🍋 Lemon Cheesecake Mousse Recipe

Ingredients:

• 8 oz (225 g) cream cheese, softened

• 1 cup (240 ml) heavy whipping cream (cold)

• ½ cup (100 g) granulated sugar

• 1 tsp vanilla extract

• 3 tbsp fresh lemon juice

• 1 tbsp lemon zest

• Optional: extra lemon zest, whipped cream, or crushed graham crackers for garnish

Instructions:

1. Beat Cream Cheese: In a large mixing bowl, beat softened cream cheese with sugar until smooth and creamy.

2. Add Lemon Flavor: Mix in lemon juice, lemon zest, and vanilla extract until well combined.

3. Whip the Cream: In a separate bowl, whip the cold heavy cream until stiff peaks form.

4. Fold Together: Gently fold the whipped cream into the cream cheese mixture until light and fluffy.

5. Chill: Spoon the mousse into serving glasses or bowls. Refrigerate for at least 2 hours (or overnight) to set.

6. Serve: Garnish with extra whipped cream, lemon zest, or crushed graham crackers before serving.

❓ Q&A

Q: Can I make this mousse ahead of time?
A: Yes! You can make it 1–2 days in advance and keep it refrigerated until ready to serve.

Q: Can I use bottled lemon juice?
A: Fresh lemon juice is best for flavor, but bottled works if that’s all you have.

Q: How do I make it less sweet?
A: Reduce the sugar to ⅓ cup and add more lemon juice for extra tang.

Q: Can I make it without heavy cream?
A: You can use whipped topping (like Cool Whip) as a shortcut, but real whipped cream gives better flavor and texture.

Q: Is this mousse egg-free?
A: Yes, this recipe is completely egg-free.

Q: Can I serve it as a layered dessert?
A: Definitely! Try layering with crushed graham crackers or shortbread cookies for a cheesecake parfait style.