Lemon Cheesecake Mousse

This delightful Lemon Cheesecake Mousse is a light and creamy dessert that perfectly balances the zesty flavor of lemon with the rich, smooth texture of cheesecake. It’s a refreshing and elegant treat that’s perfect for any occasion, from casual gatherings to formal dinner parties.

Why You’ll Love This Recipe

This Lemon Cheesecake Mousse is a wonderful blend of tangy lemon and luscious cheesecake, creating a dessert that’s both refreshing and indulgent. The mousse texture adds a lightness that makes it perfect for rounding off a meal without feeling too heavy. Plus, it’s easy to make and can be prepared ahead of time, making it a great option for entertaining.



  • 3/4 cup crushed graham crackers (6 full sheets)
  • 2 Tbsp (26g) granulated sugar
  • 3 Tbsp (42g) salted butter, melted


  • 2 1/2 Tbsp fresh lemon juice
  • 1 1/2 Tbsp water
  • 1 1/2 tsp unflavored gelatin powder
  • 1 1/2 cups (355ml) heavy cream
  • 1 cup (110g) powdered sugar, divided
  • Yellow food coloring (optional)
  • 12 oz (340g) cream cheese, softened
  • 1 (10 oz) jar lemon curd (tested with Dickenson’s)
  • Sweetened whipped cream, lemon wedges, blueberries, and mint for garnish (optional)


  1. In a mixing bowl, whisk together graham cracker crumbs and sugar.
  2. Pour in the melted butter and stir until evenly moistened. Divide the mixture among 8 – 10 dessert cups and lightly press into an even layer. Set aside.
  3. Pour lemon juice and water into a small bowl. Sprinkle gelatin evenly over the top and let it rest for 5 minutes.
  4. Meanwhile, whip heavy cream in a medium mixing bowl until soft peaks form. Add in 1/3 cup of the powdered sugar, tint with yellow food coloring if desired, and whip until stiff (but not lumpy) peaks form.
  5. In a separate large mixing bowl, whip the cream cheese until smooth and fluffy. Mix in the lemon curd and the remaining 2/3 cup powdered sugar.
  6. Heat the rested gelatin mixture in the microwave on high power for 30 seconds. Whisk for 1 minute to thoroughly dissolve the gelatin, then let it cool for 3 minutes (no longer or it may start to set, which can result in little lumps in the mousse).
  7. While mixing the cream cheese mixture with a hand mixer, slowly pour in the gelatin mixture and blend until thoroughly combined.
  8. Gently fold 1/3 of the whipped cream mixture into the cream cheese mixture to lighten, then add the remaining whipped cream and gently fold until combined.
  9. Spoon or pipe the mixture into dessert cups over the graham cracker layer.
  10. Cover and refrigerate for 2 hours (or up to 1 day ahead if desired) to set. Garnish as desired. Serve cold.

Prep Time: 20 minutes
Cooking Time: 5 minutes
Total Time: 2 hours 25 minutes
Kcal: 320 per serving
Servings: 8-10


Store the prepared Lemon Cheesecake Mousse in the refrigerator, covered, for up to 3 days.

Recipe Tips

For a stronger lemon flavor, you can add a little extra lemon juice or zest to the mousse mixture. Additionally, for a decorative touch, consider using a piping bag to neatly fill the dessert cups with the mousse. Garnish with fresh blueberries, a dollop of sweetened whipped cream, and a sprig of mint for an elegant presentation.

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