Lemon Creamy Mousse (Print Version)
# Ingredients:
→ Cheesecake Base
01 -
1 tsp vanilla extract
02 -
1 tbsp lemon zest
03 -
1/4 cup (60ml) fresh lemon juice (use 1-2 lemons)
04 -
1/2 cup (120ml) sweetened condensed milk
05 -
8 oz (225g) cream cheese, brought to room temperature
→ Whipped Cream
06 -
1/4 cup (30g) powdered sugar
07 -
1 cup (240ml) cold heavy whipping cream
→ Optional Garnishes
08 -
Fresh berries or mint sprigs
09 -
A few extra lemon zest shavings
10 -
Slices of fresh lemon
# Instructions:
01 -
Use an electric mixer to whip the softened cream cheese in a large bowl for about 2 minutes until silky and lump-free.
02 -
Pour in sweetened condensed milk, add lemon juice, zest, and vanilla. Blend everything together until you get a consistent, smooth mixture. Make sure to scrape down the bowl's edges as needed.
03 -
In another bowl, mix powdered sugar into the chilled whipping cream. Beat this with clean beaters on medium-high until stiff peaks hold their shape when the beaters are lifted.
04 -
Carefully fold the whipped cream into the lemon mixture little by little using a rubber spatula. Be gentle to keep the texture light and airy, ensuring everything is well mixed.
05 -
Add the mousse into glasses, ramekins, or cups using a spoon or a large piping bag with a fancy tip for neatness. Smooth the tops if you’d like.
06 -
Cover each portion with some plastic wrap and stick them in the fridge for at least 2 hours to set properly.
07 -
Just before eating, dress it up with your favorite toppings—use berries, thin lemon slices, a sprinkle of zest, or a mint leaf. Serve chilled for the best taste.
# Notes:
01 -
This fluffy lemon cheesecake mousse hits the perfect mix of tangy and sweet, with no baking required.
02 -
For an extra touch, layer crushed graham crackers at the bottom of your cup before adding mousse.