Introduction

This No-Bake Lemon Cheesecake Mousse Cup recipe offers a delightfully light and tangy dessert that’s perfect for warm days or any time you want a refreshing treat. With a crumbly graham cracker crust and a fluffy lemon-infused cheesecake mousse, these cups are both easy to make and beautifully elegant.

A small clear glass cup holds a dessert with three visible layers: a bottom layer of light brown crumbly crust, a middle layer of smooth pale yellow lemon filling, and a top layer of fluffy white whipped cream sprinkled with finely shredded yellow zest. A round thin slice of lemon is placed upright on the whipped cream, adding a bright yellow accent. The cup sits on a white plate with a silver spoon beside it, all placed on a white marbled surface with a soft focus on similar desserts in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup graham cracker crumbs (or digestive biscuits)
2 tablespoons melted butter
1 tablespoon sugar
8 oz (225g) cream cheese, softened
½ cup powdered sugar
1 teaspoon vanilla extract
Zest of 1 lemon
2 tablespoons fresh lemon juice
1 cup heavy whipping cream, chilled
Whipped cream (for garnish)
Lemon zest or lemon slices (for garnish)
Crushed graham crackers (for garnish)

Instructions

Step 1: In a small bowl, combine graham cracker crumbs, melted butter, and sugar. Mix until the crumbs are evenly coated. Divide the mixture evenly into serving cups and gently press it down with a spoon or the back of a glass to form a crust layer. Set aside.
Step 2: In a large bowl, beat the softened cream cheese with powdered sugar, vanilla extract, lemon zest, and lemon juice until smooth and creamy.
Step 3: In a separate bowl, using an electric mixer, whip the chilled heavy cream until stiff peaks form. This will help create a light and fluffy mousse texture.
Step 4: Gently fold the whipped cream into the lemon cheesecake mixture in batches. Be careful not to deflate the whipped cream—you want to keep the mousse light and airy.
Step 5: Spoon or pipe the lemon cheesecake mousse over the prepared graham cracker crust in each cup. Smooth the tops with a spoon or spatula.
Step 6: Cover and refrigerate for at least 2 hours to allow the mousse to set. Before serving, garnish with whipped cream, extra lemon zest, and a sprinkle of crushed graham crackers.

Tips & Variations

Use digestive biscuits if graham crackers are not available; they offer a similar flavor and texture.
For an extra citrusy punch, add a teaspoon of lemon extract along with the fresh lemon juice.
If you want a firmer crust, chill the crust layer for 15 minutes before adding the mousse.
Try adding fresh berries as a garnish for added color and flavor contrast.

Storage

Store the mousse cups covered in the refrigerator for up to 3 days. Keep them chilled until ready to serve for the best texture and freshness. If needed, allow them to sit at room temperature for about 10 minutes before eating to soften slightly.

How to Serve

The image shows small glass cups of lemon dessert placed on white plates with spoons beside them. Each cup has three layers: a bottom thick layer of light brown crumbly crust, a middle smooth pale yellow creamy layer, and a top fluffy white whipped cream layer. The cream is sprinkled with thin, bright yellow lemon zest strands, and each cup is topped with a fresh, round yellow lemon slice standing upright. The setting is on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these mousse cups ahead of time?

Yes, they can be made up to 2 days in advance and stored in the refrigerator. Just add the fresh garnishes right before serving to keep them looking their best.

Can I substitute the cream cheese for a lighter option?

You can use Neufchâtel cheese as a lower-fat alternative, but it may affect the creaminess and texture slightly. Full-fat cream cheese gives the best results for a smooth mousse.