This Lemon Cheesecake Mousse is a nice light and fluffy dessert with a delicious tangy lemon flavor. After all the rich and decadent desserts I enjoyed over the holidays, I was ready for something a little different. Citrus! What a refreshing dessert. This would also make the perfect no-bake dessert recipe during the summer months as well.
As much as I love the holidays, I always look forward to the beginning of the New Year when things slow down after the busy season. It’s pretty darn snowy outside and our days are spent snuggled on the couch watching movies, reading books or playing video games. Every now and then we adventure out on those sunny days to enjoy the snow and visiting with friends.
I love anything I can fit into a mason jar and this Lemon Cheesecake Mousse is no exception. Mason jar’s are the perfect way to bring desserts along to a picnic with the family or afternoon play dates. You know your mommy friends are gonna love you. (especially if you bring wine too) Don’t judge me, it’s only a small glass.
I found wide mouth mason jars that fit 1 cup which I find is the perfect portion for my Strawberry Cheesecake Trifles, Crème Brule or this Lemon Cheesecake Mousse. I find they are much more affordable then the glass food storage containers too. I think I have an addiction to mason jars in general however, so I may be bias.
Ok, so back to this Lemon Cheesecake Mousse, wine and play dates. I love play dates because the kids entertain themselves, for the most part, and that gives the moms time to catch up. In the wintertime, all the kids get bundled up in their snow gear and head outside to play. They come back in water logged with dripping mittens and rosy cheeks and bellies begging to be filled. Lunch is always on the table in double time since there are so many moms in the house.
What the kids don’t know is that while they were outside playing in the fluffy white stuff, the women were inside taste testing this delicious Lemon Cheesecake Mousse. By the time they come back in, all evidence is gone. Easy to serve and easy to put the lids back on and stash them right back in the bag they came in.
Of course if you’re entertaining guests, I may glam up the dessert by serving it in some pretty glasses with fresh blueberries on top. I like the addition of the lemon infused sugar sprinkled on top personally. Just a little extra sweet to go with the tangy mousse.
What was the lesson I learned? I definitely need to schedule more play dates.
Lemon Cheesecake Mousse
- 1 box lemon Jello
- 1/2 cup boiling water
- 1/4 cup cold water
- 1 (8 oz) block cream cheese, softened
- zest of 1 lemon
- 1 lemon , juiced
- 1 1/2 cup heavy cream , divided
- 1 tablespoon sugar
- lemon sugar (optional)
Combine the lemon Jello and the boiling water in a small bowl. Stir until the Jello crystals are completely dissolved. Stir in the cold water. Set this aside to cool slightly.
Beat ¾ cup of the heavy cream with 1 tablespoon of sugar until stiff peaks form.
In a separate bowl, whip together the cream cheese, 1 teaspoon of the lemon zest and lemon juice until fluffy using a hand blender or upright stand mixture. Gradually add in the cooled Jello mixture. Next, add in the remaining ¾ cup of heavy cream. Whip this mixture for a few minutes to incorporate well. The mix will be very thin but frothy.
Scoop a spoonful of the whipped cream into the thin cream cheese mixture. Gently fold together. Once combined, add in the remaining whipped cream and fold together. Try to be gentle when combining, as the whipped cream is what makes this mixture light and fluffy.
Spoon the mixture into mason jars or other individual serving glass dessert dishes. Put the lids on the mason jars or cover with food plastic wrap. Chill in the fridge for a minimum 3 hours until completely set or preferably overnight.
Optional: combine the remaining lemon zest with 2 tablespoons of sugar. Seal in an air tight container until you’re ready to serve the lemon cheesecake mousse. Sprinkle about 1 teaspoon of sugar on top of each portion before serving.
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