Easy 4-Ingredient Lemon Cheesecake Mousse

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Easy 4-Ingredient Lemon Cheesecake Mousse

  • Prep time: 10 minutes

  • Chilling time: 30 minutes (optional, but recommended)

  • Servings: 4

Ingredients

  • 8 oz (225g) Cream Cheese: Softened to room temperature (this is crucial for a smooth texture).

  • 1 cup (240ml) Heavy Whipping Cream: Cold, straight from the fridge.

  • 1/2 cup (60g) Powdered Sugar: Adjust based on your preference for sweetness.

  • 1/4 cup Fresh Lemon Juice: About 1–2 large lemons.

  • Optional: 1 tsp Lemon Zest (for extra zing) and a splash of vanilla extract.

Instructions

  1. Cream the Base: In a large mixing bowl, beat the softened cream cheese and powdered sugar together using a hand mixer or stand mixer until the mixture is smooth and creamy. There should be no lumps.

  2. Add the Citrus: Slowly pour in the lemon juice (and zest, if using). Mix on low speed until combined.

  3. Whip the Cream: In a separate chilled bowl, whip the heavy cream until stiff peaks form.

    • Pro Tip: If you want to save a step, you can slowly pour the liquid heavy cream directly into the cream cheese mixture and whip them together until thick, but whipping them separately usually results in a fluffier mousse.

  4. Fold Together: Gently fold the whipped cream into the lemon-cheese mixture using a spatula. Use a “cut and fold” motion rather than stirring to keep the air in the mousse.

  5. Chill and Serve: Spoon or pipe the mousse into small glasses or ramekins. Let them sit in the fridge for at least 30 minutes to set.

  6. Garnish: Top with extra lemon zest, a mint leaf, or crushed graham crackers for a “cheesecake crust” feel.

A Quick Tip for Success

If your mousse looks a bit too soft, don’t worry—the fat in the cream cheese and the cold temperature of the fridge will help it firm up significantly as it rests.

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