lemon cheesecake mousse

Here’s a light, tangy, and creamy Lemon Cheesecake Mousse recipe — no baking required!

🍋 Lemon Cheesecake Mousse

Ingredients:

• 8 oz (225 g) cream cheese, softened

• ½ cup (100 g) granulated sugar

• 1 teaspoon lemon zest (from 1 lemon)

• 3 tablespoons fresh lemon juice (about 1 lemon)

• 1 teaspoon vanilla extract

• 1 cup (240 ml) heavy whipping cream, cold

• Optional topping: crushed graham crackers, whipped cream, lemon zest

Instructions:

1. Beat cream cheese & sugar:
   In a large bowl, beat the cream cheese and sugar together until smooth and creamy.

2. Add lemon & vanilla:
   Mix in the lemon zest, lemon juice, and vanilla extract until fully combined.

3. Whip the cream:
   In a separate bowl, whip the heavy cream until stiff peaks form.

4. Fold together:
   Gently fold the whipped cream into the cream cheese mixture until smooth and fluffy.

5. Chill:
   Spoon the mousse into serving glasses or jars. Chill for at least 1–2 hours (or overnight for best texture).

6. Serve:
   Top with crushed graham crackers, extra whipped cream, and lemon zest just before serving.

✅ Tips:

• Want it lighter? Use whipped topping or Greek yogurt in place of some cream cheese.

• For extra tang, add a spoon of lemon curd in the center or swirl on top before chilling.

• Makes 4–6 servings.