If you’re dreaming of a luscious, cloud-like dessert that tastes like sunshine in a bowl, say hello to this Lemon Cheesecake Mousse. With its balance of tangy lemon and silky cream cheese, this is the sort of treat that shouts “spring,” no matter what time of year you serve it. The lemon flavor shines, the texture is impossibly airy, and the buttery graham cracker base provides just the right bit of crunch. It’s elegant enough for a dinner party but easy enough to whip up on a random Tuesday, and I promise every spoonful will make you swoon.

Lemon Cheesecake Mousse Recipe - Recipe Image

Ingredients You’ll Need

This recipe embraces simple but powerful ingredients that create something truly special together. Each component is chosen to amplify the zesty, creamy, and slightly sweet elements that make Lemon Cheesecake Mousse irresistible.

Heavy whipping cream: This is the secret to the mousse’s impossibly light and airy texture. Chill before whipping for best results!
Lemon curd: The star ingredient, delivering a burst of fresh, tart lemon flavor and that signature sunny color.
Cream cheese (softened): Gives the mousse its classic cheesecake richness and tang—softening makes it easier to blend super-smooth.
Powdered sugar: Melts right in and adds a soft, delicate sweetness without any graininess.
Vanilla: Just a touch rounds out the flavors and adds warmth to the tangy lemon notes.
Yellow food coloring (optional): A couple of drops will make your mousse look as lemony as it tastes—perfect for that wow factor!
Graham crackers (crushed): These crumbs provide a nostalgic, toasty base that instantly evokes classic cheesecake.
Sugar (for the crust): A sprinkle to sweeten the graham cracker mixture and make it feel special.
Butter (melted, for the crust): Help those crumbs stick together and gives a rich, decadent flavor.

How to Make Lemon Cheesecake Mousse

Step 1: Whip the Cream

Start by pouring your chilled heavy whipping cream into a large bowl (use a stand mixer if you like) and beat until you see stiff peaks forming. The idea is to get the cream airy and stable, so it’ll hold the mousse in a light, fluffy suspension later. Set this lovely whipped cloud aside—you’ll need it in a few minutes!

Step 2: Create the Creamy Lemon Base

In a clean mixing bowl, blend your lemon curd and softened cream cheese together. You’re looking for a totally smooth, creamy texture—no lumps allowed! I usually start slow to avoid splashes, then beat until the mixture is glossy and even. This is the heart of the Lemon Cheesecake Mousse, where the zingy citrus and cream cheese magic happens.

Step 3: Sweeten and Tint

Add powdered sugar, vanilla, and (if you’re feeling extra cheery) those two drops of yellow food coloring. Mix everything until the sugar disappears and the color is perfectly sunshine-bright. This not only sweetens the filling but makes it extra inviting to dig into.

Step 4: Fold in the Whipped Cream

Now for the moment that gives this Lemon Cheesecake Mousse its signature airy texture: gently fold the whipped cream into the lemon-cheese mixture. Use a rubber spatula, working in big, swooping motions. You want it blended, but don’t overdo it—be gentle so you don’t lose that precious fluffiness.

Step 5: Make the Graham Cracker Crust

While the mousse chills for just a minute, stir together your crushed graham crackers, sugar, and melted butter in a small bowl. You want every crumb coated and just barely sticking together. Divide this mixture between six small serving dishes (glasses, jars, or little bowls all work beautifully) and gently press down to form a base.

Step 6: Assemble and Chill

Spoon or pipe the finished mousse over your crust layers, filling each dish generously. Pop them in the refrigerator until you’re ready to serve—this little rest helps the flavors meld and the texture set up just right.

How to Serve Lemon Cheesecake Mousse

Garnishes

A beautiful garnish makes an already-delicious Lemon Cheesecake Mousse even more irresistible! Try fluffy clouds of whipped cream, delicate lemon zest curls, or a scatter of fresh berries for a pop of color and contrast. A sprig of mint or a few edible flowers also look stunning if you want a truly show-stopping presentation.

Side Dishes

This mousse stands out beautifully on its own, but for an extra-special spread, serve it alongside crisp butter cookies, petite meringues, or a light fruit salad. These accompaniments add texture and variety, making each bite feel festive and complete.

Creative Ways to Present

Get playful with your Lemon Cheesecake Mousse presentation! Use tiny mason jars for adorable picnic treats, or layer mousse and crust in clear glasses for a pretty parfait effect. Individual ramekins work well for an elegant dinner party, while a big family-style trifle bowl turns this mousse into a stunning centerpiece.

Make Ahead and Storage

Storing Leftovers

If you have any Lemon Cheesecake Mousse left over (a big “if,” honestly!), just cover the dishes tightly with plastic wrap. They’ll stay fresh and lovely in the fridge for up to three days. The crust may soften slightly, but the flavor remains bright and delicious.

Freezing

Believe it or not, you can freeze this mousse for longer storage. Spoon the mousse into containers and seal them well. When you’re ready to enjoy, thaw in the fridge overnight—the texture will still be creamy, though perhaps a touch firmer than freshly made.

Reheating

No reheating needed—this dish is meant to be enjoyed cool and creamy, straight from the fridge. If it’s been frozen, just allow it to thaw fully before serving for the best texture and flavor.

FAQs

Is it possible to make Lemon Cheesecake Mousse ahead of time for a party?

Absolutely! You can assemble the mousse and crust in individual dishes a day in advance. Just keep them covered in the refrigerator until showtime—this actually gives the flavors even more time to meld.

Can I use store-bought lemon curd, or should I make it myself?

Store-bought lemon curd works wonderfully and saves time, but if you have a homemade favorite, feel free to use it. The quality of your curd really does shine through in the finished mousse.

Are there any substitutions for cream cheese?

For a slightly lighter version, you can use mascarpone or Neufchâtel in place of cream cheese. Just know the final flavor may be a bit more delicate, but still absolutely delicious.

Is yellow food coloring necessary?

Nope! It’s purely for that joyful, sunny color. Leaving it out won’t affect the taste of your Lemon Cheesecake Mousse at all—so feel free to skip it if you prefer a more natural look.

Can I make this recipe gluten free?

Definitely. Just swap the regular graham crackers for a gluten free variety or crush up your favorite gluten free cookies instead. The mousse itself contains no gluten naturally.

Final Thoughts

There’s truly something magical about whipping up Lemon Cheesecake Mousse—from the zippy citrus bursts to that ultra-creamy texture. It’s a dessert that feels special but is so easy to pull off, you’ll want to make it again and again. Gather your ingredients and treat yourself and your loved ones to a spoonful of sunshine soon!

Lemon Cheesecake Mousse Recipe

★★★★★

4.9 from 15 reviews

Author: lilan
Total Time: 2 hours 20 minutes
Yield: 6 servings 1x
Diet: Vegetarian

Print Recipe

Description

Indulge in the light and tangy goodness of this Lemon Cheesecake Mousse, a delightful dessert that’s perfect for any occasion.

Ingredients

Scale

For the mousse:

1 cup heavy whipping cream
1 cup lemon curd
8 ounces cream cheese, softened
1 cup powdered sugar
1/2 teaspoon vanilla
2 drops yellow food coloring (optional)

For the crust:

4 graham crackers, crushed
2 tablespoons sugar
2 tablespoons butter, melted

Instructions

For the mousse: In a large bowl or the bowl of a stand mixer, beat the whipping cream until stiff. Remove to a different bowl, and set aside.

In the mixer bowl, beat the lemon curd and cream cheese together until smooth. Add the powdered sugar, vanilla, and food coloring, and mix until smooth.

Gently fold in the whipped cream using a spatula until blended.

For the crust: To make the crust, mix the graham crackers, sugar, and butter. Scoop the crust mixture into six small serving dishes, then top with the mousse.

Refrigerate until ready to eat.