Description
Creamy lemon cheesecake mousse blends zesty citrus with rich cream cheese in a refreshing dessert. Garnished with graham cracker crumbs and mint, this elegant treat will delight your palate with its balanced sweet-tart flavor.
Ingredients
Scale
- 1 cup (240 milliliters) heavy whipping cream, cold
- 8 oz (225 grams) cream cheese, softened
- ½ cup (120 milliliters) sweetened condensed milk
- ¼ cup (60 milliliters) fresh lemon juice (about 1–2 lemons)
- ¼ cup (30 grams) powdered sugar
- 1 tbsp lemon zest
- 1 tsp vanilla extract
- fresh lemon slices
- extra lemon zest
- fresh berries
- mint leaves
Instructions
- Cream Preparation: Whip cream cheese in a spacious mixing bowl until velvety and smooth, ensuring no lumps remain.
- Flavor Infusion: Blend sweetened condensed milk, lemon juice, lemon zest, and vanilla extract into the cream cheese, mixing until achieving a uniform, silky consistency.
- Cream Whipping: In a clean bowl, whip chilled heavy cream with powdered sugar until forming sturdy, defined peaks that hold their shape.
- Mousse Integration: Gently fold whipped cream into the lemony cream cheese mixture, maintaining the airy texture and preventing deflation of the mixture.
- Chilling and Setting: Distribute the mousse into serving vessels using a spoon or piping bag, creating smooth surfaces. Refrigerate for a minimum of two hours to solidify and enhance the texture.
- Garnishing: Prior to serving, adorn with optional decorative elements like lemon slices, additional lemon zest, fresh berries, or mint leaves to elevate the dessert’s visual appeal and flavor complexity.
Notes
- Prevent Deflation: Fold whipped cream gently into cream cheese mixture using bottom-to-top circular motions to maintain the mousse’s light, airy texture.
- Temperature Matters: Ensure cream cheese is room temperature for smooth blending and chilled heavy cream for optimal whipping volume.
- Zest Selection: Use fresh, organic lemons for maximum flavor intensity and avoid white pith which can introduce bitterness.
- Storage Strategy: Keep mousse refrigerated and consume within 2-3 days for best taste and texture, covering with plastic wrap to prevent moisture absorption.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Category: Desserts, Snacks
- Method: Blending
- Cuisine: American
Nutrition
- Serving Size: 5
- Calories: 389
- Sugar: 27 g
- Sodium: 164 mg
- Fat: 34 g
- Saturated Fat: 21 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 0 g
- Protein: 4 g
- Cholesterol: 105 mg