A delicious, no-bake cream cheese based mousse, with a hint of lemon flavor. An easy but elegant dessert ready in 15 minutes!
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!
“I make this a lot. If I want to really make the lemon flavor pop I add lemon extract. Everyone loves this dessert.”
Murry
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.
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.
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.
“This is my new “go-to” simple dessert. I serve in two ounce cups.”
Caribe
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.
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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What people are saying about this recipe
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
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.
Nutrition
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62 comments
Barb
I’ve made this recipe more than a dozen times. It’s always a hit, and it turns out fabulous. Today I made this recipe with orange curd, and it turned out fantastic.
Danelle
Orange curd is a fantastic idea! Thank you!
Sierra
I’ve made this so many times and it’s always a hit! People request it now whenever we go for dinner parties. Very light and fresh, perfect for spring
Mary
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!
Cici
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