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.
This 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:
- Place a metal bowl or a glass bowl and the mixer beaters into the refrigerator for 5-10 minutes before making the whipped cream.
- Sift the confectioners’ sugar prior to mixing with the cream cheese for easier blending and smoother consistency.
- Use a standard juicer to remove the juice and the pith of the LEMONS to make the LEMON shells.
Lemon Cheesecake Mousse
- Prep Time: 20 minutes
- Total Time: 20 minutes
- Yield: 10-12 servings 1x
Print Recipe
Pin RecipeDescription
Lemon Cheesecake Mousse is light and fluffy and sweet and tart. It’s the perfect no-bake dessert for springtime and summertime.
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
- Place a glass or metal mixing bowl and the mixer paddles into the refrigerator for 5-10 minutes.
- Using a stand mixer or a hand mixer, whip heavy cream on high speed until it forms stiff peaks.
- Place the bowl of whipped cream into the refrigerator.
- In another bowl, using a stand mixer or hand mixer, beat cream cheese, lemon curd, and lemon juice until fully blended.
- Sift the confectioners sugar into the lemon cream cheese mixture and beat on medium until fully mixed.
- Using a rubber spatula, gently fold the cold whipped cream into the lemon cream cheese mixture until it is fully incorporated.
- 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.
- Top with fresh blueberries and fresh mint.
- Refrigerate for 2 hours before serving.
- Category: Dessert
- Method: Blended
- Cuisine: American
What a genius idea to serve the mousse in the lemon halves. This dessert really looks perfectly refreshing for those summer evenings.?
★★★★★
Thanks Brandi! It was fun to serve them in the lemon cups.