When springtime hits, everything changes. The days get longer and the weather gets warmer. Spring showers bring on colorful blooms and lots of green, and everything feels lighter and brighter—including desserts. Out go the warm cobblers and apple pies and in come desserts that taste like spring and won't weigh you down. Lemon cheesecake mousse is light, fluffy, and just rich enough to be luxurious. It's free of all of the heavy butter and flour of winter, instead touting bright citrus and melt-in-your-mouth creaminess. It is a dream, really, and will impress any guest with minimal effort.
The mousse is an eggless version, requiring no cooking at all and making it pretty much foolproof. Plain powdered gelatin can be found right alongside the flavored gelatins in your local grocery store. Any old lemons will do for this recipe, but if you can get your hands on Meyer lemons then use them. It's also great with lime for a key lime cheesecake version. Swap out the blueberries with any berries on hand.
The mousse can be made up to 24 hours ahead of time and chilled in individual containers, such as small glasses (pictured), or chilled in a bowl and piped into containers or small bowls before serving. Top with whipped cream, zest, and blueberries just before serving.
They are also the perfect choice as little, individual-sized desserts for your next brunch or outdoor barbecue!
- 1/3 cup fresh lemon juice
- 1/2 teaspoon lemon zest (grated, plus extra for garnish)
- 1 teaspoon plain powdered gelatin
- 1/3 cup water (boiling)
- 8 ounces cream cheese (room temperature)
- 1 1/4 cup powdered sugar (divided)
- 1/2 teaspoon vanilla extract
- 1 pinch table salt
- 1 1/2 cups heavy whipping cream
- 1/4 cup fresh blueberries
In a small mixing bowl, combine the lemon juice, lemon zest, and powdered gelatin. Stir to soften the gelatin.
Add the boiling hot water and stir until the gelatin is dissolved.
Chill in the refrigerator until beginning to firm up, about 1 to 2 hours.
In a medium mixing bowl, combine the cream cheese, 1 cup of powdered sugar, vanilla, and salt. Mix with a whisk or electric mixer until completely combined and creamy.
Once the lemon and gelatin mixture has begun to set up, add it to the cream cheese mixture and mix well.
Using a stand mixer or a handheld mixer, whip the heavy cream, adding the remaining 1/4 cup of powdered sugar gradually. Continue to whip until stiff peaks form. Set aside about 1/3 of the whipped cream for garnish.
Carefully fold the whipped cream into the cream cheese mixture until completely combined.
Divide among individual containers and refrigerate overnight or up to 1 day.
To serve: Top with whipped cream followed by blueberries and lemon zest.