Lemon Cheesecake Mousse For One

Lemon Cheesecake Mousse – a light and creamy, easy to make, no bake dessert recipe with the perfect balance of tart and sweet.

Lemon cheesecake mousse garnished with thin lemon slices on a glass plate with three whole lemons in the background on a metal tray

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.

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RELATED: The Best Cookie Recipes For One

Lemon Cheesecake Mousse with a missing piece garnished with a thin lemon slice on a glass plate with a mug of coffee behind it all on a metal tray

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

Forkful of lemon cheesecake mousse on a glass plate with whole lemons and a mug of coffee on a metal tray

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.

Spoonful of Lemon Mousse in a dessert glass on a white napkin with a lemon stitch

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.

Overhead view of a spoonful of lemon cheesecake mousse in a dessert glass on a white cloth napkin and a bowl of lemons all on a metal tray

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:

No Bake Cheesecake

Pumpkin Cheesecake

Keto Fat Bombs

Pumpkin Bars

Other Single Serving Lemon Recipes

Small Batch Lemon Curd

Small Batch Lemon Bars

Lemon and Garlic Chicken

Lemon Blueberry Muffin

Lemon Meringue Pie

Honey Lemon Custard

Small Batch Lemon Poppy Seed Scones


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

Lemon Cheesecake Mousse For One | onedishkitchen.com

Lemon Cheesecake Mousse For One

Prep Time: 10 minutes
Cook Time: 0 minutes
Chill: 20 minutes
Total Time: 30 minutes
Course: Dessert
Cuisine: Dessert
Keyword: cheesecake, lemon
Servings: 1 person
Calories: 689kcal
Author: Joanie Zisk


  • 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


  • 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.


If you are using a mini pie pan and wish to bake the crust, press the butter-moistened crumbs into pie pan and bake in a 350 degree oven for 8 minutes.  Remove from the oven and let cool.  When the crust has cooled, spoon in the lemon cheesecake mousse filling and refrigerate for at least 20 minutes.


Serving: 1serving | Calories: 689kcal | Carbohydrates: 48g | Protein: 7g | Fat: 67g | Saturated Fat: 44g | Cholesterol: 247mg | Sodium: 463mg | Potassium: 200mg | Sugar: 39g | Vitamin A: 2780IU | Vitamin C: 7.1mg | Calcium: 146mg | Iron: 1.1mg
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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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lemon cheesecake mousse

16 thoughts on “Lemon Cheesecake Mousse For One”

  1. 5 stars
    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.

  2. 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!

  3. 5 stars
    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.

    1. 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!

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