Creamy Lemon Cheesecake Mousse (Print Version)
# Ingredients:
→ For the Mousse
01 -
8 ounces (225g) cream cheese, softened
02 -
1/2 cup (120ml) sweetened condensed milk
03 -
1/4 cup (60ml) fresh lemon juice (about 1-2 lemons)
04 -
1 tablespoon lemon zest
05 -
1 teaspoon vanilla extract
06 -
1 cup (240ml) heavy whipping cream, cold
07 -
1/4 cup (30g) powdered sugar
→ For Garnish (Optional)
08 -
Fresh lemon slices
09 -
Extra lemon zest
10 -
Fresh berries or mint leaves
# Instructions:
01 -
Beat the softened cream cheese in a large mixing bowl until smooth and creamy. Add the sweetened condensed milk, lemon juice, lemon zest, and vanilla extract. Mix until fully combined and smooth.
02 -
In a separate bowl, whip the cold heavy cream with the powdered sugar until stiff peaks form.
03 -
Gently fold the whipped cream into the lemon cream cheese mixture until well incorporated and fluffy.
04 -
Spoon or pipe the mousse into small dessert cups or bowls. Smooth the tops. Refrigerate for at least 2 hours to allow the mousse to set.
05 -
Just before serving, add your choice of garnishes like fresh lemon slices, extra zest, berries, or mint leaves.
# Notes:
01 -
For more intense lemon flavor, add an extra 1-2 teaspoons of lemon zest
02 -
Create a cheesecake feel by adding a layer of crushed graham crackers at the bottom of each cup
03 -
This dessert can be stored in the refrigerator for up to 3 days