Lemon Cheesecake Mousse

Treat yourself to a refreshing, creamy dessert with this delightful Lemon Cheesecake Mousse. It features a buttery graham cracker crust, a fluffy lemon-infused cheesecake mousse, and the option to garnish with whipped cream, fruit, and mint for a picture-perfect finish. Perfect for spring celebrations, summer get-togethers, or whenever you’re craving something light, bright, and sweet!

This no-bake dessert is packed with vibrant lemon flavor, creamy texture, and just the right amount of tang from the lemon curd and cream cheese. If you loved our No-Bake Strawberry Cheesecake Cups or Lemon Icebox Pie, this will be a new favorite.

What is Lemon Cheesecake Mousse?

Lemon Cheesecake Mousse is a no-bake dessert made with whipped cream, lemon curd, cream cheese, and a touch of gelatin for structure. Layered over a graham cracker crust and served in individual dessert cups, it’s the perfect mix of creamy, tangy, and sweet.

Why mousse? Because it gives you that luxurious, airy texture that’s irresistibly smooth. And as they say, “when life gives you lemons, make mousse!”

Why You’ll Love This Lemon Cheesecake Mousse

Bright Lemon Flavor: Fresh lemon juice and rich lemon curd give this dessert its sunny taste.

Light and Creamy Texture: Whipped cream and cream cheese create a mousse that’s soft, fluffy, and indulgent.

Perfect for Make-Ahead: Chill it in advance and it’s ready to go when you are—ideal for entertaining.

If you love citrus desserts like our Key Lime Pie Bars or Lemon Poppy Seed Cupcakes, this mousse will quickly win your heart.

How to Make Lemon Cheesecake Mousse

Quick Overview

This recipe makes 8–10 individual servings and takes about 30 minutes to prepare, plus chill time. It’s great for parties and looks stunning when piped into clear dessert cups.

Ingredients

Crust:

• ¾ cup crushed graham crackers (about 6 full sheets)
• 2 tablespoons (26g) granulated sugar
• 3 tablespoons (42g) salted butter, melted

Mousse:

• 2½ tablespoons fresh lemon juice
• 1½ tablespoons water
• 1½ teaspoons unflavored gelatin powder
• 1½ cups (355ml) heavy cream
• 1 cup (110g) powdered sugar, divided
• Yellow food coloring (optional)
• 12 oz (340g) cream cheese, softened
• 1 (10 oz) jar lemon curd (such as Dickenson’s)

Optional Garnishes:

• Sweetened whipped cream
• Lemon wedges
• Blueberries
• Fresh mint leaves

Step-by-Step Instructions

1. Make the crust:
   • In a mixing bowl, combine crushed graham crackers and sugar.
   • Stir in melted butter until evenly moistened.
   • Divide mixture among 8–10 dessert cups and press into an even layer. Set aside.
2. Bloom the gelatin:
   • Pour lemon juice and water into a small bowl.
   • Sprinkle gelatin over the surface and let sit for 5 minutes.
3. Whip the cream:
   • In a medium bowl, whip the heavy cream to soft peaks.
   • Add 1/3 cup powdered sugar and optional yellow food coloring. Continue whipping to stiff (but not dry) peaks. Set aside.
4. Prepare the cream cheese mixture:
   • In a large bowl, whip cream cheese until smooth and fluffy.
   • Mix in lemon curd and remaining 2/3 cup powdered sugar.
5. Melt the gelatin:
   • Microwave the lemon juice/gelatin mixture for 30 seconds.
   • Whisk for 1 minute to ensure it’s fully dissolved. Let cool for 3 minutes.
6. Combine:
   • With mixer running, slowly pour cooled gelatin mixture into the cream cheese mixture and blend until smooth.
   • Gently fold in 1/3 of the whipped cream to lighten the mixture, then fold in the rest until fully combined.
7. Assemble and chill:
   • Spoon or pipe mousse over the graham cracker crusts in dessert cups.
   • Cover and refrigerate for at least 2 hours, or up to 1 day in advance.
8. Garnish and serve:
   • Top with whipped cream, fresh berries, lemon slices, or mint before serving.

What to Serve with Lemon Cheesecake Mousse

This dessert pairs beautifully with iced tea, sparkling water with lemon, or a light white wine. Add a shortbread cookie on the side for an elegant presentation, or serve it as part of a dessert table with mini tarts and fruit cups.

Top Tips for Perfect Mousse

• Don’t overheat gelatin: 30 seconds is usually enough—just make sure it’s fully dissolved.
• Chill time matters: Give the mousse enough time to set for that perfect spoonable texture.
• Use quality lemon curd: It’s the star of the show, so make it count.
• Pipe for presentation: Use a piping bag with a large round tip for clean, elegant mousse cups.

Storing and Reheating Tips

Store covered mousse cups in the refrigerator for up to 3 days. This dessert is best served cold and does not need reheating.

Avoid freezing, as the texture may be compromised once thawed.

FAQs

Can I make this ahead of time?
Yes! You can prepare and refrigerate the mousse up to a day in advance.

Can I use homemade lemon curd?
Absolutely. Homemade lemon curd works beautifully if you have it on hand.

Can I skip the gelatin?
Gelatin helps the mousse set properly. Without it, the texture may be softer and less stable.

Conclusion

This Lemon Cheesecake Mousse is a bright, airy, and elegant dessert that’s surprisingly simple to make. With layers of flavor and a silky-smooth finish, it’s perfect for lemon lovers and anyone who appreciates a light, refreshing treat. Give it a try and let your dessert shine!