No-Bake Lemon Cheesecake Mousse

Homemade lemon cheesecake mousse in a glass with lemon slice and mint, shot from above

No-Bake Lemon Cheesecake Mousse

Light, creamy, and bursting with citrus flavor, this no-bake lemon cheesecake mousse combines the richness of cheesecake with the airy texture of mousse. A quick and refreshing dessert for any occasion.

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Course: Dessert, No-Bake

Cuisine: American, European-Inspired

Keyword: 3-ingredient lemon cheesecake mousse, Easy lemon cheesecake mousse, Lemon cheesecake mousse Keto, Lemon cheesecake mousse without gelatin

Prep Time: 20

Cook Time: 0

Chill Time: 2

Total Time: 2 20

Servings:

Calories: 385kcal

Cost: $10

Equipment

1 Electric mixer Hand or stand mixer
1 Microplane For zesting lemons
1 Rubber spatula For gentle folding
1 Mixing bowl (large) For cream cheese mixture
1 Mixing bowl (chilled) For whipping cream
1 Citrus juicer or reamer Fresh lemon juice
6 Clear serving glasses Or small ramekins
1 Piping bag with star tip Optional, for presentation

Ingredients

16 oz Cream cheese Softened
1 cup Granulated sugar Or sugar substitute for keto version
3 tablespoon Fresh lemon juice Bottled in a pinch
2 tablespoon Lemon zest Zest before juicing
1 teaspoon Vanilla extract Optional: sugar-free for keto
2 cups Heavy whipping cream Cold
1 drop Yellow food coloring Optional, for pale yellow color

Instructions

Let cream cheese sit at room temperature until softened.
Beat softened cream cheese with granulated sugar until smooth and fluffy.
Add lemon juice, lemon zest, and vanilla extract. Beat to incorporate.
In a chilled bowl, whip heavy cream to stiff peaks.
Gently fold whipped cream into the lemon cream cheese mixture until fully combined.
Spoon or pipe mousse into clear serving glasses or ramekins.
Chill for at least 2 hours before serving.
Top with optional garnishes like whipped cream, lemon twists, mint, or graham cracker crumbs.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition