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Lemon Cheesecake Mousse with crust on glass plate
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5 from 8 votes

Lemon Cheesecake For One

Light and creamy, easy to make, no bake dessert recipe. Perfect balance of tart and sweet. Single serving. Treat yourself.
Prep Time10 mins
Chill20 mins
Total Time30 mins
Course: Dessert
Cuisine: Dessert
Keyword: cheesecake, lemon
Servings: 1 person
Calories: 689kcal
Author: Joanie Zisk

Equipment

  • 10-ounce ramekin

Ingredients

  • ¼ cup graham cracker crumbs (2 large sheets of graham crackers or use 5 lemon cream filled cookies such as Lemon Oreos)
  • 1 tablespoon salted butter melted
  • 2 ounces cream cheese softened
  • 3 tablespoons sugar
  • 1 tablespoon lemon juice
  • ½ 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

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.

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