Creamy Lemon Cheesecake Mousse Recipe

Tangy, creamy, and oh-so dreamy- this lemon cheesecake mousse is the dessert recipe of your dreams. 

Love the airy softness of the mousse and the creaminess of cheesecake? This lemon cheesecake mousse is the combination of them both, along with the little tanginess and tartness of lemon.

It could be the perfect dessert to whip up during the warmer months of the year, where citrus fruits are in abundance. Plus, being super easy to make, it is great to make and serve when you have some guests or are throwing a party. 

Ready to give the easy recipe a shot? Here’s everything you need to know about it. 

Ingredients For the Mousse

You’ll need just a few ingredients to put this mousse together. 

• 1 cup graham cracker crumbs, optional
• 12 oz cream cheese
• 1 cup powdered sugar
• Juice of one lemon
• Pinch of kosher salt
• 1 cup whipped topping

How to Make the Lemon Cheesecake Mousse

Ready with your ingredients? Here’s how to make the mousse in a few easy steps. 

If using, divide the crumbs into a few glasses. 

Mix the cream cheese with a mixer until it gets softened. Then add the powdered sugar, lemon juice, and salt and continue mixing. 

Add the whipped topping and mix until everything is combined. 

Add the mixture to a piping bag and add it in the glass over the crumbs. 

You can add a little of the whipping cream on the top or decorate it with a piece of lemon.

Leave it in the fridge for at least one hour before you serve it.

What Else Can I Add?

There’s a lot you can add to this super versatile lemon cheesecake mousse. Grapefruit, peach, blueberries, strawberries, and practically any other berries are all flavors and ingredients that pair wonderfully with the subtle, lemon flavor of the mousse. 

You can add any of these fruits, chop them up if they have a larger, chunky size, and create a layer of them in the serving glass for a bit of texture. 

You could also make a quick sauce out of any of these fruits by cooking them in a pan with a bit of butter and sugar until they become watery and juicy. Then, you could allow the sauce to cool down completely and then top the mousse with a layer of the sauce before you refrigerate it. 

How to Store the Leftover Lemon Cheesecake Mousse?

One of the best things about this cheesecake mousse recipe is the fact that it is refrigerator and freezer-friendly. You can cover it with cling wrap and refrigerate it if you’re planning to consume it within 3-4 days, or even freeze it if you want to store it for longer. 

Is Kosher Salt Necessary?

Kosher salt is usually added to foods to give them a little salty taste. You might find them added to different desserts to enhance the flavor of the dessert, and at the same time, balance out the sweetness. 

For this recipe, you could skip using it if you don’t have it, and just use your regular salt instead. The idea is to let the tartness of the lemon shine through in the mousse. 

What Can I Use Instead of Graham Crackers?

The graham cracker crust is a classic cheesecake ingredient, and an absolute must for this recipe if you’re looking to replicate that flavor and texture in the mousse. If you don’t have graham cracker crust, you could use Nilla wafers or digestive biscuits instead. 

What Can I Use Instead of Whipped Topping?

Whipped topping can be replaced by whipping cream or Cool whip for this recipe. It is an absolute must, because it lends the mousse that nice airiness, and combines well with the luxurious richness of the cream cheese, and balances out the flavor and texture really well. 

Tips & Tricks to Nail the Lemon Cheesecake Mousse Recipe

Ready to give this recipe a shot? You might want to keep these little tips and tricks handy to make sure you nail the recipe. 

• If you can, make this lemon cheesecake mousse a day in advance before you plan to serve it. This little step will really enhance the flavor of the mousse, and will also give it some time to chill and set in the refrigerator, which is exactly what you want. 
• For an added punch of flavor, you can also add some freshly grated lemon zest into the mixture. 
• You can also swap the lemon juice in this recipe for lemon curd or lemon pie filling if you want a more intense, tangy flavor and a pop of color to your mousse. 
• You can also assemble the mousse in individual plastic cups, and then freeze it. Then, you can serve it while it isn’t completely thawed yet if you want to enjoy an ice cream-like texture to this mousse, or let it thaw completely before digging in if you prefer a creamier, smoother texture. 
• You can also whip up the mousse in two different flavors and then create layers of each flavor in the serving glass to make it look even more visually appealing. 
• If you want your cheesecake mousse to have that bright, yellow color that you would associate with lemon, you could add in a drop of food coloring too. Just remember to add it in while you are beating the cream cheese so that it gets well incorporated into the mixture. 

Serving Ideas & Suggestions

Got the mousse ready? Don’t forget to top it with some whipped cream or Cool whip before you serve. To make the dessert look even more elegant, top it with some fresh blueberries, strawberries, or raspberries- or better yet- all of them. 

Don’t have berries? You could garnish with a sprig of mint! Another cool idea is to top each serving glass with some cake crumbs or just stick a vanilla or lemon wafer roll in it. 

Loved how easy it was to recreate this fresh, lemony sweet treat? On the hunt for some more recipes worth trying out? Here are a few handpicked ones you might want to check out. 

• No-Bake Italian Cream Cake Recipe
• No-Bake Vegan Coconut Lemon Truffles
• White Chocolate No Bake Layer Cake Recipe