails to impress. It’s my go-to no-bake cheesecake fix, especially during the warmer months.
Conclusion
If you’re looking for a fresh, creamy dessert that feels fancy but is incredibly easy to make, Lemon Cheesecake Mousse is your answer. With minimal ingredients and no baking required, it’s a quick win for any occasion. Whether you serve it in elegant glassware or simple cups, this mousse brings brightness, richness, and a whole lot of joy to the table.
Lemon Cheesecake Mousse
Ingredients
Method
- In a large mixing bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy. Add in the lemon juice, lemon zest, and vanilla extract. Mix until well combined and fluffy.
- In a separate bowl, whip the cold heavy cream until stiff peaks form. This gives the mousse its signature lightness and volume.
- Gently fold the whipped cream into the lemon cream cheese mixture. Be careful not to deflate the whipped cream—use a spatula and fold slowly until fully incorporated and smooth.
- Spoon the mousse into individual serving cups or small bowls. Refrigerate for at least 1 hour to let the flavors develop and the texture set.
- Before serving, top each cup with optional garnishes like crushed graham crackers, a dollop of whipped cream, extra lemon zest, or fresh berries for color and flavor.
Notes
- Refrigeration: Store covered in the refrigerator for up to 3 days.
- Freezing: Not ideal for freezing due to texture changes when thawed.
