This sweet lemon cheesecake mousse is a decadent dessert that is so easy to make! Made with fresh lemon curd and resting on a bed of graham crackers, these cheesecake mousse cups are a refreshing treat to enjoy all summer long.
I have such a sweet tooth but I don’t like spending all day in the kitchen, which is why I love this cheesecake mousse recipe so much. Some of my other favorite easy dessert recipes are these simple Cake Mix Cookies, fudgy Homemade Brownies or these incredible Strawberry Cream Cheese Cake.
Best Lemon Cheesecake Mousse
I have to say, I am totally in love with lemon desserts. If it has lemon flavor in it, then sign me up! Lemon is so perfect for spring, and I love the bright and fresh flavor.
This lemon cheesecake mousse is the perfect way to showcase that lovely lemon flavor. It’s rich and decadent, but also silky smooth and light. Paired with the buttery and crumbly graham cracker crust, it’s a delicious dessert that’s sure to impress!
I used homemade lemon curd for my mousse, but store bought will work as well. If you haven’t made your own before, it’s so much easier than you think! The lemon curd gives the mousse a ton of flavor, and a beautiful bright yellow color. If your lemons aren’t particularly yellow, you can add a drop or two of yellow food coloring to bump up the color a little bit, but it’s totally optional. You could definitely serve these mousse cups with a little extra whipped cream on top, but they are pretty delicious as is!
What’s The Difference Between Mousse And Pudding
Mousse is a lighter and airier dessert than pudding is, which is much more dense and creamier. While they are both made with similar ingredients mousse is thickened using heavy cream or egg whites while pudding uses cornstarch to thicken. With pudding, many love to add toppings such as nuts or fruit on top while mousse is typically enjoyed all by itself. Though there are key differences to each, they both taste incredible!
How To Make Cheesecake Mousse
- Beat It – In a large mixing bowl, beat the heavy whipping cream until it’s stiff and then set it aside
- Combine – In a separate bowl, combine the lemon curd and cream cheese and then best it until it’s smooth
- Add Remaining Ingredients – Add the powdered sugar, vanilla and food coloring with the lemon curd and cream cheese mixture and then mix them all together until it’s smooth
- Fold – Using a spatula, fold in the whipping cream until everything is blended together
- The Crust – To make the crust to put in the bottom of the mousse cups, mix crushed graham crackers, butter and sugar into a mixing bowl
- Put It All Together – Then place the mixture at the bottom of the serving cups and pour the mousse on top
- Serve – Place the mousse cups in the refrigerator until you’re ready to serve them
More Easy Lemon Recipes
- Best Lemon Cupcakes
- Lemon Cake Mix Cookies
- Best Homemade Lemonade
- Lemon Souffles
- Lemon Curd Cupcakes
Lemon Cheesecake Mousse Recipe
Lemon Cheesecake Mousse
For the mousse:
- 1 cup heavy whipping cream
- 1 cup lemon curd
- 8 ounces cream cheese, softened
- 1 cup powdered sugar
- 1/2 teaspoon vanilla
- 2 drops yellow food coloring, optional
For the crust:
- 4 graham crackers, crushed
- 2 tablespoons sugar
- 2 tablespoons butter, melted
For the mousse
- In a large bowl or the bowl of a stand mixer, beat the whipping cream until stiff.
- Remove to a different bowl, and set aside.
- In the mixer bowl, beat the lemon curd and cream cheese together until smooth.
- Add the powdered sugar, vanilla, and food coloring, and mix until smooth.
- Gently fold in the whipped cream using a spatula, until blended.
For the crust
- To make the crust, mix the graham crackers, sugar, and butter.
- Scoop the crust mixture into six small serving dishes, then top with the mousse.
- Refrigerate until ready to eat.
Can this be made as a pie or in a springform pan?
I’ve never actually tried it in a springform pan, but now I’m curious! If you try it, let me know how it went!
This recipe was such a success! I used your recipe for the lemon curd as well. It was my first time ever making a curd or cheesecake for that matter, and it was so simple and easy!
That’s awesome! I’m so glad you loved it!
Can this be made a day ahead?
The crust may not be as crunchy as you’d like but it should be fine if you made it the day before you need it. I wouldn’t recommend making it any sooner than that.
Wowee! I’m dying over your lemon curd. Can’t wait to put these together. Just wondering about how many oz your small cups are? Thanks! Another home run!
I think they were around 3-4 oz.
Your recipe saved the day! I had made a lemon curd with graham cracker crust from another site that was too sour. And I didn’t think that was possible because I am a complete lemon-head. So I carefully scraped off the lemon curd from the crust and used it in your recipe. Also, I saved the crust and reused it as well. I just hate wasting things, don’t you? The over all finished product was amazing! Creamy and smooth and most importantly, not too sour.
Thanks Rissa, you really made my day! I’m so glad to hear you loved it so much!
how many grams of sugar per serving
There are approximately 19 grams of sugar in one serving
Yum! This looks so refreshing and delicious!
I loved it! And I’d love to make it again for Valentine’s Day!
I’m so glad you loved these mousse cups! I’m sure your Valentine will love these.:)
So creamy and a perfect blend of sweet and tart!
Thanks Erin, I’m so happy you loved them!
I am so excited to make this! I love any type of lemon dessert!
I’m totally with you. I just love lemon desserts!
Loving this fresh bright flavor, especially while in winter