Go Back
Here’s what you need to make this tasty lemon cheesecake mousse: - 8 oz (227g) cream cheese, softened - 1 cup powdered sugar - 1 tablespoon lemon zest - 1/4 cup fresh lemon juice - 1 teaspoon vanilla extract - 1 cup heavy whipping cream - 1/2 cup graham cracker crumbs - 2 tablespoons unsalted butter, melted - Fresh mint leaves for garnish Each ingredient brings its own flavor and texture to the dish. The cream cheese adds a smooth base. Powdered sugar gives sweetness, while lemon zest and juice add that bright, tangy taste. Vanilla extract rounds out the flavors nicely. Heavy whipping cream makes the mousse light and fluffy. Graham cracker crumbs and melted butter create a tasty crust. Finally, fresh mint leaves not only look great but also add a fresh aroma. This mix of flavors makes every bite delightful. You’ll love how simple it is to gather these ingredients, and the results? Simply delicious! Start by taking your softened cream cheese. Place it in a medium bowl. Beat it with an electric mixer until it is smooth and creamy. This step is key for a nice texture. Next, add the powdered sugar, lemon zest, fresh lemon juice, and vanilla extract. Mix everything until it is fully combined. You want it to be creamy and well-blended. This mixture brings that lovely lemon flavor into the mousse. In a separate bowl, pour in your heavy whipping cream. Use an electric mixer to whip it until you see stiff peaks. This usually takes about 3 to 5 minutes. Be patient and keep an eye on it. The whipped cream adds lightness to the mousse. Once you see those stiff peaks, stop mixing. We don’t want it to turn into butter. Now it’s time to build the layers! Take a small bowl and mix graham cracker crumbs with melted butter. Stir it until the crumbs are moistened. Spoon a layer of this mixture into your serving glasses. Next, add a layer of your lemon cheesecake mousse on top of the crumbs. Repeat these layers until your glasses are filled. Finish with the mousse on top for a beautiful look. Chill the mousse in the fridge for at least 2 hours. This lets the flavors meld together. Before serving, add fresh mint leaves on top for a pop of color and flavor. Enjoy your delightful creation! To get the right texture for your lemon cheesecake mousse, start with soft cream cheese. This makes it easy to mix. Beat it until smooth before adding other ingredients. When you whip the heavy cream, aim for stiff peaks. This keeps the mousse light and fluffy. Gently fold the whipped cream into the cream cheese mix. Use a spatula to keep the air in. If you mix too hard, the mousse will be dense. You can add extra flavor to your mousse. Try a bit more lemon zest for a stronger lemon taste. A splash of limoncello can add depth and richness. For a twist, mix in some fresh berries. Blueberries or raspberries pair well with lemon. You can also swap vanilla extract for almond extract if you want a different flavor. How you serve your mousse can make it special. Use clear glasses to show off the layers. Start with the graham cracker crust, then add the mousse. Finish with a dollop of whipped cream on top. Add fresh mint leaves for color and a fresh taste. For a fun touch, sprinkle a few graham cracker crumbs on top. This adds texture and looks nice. {{image_2}} You can swap out lemon for other citrus fruits. Try using lime or orange for a fun twist. Lime gives a zesty kick, while orange adds a sweet touch. Each fruit brings its unique flavor profile to the mousse. You can use the same amount of zest and juice as the recipe states for lemon. The classic graham cracker crust is easy and tasty. But you can change it up! Try using crushed cookies like Oreos or digestive biscuits. For a nutty flavor, use crushed almonds or pecans mixed with butter. This adds more depth to your dessert. Just remember to adjust the butter based on your crust type. You can make this mousse dairy-free with a few changes. Use vegan cream cheese instead of regular cream cheese. For the heavy cream, use coconut cream or a plant-based whipped cream alternative. This keeps the mousse creamy and delicious. Don't forget to check the labels to ensure everything is vegan-friendly. To store leftover lemon cheesecake mousse, place it in an airtight container. Make sure to cover the container tightly. This will help keep the mousse fresh and tasty. Store it in the fridge. It can last up to three days. If you want to enjoy it later, don't mix it with the crust until serving. You can freeze lemon cheesecake mousse if you want to keep it longer. First, spoon the mousse into a freezer-safe container. Leave some space at the top for expansion. Seal it tightly. This mousse can last up to two months in the freezer. When you are ready to eat it, thaw it in the fridge overnight. Avoid using the microwave, as it can change the texture. The best way to enjoy your lemon cheesecake mousse is fresh. It tastes best within the first three days. After that, the texture may change. If you store it properly, it can last longer than three days in the fridge. For the best taste and texture, eat it within that time frame. Always check for any off smells or changes in color before serving leftovers. You can use mascarpone cheese as a substitute for cream cheese. It has a rich taste and smooth texture. You may also try Greek yogurt for a lighter option. If you want a non-dairy choice, use silken tofu blended until smooth. Each option will change the flavor slightly, but they work well in this recipe. Yes, you can make this mousse ahead of time! I recommend preparing it the day before you plan to serve it. This allows the flavors to mix and become even more delicious. Just remember to store it in the fridge until you are ready to serve. The mousse will be set after chilling for at least 2 hours. When you gently touch the top, it should feel firm but still soft. If it jiggles too much, it needs more time in the fridge. Once it is set, it will hold its shape when you scoop it out. You learned how to make a tasty lemon cheesecake mousse. We discussed the key ingredients, like cream cheese and heavy cream, and how to prepare them step by step. I shared tips for the best texture and ideas for presentation. You also discovered ways to adjust the recipe for your taste and how to store leftovers. Enjoying this dessert can be simple and fun. Try new flavors and make it your own. Happy mousse-making!

Lemon Cheesecake Mousse

Indulge in a delightful Lemon Cheesecake Mousse that will brighten your dessert table! This easy recipe combines creamy, tangy lemon flavors with a buttery graham cracker crust, making it the perfect summer treat. In just 20 minutes, you can whip up this light and airy dessert, ready to chill and impress your guests. Click through to discover the full recipe and enjoy a truly refreshing dessert experience!
Print Recipe Pin Recipe

Ingredients
  

8 oz (227g) cream cheese, softened

1 cup powdered sugar

1 tablespoon lemon zest

1/4 cup fresh lemon juice

1 teaspoon vanilla extract

1 cup heavy whipping cream

1/2 cup graham cracker crumbs

2 tablespoons unsalted butter, melted

Fresh mint leaves for garnish

Instructions
 

In a medium mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.

    Add the powdered sugar, lemon zest, lemon juice, and vanilla extract. Mix until fully combined and creamy.

      In a separate bowl, whip the heavy cream until stiff peaks form. This should take about 3-5 minutes with an electric mixer.

        Gently fold the whipped cream into the cream cheese mixture using a spatula. Be careful not to deflate the whipped cream. The mixture should be light and airy.

          In a small bowl, combine the graham cracker crumbs and melted butter. Mix until the crumbs are moistened.

            To assemble, spoon a layer of the graham cracker mixture into serving glasses or bowls.

              Add a layer of the lemon cheesecake mousse on top of the crust. Repeat the layers until the glasses are filled, finishing with the mousse on top.

                Chill the mousse in the refrigerator for at least 2 hours before serving to allow the flavors to meld together.

                  Before serving, garnish with fresh mint leaves for a burst of color and flavor.

                    Prep Time: 20 minutes | Total Time: 2 hours 20 minutes | Servings: 6