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 Lemon Cheesecake Mousse For One 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 my readers are fans too.
RELATED: The Best Cookie Recipes For One
How To Make A Lemon Cheesecake Mousse
This dessert is truly spectacular. It’s an easy cheesecake recipe that comes together quickly.
There is no baking involved and this dessert can be ready in minutes.
Ingredients in Lemon Cheesecake Mousse
You will need:
- 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)
To make:
Mix the cream cheese along with a touch of sugar, lemon juice and lemon zest. Then, fold in homemade whipped cream and spoon into a buttery crushed cookie crust.
RELATED: Easy Single Serving Comfort Food Recipes
Although this lemon cheesecake mousse is the perfect size for one person, the other night my husband and I sat down with two forks and enjoyed it together.
It was a nice little treat to share at the end of a long day.
Cheesecake Crust
When I make lemon cheesecake mousse, I usually make a graham cracker crust but recently, I discovered Lemon Oreos and used those instead.
The crushed lemon-filled cookies added an extra sweet and zesty flavor. If you can find those, definitely give them a try.
With the Oreo crust, I chose to bake the crust to help it set a little better in the mini pie pan I used. If you use graham crackers, no baking is necessary.
You can keep this cheesecake crustless by leaving out the crust altogether. Just spoon the mousse into a pretty dish and chill.
What To Do With Leftover Cream Cheese
You will only use 2-ounces of cream cheese in this lemon cheesecake mousse recipe. You might like to consider using the remainder in any one of these delightful single serving recipes:
Other Single Serving Lemon Recipes
Small Batch Lemon Poppy Seed Scones
Enjoy!
I often use mini pie or tart pans when making this lemon cheesecake mousse. An 8 to 10-ounce ramekin or other small dish will also work well. You could omit the pie crust and make the dessert as a mousse and spoon it into a pretty serving dish too.
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Lemon Cheesecake Mousse Recipe
Ingredients
- 1/4 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
- 1/2 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!