Lemon Cheesecake Mousse (Print)

Light, creamy dessert combining tangy fresh lemon with rich cheesecake flavors. Easy to make and perfect for entertaining.

# What You Need:

01 - 8 oz cream cheese, softened

02 - 1 cup heavy whipping cream, cold

03 - 1/2 cup sour cream

04 - 1/2 cup granulated sugar

05 - 1/4 cup powdered sugar

06 - Zest of 2 lemons

07 - 1/4 cup fresh lemon juice

08 - 1 tsp pure vanilla extract

09 - Lemon zest for topping

10 - Fresh berries for serving

11 - Crushed graham crackers or shortbread cookies

01 - In a medium bowl, beat the cream cheese with a hand mixer until smooth and fluffy.

02 - Add the granulated sugar, lemon zest, lemon juice, and vanilla extract to the cream cheese. Beat until well combined and creamy.

03 - In a separate bowl, whip the heavy cream and powdered sugar together until stiff peaks form.

04 - Gently fold the whipped cream into the lemon cheesecake mixture, followed by the sour cream, until fully incorporated and light.

05 - Spoon the mousse into individual serving glasses or bowls.

06 - Cover and refrigerate for at least 2 hours to set.

07 - Before serving, garnish with extra lemon zest, fresh berries, and crushed graham crackers if desired.

01 -

This mousse delivers all the creamy tangy satisfaction of cheesecake without the hour long bake time or anxiety about cracks forming
You can make it ahead and keep it in the fridge for up to three days, which means you are never caught empty handed when guests drop by

02 -

The chilling time is not optional because the mousse needs those two hours to firm up properly
When folding in the whipped cream, use gentle sweeping motions rather than stirring or you will deflate all the air you just whipped in

03 -

Use a microplane for the lemon zest to get those beautiful tiny flecks without any bitter pith
If your whipped cream is not holding its shape, your cream or bowl might not be cold enough so pop everything in the freezer for 10 minutes and try again