Lemon Cheesecake Mousse


Lemon cheesecake mousse is a delightful dessert that combines the tangy flavor of lemon with the creamy richness of cheesecake, all in a light and airy mousse texture. It’s the perfect treat for any occasion, whether you’re entertaining guests or simply craving something sweet and satisfying.


Ingredients for the Crust

To make the crust for your lemon cheesecake mousse, you’ll need:

  • 3/4 cup crushed graham crackers (6 full sheets)
  • 2 tablespoons (26g) granulated sugar
  • 3 tablespoons (42g) salted butter, melted

Ingredients for the Mousse

For the mousse itself, gather the following ingredients:


  • 2 1/2 tablespoons fresh lemon juice
  • 1 1/2 tablespoons water
  • 1 1/2 teaspoons unflavored gelatin powder
  • 1 1/2 cups (355ml) heavy cream
  • 1 cup (110g) powdered sugar, divided
  • Yellow food coloring (optional)
  • 12 ounces (340g) cream cheese, softened
  • 1 (10 oz) jar lemon curd (tested with Dickenson’s)
  • Sweetened whipped cream, lemon wedges, blueberries, and mint for garnish (optional)

Instructions for Making Lemon Cheesecake Mousse

Making the Crust

  1. In a mixing bowl, whisk together graham cracker crumbs and sugar.
  2. Pour in melted butter and stir until evenly moistened.
  3. Divide the mixture among 8 – 10 dessert cups and lightly press into an even layer. Set aside.

Preparing the Mousse

  1. In a small bowl, combine lemon juice and water. Sprinkle gelatin evenly over the top and let it rest for 5 minutes.
  2. Meanwhile, whip heavy cream in a medium mixing bowl until soft peaks form.
  3. Add 1/3 cup of powdered sugar and whip until stiff peaks form. Optionally, tint with yellow food coloring.
  4. In a separate large mixing bowl, whip cream cheese until smooth and fluffy.
  5. Mix lemon curd and the remaining powdered sugar into the cream cheese mixture.

Assembling and Refrigerating the Mousse

  1. Heat the gelatin mixture in the microwave for 30 seconds on high power. Whisk for 1 minute to dissolve completely, then let it cool for 3 minutes.
  2. While mixing the cream cheese mixture, slowly pour in the gelatin mixture and blend until thoroughly combined.
  3. Gently fold 1/3 of the whipped cream mixture into the cream cheese mixture to lighten, then fold in the remaining whipped cream until combined.
  4. Spoon or pipe the mixture into dessert cups over the graham cracker layer.
  5. Cover and refrigerate for at least 2 hours, or up to 1 day ahead if desired, to set.

Garnishing and Serving Suggestions

Garnish your lemon cheesecake mousse with sweetened whipped cream, lemon wedges, blueberries, and mint for a refreshing finish. Serve cold and enjoy the burst of flavors in every spoonful!

Benefits of Lemon Cheesecake Mousse

Lemon cheesecake mousse offers a balance of tartness and sweetness, making it a satisfying dessert choice for those with a sweet tooth. Plus, it’s easy to make ahead of time, allowing you to focus on other aspects of your meal preparation.

Variations and Substitutions

Feel free to customize your lemon cheesecake mousse by experimenting with different toppings or adding a layer of fruit compote between the crust and the mousse. You can also substitute other citrus flavors, such as lime or orange, for a unique twist on this classic dessert.

Tips for Success

  • Make sure to properly dissolve the gelatin to avoid any lumps in the mousse.
  • Use high-quality ingredients for the best flavor and texture.
  • Chill the mousse for the recommended time to ensure it sets properly before serving.


Lemon cheesecake mousse is a delightful dessert option that’s sure to impress your guests or satisfy your sweet cravings. With its refreshing lemon flavor and creamy texture, it’s the perfect way to end any meal on a high note.

FAQs (Frequently Asked Questions)

  1. Can I use store-bought lemon curd for this recipe?
    • Yes, store-bought lemon curd works perfectly fine and saves time in preparation.
  2. How far in advance can I make lemon cheesecake mousse?
    • You can make it up to 1 day ahead and store it in the refrigerator until ready to serve.
  3. Can I use gelatin sheets instead of powder?
    • Yes, you can use gelatin sheets, but you’ll need to adjust the quantity accordingly based on the manufacturer’s instructions.
  4. Can I omit the crust for a lighter version?
    • Absolutely! You can skip the crust and serve the mousse in dessert glasses for a lighter option.
  5. Can I freeze lemon cheesecake mousse?
    • It’s not recommended to freeze mousse as it may alter the texture and flavor. It’s best enjoyed fresh or refrigerated.


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