Lemon Cheesecake Mousse For One

This lemon cheesecake mousse is a light and creamy, no-bake dessert that's got the perfect balance of tart and sweet.

Why This Recipe Works

• A lemon cheesecake mousse is soft, light, and absolutely delicious!
• No baking is necessary. The ingredients are whipped together and refrigerated. No bake cheesecakes are different than traditional cheesecakes, they have more of a light and airy, mousse-like consistency rather than a dense, custard-like filling. No-bake cheesecakes are very easy to make.
• It's the perfect spring-summer dessert and so hard to resist!
• The flavor is fresh and lemony and can be ready in less than 1 hour.

RELATED: The Best Cookie Recipes For One

Ingredients

See recipe box below for ingredient amounts and full recipe instructions.

For the crust

• Graham crackers: Graham crackers are sweet whole wheat cookies made from graham flour. They are commonly found in the US in the cookie aisle of the grocery store. You can also use lemon cream-filled cookies or vanilla wafers. In the UK, you might like to use digestive biscuits instead.
• Butter: Melted butter helps hold the crust together.

For the lemon cheesecake mousse

• Cream cheese: Make sure you use cream cheese from a block of real cream cheese, not cream cheese spread. Also, make sure it's room temperature.
• Sugar: 3 tablespoons of granulated sugar provides the perfect amount of sweetness and helps balance the tart taste of lemon.
• Lemon juice and lemon zest: I prefer using freshly squeezed lemon juice and you can easily zest the skin of the lemon you are using. If you only have bottled lemon juice, that is perfectly okay to use. Just leave out the zest but keep in mind that even a small amount of lemon zest adds a large amount of flavor. Without the zest, the lemon flavor won't be as pronounced.
• Heavy cream: Beating heavy cream into stiff peaks is a very important step in this recipe. It is the secret to a thick no-bake cheesecake filling. Heavy cream is also called double cream.

How To Make This Recipe

1. Pour crumbs into a small bowl and stir in melted butter.
2. Spoon crumbs into dessert dish and press down with the back of a spoon. Set aside.
3. In a separate bowl, mix together the cream cheese, sugar, lemon juice and lemon zest.
4. Pour the heavy cream into another small bowl and whisk until stiff peaks form, about 2-3 minutes.
5. Fold the whipped cream into the cream cheese mixture.
6. Spoon over the cookie crust and refrigerate for at least 20 minutes.

RELATED: Easy Single Serving Comfort Food Recipes

This lemon cheesecake is the perfect size for one or two people to enjoy.

Frequently Asked Questions

Expert Tips

• This cheesecake can be made 1-2 days in advance. It can be refrigerated for up to 2 days before eating.
• You can make the crust 1-2 days ahead of time. To freeze the crust only, cover and place the crust in the freezer for 1 hour, then cover tightly and refrigerate for 1-2 days before adding the filling.
• Bring the cream cheese to room temperature before using. This helps to guarantee a smooth cheesecake filling. The heavy cream MUST be cold in order to whip into stiff peaks.
• You can certainly enjoy this lemon cheesecake mousse right after you make it. However, if you refrigerate the cheesecake for a few hours you'll end up with a firmer, yet still mousse-like consistency.

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

More Single Serving Cheesecake Desserts

You might also like to try these single serving cheesecake recipes:

• No Bake Cheesecake
• Pumpkin Cheesecake

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.

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