Lemon Cheesecake Mousse (Print version)

A light and tangy no-bake lemon cheesecake mousse ready in 15 minutes with just five ingredients. Whip it up ahead of time and serve chilled with fresh berries.

# Ingredients:

For the mousse

01 - 8 oz (225 g) full-fat cream cheese, softened

02 - 1/2 cup (60 g) powdered sugar

03 - 3 tbsp fresh lemon juice

04 - 1 tbsp lemon zest (from about 2 lemons)

05 - 1 tsp vanilla extract

06 - 1 cup (240 ml) heavy whipping cream, cold

For serving (optional)

07 - Fresh berries (raspberries, blueberries, or strawberries)

08 - Graham cracker crumbs

09 - Lemon zest or thin lemon slices

10 - Fresh mint leaves

# Instructions:

01 - Pour the cold heavy cream into a bowl and beat with an electric mixer until stiff peaks form, about 2 to 3 minutes. Set aside in the refrigerator.

02 - In a separate large bowl, beat the softened cream cheese with powdered sugar, lemon juice, lemon zest, and vanilla extract until completely smooth and slightly fluffy. Scrape the bowl once to remove any hidden streaks.

03 - Stir about one third of the whipped cream into the lemon base to loosen it. Add the remaining whipped cream and fold with a rubber spatula until no white streaks remain. Do not stir vigorously.

04 - Spoon or pipe the mousse into small dessert glasses or jars. Refrigerate for at least 2 hours so the flavors meld and the texture firms.

05 - Top with fresh berries, a pinch of lemon zest, graham cracker crumbs, or mint leaves just before serving.

# Good to know:

01 - Serve chilled for the best texture and flavor.

02 - Best enjoyed within 48 hours of making.

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