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–+ servings
Lemon Cheesecake Mousse

Delightful Lemon Cheesecake Mousse You Can’t Resist

A light and refreshing Lemon Cheesecake Mousse that captures the zing of citrus without baking, perfect for gatherings.
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Prep Time 30 minutes
Chill Time 2 hours
Total Time 2 hours 30 minutes
Servings: 4 glasses
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Mousse
  • 225 g Cream Cheese Ensure it is softened to avoid lumps.
  • 60 ml Fresh Lemon Juice Bottled lemon juice can be used but fresh is preferred.
  • 1 tbsp Lemon Zest Optional, but recommended for extra zestiness.
  • 80 g Powdered Sugar Use powdered stevia or monk fruit for a low-sugar version.
  • 1 tsp Vanilla Extract Use vanilla bean paste for a richer taste.
  • 120 ml Heavy Cream Avoid substituting with low-fat cream.

Equipment

  • Electric mixer
  • Mixing Bowl
  • Spatula
  • Serving glasses
  • airtight container

Method
 

Step-by-Step Instructions
  1. Start by placing your softened cream cheese in a large mixing bowl. Beat on medium speed for 2-3 minutes until smooth.
  2. Add the fresh lemon juice and lemon zest. Mix on low speed for 1 minute.
  3. Add the powdered sugar and vanilla extract, mixing on low speed for 1-2 minutes until combined and thicker.
  4. In a chilled bowl, whip the heavy cream on high speed for 2-3 minutes until soft peaks form.
  5. Gently fold the whipped cream into the cream cheese mixture in three parts for about 3-4 minutes.
  6. Spoon the mousse into serving glasses, cover, and refrigerate for at least 2 hours to set.
  7. Before serving, garnish each glass with a dollop of whipped cream, lemon zest, or fresh berries.

Nutrition

Serving: 1glassCalories: 250kcalCarbohydrates: 20gProtein: 3gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 150mgPotassium: 100mgSugar: 15gVitamin A: 500IUVitamin C: 5mgCalcium: 50mgIron: 0.5mg

Notes

Chill your mixing bowl and whisk before whipping cream for better results. Use room-temperature cream cheese and avoid over-mixing when folding whipped cream.

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