No-Bake Lemon Cheesecake Mousse Cups Recipe
This refreshing No-Bake Lemon Cheesecake Mousse Cups recipe combines a crisp graham cracker crust with a light, airy lemon-infused cheesecake mousse. Perfect for warm days or elegant dessert occasions, this no-bake treat is easy to prepare, requiring no oven time, and is beautifully garnished with whipped cream and lemon zest for a zesty, creamy finish.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 2 hours 15 minutes
- Yield: 6 servings 1x
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Ingredients
Scale
For the Graham Cracker Crust:
- 1 cup graham cracker crumbs (or digestive biscuits)
- 2 tablespoons melted butter
- 1 tablespoon sugar
For the Lemon Cheesecake Mousse:
- 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
For Garnish:
- Whipped cream
- Lemon zest or lemon slices
- Crushed graham crackers
Instructions
- Prepare the Graham Cracker Base: 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.
- Make the Lemon Cheesecake Mousse: In a large bowl, beat the softened cream cheese with powdered sugar, vanilla extract, lemon zest, and lemon juice until smooth and creamy.
- Whip the Heavy Cream: 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.
- Fold the Whipped Cream into the Cheesecake Mixture: 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.
- Assemble the Mousse Cups: Spoon or pipe the lemon cheesecake mousse over the prepared graham cracker crust in each cup. Smooth the tops with a spoon or spatula.
- Chill and Serve: 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.
Notes
- Ensure the cream cheese is softened to room temperature for a smooth mousse.
- Use freshly squeezed lemon juice for the best flavor and brightness.
- Chilling the heavy cream thoroughly helps it whip better and achieve stiff peaks.
- Be gentle when folding the whipped cream to preserve the mousse’s fluffy texture.
- You can prepare these mousse cups up to one day in advance and keep them refrigerated.
Keywords: lemon cheesecake mousse,no bake dessert,graham cracker crust,lemon dessert,mousse cups,light cheesecake dessert,easy no bake dessert
