Creamy Lemon Cheesecake Mousse Cups with No Baking
A light and citrusy no-bake mousse made with lemon juice, cream cheese, and whipped cream. Perfect for spring and summer, served in cups or as a pie filling.
- Prep Time: 20 minutes
- Total Time: 2 hours 20 minutes
- Yield: 6 servings 1x
Ingredients
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8 oz cream cheese, softened
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¾ cup powdered sugar
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1 cup heavy whipping cream
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1 tbsp lemon zest
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3 tbsp fresh lemon juice
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1 tsp vanilla extract
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(Optional) 1 tsp gelatin + 1 tbsp cold water
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(Optional) ¾ cup crushed graham crackers or shortbread for layering
Instructions
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Zest and juice lemons. Whip cream to medium peaks. Chill.
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Beat cream cheese with powdered sugar, vanilla, lemon zest and juice until smooth.
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(Optional) Bloom gelatin in water, melt, and beat into cream cheese mix.
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Gently fold whipped cream into lemon mixture.
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Spoon into glasses or jars. Layer with crushed cookies if using.
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Chill at least 2 hours. Garnish with zest, fruit, or mint before serving.
Notes
Store covered in fridge for up to 2 days. Serve chilled. Can be frozen for longer storage.