Lemon Cheesecake Mousse (Light, Creamy & Egg-Free)
This Lemon Cheesecake Mousse is a dreamy, no-bake dessert that combines the rich creaminess of cheesecake with the light, airy texture of mousse. Brightened with fresh lemon juice and zest, it delivers the perfect balance of tangy and sweet in every spoonful. Best of all, it’s completely egg-free, requires no oven, and comes together in just minutes—making it ideal for entertaining, summer gatherings, or when you want an elegant dessert without the fuss.
Ingredients (Serves 4–6)
8 oz (225 g) cream cheese, softened to room temperature
1 cup (240 ml) heavy whipping cream, cold
½ cup (100 g) granulated sugar
1 teaspoon vanilla extract
3 tablespoons fresh lemon juice
1 tablespoon fresh lemon zest
Optional garnishes: extra lemon zest, whipped cream, crushed graham crackers, or shortbread crumbs
Instructions
1. Prepare the Cream Cheese Base
Place the softened cream cheese in a large mixing bowl. Add the granulated sugar and beat using a hand mixer or stand mixer on medium speed for 2–3 minutes, until the mixture is completely smooth and creamy. Scrape down the sides of the bowl as needed to avoid lumps. This step is key to achieving a silky mousse texture.
2. Add the Lemon Flavor
Pour in the fresh lemon juice, lemon zest, and vanilla extract. Beat again on low speed until everything is well combined. The mixture should be creamy, fragrant, and lightly tangy. Taste at this stage and adjust sweetness or lemon if desired.
3. Whip the Cream
In a separate chilled bowl, pour in the cold heavy whipping cream. Using clean beaters, whip on medium-high speed until stiff peaks form. The cream should hold its shape when the beaters are lifted—this is what gives the mousse its light, airy structure.
4. Fold Gently
Add the whipped cream to the cream cheese mixture in two or three batches. Using a spatula, gently fold it in with slow, sweeping motions. Take care not to overmix, as this can deflate the mousse. The final mixture should be fluffy, smooth, and pale yellow.
5. Chill to Set
Spoon or pipe the mousse into individual serving glasses, bowls, or dessert cups. Smooth the tops, cover loosely, and refrigerate for at least 2 hours, or overnight for best texture and flavor.
6. Garnish and Serve
Just before serving, garnish with a dollop of whipped cream, a sprinkle of lemon zest, or crushed graham crackers for that classic cheesecake feel. Serve chilled and enjoy every creamy bite.
Tips & Variations
For a less sweet version, reduce sugar to ⅓ cup and add extra lemon juice
Turn it into a cheesecake parfait by layering mousse with cookie crumbs
Make it ahead—it keeps beautifully in the fridge for up to 2 days
Light, luscious, and bursting with citrus freshness, this Lemon Cheesecake Mousse is proof that simple ingredients can create a truly elegant dessert 🍋✨