Creamy Lemon Cheesecake Mousse Cups with No Baking

Bright, creamy, and perfectly tart, this No-Bake Lemon Cheesecake Mousse is a citrusy dream come true. Light as air yet decadently smooth, this chilled dessert blends the richness of cream cheese with the tang of fresh lemon juice and zest — all folded into a cloud of whipped cream for a mousse-like texture that melts on the tongue.

Unlike traditional baked cheesecakes, this version requires no oven and comes together in under 30 minutes. It’s the perfect make-ahead dessert for spring and summer gatherings, Easter brunch, baby showers, or just a sunny afternoon craving something sweet and refreshing.

Serve it in elegant glasses, layered with crushed graham crackers or shortbread crumbs, and you have a treat that looks as stunning as it tastes.

Ingredients Overview

This no-bake lemon cheesecake mousse is built on a few staple ingredients that work together to create a luscious, airy dessert with vibrant citrus flavor. Here’s what you’ll need and why:

Cream Cheese

The creamy foundation of the mousse. Use full-fat cream cheese for the richest flavor and smoothest texture. It should be softened to room temperature to blend easily and prevent lumps.

Lemon Juice & Zest

Fresh lemon juice delivers the sharp, clean flavor that makes this mousse sing. The zest adds aromatic oils for even more depth. Use unwaxed lemons and zest only the yellow part — the white pith is bitter.

Powdered Sugar

Sweetens the mousse and helps keep the texture smooth. Powdered sugar dissolves easily and avoids any graininess that granulated sugar might cause.

Heavy Whipping Cream

Whipped cream adds volume and gives this mousse its signature airy texture. Be sure to whip it to soft or medium peaks before folding into the cream cheese mixture.

Vanilla Extract

A splash of vanilla rounds out the lemony brightness and deepens the flavor profile.

Graham Cracker Crumbs (Optional)

These can be layered in the bottom of your serving glasses for added crunch and that classic cheesecake flavor contrast. Crushed shortbread cookies or lemon biscuits are great alternatives.

Gelatin (Optional)

For a firmer mousse that holds its shape beautifully for hours, a small amount of gelatin can be added. However, it’s entirely optional — especially if serving in cups or jars.

Step-by-Step Instructions

This dessert comes together quickly, but requires a little chill time to fully set. Here’s how to make it with ease:

1. Prep the Lemon Flavor

• Zest and juice 2 fresh lemons.

• You should have about:

  • 1 tbsp lemon zest

  • 3 tbsp lemon juice

Set aside.

2. Whip the Cream

• In a cold mixing bowl, beat:

  • 1 cup heavy whipping cream

• Whip to medium peaks — soft enough to fold but stiff enough to hold shape.

• Chill in fridge while preparing the rest.

3. Make the Cream Cheese Base

• In another bowl, beat:

  • 8 oz (1 block) cream cheese, softened

  • ¾ cup powdered sugar

  • 1 tsp vanilla extract

  • Lemon zest and juice

• Beat until smooth, creamy, and slightly fluffy — about 2–3 minutes.

4. Optional: Add Gelatin

• If using, sprinkle 1 tsp unflavored gelatin over 1 tbsp cold water. Let sit 5 minutes.

• Gently heat until fully dissolved (microwave for 10–15 seconds or melt in a saucepan).

• Let cool slightly, then beat into the lemon-cream cheese mixture.

5. Fold in the Whipped Cream

• Gently fold the whipped cream into the lemon-cream cheese mixture using a spatula.

• Use slow, sweeping motions to keep the mousse light and airy.

• Mix just until fully combined — do not overmix.

6. Assemble & Chill

• Spoon or pipe the mousse into individual dessert glasses or jars.

• Optional: Layer with 2–3 tbsp graham cracker or shortbread crumbs at the bottom and top.

• Cover and refrigerate for at least 2 hours, or up to 2 days.

Tips, Variations & Substitutions

• For a stronger lemon punch: Add an extra tablespoon of zest or 1–2 drops of lemon extract.

• No gelatin? No problem — the mousse will still be light and luscious, just a bit softer.

• Make it layered: Alternate mousse with lemon curd or fruit preserves for extra brightness.

• Low-sugar option: Reduce powdered sugar to ½ cup or use a powdered sugar substitute.

• Use other citrus: Try lime, orange, or Meyer lemon for a flavor twist.

• Dairy-free: Use dairy-free cream cheese and coconut whipped cream — the mousse will be looser but still delicious.

Serving Ideas & Occasions

No-bake lemon cheesecake mousse is beautiful in presentation and refreshing in taste, making it a perfect choice for all kinds of settings:

• Serve in: Wine glasses, ramekins, jars, or mini dessert cups.

• Perfect for: Easter brunch, baby or bridal showers, summer dinner parties, or quick family desserts.

• Garnish with: Lemon zest curls, fresh mint, raspberries, blueberries, or a dollop of whipped cream.

The contrast of citrus brightness and creamy texture makes this dessert especially delightful on warm days.

Nutritional & Health Notes

Though rich and indulgent, this mousse can be part of a balanced approach to dessert:

• Calories per serving (1/6 recipe): Approx. 280–320

• Fat: ~20g (from cream cheese and cream)

• Carbohydrates: ~18–22g

• Protein: ~3–4g

Lighter version tips:

• Use light cream cheese and reduced-sugar whipped topping.

• Replace heavy cream with Greek yogurt (for a tangier, firmer texture).

• Skip the crust to cut carbs.

FAQs

Q1: Can I make this mousse ahead of time?

A1: Yes! It’s actually better when chilled overnight. You can make it up to 2 days in advance — just store covered in the fridge.

Q2: Can I freeze lemon cheesecake mousse?

A2: Yes — freeze in individual containers and thaw in the fridge. The texture becomes more like a frozen mousse or semifreddo.

Q3: Can I use bottled lemon juice?

A3: Fresh lemon juice is highly recommended for flavor. Bottled lemon juice can be too acidic or metallic-tasting.

Q4: How do I make it more firm for piping?

A4: Add 1 tsp unflavored gelatin (or 1 tbsp instant pudding mix) to the base before folding in the whipped cream for a more pipeable texture.

Q5: Can I use whipped topping instead of cream?

A5: Yes. Use about 2 cups of whipped topping like Cool Whip in place of heavy cream for a shortcut. The texture will be a bit sweeter and softer.

Q6: Can I turn this into a pie?

A6: Definitely. Press graham cracker crumbs into a 9-inch pie dish, fill with mousse, and chill until firm — about 4 hours.

Q7: What’s the best way to zest a lemon?

A7: Use a microplane zester to remove only the yellow part of the peel. Avoid the white pith underneath — it’s bitter.

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