Lemon Cheesecake Mousse (Printable version)
Light, creamy mousse with fresh lemon and cheesecake flavors. Ready in 20 minutes, no baking required.
# What You'll Need:
→ Dairy & Eggs
01 - 8 oz cream cheese, softened
02 - 1 cup heavy whipping cream, cold
03 - 1/2 cup sour cream
→ Sweeteners
04 - 1/2 cup granulated sugar
05 - 1/4 cup powdered sugar
→ Flavorings
06 - Zest of 2 lemons
07 - 1/4 cup fresh lemon juice
08 - 1 tsp pure vanilla extract
→ Optional Garnishes
09 - Lemon zest, for topping
10 - Fresh berries, for serving
11 - Crushed graham crackers or shortbread cookies
# Directions:
01 - Beat the softened cream cheese with a hand mixer in a medium bowl until smooth and fluffy, approximately 2 minutes.
02 - Add granulated sugar, lemon zest, lemon juice, and vanilla extract to the cream cheese mixture. Beat until fully incorporated and creamy, about 1 minute.
03 - In a separate chilled bowl, whip the cold heavy cream with powdered sugar using a hand mixer until stiff peaks form, approximately 3-4 minutes.
04 - Gently fold the whipped cream into the lemon cheesecake mixture using a spatula. Add the sour cream and fold until just incorporated, being careful not to deflate the mixture.
05 - Spoon the mousse into individual serving glasses or bowls, filling each about three-quarters full to allow room for garnishes.
06 - Cover the glasses or bowls with plastic wrap and refrigerate for at least 2 hours, or until the mousse is firm and set.
07 - Remove from refrigeration and top with additional lemon zest, fresh berries, and crushed graham crackers or shortbread cookies if desired. Serve chilled.
# Expert advice:
01 -
- No baking required means you can make this ahead and actually enjoy your own party
- The texture is impossibly light while still feeling luxurious and indulgent
02 -
- Cold cream whips up beautifully, but warm cream will leave you with a sad soupy mess that never reaches stiff peaks
- Folding is gentle business, so put down the whisk and use a spatula with a light hand to keep all that air you just whipped in
03 -
- Room temperature ingredients combine more smoothly, so pull that cream cheese out about 30 minutes before you start
- When zesting your lemons, avoid the white pith underneath because it's bitter and will ruin your bright, fresh flavor