Description
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
Units
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.