Lemon Cheesecake Mousse

🍋🍰 Lemon Cheesecake Mousse (No-Bake!)

🧾 Ingredients:

For the mousse:

• 8 oz (225g) cream cheese, softened
• 1/2 cup powdered sugar (or more to taste)
• 1 tbsp lemon zest
• 3 tbsp fresh lemon juice (about 1 large lemon)
• 1 tsp vanilla extract
• 1 cup heavy whipping cream, cold

Optional garnish:

• Lemon zest curls
• Crushed graham crackers or cookie crumbs
• Whipped cream
• Fresh berries (raspberries or blueberries work great)

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🔪 Instructions:

1. Make the Lemon Cream Cheese Base

• In a medium bowl, beat softened cream cheese until smooth and fluffy.
• Add powdered sugar, lemon juice, lemon zest, and vanilla extract.
• Beat again until completely smooth and creamy.

2. Whip the Cream

• In a separate bowl, whip the cold heavy cream until it forms stiff peaks.
• Be careful not to overbeat — you want it fluffy, not buttery.

3. Fold & Combine

• Gently fold the whipped cream into the lemon cream cheese mixture in batches.
• Use a spatula and fold carefully to keep the mousse light and airy.

4. Chill & Serve

• Spoon or pipe the mousse into serving glasses or ramekins.
• Chill for at least 1–2 hours, or overnight for best texture.

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🍴 Serving Ideas:

• Serve in small glasses layered with crushed graham crackers for a parfait-style dessert.
• Top with a dollop of whipped cream and a sprinkle of lemon zest.
• Add fresh berries for a fruity twist and beautiful presentation.

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💡 Tips:

• Want it low-carb or keto? Use a sugar-free sweetener like monk fruit or erythritol and skip the graham crackers.
• Want it more tangy? Add an extra tablespoon of lemon juice.
• Make it ahead! It keeps well in the fridge for up to 3 days.