There is something irresistibly light, tangy, and creamy about this Lemon Cheesecake Mousse Recipe that makes it a perfect dessert to share with friends or enjoy as a special treat. Combining the zesty brightness of fresh lemon juice with the smooth richness of cream cheese and the airy texture of whipped cream, this dessert feels like a little celebration in every spoonful. Easy to prepare but impressively elegant in flavor, it’s a guaranteed crowd-pleaser that balances sweetness and tartness beautifully.
Ingredients You’ll Need
Each component in this Lemon Cheesecake Mousse Recipe plays a vital role, from the buttery graham cracker crust that adds crunch to the fluffy, creamy mousse that melts in your mouth. The ingredients are straightforward but carefully chosen to create the perfect harmony of flavors and textures.
- Crushed graham crackers: Provide a slightly sweet, crunchy base that complements the mousse’s creaminess.
- Granulated sugar: Adds a touch of sweetness to balance the tartness of the lemon.
- Salted butter (melted): Binds the crust ingredients and adds a rich, buttery flavor.
- Fresh lemon juice: The star of the show, giving the mousse its bright, refreshing tang.
- Heavy cream: Whipped to stiff peaks for that airy, luscious texture that defines a perfect mousse.
- Cream cheese (softened): Delivers the creamy density and classic cheesecake flavor.
- Jar lemon curd: Intensifies the lemon flavor with its sweet and zesty punch.
How to Make Lemon Cheesecake Mousse Recipe
Step 1: Prepare the Crust
Start by mixing your crushed graham crackers with granulated sugar and melted salted butter until the texture resembles wet sand. Press this mixture firmly into individual dessert cups or a large serving dish. This crust provides a delicious, crunchy foundation that contrasts perfectly with the soft mousse texture that follows.
Step 2: Dissolve the Gelatin
Next, dissolve vegan gelatin in fresh lemon juice and a little water. This step is crucial for helping the mousse set properly without losing its light and airy feel. Let this gelatin mixture sit aside while you prepare the creamy filling.
Step 3: Whip the Cream
Whip the heavy cream into stiff peaks, which means when you lift the whisk, the cream holds its shape firmly. In a separate bowl, combine softened cream cheese and lemon curd, ensuring the mixture is smooth and well blended. This creates the rich, tangy base for your mousse.
Step 4: Incorporate Gelatin and Fold Gently
Warm the gelatin mixture slightly—just enough to stay liquid but not hot—and add it gently into the cream cheese-lemon curd mix. Then, carefully fold in the whipped heavy cream. Folding softly keeps the mousse light and airy, ensuring your dessert has that delicate mousse texture everyone loves.
Step 5: Assemble and Chill
Finally, spoon the luscious mousse over your prepared crust in cups or serving dishes. Refrigerate for at least two hours to allow the mousse to set and develop its full flavors. This chilling step is the secret to a perfectly firm but fluffy dessert ready to wow any guest.
How to Serve Lemon Cheesecake Mousse Recipe
Garnishes
Consider topping your Lemon Cheesecake Mousse with fresh lemon zest for a burst of color and extra fragrance. A few sprigs of fresh mint or a dollop of whipped cream can add elegance and a refreshing contrast, making every bite feel like a special occasion.
Side Dishes
This mousse pairs beautifully with simple fresh berries such as raspberries or blueberries, which add natural sweetness and a pop of color. A crunchy biscotti or a light fruit salad on the side can round out your dessert spread without overpowering the delicate mousse.
Creative Ways to Present
Pour your mousse into clear glass cups or elegant parfait glasses for a layered look showcasing the crust and mousse contrast. For a party, consider serving mini versions in shot glasses for a delightful bite-sized treat. You can also pipe the mousse using a piping bag for a restaurant-style finish that’s as lovely to look at as it is to eat.
Make Ahead and Storage
Storing Leftovers
You can store any leftover Lemon Cheesecake Mousse in an airtight container in the refrigerator for up to three days without losing its creamy texture or fresh flavor, making it easy to enjoy later without any fuss.
Freezing
While freezing mousse can sometimes affect its light texture, this Lemon Cheesecake Mousse Recipe can be frozen if needed. Freeze in airtight containers for up to one month, but let it thaw slowly in the refrigerator before serving to retain the best consistency.
Reheating
This dessert is best served chilled, so reheating isn’t recommended. Instead, allow any frozen mousse to thaw fully in the fridge. If the texture seems slightly different, a gentle stir can help restore some of its original creaminess.
FAQs
Can I use regular gelatin instead of vegan gelatin?
Yes, you can substitute regular gelatin for vegan gelatin in the same quantity. Just dissolve it in the lemon juice and water mixture as directed and proceed as usual.
Is it possible to make this recipe dairy-free?
To make a dairy-free version, try using vegan cream cheese and coconut cream whipped to create the mousse, along with a plant-based butter for the crust. Adjust lemon curd accordingly or make your own vegan lemon curd to keep the flavors balanced.
How long should I chill the mousse for best results?
Refrigerate for at least two hours, but overnight chilling often improves the texture and allows the flavors to meld even better.
Can I prepare this dessert in advance for a party?
Absolutely! This Lemon Cheesecake Mousse Recipe is a fantastic make-ahead dessert. Prepare the crust and mousse a day ahead, store covered in the fridge, and garnish just before serving.
What can I use if I don’t have fresh lemon juice?
Fresh lemon juice is ideal for its bright flavor, but bottled lemon juice can be used in a pinch. Just be cautious with the amount to maintain the perfect balance of tartness.
Final Thoughts
There’s something truly delightful about this Lemon Cheesecake Mousse Recipe that invites you to savor every creamy, tangy spoonful. It’s simple to make yet sophisticated enough to impress, making it a wonderful addition to your dessert repertoire. Whether for a cozy night in or a festive gathering, give this recipe a try and enjoy the cheerful zing of lemon paired with lush cheesecake goodness.
Print
Lemon Cheesecake Mousse Recipe
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 2 hours 20 minutes
- Yield: 8 servings
- Category: Dessert
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Description
A light and creamy Lemon Cheesecake Mousse featuring a crunchy graham cracker crust, smooth cream cheese, fresh lemon juice, and zesty lemon curd. This no-bake dessert is whipped to perfection and chilled to create a refreshing treat perfect for any occasion.
Ingredients
Crust
- 3/4 cup crushed graham crackers
- 2 Tbsp granulated sugar
- 3 Tbsp salted butter, melted
Mousse
- 2 1/2 Tbsp fresh lemon juice
- 1 1/2 cups heavy cream
- 12 oz cream cheese, softened
- 10 oz jar lemon curd
- Vegan gelatin (amount as per package instructions)
- Water (amount as per vegan gelatin instructions)
Instructions
- Prepare the crust: Mix the crushed graham crackers with granulated sugar and melted butter until well combined. Press this mixture evenly into the bottom of dessert cups to form a crust layer. Set aside while preparing the mousse.
- Prepare the gelatin: Dissolve the vegan gelatin powder in the fresh lemon juice combined with the appropriate amount of water as per the gelatin package instructions. Set this mixture aside to bloom.
- Whip the cream: Using a mixer, beat the heavy cream until stiff peaks form. This will give your mousse a light and airy texture.
- Combine cream cheese and lemon curd: In a separate bowl, whip the softened cream cheese and lemon curd together until smooth and creamy.
- Incorporate gelatin: Gently heat the dissolved gelatin mixture to fully dissolve it (avoid boiling). Gradually add the warm gelatin into the cream cheese and lemon curd mixture, stirring carefully to combine.
- Fold in whipped cream: Gently fold the whipped cream into the cream cheese and gelatin mixture, combining everything carefully to maintain the fluffy texture.
- Assemble the mousse: Spoon the lemon cheesecake mousse over the prepared crusts in the dessert cups, smoothing the tops.
- Chill: Refrigerate the assembled mousse for at least two hours, or until set and firm, before serving.
Notes
- Ensure cream cheese is softened to room temperature for easy mixing.
- Use fresh lemon juice for best flavor and brightness.
- Adjust sweetness by varying the amount of lemon curd or sugar in the crust.
- Use vegan gelatin as specified to keep the mousse vegetarian-friendly.
- For a zestier touch, add lemon zest to the mousse mixture.
- Store leftovers covered in the refrigerator for up to 3 days.
