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Creamy Lemon Cheesecake Mousse with Graham Cracker Crust

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This no-bake lemon cheesecake mousse is light, fluffy, and full of bright citrus flavor. Perfectly chilled and make-ahead friendly, it’s a refreshing dessert for any occasion.

Ingredients

Scale

For the Base (Optional):

  • 1 cup graham cracker crumbs

  • 3 tbsp melted butter

  • 1 tbsp sugar (optional)

For the Mousse:

  • 8 oz cream cheese, softened

  • 1/2 cup powdered sugar

  • 2 tbsp fresh lemon juice

  • 1 tbsp lemon zest

  • 1 tsp vanilla extract

  • 1 cup heavy cream, cold

  • 1–2 tbsp powdered sugar (for whipped cream, optional)

For Garnish:

  • Whipped cream

  • Lemon zest or slices

  • Fresh berries

  • Mint sprigs

Instructions

  • Mix graham crumbs, butter, and sugar. Press into bottom of serving cups. Chill.

  • Beat cream cheese until smooth. Add powdered sugar, lemon juice, zest, and vanilla.

  • In another bowl, whip heavy cream to soft peaks. Fold into lemon mixture gently.

  • Spoon or pipe mousse into cups. Chill 2–4 hours to set.

  • Garnish with whipped cream, zest, or berries before serving.

Notes

Use fresh lemon for best flavor. Store mousse covered in the fridge for up to 2 days.

Find it online: https://foodemily.com/creamy-lemon-cheesecake-mousse-with-graham-cracker-crust/