Zesty Lemon Cheesecake Mousse: A Cloud of Citrus Bliss

This Lemon Cheesecake Mousse is an ethereal dessert that perfectly captures the bright, tangy essence of lemon combined with the creamy, rich indulgence of cheesecake, all in a light-as-air texture. Forget heavy, dense cheesecakes – this mousse delivers all the beloved flavors in a sophisticated, no-bake format. It’s an ideal dessert for any occasion, from a casual brunch to an elegant dinner party, offering a refreshing and satisfying finish without weighing you down. Its vibrant flavor profile and delicate texture are sure to impress and leave everyone asking for more.

Detailed Ingredients

For the Lemon Cheesecake Mousse:

• Dairy & Fats:
  • 16 oz (2 blocks) full-fat cream cheese, softened
  • 1 ½ cups heavy cream (cold)
  • ½ cup sour cream
• Sweeteners:
  • 1 cup powdered sugar (confectioners’ sugar), sifted
• Lemon Elements:
  • ¼ cup fresh lemon juice (from about 2 large lemons)
  • 2 tablespoons lemon zest (from about 2 large lemons)
• Flavor Enhancers:
  • 1 teaspoon vanilla extract
  • Pinch of salt

For the Graham Cracker Crumble (Optional, but recommended for texture):

• 1 cup graham cracker crumbs (about 7-8 full sheets)
• 2 tablespoons unsalted butter, melted
• 2 tablespoons granulated sugar
• Pinch of salt

For Garnish (Optional):

• Fresh berries (raspberries, blueberries, or sliced strawberries)
• Extra lemon zest
• Mint sprigs

Step-by-Step Instructions

Part 1: Prepare the Graham Cracker Crumble (if using)

1. Melt Butter: In a small microwave-safe bowl, melt the unsalted butter.
2. Combine Ingredients: In a medium bowl, combine the graham cracker crumbs, melted butter, granulated sugar, and a pinch of salt. Mix thoroughly with a fork until all the crumbs are moistened and resemble wet sand.
3. Bake (Optional): For a crispier crumble, spread the mixture evenly on a baking sheet lined with parchment paper. Bake in a preheated oven at 350°F (175°C) for 8-10 minutes, stirring halfway, until lightly golden and fragrant. Let cool completely. Alternatively, you can use it unbaked for a softer texture.
4. Set Aside: Once cooled, set the crumble aside until ready to assemble the mousse.

Part 2: Prepare the Lemon Cheesecake Mousse

1. Whip Heavy Cream: In a large, chilled mixing bowl (preferably from a stand mixer) with a whisk attachment, whip the cold heavy cream on medium-high speed until stiff peaks form. Be careful not to over-whip, or it will become grainy. Gently fold in the sour cream and set aside.
2. Cream Cheese Mixture: In a separate large mixing bowl, using an electric mixer (stand mixer with paddle attachment or hand mixer), beat the softened cream cheese on medium speed until smooth and creamy, about 2-3 minutes. Ensure there are no lumps.
3. Add Sweetener & Flavor: Gradually add the sifted powdered sugar to the cream cheese, beating on low speed until combined, then increase to medium until light and fluffy. Scrape down the sides of the bowl as needed.
4. Incorporate Lemon: Beat in the fresh lemon juice, lemon zest, vanilla extract, and a pinch of salt until just combined. The mixture will be slightly looser at this stage.
5. Fold in Whipped Cream: Gently fold about one-third of the whipped cream mixture into the cream cheese mixture using a rubber spatula to lighten it. Then, carefully fold in the remaining whipped cream mixture in two additions until no streaks remain and the mousse is light and uniform. Be gentle to maintain the airiness.
6. Chill: Cover the bowl with plastic wrap and refrigerate the mousse for at least 2-4 hours, or preferably overnight, to allow it to set and for the flavors to meld.

Part 3: Assemble and Serve

1. Choose Serving Vessels: You can serve this mousse in individual glasses, ramekins, or a large trifle bowl.
2. Layer (Optional): If using the graham cracker crumble, spoon a layer of crumble into the bottom of each serving glass.
3. Add Mousse: Spoon or pipe the chilled Lemon Cheesecake Mousse over the crumble (or directly into the glasses if not using crumble). Fill the glasses as desired.
4. Garnish: Garnish with fresh berries, a sprinkle of extra lemon zest, and a mint sprig for a beautiful presentation.
5. Serve: Serve immediately and enjoy!

Tips, Variations, and Storage

• Softened Cream Cheese: Ensure your cream cheese is truly softened to room temperature. Cold cream cheese will result in a lumpy mousse. You can cut it into cubes and let it sit for about 30-60 minutes.
• Cold Heavy Cream & Bowl: For the best whipped cream, use very cold heavy cream and chill your mixing bowl and whisk attachment for 10-15 minutes before whipping.
• Sifting Powdered Sugar: Sifting powdered sugar prevents lumps in your mousse.
• Don’t Overmix: Overmixing the cream cheese after adding liquids can cause it to curdle, and overmixing when folding in the whipped cream will deflate the mousse.
• Zest First: Always zest your lemons before juicing them.
• Variations:
  • Berry Swirl: Gently fold in a few tablespoons of berry purée (from fresh or frozen berries) into a portion of the mousse for a beautiful swirl.
  • Orange/Lime: Substitute lemon zest and juice with orange or lime for a different citrus profile.
  • White Chocolate: Melt 2-3 oz of good quality white chocolate and fold it into the cream cheese mixture for added richness before folding in the whipped cream.
  • Gluten-Free: Use gluten-free graham crackers or a nut-based crumble (e.g., almond flour, melted butter, sugar, baked) for the base.
• Storage: Lemon Cheesecake Mousse can be stored in an airtight container in the refrigerator for up to 3-4 days. The graham cracker crumble, if stored separately, will remain crispier. Assembled desserts are best consumed within 2 days. This mousse does not freeze well due to its delicate texture.

Pairings

• Wine: A light, sweet dessert wine such as a Moscato d’Asti, a late-harvest Riesling, or even a glass of sparkling Prosecco would beautifully complement the mousse’s citrus notes and creamy texture.
• Beverages: Freshly brewed iced tea, a sparkling water with a lemon slice, or a light herbal tea would also be refreshing. Coffee or espresso can provide a nice contrast.
• Sides/Accompaniments: This mousse is rich and flavorful enough to stand on its own, but a light side of extra fresh berries or a small dollop of plain Greek yogurt can be a delightful addition. For a contrasting texture, a few extra crisp almond tuiles could also be served alongside.
• Salads: If serving as part of a larger meal, consider a very light, simple green salad with a delicate vinaigrette to cleanse the palate before dessert.

Quick Info

• Prep Time: 25 minutes
• Chill Time: 2-4 hours (minimum), or overnight
• Total Time: 2 hours 25 minutes – 4 hours 25 minutes (excluding overnight chill)
• Servings: 6-8
• Cuisine: American / Dessert