Description
A light, fluffy, and citrusy dessert that combines the tang of lemon with the richness of cheesecake, creating a refreshing and indulgent mousse perfect for any occasion.
Ingredients
Scale
- 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
- In a small bowl, combine 2 teaspoons of gelatin powder with 3 tablespoons of water. Let it sit for 5–10 minutes to bloom.
- 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.
- Gently heat the bloomed gelatin until dissolved, then let it cool slightly. Add it to the cream cheese mixture and blend thoroughly.
- In another bowl, whip the heavy cream with vanilla extract and a pinch of salt until stiff peaks form.
- Carefully fold the whipped cream into the cream cheese mixture in batches, maintaining the mousse’s airy texture.
- Spoon the mousse into serving cups or bowls. Refrigerate for at least 4 hours or until set.
- Garnish with lemon zest, whipped cream, or fresh fruit before serving.
Notes
- Use room temperature cream cheese to avoid lumps.
- Be gentle when folding in the whipped cream to preserve the airy texture.
- Chill bowls and beaters before whipping cream for best results.
- For a fruity twist, fold in pureed berries or top with lemon curd.
- Not suitable for freezing as texture may be compromised.
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 18g
- Sodium: 120mg
- Fat: 26g
- Saturated Fat: 15g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 85mg
Keywords: lemon cheesecake mousse, lemon dessert, no-bake mousse, creamy lemon mousse, easy lemon cheesecake