Lemon Cheesecake Mousse Recipe

Introduction

This Lemon Cheesecake Mousse is a light and airy dessert bursting with bright citrus flavor. It combines creamy cheesecake richness with a refreshing lemony tang, perfect for a delightful treat any time of year.

Ingredients

• 8 oz cream cheese, softened
• ½ cup granulated sugar
• 1 cup heavy whipping cream
• 1 teaspoon vanilla extract
• Zest of 1 lemon
• ½ cup fresh lemon juice
• 2 teaspoons gelatin powder (or agar-agar for vegetarian option)
• 3 tablespoons water (for gelatin)
• Pinch of salt

Instructions

1. Step 1: In a small bowl, combine 2 teaspoons of gelatin powder with 3 tablespoons of water. Let it sit for 5–10 minutes to bloom.
2. Step 2: In a large mixing bowl, beat the softened cream cheese and granulated sugar until smooth and creamy. Add lemon zest and lemon juice, and mix well.
3. Step 3: Gently heat the bloomed gelatin until dissolved, then let it cool slightly. Add it to the cream cheese mixture and blend thoroughly.
4. Step 4: In another bowl, whip the heavy cream with vanilla extract and a pinch of salt until stiff peaks form.
5. Step 5: Carefully fold the whipped cream into the cream cheese mixture in batches, maintaining the mousse’s airy texture.
6. Step 6: Spoon the mousse into serving cups or bowls. Refrigerate for at least 4 hours or until set.
7. Step 7: Garnish with lemon zest, whipped cream, or fresh fruit before serving.

Tips & Variations

• Use agar-agar instead of gelatin to make this dessert vegetarian-friendly; follow package instructions for blooming and dissolving agar-agar.
• For extra citrus punch, add a teaspoon of finely grated lemon peel to the whipped cream before folding.
• Try garnishing with fresh berries or a drizzle of lemon syrup for added color and flavor.

Storage

Store the mousse covered in the refrigerator for up to 3 days. For best texture, avoid freezing. When ready to serve, let it sit at room temperature for 10 minutes to soften slightly if needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this mousse ahead of time?

Yes, you can prepare the mousse up to two days in advance. Keep it refrigerated and covered to maintain freshness and texture.

What if I don’t have fresh lemon juice?

Fresh lemon juice is recommended for the best flavor, but bottled lemon juice can be used in a pinch. Adjust the amount to taste to avoid bitterness.

Lemon Cheesecake Mousse Recipe

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4.6 from 75 reviews

This Lemon Cheesecake Mousse is a light, airy dessert combining the creamy tang of cheesecake with the refreshing zest and juice of fresh lemon. Made with whipped cream and softened cream cheese, thickened with gelatin, this no-bake mousse is perfect for a delicate and elegant sweet treat that sets in the fridge.

• Author: Isla
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 4 hours 25 minutes
• Yield: 6 servings 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Cheesecake Mixture

• 8 oz cream cheese, softened
• ½ cup granulated sugar
• Zest of 1 lemon
• ½ cup fresh lemon juice
• 2 teaspoons gelatin powder (or agar-agar for vegetarian option)
• 3 tablespoons water (for gelatin)
• Pinch of salt

Whipped Cream

• 1 cup heavy whipping cream
• 1 teaspoon vanilla extract

Instructions

1. Bloom gelatin: In a small bowl, combine the 2 teaspoons of gelatin powder with 3 tablespoons of water. Let it sit for 5–10 minutes to fully bloom and absorb the water.
2. Mix cream cheese and sugar: In a large mixing bowl, beat the softened cream cheese and granulated sugar together until the mixture is smooth and creamy. Then add the lemon zest and fresh lemon juice, mixing thoroughly to combine all flavors.
3. Dissolve gelatin: Gently heat the bloomed gelatin over a double boiler or microwave in short bursts until completely dissolved. Let it cool slightly to prevent curdling, then incorporate it into the cream cheese mixture and blend well for a smooth consistency.
4. Whip cream: In a separate bowl, whip the heavy cream with the vanilla extract and a pinch of salt until stiff peaks form. This adds lightness and volume to the mousse.
5. Fold whipped cream: Carefully fold the whipped cream into the cream cheese mixture in small batches, taking care to maintain the airy texture without deflating the mixture.
6. Chill and set: Spoon the mousse evenly into serving cups or bowls. Refrigerate for at least 4 hours or until the mousse sets firmly.
7. Garnish and serve: Before serving, garnish with additional lemon zest, a dollop of whipped cream, or fresh fruit to enhance presentation and flavor.

Notes

• For a vegetarian version, substitute gelatin powder with agar-agar following package instructions.
• Ensure the gelatin is fully dissolved and cooled slightly before adding to avoid lumps.
• Use freshly squeezed lemon juice for the brightest flavor.
• This mousse is best served chilled and consumed within 2 days for optimal freshness.
• For a lighter version, reduce sugar or use a sugar substitute if desired.

Keywords: Lemon Cheesecake Mousse, No-Bake Dessert, Cream Cheese Mousse, Lemon Dessert, Light Cheesecake, Summer Dessert