Lemon Cheesecake Mousse – a light and creamy, easy to make, no bake dessert recipe with the perfect balance of tart and sweet.
I could enjoy no bake lemon desserts like this refreshing lemon cheesecake mousse all throughout the year, but springtime is when I really seem to crave lemony treats.
You may have seen my recent Lemon Scones recipe and my not-so-recent Honey Lemon Custard For One recipe that’s going wild on Pinterest these days. I’m such a fan of lemon desserts and I think many of our readers are fans too.
This dessert is truly spectacular. It’s an easy no bake cheesecake recipe that comes together quickly.
RELATED: The Best Cookie Recipes For One
Ingredients
See recipe box below for ingredient amounts and full recipe instructions.
- graham cracker crumbs (or use lemon or lemon cream filled cookies)
- butter
- cream cheese
- sugar
- lemon juice
- lemon zest
- heavy cream (also called double cream)
How To Make Lemon Cheesecake
- Mix the cream cheese along with a touch of sugar, lemon juice and lemon zest.
- Fold in homemade whipped cream and spoon into a buttery crushed cookie crust.
RELATED: Easy Single Serving Comfort Food Recipes
This lemon cheesecake is the perfect size for one or two people to enjoy.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this lemon cheesecake recipe you might like to consider using them in any of these single serving recipes:
- Graham crackers: Icebox Cake, Key Lime Pie Ice Cream, Lemon Mango Pie
- Cream cheese: Mini Carrot Cake, Red Velvet Donuts, Mini Pineapple Oat Cake, Pumpkin Bars
- Lemon juice/lemon zest: Lemon Bars, Lemon Blueberry Muffin, Lemon Curd
Other Single Serving Pie Recipes
Cheesecake For One
You might also like to try these single serving cheesecake recipes:
Best Dish To Use
I often use mini pie or tart pans when I make this lemon cheesecake. An 8.5 or a 10-ounce ramekin will also work well.
You could even leave out the pie crust and make a lemon mousse and spoon it into a pretty serving dish too.
Cheesecake Crust
When I make this lemon cheesecake, I usually make a graham cracker crust but recently, I discovered lemon filled Oreo cookies and I loved how the crust tasted.
The crushed lemon-filled cookies add an extra sweet and zesty flavor. If you can find this type of cookie, definitely give them a try.
With the Oreo crust, I suggest baking the crust to help it set a little better. If you use graham crackers, no baking is necessary.
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Recipe
Ingredients
- ¼ cup graham cracker crumbs (2 large sheets of graham crackers or use 5 lemon cream filled cookies such as Lemon Oreos)
- 1 tablespoon butter melted
- 2 ounces cream cheese softened
- 3 tablespoons sugar
- 1 tablespoon lemon juice
- ½ teaspoon lemon zest
- 4 ounces heavy cream
Instructions
- Place the 2 sheets of graham crackers (or 5 cream filled cookies) in a zip-topped bag and roll with a rolling pin or heavy can to crush.
- Pour crumbs into a small bowl and stir in melted butter.
- Spoon crumbs into dessert dish and press down with the back of a spoon. Set aside. *(See notes)
- In a separate bowl, mix together the cream cheese, sugar, lemon juice and lemon zest. Set aside.
- Pour the heavy cream into another small bowl and whisk until stiff peaks form, about 4 minutes.
- Fold the whipped cream into the cream cheese mixture.
- Spoon over the cookie crust and refrigerate for at least 20 minutes.
Notes
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
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So quick and easy. I made it without a crust in a parfait dish with fresh blueberries. I like the idea of adding lemon cookies with the mousse. I recently bought some Pepperidge Farm lemon cookies that would be great with this. I am learning to cook for one and have made several recipes from your site. In fact I had curried cream of vegetable soup using your curried carrot soup recipe.
I’m so happy you are enjoying the recipes, Mary. Thank you so much for letting me know.
The lemon Oreos or snaps sound delish! If you want to use with the mousse, I suggest crushing up some and just layering with the mousse to make a parfait. This will be on the menu as soon as I can go get the cookies!
Oh my gosh, that was sooo good. I made it without the crust because I don’t have the small pans yet but I’m going to order them asap.
I love it without the crust too, Judy. Thanks so much for letting me know you enjoyed the recipe. It makes me so happy to hear!