This no-bake lemon cheesecake mousse is velvety smooth; if you are a fan of mousse, you have to try this lemon-inspired mousse. The citrus is incredible next to the cheesecake mousse and is garnished with lemon, raspberries, and mint.
This recipe is so simple to make and uses very few ingredients, which makes a delicious dessert to impress your guests with. What I love about this lemon dessert is that it is the perfect balance of tangy citrus and a light, creamy texture.
Since this is a mousse, it’s whipped until it’s light and airy and not dense and heavy like a regular cheesecake, but it still has the traditional flavor of a cheesecake that you love.
Table of Contents
Ingredients Needed for Lemon Mousse
This recipe is made with just a handful of ingredients and will come together quickly.
- Graham cracker crumbs This is for the crust that you create at the bottom of your dessert.
- Butter Unsalted butter helps the crust stick together and stay intact.
- Whipping cream helps shape the mousse.
- Powder sugar This helps the mousse with its sweetness.
- Cream cheese Gives your dessert a cheesecake flavor.
- Lemon You will need the zest and the freshly squeezed juice.
- Vanilla Pure vanilla adds some flavor; you can use artificial vanilla or clear vanilla.
How to make Lemon Mousse
I was always one of those people who thought mousse was difficult to make, but once I tried it, I realized I was never more wrong.
- Crust You can crush Graham crackers into crumbs or purchase pre-made Graham cracker crumbs. combine with the melted butter. and then divide into a glass cup or mason jar to chill in the refrigerator.
- Whipped Cream Whipping cream or heavy cream should be thickened before adding 1/4 cup powdered sugar. Continue to beat until it reaches a peak, then set it aside.
- Filling beat the cream cheese until smoother, and then add the remaining powdered sugar, lemon, and vanilla. Fold gently into the whipped cream, being careful not to deflate it.
- Assemble a spoon or use a piping bag and place the filling over the graham cracker crust.
- Chill Allow chilling for several hours or overnight.
Tips for Success
Here are a few tips for the best lemon cheesecake mousse.
- For the freshest and brightest flavor, it’s important to use fresh lemon juice and not the stuff that comes in a bottle.
- Make sure the cream cheese is at room temperature. This will ensure a nice, creamy texture without lumps, and it won’t whip up properly.
- When combining the whipped cream and cream cheese, make sure to fold it instead of stirring it; this will help to keep the air in the mousse.
- For the best results chill overnight or for at least 4 hours.
Frequently Asked Questions
Can I make this mousse ahead of time?
Yes, you make the mousse the day before you plan to serve it. Just prepare it and then cover each cup and store it in the fridge. Just before you are ready to serve it, garnish it with fresh fruit or however you would like it.
How long does lemon cheesecake mousse last?
The mousse will be good in the fridge for up to 3–4 days before it begins to separate.
What is the difference between mousse and pudding?
The difference between a mousse and a pudding is really just the texture. Mousse tends to be a lot lighter and airier than pudding, which is much thicker and heavier, but both are absolutely delicious. With mousse, you can top it with fresh fruit, whereas pudding tends to be a dessert you eat alone because it is heavier.
Easy Lemon Cheesecake Mousse
- 6 glass cups
- ¾ cup graham cracker crumbs
- 3 tbsp butter melted
- ⅔ cup whipping cream or heavy cream
- ¾ cup powdered sugar divided
- 8 ounces cream cheese room temperature
- 1 large lemon juiced and zested
- ½ tsp vanilla
- Place the graham crackers in a plastic bag, seal, and crush with a rolling pin or the bottom of a heavy glass until you get crumbs. Transfer them to a bowl with the melted butter; stir until combined and moist. Divide and gently press into 4 to 6 glass dessert cups and Chill.
- In a large bowl, beat heavy cream with an electric mixer until it starts to thicken; slowly add 1/4 cup of the powdered sugar. Continue to mix until thickened and stiff peaks form. Transfer to a different bowl; set aside.
- In the same bowl beat the cream cheese until smooth, about 1 minute. Continue mixing and add in the remaining 1/2 cup powdered sugar, lemon juice, lemon zest, and vanilla Beat until well combined and creamy.
- With a spatula, gently fold the beaten whipped cream into the cream cheese mixture, until just combined (make sure to fold, not stir.)
- Spoon or pipe the mixture (with a large piping bag, with a corner cut off) into the dessert cups over the graham cracker crust.
- Cover and chill until set, at least 4 hours, ideally overnight.
- Keep refrigerated until ready to serve. Before serving, garnish with a lemon twirl, blueberries, and a touch of cracker crumbs or desired garnish.