For an extra burst of flavor, try using lemon-flavored graham crackers. Ensure your cream cheese is fully softened to avoid lumps in the mousse. Chilling the heavy cream and the mixing bowl beforehand will help the cream whip up faster and create a lighter mousse. If you don't have individual glasses, you can use a trifle dish. Consider using a piping bag to fill the crusts for a cleaner presentation.
Lemon Cheesecake Mousse
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PREP TIME30 mins
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COOK TIME0 mins
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TOTAL TIME1 hrs 30 mins
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SERVING12 People
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VIEWS16
Indulge in the tangy symphony of our Lemon Cheesecake Mousse. A luscious and airy dessert, perfect for capping off a special meal or creating individual moments of pure bliss. Its make-ahead convenience ensures you're always ready to delight.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate38 g
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Cholesterol109 mg
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Fiber2 g
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Protein7 g
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Saturated Fat20 g
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Sodium217 mg
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Sugar29 g
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Fat32 g
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Unsaturated Fat0 g
Follow The Directions
01
StepCombine melted butter and graham cracker crumbs in a medium bowl. Mix thoroughly until evenly moistened. (5 minutes)
02
StepPress 1 tablespoon of the crumb mixture firmly into the bottom of each of the 12 dessert dishes or glasses. (10 minutes)
03
StepIn a separate bowl, dissolve the sugar into the lemon juice, stirring until clear. Set aside. (5 minutes)
04
StepIn a large mixing bowl, beat the softened cream cheese and sweetened condensed milk together on low speed until just combined. Increase speed to medium and beat until smooth and lump-free. (8 minutes)
05
StepGradually add the chilled heavy cream, continuing to mix on medium speed until fully incorporated. Increase the speed to high and beat for 2 minutes to create a light and airy texture. (5 minutes)
06
StepReduce the mixing speed to medium. Slowly pour in the lemon-sugar mixture, blending until well combined. Taste and add more lemon juice if desired for extra tanginess. (3 minutes)
07
StepWhip the mixture on high speed until it becomes fluffy and holds stiff peaks when the beaters are lifted, about 3 to 4 minutes. (4 minutes)
08
StepSpoon or pipe the mousse filling evenly into the prepared graham cracker crusts. (8 minutes)
09
StepRefrigerate the mousses for at least 1 hour, or up to 2 days, to allow them to set completely. (60 minutes)
10
StepBefore serving, sprinkle lemon zest on top of each mousse. Garnish with a quarter lemon slice and a fresh mint leaf.
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Nicholas Kshlerin
Jun 27, 2025I made a few substitutions, and it still turned out great. I used Greek yogurt instead of cream cheese, and it was just as good.
Garry Wolf
Jun 7, 2025I've made this recipe several times, and it's always a hit. The lemon flavor is perfect, and the mousse is so easy to make ahead of time.
Lonie Gulgowskiortiz
Jun 5, 2025This recipe is amazing! The mousse is so light and flavorful. I made it for a dinner party, and everyone loved it!
Pattie Huels
May 29, 2025My family absolutely loves this recipe. It's a great way to use up leftover graham crackers, and it's always a crowd-pleaser.
Aliyah Schulist
May 13, 2025I followed the recipe exactly, and it turned out perfectly! The mousse is so creamy and delicious. I will definitely be making this again.