Lemon Cheesecake Mousse

Photo Credit: Cooking Classy

Individual desserts are perfect when you need to serve a crowd, and this show-stopping lemon cheesecake mousse recipe is an excellent choice because it produces eight or ten servings. Part cheesecake and part lemon pudding, this mousse recipe is astoundingly smooth and refreshing with just a hint of richness. This no bake dessert recipe also requires a couple of hours of chilling time in the refrigerator, and for this reason, is a wonderful make-ahead dessert for all your entertaining needs. Whether you need a bright dessert recipe for Mother’s Day, Easter, or simply as something for you and your family to enjoy, this easy mousse recipe will be something everyone enjoys.

Part of what makes this easy cheesecake recipe so exceptional is its smooth, velvety texture. The whipped cream and lemon curd are smooth textured on their own, but the gelatine powder helps stabilize the mixture so it can keep for a lengthy period. While gelatine isn’t essential to all mousse recipes, it helps this lemon mousse recipe maintain its structure so that it can be kept for at least one day in the refrigerator. If you have adopted a meatless diet, the use of gelatine powder may pose a problem for you. Traditionally, gelatine is made by simmering meat bones to release the collagen in them. The gelatine is then extracted from the collagen and dried into strips. You can purchase gelatine powder from the grocery store in small packages, but gelatine strips are less common. If you prefer not to eat meat by-products, you can substitute the gelatin with agar-agar, which comes from seaweed. You can substitute gelatine powder with an equal amount of agar-agar powder, but you may find that you need to use a little more in this lemon mousse recipe, because agar-agar isn’t as effective with acidic fruits, like lemons.

Lemon desserts recipes are so varied from lemon square recipes to lemon tart recipes, but this dish provides an entirely new outlet for you and your family to enjoy the refreshing taste of lemon. If you can, showcase this brilliant yellow dessert in clear dessert glasses garnished with fresh fruit, but if you don’t have dessert dishes, you could serve the entire pudding in a trifle dish and allow guests to scoop their portion. Another option for serving would be to use jam jars for a rustic appearance. The best thing about lemon desserts recipes is that you can make them any time of year because there will always be some lemon variety in season. Most of these varieties will be the smaller, tangier kind, but during the months from November to March, you will likely be able to find Meyer lemons in your grocery store, which are sweeter and a yellow-orange color. Supposedly the Meyer lemon is a cross between regular lemons and either the mandarin or orange, which attributes to its sweeter flavor. Thank you to Jaclyn, the author of ‘Cooking Classy’ recipe blog, for sharing her luscious lemon cheesecake mousse recipe with us.**

Nutrition Facts for: Lemon Cheesecake Mousse from Cooking Classy
Ingredients: Graham crckers, granulated sugar, butter, lemon juice, water, gelatin powder, heavy creaml, powdered sugar, cream cheese, lemon curd.
* Percentages (%) are based on a 2000 calorie diet * The entire recipe has been calculated for 8 servings.* Per Serving: Calories 580, Calories from Fat 384, Total Fat 42.7g 66%, Saturated Fat 25.7g 129%, Cholesterol 251mg 84%, Sodium 375mg 16%, Potassium 127mg 4%, Carbohydrates 46.7g 16%, Dietary Fiber 0.8g 3%, Sugars 39.6g, Protein 6.3g, Vitamin A 31%, Vitamin C 20%, Calcium 7%, Iron 7%

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