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Refreshing Lemon Mousse Dessert with Cheesecake Swirls

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A light, fluffy no-bake lemon cheesecake mousse layered with buttery cookie crumbs and topped with fresh citrus flavor — the perfect sunny dessert for warm days.

Ingredients

Scale

For the cookie base:

  • 150g digestive biscuits or graham crackers, crushed

  • 60g unsalted butter, melted

For the lemon cheesecake mousse:

  • 250g full-fat cream cheese, softened

  • 100g powdered sugar

  • 200ml heavy whipping cream, cold

  • Zest of 2 lemons

  • 3 tbsp fresh lemon juice

  • ½ tsp vanilla extract (optional)

Optional toppings:

  • Lemon curd

  • Whipped cream

  • Fresh berries

  • Mint leaves

Instructions

  • Combine cookie crumbs and melted butter. Press into cups or ramekins. Chill.

  • Beat cream cheese until smooth. Add powdered sugar, lemon juice, zest, and vanilla.

  • In another bowl, whip cream to soft peaks. Gently fold into cream cheese mixture.

  • Spoon mousse over crumb base. Chill for 3–4 hours.

  • Garnish with lemon curd, whipped cream, or berries before serving.

Notes

  • Can be made 2–3 days in advance.

  • For firmer mousse, use 1 tsp gelatin bloomed in lemon juice.

  • Great in mini jars for parties or gifting.

Find it online: https://thefoodaunt.com/refreshing-lemon-mousse-dessert-with-cheesecake-swirls/