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No-Bake Lemon Cheesecake Mousse Cups

Fluffy Lemon Cheesecake Mousse Cups

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Ingredients Method Notes

Ingredients
  

  • For the Crust Layer:
  • 1 cup graham cracker crumbs or crushed vanilla wafers
  • 2 tablespoons melted butter
  • For the Lemon Cheesecake Mousse:
  • 8 ounces cream cheese softened
  • 1 cup powdered sugar
  • 2 tablespoons fresh lemon zest
  • 1/4 cup fresh lemon juice
  • 1 teaspoon vanilla extract
  • 1 cup heavy whipping cream cold

Method
 

  1. In a small bowl, combine the graham cracker crumbs and melted butter until evenly moistened. Divide the mixture among 6 dessert cups.
  2. In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
  3. Add the powdered sugar, lemon zest, lemon juice, and vanilla extract. Beat until fully combined and silky smooth.
  4. In a separate bowl, whip the heavy cream until stiff peaks form.
  5. Gently fold the whipped cream into the lemon cream cheese mixture until no streaks remain and the mousse is light and fluffy.
  6. Spoon or pipe the mousse into the prepared dessert cups over the crumb layer.
  7. Refrigerate for at least 2 hours, or until chilled and set.
  8. Garnish with whipped cream, lemon zest, fresh berries, or lemon slices before serving.

Notes

Fresh lemon juice provides the best flavor and brightness.
For a stronger lemon flavor, add an extra teaspoon of lemon zest.
These mousse cups can be made up to 24 hours in advance.
Store covered in the refrigerator for up to 3 days.
For a shortcut version, use prepared whipped topping instead of homemade whipped cream.
Try layering the mousse with berries or lemon curd for an extra-special presentation.