Lemon Cheesecake Mousse combines the best aspects of classic cheesecake and airy mousse, resulting in a refreshing, creamy dessert. Inspired by the need for a lighter, no-bake alternative to traditional cheesecake, this dessert is perfect for warm weather and special occasions. Here are two recipes to bring this delightful dessert to life.
Lemon Cheesecake Mousse Recipe 1: Classic Version
INGREDIENTS:
For the Mousse:
8 oz cream cheese, softened
1 cup powdered sugar
1 teaspoon vanilla extract
1 cup heavy whipping cream
1/4 cup fresh lemon juice
1 tablespoon lemon zest
For the Topping:
Whipped cream
Lemon slices or zest (for garnish)
Graham cracker crumbs (optional)
Instructions:
Prepare the Mousse:
In a large mixing bowl, beat the softened cream cheese until smooth.
Add powdered sugar and vanilla extract, beating until well combined.
In a separate bowl, whip the heavy cream until stiff peaks form.
Gently fold the whipped cream into the cream cheese mixture until fully incorporated.
Add fresh lemon juice and lemon zest, folding until well mixed.
Assemble the Mousse:
Spoon or pipe the mousse into serving glasses or bowls.
Chill in the refrigerator for at least 2 hours, or until set.
Serve:
Before serving, top each mousse with a dollop of whipped cream.
Garnish with lemon slices, zest, and graham cracker crumbs, if desired.
Lemon Cheesecake Mousse Recipe 2: Layered Version with Graham Cracker Crust
Ingredients:
For the Crust:
1 cup graham cracker crumbs
2 tablespoons granulated sugar
1/4 cup unsalted butter, melted
For the Mousse:
8 oz cream cheese, softened
3/4 cup powdered sugar
1 teaspoon vanilla extract
1 cup heavy whipping cream
1/4 cup fresh lemon juice
1 tablespoon lemon zest
For the Topping:
Whipped cream
Lemon zest or slices (for garnish)
Instructions:
Prepare the Crust:
In a bowl, combine graham cracker crumbs, sugar, and melted butter until the mixture resembles wet sand.
Press the mixture into the bottom of serving glasses or jars to form a crust layer.
Prepare the Mousse:
Beat the softened cream cheese in a large mixing bowl until smooth.
Add powdered sugar and vanilla extract, and beat until well combined.
In a separate bowl, whip the heavy cream until stiff peaks form.
Gently fold the whipped cream into the cream cheese mixture until fully incorporated.
Fold in the fresh lemon juice and lemon zest.
Assemble the Mousse:
Spoon or pipe the lemon cheesecake mousse over the graham cracker crust in each serving glass or jar.
Chill in the refrigerator for at least 2 hours, or until set.
Serve:
Just before serving, top each mousse with a dollop of whipped cream.
Garnish with lemon zest or slices for a beautiful presentation.
Tips for Perfect Lemon Cheesecake Mousse:
Use fresh lemon juice for the best flavor.
Ensure the cream cheese is fully softened to avoid lumps in the mousse.
Whip the heavy cream to stiff peaks for a light and airy texture.
Chill the mousse thoroughly before serving to allow the flavors to meld and the texture to set.
These recipes provide a refreshing, creamy dessert that is perfect for any occasion, capturing the essence of lemon cheesecake in a light, airy mousse.