Lemon Cheesecake Mousse (Print Version)

Silky smooth citrus-infused mousse with rich cream cheese flavors, ready in 20 minutes.

# What You Need:

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 - In a medium bowl, 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 -

Its the perfect compromise when half your table wants something decadent and the other half wants something refreshing
You get all the satisfaction of cheesecake flavor without the stress of water baths, cracking, or hours of baking

02 -

Overworking the fold step deflates all the air you just whipped into the cream—think gentle, deliberate strokes rather than vigorous mixing
The mousse needs those full 2 hours in the fridge to set properly, otherwise it tastes great but has a sad, loose texture

03 -

Run your lemon zest through a quick chop with your knife so the pieces aren't so large they create overwhelming bursts of oil
If you're making this ahead, garnish right before serving or the lemon zest will start to lose its vibrancy and the berries will weep