Name: Lemon Cheesecake Mousse
Prep time: 25 min
Total time: 3 h 25 min
Cuisine: American
Ingredients: 3/4 cup crushed graham crackers (6 full sheets); 2 Tbsp (26 g) granulated sugar; 3 Tbsp (42 g) salted butter, melted; 2 1/2 Tbsp fresh lemon juice; 1 1/2 Tbsp water; 1 1/2 tsp unflavored gelatin powder; 1 1/2 cups (355 ml) heavy cream; 1 cup (110 g) powdered sugar, divided; Yellow food coloring (optional); 12 oz (340 g) cream cheese, softened; 1 (10 oz) jar lemon curd; Sweetened whipped cream, lemon wedges, blueberries, and mint for garnish (optional)

This lemon cheesecake mousse is smooth, creamy, and perfectly tangy with a light, airy texture that melts in my mouth. I love how the bright lemon flavor pairs beautifully with the buttery graham cracker crust, creating a dessert that’s elegant yet effortless. It’s refreshing, rich, and ideal for spring, summer, or any time I want something sweet and citrusy.

Why You’ll Love This Recipe

I adore this recipe because it combines the creamy richness of cheesecake with the lightness of mousse. The lemon curd adds just the right amount of tartness, while the whipped cream keeps it fluffy and luxurious. I also love how it’s served in individual cups, making it perfect for entertaining or enjoying as a personal treat after dinner.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

Crust
3/4 cup crushed graham crackers (6 full sheets)
2 Tbsp (26g) granulated sugar
3 Tbsp (42g) salted butter, melted

Mousse
2 1/2 Tbsp fresh lemon juice
1 1/2 Tbsp water
1 1/2 tsp unflavored gelatin powder
1 1/2 cups (355ml) heavy cream
1 cup (110g) powdered sugar, divided
Yellow food coloring (optional)
12 oz (340g) cream cheese, softened
1 (10 oz) jar lemon curd (tested with Dickenson’s)
Sweetened whipped cream, lemon wedges, blueberries, and mint for garnish (optional)

Directions

I start by combining the crushed graham crackers, granulated sugar, and melted butter in a small bowl. I stir until the crumbs are evenly coated.
I divide the mixture evenly among serving cups or ramekins and press it gently into the bottom to form a crust layer. I chill them while preparing the mousse.
In a small microwave-safe bowl, I whisk together the lemon juice and water, then sprinkle the gelatin powder on top. I let it sit for 5 minutes to bloom.
I microwave the gelatin mixture for about 10 seconds until it dissolves completely, then set it aside to cool slightly.
In a large bowl, I whip the heavy cream and 1/2 cup of powdered sugar together until soft peaks form. I transfer it to the refrigerator while preparing the rest.
In another mixing bowl, I beat the softened cream cheese with the remaining 1/2 cup of powdered sugar until smooth and creamy.
I add the lemon curd and the cooled gelatin mixture to the cream cheese and beat until well combined. If I want a brighter color, I mix in a few drops of yellow food coloring.
I gently fold in the whipped cream until the mousse is smooth and fluffy.
I spoon or pipe the mousse over the prepared crusts and refrigerate for at least 2–3 hours, or until fully set.
Before serving, I top each mousse cup with a dollop of whipped cream, a lemon wedge, blueberries, or a sprig of mint for a beautiful presentation.

Servings and Timing

This recipe makes about 6–8 servings. It takes around 25 minutes to prepare and about 3 hours to chill before serving.

Variations

I sometimes make a shortbread or Biscoff cookie crust instead of graham crackers for extra flavor. When I want a stronger citrus punch, I add extra lemon zest or mix in a spoonful of lemon extract. For a berry twist, I top the mousse with raspberry or blueberry compote. I’ve also layered it in parfait glasses with crushed cookies and fruit for a more decorative dessert.

Storage/Reheating

I store the mousse covered in the refrigerator for up to 3 days. It tastes best chilled and keeps its light texture beautifully. I don’t freeze it, since the gelatin and cream can separate when thawed. This dessert doesn’t need reheating—it’s best served cold straight from the fridge.

FAQs

Can I make this mousse ahead of time?

Yes, I often make it a day ahead so it has plenty of time to chill and set perfectly.

Can I skip the gelatin?

I don’t recommend it, as the gelatin helps the mousse hold its shape. Without it, the texture will be much softer.

Can I use homemade lemon curd?

Absolutely, I prefer homemade lemon curd when I have time—it adds a fresher, more vibrant flavor.

How do I make it lighter?

I sometimes use light cream cheese and reduced-fat whipped topping instead of heavy cream for a lighter version.

Can I make this into a full cheesecake instead of cups?

Yes, I press the crust into a springform pan and chill it as a no-bake cheesecake.

What if I don’t have powdered sugar?

I blend granulated sugar in a food processor until fine and use it as a substitute.

Can I make it without food coloring?

Yes, I skip the coloring often—the mousse naturally has a soft yellow hue from the lemon curd.

How long should I chill it before serving?

At least 2–3 hours, but overnight gives the best texture and flavor.

Can I use other citrus fruits?

Yes, I’ve made this with lime or orange curd for a fun twist on the classic lemon version.

Can I pipe the mousse into tart shells?

Yes, it makes a fantastic filling for mini tart shells or phyllo cups for party-sized desserts.

Conclusion

I love how this lemon cheesecake mousse delivers the rich, creamy taste of cheesecake in a light, velvety form. The tangy lemon flavor is refreshing, and the graham cracker crust adds a delightful crunch. It’s elegant, easy to make, and the perfect dessert for lemon lovers like me who crave something both bright and indulgent.