Lemon Cheesecake Mousse

Lemon Cheesecake Mousse | Miss in the Kitchen

I have been a little more than obsessed lately with lemon.  I think it is due to me wanting spring and summer to hurry up and get here.  I’ve made Pineapple Lemonade, White Chocolate Lemon Shortbread and now I bring you Lemon Cheesecake Mousse, a most delicious dessert that is so easy to make!

My lemon obsession also crosses over to lip balm and Ice Breakers chewing gum.  I might have a problem.  I just need all things to be extra lemony and sunshine.  Crazy?  Don’t answer that.

Last week was like a whirlwind.  By the end of the week I was feeling so sleep deprived and life didn’t slow down.  Thursday, Valentine’s Day we went to my son’s basketball game, there was another game on Friday and on Saturday my oldest son attended the neighboring school’s dance.  So on Sunday, I finally got around to making a special Valentine’s dinner for the family.

I figure if it is with the ones that you love, it doesn’t actually matter what day it is.  For dessert I made Lemon Cheesecake Mousse.  I scooped the lemony goodness into ramekins and everyone was begging for more.  It was too yummy!

A perfect dessert for my lemon fix and it was so easy to prepare.  I will be hanging onto this one for when summer does finally roll around, no cooking!

Lemon Cheesecake Mousse | Miss in the Kitchen

Lemon Cheesecake Mousse


  • 1 1/2 cups heavy whipping cream
  • 8 oz cream cheese, softened
  • 1/2 cup sugar
  • 1/4 cup fresh lemon juice
  • lemon slices, lemon zest  & mint leaves for garnish *optional


In a large mixer bowl, beat whipping cream until stiff peaks form, about 3 minutes on high.  Pour into another bowl and set aside.

Add cream cheese and sugar to mixer bowl and beat at medium speed about 1 minute.  Gradually pour in lemon juice and continue to beat for 2 to 3 minutes or until fluffy.

Fold in whipped cream.  Pour into individual bowls and refrigerate for 1 hour.

Garnish with a lemon slice, a little lemon zest and a sprig of mint.

(If you are going to refrigerate more than an hour before serving, cover with plastic wrap until ready to serve.)

Yield: five 4 oz ramekins



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