Lemon Cheesecake Mousse
A light and creamy no-bake lemon cheesecake mousse with fresh lemon zest, whipped cream, and silky cream cheese. Perfect for elegant desserts or everyday treats.
Equipment
- Mixing bowls
- Electric hand mixer
- Rubber spatula
- Microplane zester
- Measuring cups/spoons
- Small microwave-safe bowl
- Serving glasses or dessert cups
Ingredients
Base
- 8 oz cream cheese softened
- 3/4 cup powdered sugar
- 1/3 cup fresh lemon juice from 2–3 lemons
- 2 tbsp lemon zest
Mousse
- 1 1/2 cups heavy cream cold
- 1 packet unflavored gelatin e.g., Knox
- 3 tbsp warm water
- 1 tsp vanilla extract
- Pinch of salt
Optional Garnishes
- Graham cracker crumbs
- Fresh berries e.g., strawberries, blueberries
- Whipped cream
Instructions
Bloom Gelatin
- Sprinkle gelatin over warm water in a small bowl. Let it sit for 5 minutes until bloomed and spongy.
Cream Cheese Base
- In a large bowl, beat softened cream cheese with an electric mixer until smooth and fluffy (about 3 minutes). Gradually add powdered sugar and beat until fully incorporated.
Add Lemon Flavor
- Mix in lemon juice, lemon zest, vanilla, and a pinch of salt. The mixture may look slightly curdled—this is normal.
Incorporate Gelatin
- Microwave bloomed gelatin for 10–15 seconds until dissolved. Slowly drizzle it into the cream cheese mixture while mixing on low speed.
Whip Cream
- In another bowl, whip cold heavy cream to soft peaks using a clean whisk or mixer.
Fold Together
- Fold whipped cream into the lemon-cream cheese mixture in 3 additions, using a spatula to maintain a light texture.
Chill & Serve
- Divide mousse into serving glasses. Cover and refrigerate at least 4 hours or overnight. Garnish just before serving.
Notes
Use full-fat cream cheese and fresh lemon juice for best results.
Can be made 1–2 days in advance.
Don’t freeze—texture will become grainy.
Add graham crumbs or berry puree for a twist.
Nutrition
Calories: 330kcalCarbohydrates: 20gProtein: 4gFat: 28gSugar: 18g
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