Lemon Cheesecake Mousse (Printable Version)
Light and creamy lemon-infused mousse with rich cheesecake flavors, ready in 20 minutes
# What You Need:
→ Dairy & Eggs
01 - 8 oz cream cheese, softened
02 - 1 cup heavy whipping cream, cold
03 - 1/2 cup sour cream
→ Sweeteners
04 - 1/2 cup granulated sugar
05 - 1/4 cup powdered sugar
→ Flavorings
06 - Zest of 2 lemons
07 - 1/4 cup fresh lemon juice
08 - 1 tsp pure vanilla extract
→ Optional Garnishes
09 - Lemon zest, for topping
10 - Fresh berries, for serving
11 - Crushed graham crackers or shortbread cookies
# How-To:
01 - Beat the cream cheese with a hand mixer until smooth and fluffy.
02 - Add the granulated sugar, lemon zest, lemon juice, and vanilla extract to the cream cheese. Beat until well combined and creamy.
03 - In a separate bowl, whip the heavy cream and powdered sugar together until stiff peaks form.
04 - Gently fold the whipped cream into the lemon cheesecake mixture, followed by the sour cream, until fully incorporated and light.
05 - Spoon the mousse into individual serving glasses or bowls.
06 - Cover and refrigerate for at least 2 hours to set.
07 - Before serving, garnish with extra lemon zest, fresh berries, and crushed graham crackers if desired.
# Expert Tips:
01 -
- It delivers all the velvety satisfaction of cheesecake in about fifteen minutes of actual work
- The lemon keeps it refreshingly light while still feeling indulgent enough for dinner guests
02 -
- Cold cream whips up beautifully, so pop your bowl and beaters in the freezer for ten minutes if your kitchen runs warm
- Overmixing when folding will deflate the mousse, so stop as soon as you no longer see distinct streaks of whipped cream
03 -
- A tablespoon of lemon curd folded into the mixture adds intense citrus depth and makes the flavor even more complex
- Room temperature ingredients are not optional here because cold cream cheese creates tiny lumps that no amount of beating can fix