Lemon Cheesecake Mousse

Light, tangy, and irresistibly creamy, this lemon cheesecake mousse is the perfect no-bake dessert to brighten up any day.

Why We Love This Dessert

Bright, Zesty Flavor – The fresh lemon adds a tangy twist that perfectly balances the rich, creamy cheesecake base.

No-Bake Convenience – It’s easy to whip up without turning on the oven—ideal for warm days or quick desserts.

Elegant Yet Effortless – Served in little lemon bowls for extra pizazz.

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

Let’s Make Lemon Cheesecake Mousse

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 combined
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.

How to Make Lemon Shells

KKM Tips

1. Place the mixing bowl and beaters in the refrigerator for 5-10 minutes before making the whipped cream.
2. Sift the confectioners’ sugar before mixing with the cream cheese for easier blending and smoother consistency.
3. Use a juicer to remove the juice and the pith of the lemons to make the lemon shells.

Laura Franco

Lemon Cheesecake Mousse

Light, tangy, and irresistibly creamy, this lemon cheesecake mousse is the perfect no-bake dessert to brighten up any day.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Total Time 20 minutes mins

Servings: 10

Course: Dessert

Cuisine: American

Ingredients Method Notes

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 add more for brighter color
• Fresh blueberries and fresh mint for garnish

Method

 

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.

Notes

KKM Tips

1. Place the mixing bowl and beaters in the refrigerator for 5-10 minutes before making the whipped cream.
2. Sift the confectioners’ sugar before mixing with the cream cheese for easier blending and smoother consistency.
3. Use a juicer to remove the juice and the pith of the lemons to make the lemon shells.