Lemon Cheesecake Mousse

Lemon Cheesecake Mousse is light and fluffy and sweet and tart. It’s the perfect no-bake dessert for springtime and summertime. 

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Anyone who knows me knows my favorite flavor is LEMON! I put that in caps because that’s how I saw LEMON out loud. You might think I’m yelling but the truth is I just get really excited about anything and everything LEMON flavored.

My Lemon Cheesecake Mousse is my new favorite dessert for spring and summer. I just love to serve this mousse in these adorable little carved out half lemon shells. They look so fancy, but I’ll tell you – they are really easy to make. You can also serve them in small dessert glasses or even small mason jars. When I serve them in small mason jars I usually add a thin graham cracker crust on the bottom. But for these, I skipped the crust and kept them smooth and creamy and filled the carved out LEMON shells

Check out my video on how to carve out the lemon shells.

Looking for a handy and inexpensive juicer like mine? This little baby works great and I am getting a lot of mileage out of it.

Krazy Kitchen Mom’s tips:

1. Place a metal bowl or a glass bowl and the mixer beaters into the refrigerator for 5-10 minutes before making the whipped cream.
2. Sift the confectioners sugar prior to mixing with the cream cheese for easier blending and smoother consistency.
3. Use a standard juicer to remove the juice and the pith of the LEMONS to make the LEMON shells.

Lemon Cheesecake Mousse

★★★★★

5 from 1 reviews

Lemon Cheesecake Mousse is light and fluffy and sweet and tart. It’s the perfect no-bake dessert for springtime and summertime. 

• Author: krazykitchenmom
• Prep Time: 20 minutes
• Total Time: 20 minutes
• Yield: 10-12 servings 1x
• Category: Dessert
• Method: Blended
• Cuisine: American

Scale 1x2x3x

Ingredients

• 6 lemons – cut in half, juiced and carved out for the shell
• 8 oz cream cheese – room temperature
• 1 cup confectioners sugar
• Juice from one of the lemons
• 1 cup lemon curd
• 1 cup heavy whipping cream
• 4–5 drops of yellow food coloring (you can use more if you want the color brighter)
• Fresh blueberries and fresh mint for garnish

Instructions

1. Place a glass or metal mixing bowl and the mixer paddles into the refrigerator for 5-10 minutes.
2. Using a stand mixer or a hand mixer, whip heavy cream on high speed until it forms stiff peaks.
3. Place the bowl of whipped cream into the refrigerator.
4. In another bowl, using a stand mixer or hand mixer, beat cream cheese, lemon curd, and lemon juice until fully blended.
5. Sift the confectioners sugar into the lemon cream cheese mixture and beat on medium until fully mixed.
6. Using a rubber spatula, gently fold the cold whipped cream into the lemon cream cheese mixture until it is fully incorporated.
7. Place the cheesecake mousse into a piping bag (with a large tip) or a large zip-top bag (with a small corner cut off the tip) and pipe mousse into the lemon cups or small dessert glasses.
8. Top with fresh blueberries and fresh mint.
9. Refrigerate for 2 hours before serving.