Light & Creamy Lemon Cheesecake Mousse – A No-Bake Dessert Dream
If you love the rich, tangy flavor of cheesecake but don’t want to turn on the oven, this lemon cheesecake mousse is the perfect treat. Light, creamy, and bursting with bright citrus flavor, this no-bake dessert is made with simple ingredients and comes together in minutes. It’s a perfect combination of sweet, tart, and velvety smooth.
Ideal for spring and summer gatherings—or any time you want something refreshing and indulgent—this mousse delivers all the satisfaction of cheesecake without the hassle. It’s great for make-ahead entertaining and can be served in elegant glasses for individual portions or layered into parfaits.
Why You’ll Love This Lemon Cheesecake Mousse
- No baking required – keep your kitchen cool and mess-free
- Rich yet airy – combines the tang of cream cheese with the fluff of whipped cream
- Easy to make – just whip, fold, and chill
- Fresh and zesty – real lemon juice and zest add brightness
- Versatile – great in dessert cups, pie crusts, or layered trifles
What Is Lemon Cheesecake Mousse?
Mousse is typically a light, whipped dessert made with cream and flavorings. This version gets its cheesecake-inspired richness from cream cheese, while lemon juice and zest add a citrusy punch. The texture is whipped and airy, thanks to the addition of whipped cream folded in at the end. It’s perfect served chilled on its own or with fresh berries or graham cracker crumbs for crunch.
Ingredient Breakdown
This mousse uses just a few pantry and fridge staples. Here’s what you’ll need:
- Cream cheese – softened to room temperature for easy mixing
- Powdered sugar – adds sweetness without grittiness
- Fresh lemon juice & zest – gives it a tart citrus flavor
- Vanilla extract – enhances the overall flavor
- Heavy whipping cream – whipped to soft peaks for a fluffy texture
The key to the mousse’s perfect texture is folding, not mixing, the whipped cream into the cream cheese base. This creates a light and airy consistency while still being rich and indulgent.
How to Serve Lemon Cheesecake Mousse
This mousse is versatile and easy to customize. Try these ideas:
- Serve in jars or glasses with a sprinkle of crushed graham crackers
- Top with fresh fruit – raspberries, blueberries, or strawberries pair beautifully
- Add lemon curd on top for an extra citrus punch
- Pipe into mini tart shells for an elegant bite-sized dessert
- Layer into parfaits with cookie crumbs and whipped cream
Tips & Tricks
- Soften cream cheese completely before mixing for a smooth, lump-free texture.
- Use fresh lemon juice – bottled juice won’t have the same brightness.
- Chill the mousse for at least 1–2 hours before serving to firm it up.
- Fold gently to keep the mousse light and airy—don’t stir or beat once the whipped cream is added.
- Add a bit of zest to the whipped cream topping for a visual and flavor boost.
Quick Recipe Summary
Lemon Cheesecake Mousse (No-Bake)
Description:
A refreshing, no-bake dessert made with cream cheese, lemon, and whipped cream. Light, creamy, and bursting with citrusy flavor—perfect for warm weather entertaining.
Prep Time: 10 minutes
Chill Time: 1–2 hours
Total Time: About 2 hours
Servings: 4–6
Ingredients
- 8 oz cream cheese (softened)
- ½ cup powdered sugar
- 2 tbsp fresh lemon juice
- 1 tsp lemon zest
- 1 tsp vanilla extract
- 1 cup heavy whipping cream (cold)
Instructions
- Make the base: In a mixing bowl, beat the softened cream cheese until smooth. Add powdered sugar, lemon juice, lemon zest, and vanilla extract. Beat until well combined and fluffy.
- Whip the cream: In a separate bowl, whip the cold heavy cream until soft peaks form.
- Fold together: Gently fold the whipped cream into the cream cheese mixture until fully combined and smooth.
- Chill: Spoon into serving glasses or bowls. Cover and refrigerate for at least 1–2 hours until set.
- Serve: Garnish with lemon zest, fresh berries, or crushed cookies if desired.