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Lemon Cheesecake Mousse

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This Lemon Cheesecake Mousse is light, creamy, and bursting with fresh lemon flavor! It’s the perfect dessert for spring and summer, with a delicate balance of sweet and tangy. Serve it in individual cups for an elegant, refreshing treat!

Ingredients

Scale
  • 8 oz (225g) cream cheese, softened
  • 1/2 cup (120ml) sweetened condensed milk
  • 1/4 cup (60ml) fresh lemon juice (about 1–2 lemons)
  • 1 tbsp lemon zest
  • 1 tsp vanilla extract
  • 1 cup (240ml) heavy whipping cream, cold
  • 1/4 cup (30g) powdered sugar

For Garnish (Optional):

  • Fresh lemon slices
  • Extra lemon zest
  • Fresh berries or mint leaves

Instructions

  • Prepare the Cream Cheese Mixture:

    • In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
    • Add the sweetened condensed milk, lemon juice, lemon zest, and vanilla extract. Mix until fully combined and smooth.

  • Whip the Cream:

    • In a separate bowl, whip the cold heavy cream with the powdered sugar until stiff peaks form.

  • Fold the Mixtures Together:

    • Gently fold the whipped cream into the lemon cream cheese mixture until well incorporated and fluffy.

  • Assemble the Mousse:

    • Spoon or pipe the mousse into small dessert cups or bowls. Smooth the tops.

  • Chill and Serve:

    • Refrigerate for at least 2 hours to allow the mousse to set.
    • Garnish with fresh lemon slices, extra lemon zest, fresh berries, or mint leaves if desired.

Notes

  • Make it extra tangy: For more lemon flavor, add an extra 1-2 tsp of lemon zest.
  • Layer with graham cracker crumbs: For a cheesecake-inspired presentation, add a layer of crushed graham crackers at the bottom of each dessert cup.
  • Storage: Store in the fridge for up to 3 days.

Find it online: https://recipe.ukfinda.com/lemon-cheesecake-mousse/