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Imagine a dessert that combines the tangy zest of lemon with the creamy richness of cheesecake, all in a light, mousse-like texture. This Lemon Cheesecake Mousse recipe is exactly that! It’s a delightful, no-bake dessert that comes together in a single serving, perfect for a quick sweet treat. Using simple ingredients like cream cheese, lemon, and graham crackers, you create a dessert that’s both refreshing and satisfying, with a crunchy base adding that extra touch of delight.

Looking for more no-bake single serving dessert recipes? Check out our simple and tasty Buckeyes, crunchy Puppy Chow, creamy Peanut Butter Fudge, and refreshing Grapefruit Posset.

Why You’ll Love This Lemon Cheesecake Mousse Recipe

  • Simple & No-Bake: Ditch the oven! This recipe comes together in minutes with no baking required.
  • Perfectly Portioned: Enjoy a delightful single serving without leftover worries. Ideal for small households or portion control.
  • Creamy & Tangy: The smooth cheesecake filling is bursting with bright lemon flavor, offering a perfect balance of sweet and tart.
  • Quick & Easy: With only a handful of ingredients and minimal prep work, this recipe is ideal for busy weeknights or spontaneous cravings.
  • Make-Ahead Friendly: Craving a stress-free dessert? Make this mousse up to 2 days in advance and refrigerate for a chilled and refreshing treat.

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, Key Lime Pie, or 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 a No-Bake Cheesecake, Peanut Butter Pie, or a Hot Spinach Dip.
  • 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 Buttermilk Pie, Mango Sorbet, or a 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 Banana Pudding or French Silk Pie.

This is just an overview of the ingredients I used and why I used them. For the full recipe please scroll down to the recipe box at the bottom of the post.

Recipe Variations

Feeling adventurous? 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.
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How To Make Lemon Cheesecake Mousse

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

  1. 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.
  2. Make the Cheesecake Mixture: In a different bowl, combine cream cheese, sugar, lemon juice, and lemon zest together.
  3. Whip the Cream: In another small bowl, whip the heavy cream until it forms stiff peaks, which should take about 2-3 minutes.
  4. Combine: Gently fold the whipped cream into the cream cheese mixture, ensuring it’s well blended.
  5. Assemble: Spoon this creamy mixture over the prepared crust in the dessert dish.
  6. Chill: Refrigerate the mousse for at least 20 minutes before enjoying.

RELATED: Easy Single Serving Comfort Food Recipes

a small pie topped with lemon slices with a triangle taken out.

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

How can I thicken a no-bake cheesecake?

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.

Can I double this lemon cheesecake mousse recipe?

Absolutely! You can easily double the ingredients if you want to make two cheesecakes.

How long will the leftovers last?

The mousse can be stored in the refrigerator for up to 2 days.

Can I make this dessert gluten-free?

Absolutely! Use a gluten-free cookies for the crust.

What size dessert dish should I use?

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.

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.

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!


Your Cooking For One Source
Because you’re worth it

Lemon Cheesecake Mousse For One

5 from 16 votes
Prep: 10 minutes
Chill: 20 minutes
Total: 30 minutes
Servings: 1 serving
Whip up a refreshing Lemon Cheesecake Mousse in minutes! This no-bake single serving dessert is creamy, tangy, and perfect for satisfying sweet cravings.

Equipment

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)
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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

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

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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Recipe Rating




30 Comments

  1. Debbie says:

    So fantastic. Simple perfect size

  2. Lynne Marie says:

    This was very good. I used lemon extract instead of the lemon zest. I will be making this again.

  3. Chari says:

    Such a good dessert and so easy to make. Only thing I did different was add a teaspoon of vanilla extract….. Cause I like vanilla

  4. Sherri Sullivan says:

    Very good and the best part was it was so fast and easy to make.

  5. Ann Foehner says:

    Cheese Cake, I am wondering if you can use this same recipe and do it in a small spring form pan? I can’t seem to find a recipe using a spring form pan and wanted to make it like for Christmas Eve or Da y desert. What are your suggestions?

    thanks so much!

    1. Joanie Zisk says:

      Ann, this lemon cheesecake has a mousse-like texture and is not as firm as a traditional cheesecake so I don’t think it will work well in a spring form pan. If you want to use the spring form pan, you could do an upside down cake ( https://onedishkitchen.com/caramelized-banana-upside-down-cake/ ) and feel free to use a different fruit, if necessary. The pan used is a 7-inch pan. If the pan you are using is smaller, you might like to try the flourless chocolate cake – https://onedishkitchen.com/flourless-chocolate-cake-for-one/

    2. Dawn says:

      Delicious

  6. Kasey says:
  7. Kathy says:

    I made this today without the crust, mostly to save a few calories. Loved it. I could hardly wait for it to chill.
    Next time I’ll crush one little section of graham cracker to sprinkle on top just for texture, or a vanilla wafer would be good.

    1. Joanie Zisk says:

      I’m so happy you enjoyed the recipe. Thank you for your feedback.

  8. Mary says:

    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.

    1. Joanie Zisk says:

      I’m so happy you are enjoying the recipes, Mary. Thank you so much for letting me know.

  9. Susan Jones says:

    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!

  10. Judy says:

    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. Joanie Zisk says:

      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!