Lemon Cheesecake Mousse (Print Version)
# Ingredients:
→ Mousse Base
01 -
225g (8 ounces) cream cheese, at room temperature
02 -
120ml (1/2 cup) sweetened condensed milk
03 -
60ml (1/4 cup) fresh squeezed lemon juice (about 1 or 2 lemons)
04 -
1 teaspoon of vanilla
05 -
Zest from 1 lemon
06 -
240ml (1 cup) chilled heavy cream
07 -
30g (1/4 cup) powdered sugar
→ Optional Toppings
08 -
Slices of fresh lemon
09 -
Berries like raspberries or blueberries
10 -
More zest from a lemon
11 -
Fresh mint leaves
# Instructions:
01 -
In a large bowl, whip the softened cream cheese until smooth and fluffy. Then, blend in the sweetened condensed milk, vanilla, lemon zest, and juice until silky and combined.
02 -
Use a new bowl to beat the chilled heavy cream with powdered sugar until it gets thick and holds stiff peaks.
03 -
Carefully fold the whipped cream into your lemon-cream cheese mix. Combine until the texture is airy and well blended.
04 -
Fill dessert cups or small bowls with the mousse. Smooth it out on top and pop them in the fridge for about 2 hours to firm up.
05 -
Right before eating, you can add fresh lemon slices, extra zest, mint leaves, or even berries on top.
# Notes:
01 -
Want more lemony goodness? Toss in another teaspoon or two of zest.
02 -
For a cheesecake vibe, sprinkle crushed graham crackers at the bottom before adding mousse.
03 -
Keep it in the fridge—it'll last up to three days.