Lemon Cheesecake Mousse
A light, creamy, and citrusy no-bake dessert, this Lemon Cheesecake Mousse features a buttery graham cracker crust, whipped cream, and tangy lemon flavor. Perfectly portioned in cups, it’s quick to prepare, ideal for chilling ahead, and a satisfying, refreshing treat for any occasion.
Equipment
- 6 dessert cups or small glasses
- Mixing bowls, 2 large
- Electric mixer
- Spatula
- Rolling pin or heavy glass (for crushing graham crackers)
- Ziploc bag (for piping, optional)
Ingredients
- 3/4 cup graham cracker crumbs from 5–6 full crackers, plus extra for garnish
- 3 tablespoons unsalted butter melted
- 2/3 cup cold heavy whipping cream
- 3/4 cup powdered sugar divided
- 8 ounces cream cheese softened to room temperature
- 1 large lemon juiced and zested
- 1/2 teaspoon vanilla extract
- Pinch of salt
- Garnish: lemon twist or small lemon wedge 1–2 blueberries, additional graham cracker crumbs
Instructions
- Prepare the Graham Cracker Base: Start by crushing the graham crackers. Place 5–6 full-sized crackers into a sturdy resealable plastic bag. Seal the bag tightly, ensuring no crumbs escape, and crush the crackers using a rolling pin or the bottom of a heavy glass. You want a coarse, textured crumb—not a fine powder—so it retains a slight crunch. Transfer the crushed crackers into a medium mixing bowl and pour in the melted butter. Use a spoon or spatula to stir until all crumbs are evenly coated and slightly sticky. Divide this mixture evenly among 6 dessert cups and gently press down to form a compact crust. Chill the cups in the refrigerator while preparing the filling to help the base set and hold its shape.
- Whip the Cream to Stiff Peaks: Pour the cold heavy cream into a large mixing bowl. Using an electric mixer on medium speed, start whipping the cream. Once it begins to thicken, gradually add 1/4 cup of powdered sugar while continuing to beat. Keep mixing until stiff peaks form—when you lift the beaters, the cream should hold its shape without collapsing. Be careful not to overwhip, or the cream can become grainy and separate. Once ready, transfer the whipped cream into a separate clean bowl and set aside. This whipped cream will lighten the cheesecake mixture, giving it a mousse-like texture.
- Cream the Cream Cheese Mixture: In the same large mixing bowl (no need to rinse), add the softened cream cheese. Beat it on medium speed for about 1 minute until smooth and free of lumps. Gradually add the remaining 1/2 cup powdered sugar, then mix in the fresh lemon juice, finely grated lemon zest, vanilla extract, and a pinch of salt. Continue to beat until the mixture becomes silky, creamy, and fully combined. The lemon adds a bright, tangy flavor, while the vanilla balances the acidity. Taste and adjust slightly if needed—adding a touch more lemon juice for tang or a hint more sugar for sweetness is fine.
- Fold in the Whipped Cream: Take the whipped cream you set aside and gently fold it into the cream cheese mixture using a spatula. Use a careful folding motion—scoop from the bottom, lift, and turn over—rather than stirring vigorously. This preserves the airiness of the whipped cream and ensures your mousse is light and fluffy. Continue folding until there are no visible streaks, and the mixture looks homogenous. This step is crucial for achieving a delicate, cloud-like texture that melts in your mouth.
- Assemble the Mousse Cups: Spoon or pipe the creamy lemon cheesecake mixture over the chilled graham cracker crust in each dessert cup. If piping, fill a large piping bag or a Ziploc bag with a corner cut off for neat, uniform layers. Smooth the tops gently with a spatula or leave them slightly textured for a rustic, homemade look. Cover the cups with plastic wrap to prevent any odors from the fridge from being absorbed and to keep the surface smooth.
- Chill Until Set: Place the dessert cups in the refrigerator for at least 4 hours, or ideally overnight. This chilling period allows the mousse to firm up while maintaining its airy, creamy texture. It also helps the flavors meld beautifully, enhancing the lemon’s bright notes with the richness of the cream cheese. Avoid skipping this step, as it is essential for the perfect consistency and taste.
- Garnish Before Serving: Once chilled and set, it’s time to garnish. Add a small lemon twist, a tiny wedge of lemon, or a couple of fresh blueberries to each cup. Sprinkle a few extra graham cracker crumbs on top for added texture and visual appeal. These finishing touches make the dessert look professional and add extra bursts of flavor with every bite.
- Serve and Enjoy: Serve your Lemon Cheesecake Mousse straight from the refrigerator. Each bite should combine a crisp graham cracker base, a smooth, fluffy lemon cheesecake layer, and the refreshing zing of lemon. Perfect for spring and summer, this dessert is light, indulgent, and satisfying. Store any leftovers tightly covered in the fridge for up to 3 days to maintain freshness.
Notes
- Always use room-temperature cream cheese for a smooth, lump-free mousse.
- Cold heavy cream whips better and creates stable peaks.
- Folding gently is essential to maintain the mousse’s airy texture.
- Lemon zest provides a bright, fresh flavor; avoid the white pith as it can taste bitter.
- Prepare the dessert a few hours ahead or overnight to allow flavors to develop fully.
- Garnishes like fresh berries, lemon twists, or extra graham cracker crumbs add both color and texture.
