Lemon Cheesecake Mousse


Lemon Cheesecake Mousse | Cooking Classy

Could there be a better spring dessert?? In my opinion this one is hard to top! It’s three of my favorite things in one bright, luscious, rich, heavenly dessert! I absolutely love cheesecake, I love lemon flavored everything and I could eat mousse for breakfast lunch and dinner. So, what I’m getting at is this dessert was made for me, quite literally :). I originally had tried another lemon mousse recipe earlier this week (this one here) that I thought I’d love. The flavor was oh so fresh and lemony buuuut the texture was nothing like what I think of mousse to be. It was more of a droopy whipped cream texture with just a little more density to it. So of course I set of to come up with my own so I could end satisfied with a perfect lemon mousse, one worthy of sharing here (yes I am picky about what I’ll share, there are many things that don’t make the cut. If I didn’t feel it was worth my time and ingredients then why should it be worth yours?).

This Lemon Cheesecake Mousse is everything I’d hoped it would be an then some – even though it does use a store bought lemon curd (which have you added it to a s’more yet? It’s dreamy times one thousand! Just graham cracker, fire roasted marshmallow and a generous slathering of lemon curd as done here). These individual mousse cups would be perfect for Easter and Mother’s Day or for any get together. And of course they are also perfect for a weekend treat! I made these just a few days ago and I’m already dreaming about when I’ll be able to make them again (I’m glad Easter is coming up soon!). I asked my mom to try one bite, she insisted on just one bite since she was trying to eat less dessert, but of course after one bite she continued to polish the whole whole thing off. I’d reach in the fridge too intending on just one bite but it never ends there. No one will be able to resist these! Try them and you’ll see what I mean.

Lemon Cheesecake Mousse | Cooking ClassyLemon Cheesecake Mousse | Cooking Classy Lemon Cheesecake Mousse | Cooking ClassyLemon Cheesecake Mousse | Cooking Classy

Lemon Cheesecake Mousse

Yield: 8 - 10 servings

Lemon Cheesecake Mousse


  • 3/4 cup crushed graham crackers (6 full sheets)
  • 2 Tbsp (26g) granulated sugar
  • 3 Tbsp (42g) salted butter, melted
  • Mousse
  • 2 1/2 Tbsp fresh lemon juice
  • 1 1/2 Tbsp water
  • 1 1/2 tsp unflavored gelatin powder
  • 1 1/2 cups (355ml) heavy cream
  • 1 cup (110g) powdered sugar, divided
  • Yellow food coloring (optional)
  • 12 oz (340g) cream cheese, softened
  • 1 (10 oz) jar lemon curd (tested with Dickenson's)
  • Sweetened whipped cream, lemon wedges, blueberries and mint for garnish (optional)


  • In a mixing bowl whisk together graham cracker crumbs and sugar. Pour in butter and stir until evenly moistened. Divide mixture among 8 - 10 dessert cups and lightly press into an even layer, set aside.
  • Pour lemon juice and water into a small bowl. Sprinkle gelatin evenly over top, let rest 5 minutes. Meanwhile, whip heavy cream in a medium mixing bowl until soft peaks form. Add in 1/3 cup of the powdered sugar, tint with yellow food coloring if desired and whip until stiff (but not lumpy) peaks form (shake cream from beaters, no need to clean). In a separate large mixing bowl whip cream cheese until smooth and fluffy. Mix lemon curd and remaining 2/3 cup powdered sugar into cream cheese mixture.
  • Heat rested gelatin mixture in the microwave on high power for 30 seconds. Whisk for 1 minute to thoroughly dissolve gelatin, then let cool 3 minutes (no longer or it may start to set then you could end up with little lumps in the mousse). While mixing cream cheese mixture with hand mixer, slowly pour in gelatin mixture then blend until thoroughly combined. Gently fold 1/3 of the whipped cream mixture into the cream cheese mixture to lighten, then add remaining whipped cream and gently fold until combined. Spoon or pipe mixture into dessert cups over graham cracker layer. Cover and refrigerate 2 hours (or up to 1 day ahead if desired) to set. Garnish as desired. Serve cold.
  • Recipe source: Cooking Classy

Lemon Cheesecake Mousse | Cooking Classy




  • Carol Jons: what size are the glass jars your dessert is in? March 19, 2016 at 6:32am Reply

  • Martha in KS: Does this set up firmly enough to be made into a pie? I don’t have glasses to use. Thanks March 19, 2016 at 9:04am Reply

    • Jaclyn: Yes it I think it should, it holds it shape quite well. March 19, 2016 at 11:31am Reply

  • Janis: Where did you get those cute jars? I’m scouring the internet and not finding anything nearly so cute. Can’t wait to try this recipe! March 19, 2016 at 12:46pm Reply

    • Jaclyn: Sorry for the late response, I got them at World Market – they are Weck jars. March 21, 2016 at 12:16am Reply

  • Kitty: These lemon mousses make me smile! They look like sunshine. So pretty! March 19, 2016 at 9:27pm Reply

  • Sara: it looks so yummy can’t wait to try ,what can i replace the lemon curd with? i looked for it in the supermarket but i couldn’t find it. Thanks March 20, 2016 at 5:34am Reply

    • Jaclyn: A homemade lemon curd should work here too. It would be about 3/4 cup + 2 Tbsp. It’s usually by the jams sometimes in the baking isle in case you missed it. March 20, 2016 at 11:00am Reply

  • Cathleen @ A Taste Of Madness: Wow, this is gorgeous! I love the dessert cups you used! Where did you get them? March 20, 2016 at 5:48pm Reply

    • Jaclyn: Thanks Cathleen! The jars are Weck jars I got them at World Market. March 20, 2016 at 9:34pm Reply

  • Juliana Ramsey: These look absolutely adorable! My Mom loves Lemon, so I’m going to have to make these for her!! Great job on the pictures!! Keep up the amazing work! March 20, 2016 at 5:49pm Reply

    • Jaclyn: Thanks Juliana! I hope they are enjoyed! March 20, 2016 at 9:33pm Reply

  • kelly: These look and sound amazing, yum!

    xx Kelly March 20, 2016 at 6:07pm Reply

  • Blue: After looking at tasting and making a lot of different lemon curds, my fav is still Martha Stewart 1995 version. I’ll have to try it in this recipe. I tried it in Anne Burrell s Meyer Lemon tart. Awesome March 21, 2016 at 8:18pm Reply

  • Raine Scott: Oh my goodness, My hubby loves, loves, loves anything lime or lemon, and I saw this recipe the other day and got ready to make it. Except, as I was going along, I realised that I didn’t have lemons or lemon curd, but rather limes and lime curd. Let me tell you, how utterly awesome this came out. Thanks so much for such a scrumptious recipe. I also have raspberry curd that I think I can substitute raspberry liqueur for the 2 1/2 Tablespoons of juice. The options are endless. March 22, 2016 at 8:21am Reply

    • Jaclyn: The lime version sounds delicious too! I’m so glad you liked it, thanks for your comment Raine! March 23, 2016 at 12:54am Reply

  • Isabella: Hi Jacklyn. Do you have a recipe for lemon curd? Please share. Thank you.

    Isabella March 22, 2016 at 9:21am Reply

  • Heather @Boston Girl Bakes: Oh wow this looks scrumptious and I think would be divine in the middle of a coconut layer cake for Easter I’m thinking :-) March 23, 2016 at 10:49am Reply

  • Laura (Tutti Dolci): Just stunning, what a gorgeous spring dessert! March 24, 2016 at 3:31pm Reply

    • Jaclyn: Thanks Laura :)! March 24, 2016 at 5:20pm Reply

  • Kathy Holt: I want to make this recipe but in just one graham cracker pie crust…is anybody done this? March 26, 2016 at 4:03pm Reply

  • erika: I made these today and they are absolutely fabulous!! March 27, 2016 at 7:50pm Reply

    • Jaclyn: Thanks for your feedback Erika! So glad you liked this recipe! March 28, 2016 at 10:00pm Reply

  • Megan: This is one of my favorite desserts ever! So easy and beautiful. I love lemon in the spring and this was a perfect Easter dessert. I used Trader Joe’s lemon curd….yummy! Thanks so much for an awesome recipe March 27, 2016 at 9:58pm Reply

    • Jaclyn: So glad you liked it Megan, thanks for leaving a review! March 28, 2016 at 9:59pm Reply

  • Jasmine: Looks so delicious!! Maybe I cannot make it but I like watching these beautiful photo. Thank you for sharing~ March 29, 2016 at 2:06am Reply

    • Jaclyn: Thanks Jasmine! And i’m SURE you could make it. :) April 4, 2016 at 11:47am Reply

  • Teresa: Do you have a calorie count for these? Looks scrumptious! March 31, 2016 at 7:53am Reply

    • Jaclyn: Sorry I don’t have that info. April 1, 2016 at 10:15am Reply

  • Jillian: Looks absolutely delish!!! I love those little glass serving pots. Where did you get them? April 1, 2016 at 12:17pm Reply

  • Marisa: I hate to be snarky, but this is such a pet peeve of mine: why do you need 5 images, almost all exactly the same, before we can see the recipe? They make the page slow, and between the images and the ads, the page bounces around, etc.. I just want the recipe, you already enticed me in with your photo. April 5, 2016 at 8:39pm Reply

  • Decedra: Is there a difference between Gelatin and Gelatin Powder? April 5, 2016 at 9:05pm Reply

  • Meredith: About how big are the cups could I use 5oz disposable cups would be great to bring to a party! April 17, 2016 at 8:29pm Reply

  • Jennifer Larson: Made these last night, they are amazing!!
    So delicious! My whole family enjoyed them.

    Was a fun dessert to make with my 13 year old daughter. We are going to try your raspberry version next! April 18, 2016 at 3:41pm Reply

  • Sandy Dent: Made this for my best friend and her husband when they came for dinner. He absolutely loves all things lemon. This dessert was a huge hit. He even said this is his new favourite dessert I make. We don’t have Dickenson’s lemon curd in Canada so I used another brand. The lemon was a nice light flavour but next time I will try making my own lemon curd and see how that turns out. I used stemless red wine glasses to serve and they looked just like something you could have had in a fine dining restaurant. Thanks again for another delicious recipe. April 24, 2016 at 7:12am Reply

    • Jaclyn: I’m so happy to hear they were a hit Sandy! Thanks for your review! April 25, 2016 at 12:17am Reply

  • louise: Do you have to use cream cheese, as my daughter is alergic to cheese. April 24, 2016 at 11:55am Reply

  • Safeera: Can the gelatin be replaced with agar-agar or some other non-animal product? April 26, 2016 at 12:34pm Reply

    • Jaclyn: I’m not sure what the vegan alternatives to gelatin are, sorry I wish I could help more! April 27, 2016 at 12:20am Reply

  • Jen: Has anyone tried making this dairy free? I made it and everyone liked it so much, I’d like to try dairy free products so a couple more friends can try it. Any suggestions that wouldn’t alter the taste? May 7, 2016 at 6:24am Reply

  • Elaine: This does look delicious. Is there any way to substitute a low fat cream (Cool Whip for ex.) for the heavy cream? May 9, 2016 at 12:52pm Reply

  • Ellen: I’ve been craving something cheese-cakey lately, and this looks so incredibly scrumptious! :D

    I think I will try making a vegan, gluten free, nut free & soy free version of these!
    I think the trickiest part will be the sub for cream cheese, as most of the tasty ones are made with soy or nuts… Hmm, I must find a way!! May 13, 2016 at 10:27am Reply

  • Tabitha Switzer: I love your sight! I have made several of your soups and desserts and I always have great results! This lemon cheesecake mousse did not disappoint ;-) I loved the flavor. However, it was not as mousse-like as I had hoped. Mine’s consistency was more like cheesecake meets pudding, is it possible that I over mixed the batter or something? I was hoping for a bit lighter consistency. Thank you in advance! May 17, 2016 at 9:15am Reply

  • SaimaKhalid: OMG what a delightful dessert it was! I made these for a party and everyone fell in love with them. Love the recipe! Your blog has become my go-to blog for reliable recipes! Thank you so much Jaclyn. May 19, 2016 at 4:00am Reply

    • Jaclyn: So glad to hear! May 19, 2016 at 4:12pm Reply

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