Why Make This Recipe
Lemon Cheesecake Mousse is a delightful treat that brings a burst of fresh citrus flavor to your dessert table. It’s light, creamy, and has the perfect balance of sweetness and tartness. This dessert is great for warm weather, parties, or whenever you want to enjoy a refreshing dessert without the fuss of baking. Plus, it’s easy to make and will impress your guests without a lot of effort!
How to Make Lemon Cheesecake Mousse
Ingredients
- Graham Crackers: 1 ½ cups of finely crushed crumbs (about 10-12 full sheets). This forms a buttery, slightly sweet, and crunchy base that provides a wonderful textural contrast to the smooth mousse.
- Unsalted Butter: 6 tablespoons (85g), melted. This acts as the binder, holding the crumbs together to create a firm, sliceable crust.
- Granulated Sugar: 3 tablespoons. This adds a touch of sweetness and helps the crust caramelize slightly, deepening its flavor.
- Cream Cheese: 16 ounces (452g) of full-fat, block-style cream cheese, softened to room temperature. This is critical. Full-fat block cream cheese provides the necessary structure and rich flavor. Avoid whipped or low-fat varieties, as they contain more water and stabilizers, which will result in a runny mousse. Bringing it to room temperature is non-negotiable for achieving a silky-smooth, lump-free base.
- Heavy Whipping Cream: 2 cups (473ml), very cold. The cold temperature is essential for the fat globules in the cream to whip up properly and hold their shape, creating the airy volume that defines a mousse. Place your bowl and whisk attachments in the freezer for 10-15 minutes beforehand for even better results.
- Powdered Sugar: 1 ¼ cups (150g), sifted. Also known as confectioners’ sugar. We use powdered sugar because it dissolves instantly into the cream cheese base without creating a grainy texture, which can happen with granulated sugar. Sifting it removes any clumps.
- Fresh Lemons: 2 large lemons, yielding approximately ½ cup of fresh juice and 2 tablespoons of finely grated zest. Do not use bottled lemon juice. The flavor of fresh lemons is incomparably brighter and more complex. Zest the lemons before you juice them. The zest contains the lemon’s essential oils and is the key to a deep, aromatic lemon flavor.
- Vanilla Extract: 2 teaspoons. A high-quality pure vanilla extract doesn’t make the mousse taste like vanilla; instead, it enhances the other flavors, rounding out the tartness of the lemon and complementing the creamy dairy notes.
- Additional whipped cream
- Thin lemon slices or twists
- Fresh mint sprigs
- A sprinkle of leftover graham cracker crumbs
- Fresh berries, such as raspberries or blueberries
Directions
Part 1: Prepare the Graham Cracker Crust (10 minutes)
- Preheat your oven to 350°F (175°C).
- In a bowl, mix the crushed graham crackers, granulated sugar, and melted butter until well combined.
- Press the mixture firmly into the bottom of a 9-inch pie pan to form the crust.
- Bake for 10 minutes, then let it cool completely.
Part 2: Create the Silky Mousse Filling (15 minutes)
- In a large mixing bowl, beat the softened cream cheese until it’s smooth.
- Gradually add the powdered sugar, and continue to beat until well combined.
- Add the fresh lemon juice, lemon zest, and vanilla extract, mixing until everything is combined.
- In another bowl, whip the cold heavy whipping cream until stiff peaks form.
- Gently fold the whipped cream into the cream cheese mixture until well combined and smooth.
Part 3: Assemble and Chill (5 minutes + Chilling Time)
- Spoon the mousse filling over the cooled graham cracker crust.
- Smooth the top with a spatula and cover with plastic wrap.
- Chill in the refrigerator for at least 4 hours, or overnight for best results.
How to Serve Lemon Cheesecake Mousse
Serve your Lemon Cheesecake Mousse chilled, garnished with additional whipped cream, thin lemon slices or twists, fresh mint sprigs, a sprinkle of leftover graham cracker crumbs, and fresh berries like raspberries or blueberries. This presentation makes it look as delightful as it tastes!
How to Store Lemon Cheesecake Mousse
Store any leftover mousse in an airtight container in the refrigerator for up to 3 days. If you’ve used a pie pan, you can cover it with plastic wrap instead.
Tips to Make Lemon Cheesecake Mousse
- Make sure to use full-fat cream cheese for the best texture and flavor.
- Don’t skip chilling the bowl and beaters for the heavy cream, as this helps achieve maximum volume.
- Allow your ingredients to reach room temperature for better mixing and a smoother mousse.
Variation
You can add different flavorings or toppings to your mousse. Try using lime instead of lemon for a key lime twist, or add chocolate chips for a decadent touch. You can also play with the graham cracker crust by adding crushed nuts or flavoring it with cocoa powder.
FAQs
Can I make this mousse in advance?
Yes, this mousse can be made a day ahead of time. Just make sure to keep it covered in the refrigerator.
Can I use low-fat cream cheese?
It’s best to use full-fat cream cheese for this recipe. Low-fat varieties may result in a runny mousse.
Is it necessary to chill the mousse?
Yes, chilling the mousse is essential for it to set properly and achieve the right texture. Aim for at least 4 hours, or overnight if possible.