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Lemon Cheesecake Mousse

4.4 from 396 votes

Recipe by Danelle

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A delicious, no-bake cream cheese based mousse, with a hint of lemon flavor. An easy but elegant dessert ready in 15 minutes!

Lemon cheese cake mousse, piped into a dessert glass and topped with blueberries and mint.

When it comes to quick, no-fuss desserts, this easy, delicious Lemon Cheesecake Mousse never lets me down!

All you need is five ingredients and an electric mixer and you can literally whip up this easy but elegant dessert in about 10 minutes!

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“I make this a lot. If I want to really make the lemon flavor pop I add lemon extract. Everyone loves this dessert.”

Murry

5-star rating

Trust me, no matter how you mix it up, you want the recipe for this mousse! It’s super simple and there’s no baking involved, so with a little help, it’s something even kids could make.

We enjoyed ours with fresh berries and a sprig of fresh mint for garnish, but it’s completely delicious on its own.

I love this kind of easy dessert recipe that will impress guests, but takes almost no time to make. Plus it can be made ahead of time, so it’s great for entertaining.

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Tips for making this recipe

  • Don’t use light or low-fat cream cheese in this recipe. It doesn’t set up as well, and your mousse may be runny or go flat.
  • Get creative with serving this dessert. Small mason jars, shot glasses, or any mini-sized cups or dishes work. You can even use it to fill pre-made phyllo shells or other pastries.
  • Use a zip-top bag with the corner cut off as a piping bag to fill dessert dishes with less mess.
Lemon cheese cake mousse, piped into a dessert glass and topped with blueberries and mint.

I like to serve this mousse in individual dessert dishes. Small Mason jars are fun too! Even shot glasses will work.

You could even add a graham cracker crust in the bottom of your serving dishes for a more cheesecake like dessert experience.

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“This is my new โ€œgo-toโ€ simple dessert. I serve in two ounce cups.”

Caribe

5-star rating

This mousse also make a great filling for a layer cake, pies, or tarts. It’s such a versatile, pretty, delicious dessert, you’ll find yourself making it again and again.

Like I said, this lemon mousse is elegant but easy, which makes it perfect for entertaining, special events, or just everyday enjoyment.

Trust me, this Lemon Cheesecake Mousse is destined to become your go to dessert recipe for any occasion.

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FAQS

Can I make this recipe ahead of time? 

Yes. You can make it 24-36 hours in advance, although I don’t recommend adding any garnishes until just before serving.

Can I used thawed, frozen whipped topping, like Cool Whip, in this recipe?

I don’t recommend it. Whipping your own cream to stiff peaks helps give this mousse stability. If you do substitute Cool Whip, you’re dessert won’t be as firm, and you’ll probably want to eat it right away.

What is the best way to whip cream?

Make sure you are using cold heavy cream, or whipping cream. A cold metal bowl also helps speed up the process. I like to whip cream with an electric mixer (hand or stand mixer) fitted with a whisk attachment. For extra stable whipped cream, add a teaspoon or so of corn syrup to the cream during whipping.

 

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what do I need to make this recipe?

  • Whipping cream – also known as “heavy cream” – not light or reduced fat
  • Cream cheese – full fat
  • Lemon curd – can substitute canned lemon pie filling
  • Vanilla – use real vanilla, not imitation
  • Powdered sugar – also knows as confectioner’s sugar

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Lemon Cheesecake Mousse


I made this recipe exactly as given, and it was wonderful! My whole family loved it, and they want a repeat! They said it was light, refreshing, and delicious! Thank you! ~ Lecia

Great lemon cheesecake mousse! My husband ate 1/2 the recipe the first night! Easy recipe to follow and had all the ingredients on hand. I highly recommend this recipe! ~ Kim

Lemon Cheesecake Mousse
Lemon cheese cake mousse, piped into a dessert glass and topped with blueberries and mint.

Lemon Cheesecake Mousse

This creamy lemon mousse is an easy but elegant dessert that’s ready in about fifteen minutes!
4.43 from 396 votes
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Course: Desserts
Cuisine: American
Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 8 servings
Calories: 342kcal
Author: Danelle

Ingredients 

  • 1 cup whipping cream
  • 8 ounces cream cheese softened
  • 1 cup lemon curd or prepared lemon pie filling
  • 1 teaspoon vanilla
  • 1/2 cup powdered sugar
  • Fresh berries for garnish optional

Instructions

  • In a medium bowl, whip the 1 cup whipping cream with an electric mixer until stiff peaks form.
  • In the bowl of a stand mixer, beat the 8 ounces cream cheese and 1 cup lemon curd or prepared lemon pie filling or pie filling until smooth.
  • Stir in the 1 teaspoon vanilla and 1/2 cup powdered sugar and mix until combined.
  • Fold in the whipped cream until fully incorporated.
  • Pipe or spoon the mousse into serving dishes. Refrigerate until serving. Garnish with fresh berries, if desired.

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Nutrition

Serving: 1g | Calories: 342kcal | Carbohydrates: 26g | Protein: 4g | Fat: 26g | Saturated Fat: 15g | Polyunsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 105mg | Sodium: 159mg | Fiber: 1g | Sugar: 23g
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59 comments

  • How much Lemon Extract do you add, please? Recipe sounds great – makes my mouth water! Can’t wait to try it.
    Have you ever heard of making Lime curd?
    Thanks much!

    • I bought lime curd at the same time I bought lemon ..I imagine the process is the same lemon or lime bet the lime will be good too

  • This is do easy and so good. A great summer recipe.

  • Kate Jensen

    This looks fabulous & easy but do you have a recipe for the lemon curd? I have a tree full of lemons & would love to do a homemade lemon curd. Thanks!

  • Do you think marscapone rather than cream cheese would work?

  • Line Kim

    I would love to try this recipe, but in Denmark we donโ€™t use cup for mesurement and I havenโ€™t been able to find lemoncurd converted in to grams or deciliters Sugar is not a problemโ˜บ๏ธ So would you be able to tell me how much 1 cup of lemoncurd is in Esther gram or deciliters?

    • 1 cup = 237ml
      8 oz. = 227g
      1 tsp. = 5ml
      Download a free converter app or use one online .

  • I plan on filling vanilla cupcakes with this mousse. Could I fill the cupcakes the evening before the party?

    • A
      Danelle

      Should work fine as long as you refrigerate the cupcakes.

  • Lecia Franklin

    Today, I made this recipe exactly as given, and it was wonderful! My whole family loved it, and they want a repeat! They said it was light, refreshing, and delicious! Thank you!

  • Dorothy

    Danelle,
    Curious if you can use Neufchatel Cheese in this recipe or is regular cream cheese
    best?

  • Could these be frozen and defrosted a couple weeks later?

    • A
      Danelle

      I’ve never tried that. I personally don’t think they would freeze well. But if you try, I’d love to hear how it goes.

  • Great lemon cheesecake mousse! My husband ate 1/2 the recipe the first night! Light delicate flavor when I used Meyer lemons. Easy recipe to follow and had all the ingredients on hand. I highly recommend this recipe!

  • Dorothy Phinney

    Danelle,
    I’ve made this lovely Lemon Cheesecake Mousse twice now.
    However, even after having the cream cheese softened at
    room temp I still ended up having some lumps in the dessert
    after it was prepared. I ran the mixer for quite some time.
    Wonder if you can use cream cheese in the tub instead, or
    would that not make a difference.
    Thanks

    • A
      Danelle

      I think that would be fine. I also find that name brand cream cheese (usually I love generic or store brand) always seems to come out more smooth.

      • Deanna

        How many ounces are in each serving? I want to buy the appropriate size dessert bowls. Looks fantastic!

      • Dorothy J Phinney

        Thanks so much for the reply. I actually used the Philadelphia brick, but
        maybe next time I’ll try the tub or a store brand.

  • How long do you think this will keep? I would like to make individual desserts for my MIL to have over several days.

  • What about making this coconut flavored ?

    • A
      Danelle

      If you can figure out what to use in place of the lemon curd that would give it a coconut flavor, that would probably work. I’m not sure…..coconut cream maybe?

  • Enjoyed this very much. The cream cheese should be blended by it self first. It took forever to get it smooth. I will make it again!

  • Michele Dodge

    Can you make a day ahead?

    • This is wonderful! Iโ€™ve made it many times and itโ€™s always a hit. Easy and fast to make! Thanks for the recipe!

    • A
      Danelle

      Yes!

  • Melissa Lentz

    Can you replace the powdered sugar with a sugar substitute to make it keto friendly?

  • Does the powdered sugar serve as any other purpose than to sweeten or do you need it for bulk too? I would like to avoid using it if possible. Thanks.

  • This will be perfect for the cake that I am making for my parents anniversary! I can’t wait to try this.

  • I make this a lot. Often I substitute a dense plain yogurt like Siggies. If I want to really make the lemon flavor pop I add lemon extract. Everyone loves this dessert.

  • CaribeTraveller

    This is my new “go-to” simple dessert. I serve in 2 oz. cups.

  • Dawn Leonis

    Can I use whipped cream instead of whipping cream?

    • A
      Danelle

      Yes, but you would have to use more. 1 cup of whipping cream will whip up to about 2 cups of whipped cream.

  • Is the lemon pie filling just a cup of the powder or do you add a cup of the pudding after it’s cooked?

    • A
      Danelle

      You use prepared lemon pie filling or prepared lemon curd, not powder.

  • I would love to try this as a filling for a vanilla cake I’m making. Do u think it would be appropriate???as a mousse filling?? Thanks

  • As I was reading the recipe it said it serves 8. are the 8 servings for the same size shot glass you used? If so I may need to double this recipe. Looks delicious and I may want to serve it in a bigger portion such as a wine glass for my guests.

    • A
      Danelle

      I would double the recipe for a wine glass sized serving. You may get a few more than 8, but better than not having enough!

  • Wow
    What a great easy elegant dessert and would be even easier with that beautiful efficient mixer…
    Would love it..

  • Betty Lemay

    it looks great love to oun one of those.i could do so much with this.

  • All the wonderful things you can do with a Hamilton Beach stand Mixer, and this delicious sounding Mousse recipe is just one of them.

  • Oh, I forgot to add earlier… I used the extra dessert as a topping for cupcakes…VERY versatile.

  • Any idea how far in advance you could make these? I want to make them for my daughter’s birthday (she loves lemon flavored desserts) but am not sure if it would be okay to make them the night before. What do you think?

    • Iโ€™ve made them and they were still perfectly good days later and so easy!

  • Kind regards from the Netherlands. We’re gonna try this recipe in a day or two. Can’t wait… Thanks!

  • I want to make this recipe for lemon cheesecake dessert and would like to know if you had used a pastry bag to fill the glasses and if so what tip did you use ? Your presentation is flawless!
    P.S. forgot to ask what glassware used and what size,high ball,shot glasses etc.Thanks!

  • Barbara Smock

    Sounds really good. Love to win a H.B. mixer

  • I can’t wait to try out this recipe…love lemon!

  • Danielle

    Mousse looks fabulous.

  • Veronica

    Can’t wait to try this recipe!

  • This dessert looks so creamy and fluffy! Thanks!

  • Thanks for the opportunity to win! Would love to have a mixer like this in my kitchen ๐Ÿ™‚ Can’t wait to try this recipe out!

  • It’s gorgeous!!! I can’t wait to try it.

  • Katie Mast

    I would love to win one of these for a friend of mine. She really needs a mixer.

4.43 from 396 votes (396 ratings without comment)

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Hello! Iโ€™m Danelle. Thanks for visiting.

At Let's Dish, I'm bringing a taste of uptown foodie to real-life, everyday meals! Here, I share my favorite recipes that make mealtime easy.
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