Go Back

Lemon Cheesecake Mousse

A creamy, bright, and easy dessert that captures the classic tang of cheesecake with the fluffy body of mousse, perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 2 hours
Servings: 4 servings
Course: Dessert, Sweet Treat
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 8 ounces cream cheese, softened to room temp Use room temperature for easier mixing.
  • 1 cup heavy whipping cream, very cold Ensure the cream is cold before whipping.
  • 1/2 cup powdered sugar, sifted Keeps the texture smooth.
  • 2 tablespoons granulated sugar
  • 2 to 3 tablespoons fresh lemon juice Adjust to taste for tartness.
  • 1 to 2 teaspoons fresh lemon zest Add more for stronger lemon flavor.
  • 1 teaspoon vanilla extract
  • 1 pinch fine sea salt
  • optional garnish: extra zest, crushed shortbread, berries For decoration and added flavor.

Method
 

Preparation
  1. Chill your mixing bowl and beaters for 10 minutes.
  2. Whip the cold cream with the granulated sugar until it forms soft to medium peaks. Don’t overwhip. Set aside in the fridge.
  3. In a separate bowl, beat the softened cream cheese with the powdered sugar, vanilla, lemon zest, lemon juice, and salt until smooth and creamy. Scrape the bowl to ensure no lumps.
  4. Taste and adjust the lemon and sweetness as necessary.
  5. Gently fold the whipped cream into the cream cheese mixture in 2 to 3 additions using a spatula. Stop when the mixture looks combined and fluffy.
  6. Spoon or pipe the mixture into serving glasses and chill for 1 to 2 hours until set.

Notes

Use fresh lemons for the best flavor. Taste as you go to adjust sweetness and tartness. You can make this ahead of time - it lasts well for up to 24 hours in the fridge.