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Lemon cheesecake mousse

Lemon Cheesecake Mousse

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5 from 6 reviews


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


  • 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
  • 45 drops of yellow food coloring (you can use more if you want the color brighter)
  • Fresh blueberries and fresh mint for garnish


  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.
  • Prep Time: 20 minutes
  • Category: Dessert
  • Method: Blended
  • Cuisine: American