Lemon Cheesecake Mousse is and easy, 4 ingredient dessert that is light and refreshing, perfect for summer afternoons!
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!
How to Make Lemon Cheesecake Mousse
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
- 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!
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!
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PinDescription
Lemon Cheesecake Mousse is and easy, 4 ingredient dessert that is light and refreshing, perfect for summer afternoons!
Scale
Ingredients
- 1/4 cup lemon juice
- 1/2 cup sugar
- 3/4 cup heavy whipping cream
- 8 ounce package cream cheese, softened
Instructions
- Beat heavy whipping cream in a mixer or large mixing bowl on medium high speed until stiff peaks form. Set aside.
- In another mixing bowl beat cream cheese and sugar on medium speed until smooth.
- Reduce speed to low and add in lemon juice and mix until smooth.
- Remove from mixer and fold in whipped cream.
- Refrigerate at least 2 hours before serving. Garnish with mint and sliced lemon if desired.
Notes
- Store in an airtight container if storing more than 2 hours.
Keywords: lemon cheesecake mousse, lemon mousse
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