Lemon Cheesecake Mousse
A light and airy dessert featuring the zesty flavor of lemon combined with creamy cheesecake, perfect for any occasion.
Ingredients
For the Mousse Base
- 8 oz cream cheese, softened Use room temperature for a smooth mixture.
- 1/2 cup powdered sugar Adjust sweetness according to preference.
- 1 cup heavy cream Keep cold for better whipping.
- 1 teaspoon vanilla extract Enhances flavor.
- 1 tablespoon lemon juice Freshly squeezed preferred.
- 1 oz Zest of 1 lemon Adds vibrant flavor.
Instructions
Preparation
- In a large bowl, beat the softened cream cheese and powdered sugar using an electric mixer on medium speed until creamy and smooth, about 3-5 minutes.
- In a separate bowl, whip the heavy cream on high speed until soft peaks form, taking about 3-4 minutes.
- Gently fold the whipped cream into the cream cheese mixture using a rubber spatula, being careful not to deflate the whipped cream.
- Add vanilla extract, lemon juice, and lemon zest, then gently fold until just combined.
- Spoon the mousse into serving cups and refrigerate for at least an hour before serving.
Notes
Serve chilled in elegant glass cups, garnished with additional lemon zest, berries, or whipped cream. This dessert keeps well in the refrigerator for 3-4 days and can be frozen, though texture may change.