Lemon Cheesecake Mousse Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- Chill and set: Spoon the mousse evenly into serving cups or bowls. Refrigerate for at least 4 hours or until the mousse sets firmly.
- 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
Find it online: https://islawhite.com/lemon-cheesecake-mousse-recipe/
