With a light and creamy luscious texture, this Lemon Cheesecake Mousse is just the dessert for spring and summer, with a refreshing citrus flavor and no baking required.
And if you’re craving chocolate instead, don’t miss our easy chocolate mousse which is also irresistible!
Easy No Bake Lemon Dessert
Is there anything more perfect for summer than a no bake dessert? The only thing I can think of is a no bake lemon dessert! This Lemon Cheesecake Mousse screams summer (and spring) with a tangy citrus flavor and light, creamy texture.
Since it’s whipped like a mousse, the texture is not as heavy or dense as cheesecake but it does have some of the classic cheesecake flavor thanks to the addition of the cream cheese.
This mousse is assembled in individual dessert cups, which I think is a nice touch. Not to mention they look beautiful and are perfect for a nicer dinner with friends.
This recipe is made with just a handful of common ingredients.
(Scroll below to the printable recipe card for details and measurements.)
- Graham cracker crumbs – For the crust.
- Butter – Unsalted melted butter helps form the crust and keep it intact.
- Heavy whipping cream – Helps the mousse hold its shape.
- Powdered sugar – Adds the sweetness to the mousse.
- Cream cheese – Gives the mousse a cheesecake flavor.
- Lemon – You’ll need the zest and the juice.
- Vanilla – For added flavor.
- Salt – A little salt heightens the other flavors.
- Garnishes – I like to add a lemon twirl or tiny lemon wedge, 1 to 2 blueberries, and additional graham cracker crumbs to each mousse cup.
TIP! Add Food Coloring for Deeper Yellow Color
How to Make Lemon Mousse
Ignore anyone who tells you mousse is difficult to make – this recipe will prove them wrong!
(Scroll down to the printable recipe card for details and measurements, and don’t miss the video below.)
- Make the crust. Crush the graham crackers into crumbs. Combine with the melted butter. Divide into glass dessert cups and transfer to the fridge.
- Beat the heavy cream. Beat the heavy cream until it thickens then add 1/4 cup of the powdered sugar. Continue beating until stiff peaks form and set aside.
- Make the filling. Beat the cream cheese until smooth then add the powdered sugar, lemon, vanilla, and salt. Gently fold in the whipped cream.
- Assemble. Spoon or pipe the mixture over the graham cracker crust.
- Chill. Chill for at least 4 hours or overnight.
Tips for Success
Here are a few tips for the best lemon cheesecake mousse.
- Use fresh lemon. For the tart and bright flavor, it’s very important to use fresh lemon juice instead of bottled.
- Make sure the cream cheese is at room temperature. This ensures a creamier texture without lumps.
- Avoid stirring the heavy cream. When you’re adding the whipped heavy cream into the cream cheese mixture, be sure to fold it in instead of stirring,
- Chill overnight. For best results, make sure your lemon mousse chills for at least 4 hours – though overnight is best!
Video: How to Make Lemon Cheesecake Mousse
Keep your lemon mousse in the fridge until just before serving, so that it holds the shape. Cheesecake mousse can be stored in the fridge for up to 3 days. Be sure to keep them covered. Plastic wrap pressed tightly over the tops of the dessert cups works perfectly. I do not recommend freezing mousse.
More Lemon Desserts:
Lemon Cheesecake Mousse
- 3/4 cup crushed graham cracker crumbs (from about 5 or 6 full sized crackers), plus more 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 temp
- 1 large lemon , juiced and finely zested
- 1/2 teaspoon vanilla
- pinch of salt
- Garnish: lemon twirl or tiny lemon wedge, 1 to 2 blueberries, and graham cracker crumbs
- Place the graham crackers in a plastic bag, seal, and crush with a rolling pin or bottom of a heavy glass until you get crumbs (they don't need to be super fine – they should still have some texture.) Transfer them to a bowl with the melted butter; stir until combined and moist. Divide and gently press into 4 to 6 glass dessert cups (depending how big or small you want the servings to be) Chill.
- In a large bowl, beat heavy cream with an electric mixer until it starts to thicken; slowly add in 1/4 cup of the powdered sugar. Continue to mix until thickened and stiff peaks form. (Do not overbeat or it will become overly thick and clumpy.) Transfer to a different bowl; set aside.
- In the same bowl (no need to rinse out), beat the cream cheese until smooth, about 1 minute. Continue mixing and add in the remaining 1/2 cup powdered sugar, lemon juice, lemon zest, vanilla, and salt. Beat until well combined and creamy.
- With a spatula, gently fold the beaten whipped cream into the cream cheese mixture, until just combined (make sure to fold, not stir.)
- Spoon or pipe the mixture (with a large piping bag, or large ziploc bag with a corner cut off) into the dessert cups over the graham cracker crust.
- Cover and chill until set, at least 4 hours, ideally overnight.
- Keep refrigerated until ready to serve. Before serving, garnish with a lemon twirl, blueberries, and a touch of cracker crumbs.