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!
Lemon Cheesecake Mousse
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
Scale
- 8oz(225g) cream cheese, softened
- 1/2cup(120ml) sweetened condensed milk
- 1/4cup(60ml) fresh lemon juice (about 1–2 lemons)
- 1 tbsplemon zest
- 1 tspvanilla extract
- 1cup(240ml) heavy whipping cream, cold
- 1/4cup(30g) powdered sugar
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
