4 Ingredient Lemon Cheesecake Mousse

Name: 4 Ingredient Lemon Cheesecake Mousse
Prep time: 10 min
Total time: 2 h 20 min
Yield: 4
Cuisine: American
Ingredients: 1/4 cup lemon juice; 1/2 cup sugar; 3/4 cup heavy whipping cream; 8 ounce package cream cheese, softened

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Lemon Cheesecake Mousse is and easy, 4 ingredient dessert that is light and refreshing, perfect for summer afternoons!

lemon cheesecake mousse in white ramekin garnished with lemon slice and mint sprig

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Summer is definitely the time for no-bake desserts, am I right? Bonus points if it’s a super easy, 4 ingredient, delightfully refreshing Lemon Cheesecake Mousse!

Ingredients

This is a 10 minute prep recipe, and most of it is passive time while your mixer does the work! First gather your ingredients (there’s only 4!)

heavy whipping cream
sugar
cream cheese
lemon juice

Step by step

Start by whipping up your whipping cream until thick peaks form. It’s not much cream so this may take a little longer in a stand mixer than when you whip larger portions of whipping cream.
Either remove the whipped cream to another bowl or, if you have a second mixing bowl, set the ream aside and in the second bowl combine cream cheese and sugar.
Mix until light and fluffy, then reduce speed while you add in lemon juice. Once smooth remove from mixer.
Fold in whipped cream until smooth and portion into 4-5 ramekins or small bowls.
Refrigerate at least two hours before serving. Garnish with mint sprig and lemon slice for an extra-special presentation!

You might also love these Triple Lemon Poke Cake and Lemon Cookie Bars!

overhead view of lemon cheesecake mousse in white ramekin garnished with lemon slice and mint sprig

Tips & FAQs

Can I use Cool Whip or prepared whipped cream?

Feel free to substitute prepared whipped cream in a pinch, but the heavy whipping cream does add a little more depth of flavor. I do not recommend whipped cream out of a canister.

How else can I serve this lemon cheesecake mousse?

This mousse is great on its own but also delicious spread in a graham cracker crust to make a lemon cheesecake mouse pie!

Can I make this recipe the day before?

You can definitely make this mousse up to 2 days in advance. If making more than 2 hours in advance refrigerate in an airtight container to prevent the mousse from drying out.

If you try this recipe, please comment and rate it below, I love hearing from you!