I created a Lemon Cheesecake Mousse that blends cream cheese, powdered sugar, fresh lemon juice and lemon zest with cold heavy cream and a touch of vanilla. I sometimes add optional gelatin for extra stability and finish with graham cracker crumbs and fresh berries in individual cups. Lemon Cream Dessert Recipes.

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I can’t resist Lemon Cheesecake Mousse, it’s light, creamy and bursting with fresh lemon flavor that pulls you in. I love how 8 oz (225 g) cream cheese, a touch of powdered sugar, fresh lemon juice and lemon zest with a splash of vanilla and cold heavy cream somehow taste impossibly bright and smooth.

Served in cups it feels like Pudding In A Cup Desserts but also fits right in with Italian Mousse Dessert ideas or when you’re hunting Best Mousse Recipe lists. It’s a White Cream Dessert that’s elegant yet not fussy, tangy, refreshing and a little addictive.

Why I Like this Recipe

– I love how light and airy it is, feels like I’m eating a cloud and not totally stuffed afterwards
– The bright flavor wakes up my mouth without being too sweet, so I can eat seconds
– It looks fancy in little cups so my friends always think I went all out, even when I didnt
– I can make it ahead and it still stays creamy the next day, which saves me time and stress

Ingredients

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Cream cheese: rich in fat and protein gives tangy, creamy body to the mousse.
Powdered sugar: pure carbs, sweetens quickly, not nutritious, use less if watching sugar.
Lemon juice: provides vitamin C and tartness, adds a bright sour flavor and freshness.
Lemon zest: concentrated citrus oils tiny fiber, boosts aroma and a sharper lemon punch.
Heavy cream: high fat, whips into airy texture, gives silky mouthfeel and richness.
Gelatin (optional): protein stabilizes mousse so it holds shape especially for warm days.
Berries or mint: add fiber, vitamins, color and a fresh contrast to creamy mousse.

Ingredient Quantities

8 oz (225 g) cream cheese room temp softened

1/2 to 3/4 cup (60-90 g) powdered sugar, adjust to taste

1/3 cup (80 ml) fresh lemon juice (about 2 lemons)

1 tablespoon lemon zest (from 1 lemon)

1 teaspoon vanilla extract

1 cup (240 ml) cold heavy cream

Pinch of salt

1 teaspoon unflavored gelatin (optional for extra stability) plus 2 tablespoons cold water to bloom

1/2 cup (50 g) graham cracker crumbs or crushed cookies for topping or base (optional)

Fresh berries or mint leaves for serving (optional)

How to Make this

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1. If you want extra stability, sprinkle 1 teaspoon unflavored gelatin over 2 tablespoons cold water in a small bowl and let it bloom for 5 minutes while you work on everything else.

2. Make sure 8 oz cream cheese is fully softened to room temp, then sift and add 1/2 to 3/4 cup powdered sugar (adjust to taste) and a pinch of salt; beat with a hand or stand mixer until silky and lump free, scraping the bowl once or twice.

3. Stir in 1/3 cup fresh lemon juice, 1 tablespoon lemon zest and 1 teaspoon vanilla extract until combined and smooth; taste and add more sugar if you want it sweeter.

4. If using the gelatin, gently warm the bloomed gelatin to dissolve it completely either in the microwave for 8 to 12 seconds or over a bowl of hot water, then whisk the liquid gelatin into the lemony cream cheese mixture right away so it blends evenly.

5. Chill your mixing bowl and whisk for a few minutes if you can, then whip 1 cup cold heavy cream to soft to medium stiff peaks; cold cream whips faster so it helps to start cold.

6. Fold about a third of the whipped cream into the cream cheese mixture to loosen it, then gently fold in the rest until the mousse is uniform and airy; don’t overmix or you’ll deflate the air.

7. For cups with a base, put about 1 to 2 tablespoons graham cracker crumbs or crushed cookies into the bottom of each serving glass and press lightly, then spoon or pipe the mousse on top; otherwise just spoon into cups.

8. Refrigerate the cups to set; if you used gelatin chill at least 1 hour, if no gelatin chill 2 to 4 hours until nice and set.

9. Just before serving top with extra graham crumbs, fresh berries or mint leaves for color and texture, and give it one last taste for sweetness or lemon brightness.

10. Store leftovers covered in the fridge for up to 2 to 3 days, don’t freeze or the texture will change, and if the cream ever looks separated it means it was overwhipped so beat gently next time.

Equipment Needed

1. Electric mixer (hand mixer or stand mixer) with whisk attachment
2. Mixing bowls (one small, one medium)
3. Measuring cups and spoons
4. Sifter or fine mesh sieve for the powdered sugar
5. Small bowl for blooming the gelatin
6. Microwave-safe bowl or small saucepan to dissolve the gelatin if using it
7. Whisk and rubber spatula for folding and scraping
8. Serving cups or glasses plus a spoon or piping bag for filling

FAQ

Q: Can I make this ahead of time and how long will it keep? A: Yes, make it a day ahead for best flavor, store covered in the fridge for 2 to 3 days. If you add the optional gelatin it will stay firmer and can last about 3 to 4 days. Do not freeze, freezing ruins the texture.

Q: Do I need the gelatin and how do I use it? A: Gelatin is optional but great if you want extra stability for piping or layered desserts. Sprinkle 1 teaspoon over 2 tablespoons cold water, let it bloom 5 minutes, then warm gently until dissolved and whisk a spoon of the cream cheese mix into it to temper, then fold into the rest. If you want a vegetarian option use agar agar but that needs cooking and testing, it is not a direct 1 to 1 swap.

Q: Why is my mousse runny or too soft? A: Usually because the whipped cream was underwhipped, the cream cheese was too cold and not smooth, or there was not enough gelatin or chill time. Fixes: beat the cream cheese until totally smooth, whip the cream to soft medium peaks, fold gently, and chill at least 1 to 2 hours. If it is still too soft add a touch of dissolved gelatin.

Q: How do I get a silky smooth, lump free mousse? A: Use room temperature cream cheese and beat it well before adding sugar and lemon. Sift the powdered sugar if it seems grainy. Add the lemon juice slowly so the cheese doesn’t seize, and press any stubborn lumps through a fine mesh sieve. Fold in whipped cream gently so it stays airy.

Q: Can I use bottled lemon juice or other citrus? A: Fresh lemon juice and zest give the brightest flavor, so I recommend them. Bottled juice works in a pinch but taste will be flatter and you may need to reduce the amount slightly. You can swap in lime or orange but start with less juice and taste as you go.

Q: Any quick serving or garnish tips? A: Chill the serving glasses so the mousse stays cold, sprinkle graham cracker crumbs or crushed cookies on top for texture, and add fresh berries or mint leaves to brighten the plate. If you want fancy presentation, pipe the mousse with a star tip after it has firmed up in the fridge a little.

Lemon Cheesecake Mousse Recipe Substitutions and Variations

Cream cheese: swap with mascarpone 1:1 for a silkier, richer mousse; or Neufchatel 1:1 if you want fewer calories (same texture); for a vegan option use silken tofu, blend until totally smooth and use about the same weight, add a little extra lemon or sugar cause it tastes milder.
Powdered sugar: make your own by blitzing granulated sugar in a blender/food processor until powdery, add 1 tsp cornstarch per cup to stop clumping (1 cup granulated makes about 1 cup powdered); or use powdered erythritol 1:1 for lower sugar; liquid sweeteners like honey or maple work too but use less and expect a softer mousse.
Heavy cream: use full fat coconut cream 1:1 (chill first) for a dairy free version that whips up nicely; whipping cream/double cream work the same if you have them; if you only have milk you can mix 3/4 cup whole milk + 1/4 cup melted butter to equal 1 cup heavy cream but it will not whip well.
Graham cracker crumbs (for topping or base): substitute crushed digestive biscuits, vanilla wafers, or shortbread cookies for similar flavor; for gluten free use ground almonds or gluten free cookie crumbs; for extra texture toss crumbs with a tablespoon melted butter before pressing.

Pro Tips

– Chill vs warm: get the cream cheese fully soft but not melted, and keep the heavy cream ice cold right up until whipping. Cold cream whips faster and holds air better, while slightly too-warm cream cheese makes the mousse gummy, so plan ahead and pull items out/in at the right times.

– Gelatin and stability: if you want extra hold, bloom the gelatin in cold water then gently warm it just until dissolved, dont overheat or it will scramble the dairy. Stir it into the lemon mixture while still fluid so it disperses evenly, and if you skip gelatin just give the mousse more chill time before serving.

– Whip and fold like a pro: whip cream to soft to medium-stiff peaks, then fold gently with a silicone spatula, folding in thirds so you keep the air. Don’t rush or “beat” the mixture when combining or youll deflate it and end up dense instead of airy.

– Texture and flavor hacks: sift powdered sugar so theres no grit, zest only the yellow part of the lemon to avoid bitterness, and taste as you go — add sugar a little at a time so the lemon brightness stays balanced. For contrast put a thin layer of toasted crumbs in the bottom or on top right before serving so they stay crunchy, and store in the fridge up to a few days but dont freeze.