Lemon Cheesecake Mousse (Printable version)

Light and creamy lemon mousse with cheesecake richness, ready in 20 minutes.

# What you'll 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 - Beat the cream cheese with a hand mixer until smooth and fluffy.

02 - Add granulated sugar, lemon zest, lemon juice, and vanilla extract to cream cheese. Beat until well combined and creamy.

03 - In a separate bowl, whip heavy cream and powdered sugar together until stiff peaks form.

04 - Gently fold whipped cream into lemon cheesecake mixture, followed by sour cream, until fully incorporated and light.

05 - Spoon 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 delivering that rich cheesecake satisfaction
You can make it ahead and it actually tastes better after resting in the fridge
No one will believe this creamy dessert took fifteen minutes of active time

02 -

Cold cream whips up beautifully, warm cream will leave you wondering what went wrong
Folding too aggressively will knock all the air out and defeat the entire purpose of making mousse
The mousse needs those two hours in the refrigerator to develop proper texture and let flavors marry

03 -

Zest your lemons before you juice them, it is nearly impossible to do it in the opposite order
The mousse holds perfectly for two days in the refrigerator, so feel free to make it ahead
If your whipped cream looks grainy or separated, you have over whipped it and should start over with fresh cream