Lemon Cheesecake Mousse

By
Laurel Randolph
Photo of Laurel Randolph
Laurel Randolph
A fervid lover of the culinary arts and all things Instant Pot, Laurel has been writing about food for 10 years. One of her cookbooks was the #2 cookbook of 2017.
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Updated on 07/29/21
Laurel Randolph
Prep: 9 hrs 30 mins
Cook: 0 mins
Total: 9 hrs 30 mins
Servings: 6 servings
Nutrition Facts (per serving)
433 Calories
35g Fat
28g Carbs
4g Protein
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Nutrition Facts
Servings: 6
Amount per serving
Calories 433
% Daily Value*
Total Fat 35g 44%
Saturated Fat 21g 107%
Cholesterol 105mg 35%
Sodium 150mg 7%
Total Carbohydrate 28g 10%
Dietary Fiber 0g 1%
Total Sugars 27g
Protein 4g
Vitamin C 6mg 32%
Calcium 78mg 6%
Iron 0mg 1%
Potassium 126mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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!

Ingredients

  • 1/3 cup fresh lemon juice

  • 1/2 teaspoon lemon zest, plus extra for garnish

  • 1 teaspoon powdered gelatin

  • 1/3 cup boiling water

  • 8 ounces cream cheese, room temperature

  • 1 1/4 cups confectioners' sugar, divided

  • 1/2 teaspoon vanilla extract

  • Pinch kosher salt

  • 1 1/2 cups heavy whipping cream

  • 1/4 cup fresh blueberries

Steps to Make It

  1. Gather the ingredients.

  2. In a small mixing bowl, combine lemon juice, lemon zest, and powdered gelatin. Stir to soften gelatin.

  3. Add boiling water and stir until gelatin is dissolved.

  4. Chill in refrigerator until beginning to firm up, about 1 to 2 hours.

  5. In a medium mixing bowl, combine cream cheese, 1 cup of powdered sugar, vanilla, and salt. Mix with a whisk or electric mixer until completely combined and creamy.

  6. Once lemon and gelatin mixture has begun to set up, add to the cream cheese mixture and mix well.

  7. Using a stand mixer or a handheld mixer, whip heavy cream, adding remaining 1/4 cup of confectioners' sugar gradually. Continue to whip until stiff peaks form. Set aside about 1/3 of the whipped cream for garnish.

  8. Carefully fold whipped cream into cream cheese mixture until completely combined.

  9. Divide among individual containers and refrigerate overnight or up to 1 day. Serve topped with whipped cream, blueberries, and lemon zest.

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