Lemon Cheesecake Mousse

Introduction

There’s something irresistible about a dessert that strikes the perfect balance between creamy indulgence and refreshing zest—and that’s exactly what Lemon Cheesecake Mousse delivers. Light, fluffy, and tangy, this no-bake treat is ideal for those who crave something sweet without the heaviness of traditional cheesecake.

Unlike baked cheesecakes, mousse-style desserts come together quickly with minimal effort, making them the perfect choice for last-minute dinner parties, summer gatherings, or just a quiet night in. The smooth cream cheese base is lightened with whipped cream, while fresh lemon juice and zest brighten every spoonful.

Best of all, this recipe requires no oven time, meaning you can enjoy a restaurant-worthy dessert in under 20 minutes of prep. It’s a perfect balance of elegance and simplicity that’s sure to impress both family and guests alike.

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Cooking Time & Servings

• Prep Time: 15 minutes

• Chill Time: 1–2 hours

• Total Time: ~2 hours 15 minutes

• Servings: 4

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Ingredients

• 8 oz (225 g) cream cheese, softened

• 1 cup (240 ml) heavy whipping cream, cold

• ½ cup (100 g) granulated sugar (or powdered sweetener for sugar-free)

• 2 tbsp lemon juice (freshly squeezed)

• 1 tbsp lemon zest (plus extra for garnish)

• 1 tsp vanilla extract

• Optional garnish: whipped cream, fresh berries, or cookie crumbs

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How to Make Lemon Cheesecake Mousse

1. Whip the cream – In a large bowl, beat the heavy whipping cream until stiff peaks form. Set aside.

2. Prepare the cream cheese base – In another bowl, beat cream cheese, sugar, lemon juice, lemon zest, and vanilla until smooth and creamy.

3. Fold it together – Gently fold the whipped cream into the cream cheese mixture, being careful not to deflate the mousse.

4. Chill & serve – Spoon the mousse into serving glasses or bowls. Chill for at least 1–2 hours before serving.

5. Garnish – Top with extra whipped cream, lemon zest, or berries just before serving.

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Notes

• For a lighter version, use low-fat cream cheese or Greek yogurt instead of full-fat cream cheese.

• Adjust sweetness by reducing or increasing sugar depending on your taste.

• To make it sugar-free, swap sugar with powdered monk fruit or erythritol.

• For extra elegance, layer the mousse with crushed graham crackers or sugar-free cookie crumbs.

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FAQs

Q1: Can I make this mousse ahead of time?
Yes! You can prepare it a day in advance and refrigerate it covered until ready to serve.

Q2: Can I freeze Lemon Cheesecake Mousse?
Freezing is not recommended, as the texture may become grainy once thawed.

Q3: What can I use instead of heavy cream?
Whipping cream or coconut cream (for a dairy-free option) works well.

Q4: Is this recipe keto-friendly?
Yes, if you use sugar-free sweetener and full-fat cream cheese.

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Nutrition (per serving, based on 4 servings)

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Disclaimer

This recipe is intended as a general dessert guide. Enjoy in moderation as part of a balanced diet. Contains dairy and may not be suitable for individuals with lactose intolerance or dairy allergies. Always check ingredient labels for allergens before preparing.