Lemon Cheesecake Mousse
Ingredients
For the Mousse
400 g cream cheese (softened)
1 cup heavy whipping cream (cold)
3/4 cup powdered sugar (adjust to taste)
2 tbsp fresh lemon zest
1/3 cup fresh lemon juice
1 tsp vanilla extract
Optional Crust Layer (Recommended)
1 cup crushed digestive biscuits or graham crackers
3 tbsp melted butter
Optional Toppings
Whipped cream
Lemon slices or zest
Crushed biscuits
White chocolate shavings
Instructions
Step 1 — Prepare Optional Biscuit Base
Mix crushed biscuits with melted butter.
Press 1–2 tablespoons into bottom of serving glasses.
Chill in fridge while preparing mousse.
Step 2 — Whip the Cream
Pour cold heavy cream into bowl.
Beat until soft peaks form (fluffy but smooth).
Place in fridge.
Step 3 — Make Cheesecake Mixture
Beat cream cheese until smooth and creamy.
Add powdered sugar → mix well.
Add lemon juice + lemon zest + vanilla → mix until smooth.
Step 4 — Combine
Gently fold whipped cream into cream cheese mixture.
Mix slowly to keep mousse light and airy.
Step 5 — Assemble
Spoon mousse over biscuit layer (if using).
Smooth top.
Add toppings if desired.
Chill Time
Chill at least 2 hours
Best texture: 4–6 hours
Pro Tips
Use fresh lemon juice for best flavor.
Don’t overmix after adding whipped cream.
Chill bowls before whipping cream for faster results.
