This post may contain affiliate links. Please read our disclosure policy.
Picture a dessert that blends the tangy brightness of lemon with the creamy richness of cheesecake, all in a light, airy mousse. This Lemon Cheesecake Mousse is exactly that—a refreshing, no-bake treat made for one! With simple ingredients like cream cheese, lemon, and graham crackers, you’ll whip up a dessert that’s both satisfying and light, complete with a crunchy graham cracker base for a little extra delight.
Looking for more no-bake single serving dessert recipes? Check out our easy small batch buckeyes recipe, crunchy quick puppy chow, creamy small batch peanut butter fudge, and our refreshing mini grapefruit posset recipe.
Why You’ll Love This Recipe
- Simple & No-Bake: Skip the oven—this dessert comes together in minutes, no baking needed.
- Perfect Portion: A single serving means no leftovers, making it great for smaller households or portion control.
- Creamy & Tangy: Smooth cheesecake filling with bright lemon flavor gives you a perfectly balanced sweet and tart treat.
- Quick & Easy: Just a few ingredients and minimal prep make this dessert perfect for busy nights or last-minute cravings.
- Make-Ahead Friendly: Need a hassle-free dessert? Prep it up to 2 days ahead for a chilled, refreshing treat whenever you’re ready.
RELATED: The Best Cookie Recipes For One
Ingredients
If you have any ingredients leftover from this lemon cheesecake mousse recipe, check out our Leftover Ingredients Recipe Finder.
For the Crust
- Graham crackers: These are sweet, whole wheat cookies made with graham flour, typically found in the cookie aisle in US grocery stores. Alternatively, lemon cream-filled cookies, vanilla wafers, or digestive biscuits (in the UK) can be used. Consider using any leftover graham crackers in a small batch of peanut butter bars, individual key lime pie, or easy s’mores dip.
- Butter: Melted butter is essential to bind the crust ingredients together.
For the Lemon Cheesecake Mousse
- Cream cheese: Use block cream cheese at room temperature, not cream cheese spread. Feel free to choose low-fat cream cheese for a lighter version. Extra cream cheese can be used to make our no-bake cheesecake recipe, our easy peanut butter pie recipe, or a simple hot spinach dip recipe.
- Sugar: Three tablespoons of granulated sugar adds the right amount of sweetness, offsetting the tartness of the lemon.
- Lemon juice and lemon zest: Freshly squeezed lemon juice and zest from the same lemon enhance the flavor. If using bottled lemon juice, omit the zest, though this may reduce the lemony punch. Use any extra lemon juice in small buttermilk pie, small batch mango sorbet, or a single serving lemon posset.
- Heavy cream: Whip the heavy cream to stiff peaks to achieve a thick, no-bake cheesecake filling. Known as double cream in some parts of the world, it’s a key component for texture. We use heavy cream in many of our single serving and small batch recipes. Consider using any leftover cream in single serve banana pudding or our small French silk pie recipe.
Recipe Variations
Here are some ways to customize your Lemon Cheesecake Mousse:
- Lime Cheesecake Mousse: Substitute lemon with lime for a tropical twist.
- Mixed Berry Cheesecake Mousse: Add a layer of fresh berries under the mousse.
- Chocolate Base: Replace graham crackers with chocolate biscuits for a chocolatey crust.
- Orange Cheesecake Mousse: Use orange instead of lemon for a different citrus flavor.
How To Make Lemon Cheesecake Mousse
See the recipe box below for ingredient amounts and full recipe instructions.
- Prepare the Crust: Mix crumbs with melted butter in a small bowl. Transfer this mixture into your dessert dish, pressing it down firmly with the back of a spoon. Set aside.
- Make the Cheesecake Mixture: In a different bowl, combine cream cheese, sugar, lemon juice, and lemon zest together.
- Whip the Cream: In another small bowl, whip the heavy cream until it forms stiff peaks, which should take about 2-3 minutes.
- Combine: Gently fold the whipped cream into the cream cheese mixture, ensuring it’s well blended.
- Assemble: Spoon this creamy mixture over the prepared crust in the dessert dish.
- Chill: Refrigerate the mousse for at least 20 minutes before enjoying.
RELATED: Easy Single Serving Comfort Food Recipes
Expert Tips
- Crush the Graham Crackers Finely: This ensures a smooth and even crust texture.
- Whip the Cream To Stiff Peaks: This creates a light and airy mousse that holds its shape.
- Smooth Texture: Ensure your cream cheese is at room temperature for easier blending.
- Serving Dish: Using a 10-ounce ramekin or mini pie/tart pan is ideal for this recipe.
Serving Suggestions
This single serving cheesecake mousse is perfect on its own, but here are some ideas to elevate it:
- Fresh Fruit: Top with a dollop of whipped cream and your favorite fresh berries like raspberries, blueberries, or strawberries.
- Shortbread Cookies: Serve alongside some shortbread cookie bites for a delightful textural contrast.
- Chocolate Shavings: For a contrasting rich flavor.
- Lemon Slice: Garnish with a thin slice for an elegant touch.
Frequently Asked Questions
To thicken a no-bake cheesecake, the key step is whipping cold heavy cream until it forms stiff peaks. Then, gently fold the whipped cream into the cream cheese mixture to keep it airy. The cheesecake filling will further thicken as it chills in the refrigerator.
Absolutely! You can easily double the ingredients if you want to make two cheesecakes.
The mousse can be stored in the refrigerator for up to 2 days.
Absolutely! Use a gluten-free cookies for the crust.
I typically use mini pie/tart pans or a 10-ounce ramekin for this recipe. Alternatively, for a crustless cheesecake, simply spoon the cheesecake mousse into a decorative dessert dish.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
If you’ve tried this lemon cheesecake mousse or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
Also, if you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see it!
Lemon Cheesecake Mousse For One
Equipment
- 10-ounce ramekin or dessert dish
Ingredients
For the crust
- ¼ cup graham cracker crumbs — ¼ cup of graham cracker crumbs can be made by using 2 large sheets of graham crackers (or 5 lemon cream filled cookies such as Lemon Oreos) and crush with a rolling pin or in a food processor.
- 1 tablespoon salted butter , melted
For the lemon cheesecake mousse
- 2 ounces cream cheese , room temperature
- 3 tablespoons granulated sugar
- 1 tablespoon lemon juice
- ½ teaspoon lemon zest
- ½ cup heavy cream (4 ounces)
Instructions
- Prepare the Crust: Mix crumbs with melted butter in a small bowl. Transfer this mixture into your dessert dish, pressing it down firmly with the back of a spoon. Set aside.
- Make the Cheesecake Mixture: In a separate bowl, mix together the cream cheese, sugar, lemon juice, and lemon zest. Use a spoon for stirring or an electric hand mixer on low speed to blend them thoroughly.
- Whip the Cream: In another small bowl, use a hand mixer to whip the heavy cream until it reaches stiff peaks, typically taking about 2-3 minutes.
- Combine: Gently fold the whipped cream into the cream cheese mixture, ensuring it's well blended.
- Assemble: Spoon this creamy mixture over the prepared crust in the dessert dish.
- Chill: Refrigerate the mousse for at least 20 minutes before serving.
Notes
- Crush the Graham Crackers Finely: This ensures a smooth and even crust texture.
- Whip the Cream To Stiff Peaks: This creates a light and airy mousse that holds its shape.
- Smooth Texture: Ensure your cream cheese is at room temperature for easier blending.
- Serving Dish: Using a 10-ounce ramekin or mini pie/tart pan is ideal for this recipe.
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.
This was really tasty. I substituted 2 tbsp of lemon curd for the lemon juice, zest, and sugar because I needed to use up the lemon curd. I got two servings out of it, which is perfect.
Just made this with coconut flakes on top. Delicious !