Why You’ll Love This Recipe
- No-Bake Simplicity: This mousse comes together without needing to turn on your oven.
- Versatile Presentation: Serve it in elegant glasses, ramekins, or jars for a stylish dessert.
- Bright Citrus Flavor: The perfect balance of tangy lemon and creamy cheesecake.
- Make-Ahead Friendly: Prepare it in advance, saving time for entertaining.
- Customizable Garnish Options: Lemon zest, berries, and mint make it both beautiful and delicious.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 1 ½ cups heavy whipping cream
- 8 oz light cream cheese, softened
- ½ cup powdered sugar
- 4 tbsp lemon curd (adjust to taste)
- Garnish (optional):
- Lemon slices
- Lemon zest
- Fresh strawberries or raspberries
- Fresh mint leaves
Directions
- In a large mixing bowl, combine the whipping cream, cream cheese, and powdered sugar.
- Beat the mixture on high speed for about 3 minutes until stiff peaks form and the mousse becomes light and fluffy.
- Gently fold in the lemon curd, stirring until fully incorporated. Taste and adjust the tartness by adding more lemon curd if desired.
- Divide the mousse into ramekins or parfait glasses.
- Refrigerate until ready to serve. If refrigerating for more than an hour, cover the ramekins with plastic wrap to maintain freshness.
- Before serving, garnish with lemon slices, zest, berries, or mint leaves for a decorative touch.
Servings and Timing
- Servings:
- 5 (4 oz) ramekins
- 4 (1 cup) servings
- 8 (½ cup) servings
- Prep Time: 10 minutes
- Chill Time: At least 1 hour
Variations
- Berry Mousse: Mix in a few spoonfuls of blended raspberries or strawberries with the lemon curd for a fruity twist.
- Chocolate-Lemon Delight: Add a drizzle of white chocolate or grated white chocolate on top for a decadent finish.
- Graham Cracker Layer: Create a cheesecake vibe by layering crushed graham crackers at the bottom of each serving dish.
- Vegan Version: Use dairy-free cream cheese, coconut cream, and a plant-based sweetener for a vegan alternative.
- Tropical Flair: Swap lemon curd for lime curd and garnish with toasted coconut.
Storage/Reheating
- Refrigeration: Store the mousse in the fridge for up to 2 days. Keep it covered to prevent it from absorbing other fridge odors.
- Freezing: Although not ideal due to texture changes, you can freeze the mousse for up to 1 month. Thaw in the refrigerator overnight before serving.
FAQs
1. Can I make this mousse ahead of time?
Yes! It’s a perfect make-ahead dessert. Prepare it up to 2 days in advance and store it in the fridge.
2. How do I make homemade lemon curd?
Combine lemon juice, sugar, eggs, and butter over low heat, whisking until thickened. Strain and cool before using.
3. Can I use whipped topping instead of heavy cream?
Yes, but the flavor and texture might differ slightly. Stick to heavy cream for a richer taste.
4. Is this mousse gluten-free?
Yes, the mousse itself is gluten-free. Ensure any garnishes like graham crackers are gluten-free if needed.
5. What type of cream cheese works best?
Use light cream cheese for a balanced flavor, but regular or dairy-free options can also work.
6. Can I substitute the powdered sugar?
Yes, granulated sugar or a sugar alternative can be used, but powdered sugar dissolves more easily.
7. How can I adjust the sweetness?
Increase or decrease the powdered sugar to suit your taste.
8. What’s the best way to serve the mousse?
Serve it chilled in decorative glasses or ramekins with fresh garnishes for an elegant presentation.
9. Can I use lime instead of lemon?
Absolutely! Lime curd works wonderfully as a substitute for lemon curd.
10. How can I make it less tangy?
Reduce the lemon curd amount slightly or add a bit more powdered sugar to balance the tanginess.
Conclusion
Lemon Cheesecake Mousse is a bright, zesty dessert that delivers elegance and flavor without the hassle of baking. Whether you’re hosting a party or simply treating yourself, this mousse is a crowd-pleaser that’s sure to impress. Customize it with your favorite garnishes and enjoy the refreshing taste of citrus bliss!
Lemon Cheesecake Mousse
- Total Time: 1 hour 10 minutes
- Yield: 5 servings (4 oz ramekins)
- Diet: Gluten Free
Description
Lemon Cheesecake Mousse is a creamy, no-bake dessert that blends tangy lemon curd with smooth cheesecake for a refreshing treat. Perfect for spring gatherings or anytime you crave something light and zesty, this mousse is elegant, easy to make, and customizable with your favorite garnishes.
Ingredients
- 1 ½ cups heavy whipping cream
- 8 oz light cream cheese, softened
- ½ cup powdered sugar
- 4 tbsp lemon curd (adjust to taste)
- Optional Garnish:
- Lemon slices
- Lemon zest
- Fresh strawberries or raspberries
- Fresh mint leaves
Instructions
- In a large mixing bowl, combine whipping cream, cream cheese, and powdered sugar.
- Beat on high speed for about 3 minutes until stiff peaks form and the mousse is light and fluffy.
- Gently fold in the lemon curd until fully incorporated. Adjust tartness by adding more lemon curd if desired.
- Divide mousse into ramekins or parfait glasses.
- Refrigerate for at least 1 hour. Cover with plastic wrap if chilling longer.
- Garnish with lemon slices, zest, berries, or mint leaves before serving.
Notes
- For a vegan option, use dairy-free cream cheese, coconut cream, and plant-based sweeteners.
- Layer with crushed graham crackers for a cheesecake-inspired twist.
- Store in the fridge for up to 2 days; freezing is not recommended for optimal texture.
- Prep Time: 10 minutes
- Cook Time: 5 servings (4 oz ramekins)
- Category: Dessert
- Method: No-Bake
- Cuisine: American
