Lemon Cheesecake Mousse (Printable version)

Light and creamy lemon mousse with rich cheesecake flavors, ready after chilling.

# Ingredient list:

01 - 8 oz cream cheese, softened

02 - 1 cup heavy whipping cream, cold

03 - 1/2 cup sour cream

04 - 1/2 cup granulated sugar

05 - 1/4 cup powdered sugar

06 - Zest of 2 lemons

07 - 1/4 cup fresh lemon juice (about 2 lemons)

08 - 1 tsp pure vanilla extract

09 - Lemon zest, for topping

10 - Fresh berries, for serving

11 - Crushed graham crackers or shortbread cookies

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.

01 -

The texture is impossibly light while still feeling indulgent, like eating a lemon scented cloud
You get all the tangy richness of cheesecake without turning on your oven or waiting hours for it to bake
It comes together in twenty minutes flat but tastes like you spent all day perfecting it

02 -

Cold ingredients will ruin your mousse, so leave the cream cheese out for at least an hour before starting
Overmixing after adding the whipped cream will deflate all the air you worked so hard to incorporate
The mousse keeps beautifully in the fridge for three days, so you can absolutely make this the day before a party

03 -

Chill your mixing bowl and beaters in the freezer for ten minutes before whipping the cream
Add a tablespoon of lemon curd to the mixture for an extra punch of concentrated lemon flavor