🍋 Lemon Cheesecake Mousse
This dessert is a crowd-pleaser because it balances the velvety texture of cream cheese with the bright, citrusy punch of fresh lemon juice and zest.
Ingredients
8 oz (225g) Cream Cheese: Softened to room temperature (crucial for a smooth texture).
1 cup Heavy Whipping Cream: Cold, for maximum volume.
1/2 cup Powdered Sugar: Adjust based on your sweet tooth.
1/4 cup Fresh Lemon Juice: About 1 to 2 large lemons.
1 tbsp Lemon Zest: Plus extra for garnish.
1 tsp Vanilla Extract: To round out the flavors.
Instructions
Cream the Base: In a large bowl, beat the softened cream cheese and powdered sugar together until smooth and creamy.
Add Citrus: Mix in the lemon juice, lemon zest, and vanilla extract. Ensure there are no lumps.
Whip the Cream: In a separate chilled bowl, whip the heavy cream until stiff peaks form.
Fold Together: Gently fold the whipped cream into the lemon-cheese mixture. Use a spatula and a “light hand” to keep it airy—don’t over-mix!
Chill: Pipe or spoon the mousse into glasses. Refrigerate for at least 2 hours to let it set.
Serve: Top with extra lemon zest or a mint leaf.
Recipe Notes & Tips
Temperature Matters: If your cream cheese is cold, you’ll get tiny lumps. If your whipping cream is warm, it won’t fluff up.
The “Zest” Rule: Always zest the lemon before you juice it. It’s much harder to zest a squeezed lemon!
Stability: If you need this to sit out at a party for a while, you can add a stabilizer like a teaspoon of instant vanilla pudding mix to the whipped cream.
Nutritional Info & Benefits
Servings: 4 to 6 servings.
Est. Calories: 280–320 kcal per serving.
Benefits: This recipe is naturally Gluten-Free. It’s also high in fats, making it a satisfying treat that prevents “sugar crashes” compared to flour-based desserts. Lemon juice provides a small boost of Vitamin C and antioxidants.
Q&A
Q: Can I make this Keto-friendly? A: Absolutely! Swap the powdered sugar for a powdered Erythritol or Monk Fruit sweetener.
Q: How long does it last in the fridge? A: It’s best within 48 hours. After that, the lemon acid can start to break down the dairy, making it a bit watery.
Q: Can I use bottled lemon juice? A: You can, but I wouldn’t recommend it. Fresh lemon juice has a brightness and floral note that bottled versions just can’t replicate.