Lemon Cheesecake Mousse


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?).

Lemon Cheesecake Mousse | Cooking Classy

Want to see how easy this Lemon Cheesecake Mousse recipe is? Watch the video!

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

5 from 4 votes

Yield: 8 - 10 servings



  • 3/4 cup crushed graham crackers (6 full sheets)
  • 2 Tbsp (26g) granulated sugar
  • 3 Tbsp (42g) salted butter, melted


  • 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)


  1. 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.
  2. 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.
  3. 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.
  4. Recipe source: 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

      • Zainab: Hi,

        I m new to this .
        Can u plz tell me how do u make lemon curd?? January 26, 2017 at 3:52pm Reply

        • LaRae: 2/3 cup sugar
          1 tablespoon cornstarch
          2 teaspoons finely shredded lemon peel
          1/2 cup lemon juice
          1/4 cup water
          2 tablespoons butter (no substitutes)
          3 egg yolks, beaten
          Lemon Curd: Meanwhile, prepare lemon curd. In a medium saucepan, stir together the 2/3 cup sugar and the cornstarch. Stir in 2 teaspoons shredded lemon peel, the lemon juice, the 1/4 cup water, and the 2 tablespoons butter. Cook and stir the mixture over medium heat, uncovered, until thickened and bubbly.

          3. Slowly stir about half of the hot lemon mixture into the 3 beaten egg yolks. Return all of the egg mixture to the saucepan; stir to combine. Bring mixture to boiling; reduce heat. Cook and stir constantly for 2 minutes more. Transfer to a small bowl. Cover surface of lemon curd with plastic wrap; chill while pastry tassies bake. March 8, 2017 at 3:08pm Reply

          • Heather: Grateful to have this lemon curd recipe. Thanks for posting! December 31, 2017 at 2:54pm

    • Lois: If you’re a Costco member, they are currently selling 8 packs of flan in jars that look just like that. July 17, 2016 at 8:13pm Reply

    • Kathleen: Try the stemless wine glasses. August 13, 2017 at 2:08pm 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

    • Lisa: Who cares July 9, 2016 at 10:42am Reply

    • RéNay M.: Jaclyn, the pictures are beautiful and very enticing!!! It’s your blog! Keep up the great photography work! I enjoy seeing all perspectives of a pretty dish, to include different angles of the presentation and how it looks inside! Great job! August 6, 2016 at 8:14am Reply

      • Jaclyn: Thanks for the compliments RéNay :)! August 6, 2016 at 10:19am 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

  • Alexis: Jaclyn, I made this dessert this weekend. It is so refreshing and delicious. Everyone loved it. I’ve shared it with my readers on my blog (properly credited to you and with a link to your site), but just wanted to let you know we loved your dessert and I love your blog. Thanks! Alexis @ decoratedmantel.com June 5, 2016 at 8:13pm Reply

  • Deborah: What are Graham Crackers and are they available in Australia? June 23, 2016 at 11:02pm Reply

    • LizW: can be purchased thru O Canada online shop or else just crush Granita or any digestive biscuits & depending on sweetness of substitute biscuits adjust sugar added to crumbs July 25, 2016 at 12:56pm Reply

  • lucywa: Jaclyn, I made this dessert this weekend. It is so refreshing and delicious. Everyone loved it. I’ve shared it with my readers on my blog (properly credited to you and with a link to your site), but just wanted to let you know we loved your dessert and I love your blog. Thanks! Alexis July 1, 2016 at 12:13pm Reply

    • Jaclyn: I’m so happy to hear you love my blog and recipes :)! Glad you liked this lemon cheesecake mousse too! July 2, 2016 at 1:44pm Reply

  • Batuk: Ohh Nice recipe i like to make it at home. i hope i make it proper. thanks to share this recipe. July 6, 2016 at 7:37am Reply

    • Oza: Yah, You are right, This is one of the best recipe. January 24, 2017 at 12:21am Reply

  • Gill: This looks really nice but I can’t make it as I don’t know what half the ingredients are such as ‘heavy cream’. Is that clotted cream, double cream, whipping cream or what? July 7, 2016 at 9:34am Reply

  • Janene: Love this dessert. Made it for a fiber guild meeting and the ladies loved it. I used 3oz. disposal cups for this and filled two dozen to share. I wanted the smaller portions because we usually end up with so many different treats to nibble on. July 12, 2016 at 5:57pm Reply

    • Jaclyn: So happy it was enjoyed Janene! July 13, 2016 at 10:41am Reply

  • Kamariah: Hi, what cream do you use to garnish the desert? July 14, 2016 at 2:13am Reply

  • Colleen: Hi Jaclyn, this recipe looks amazing. I live in New Zealand and I’m thinking it will be a lovely addition to our Christmas meal (summer time then for us). It looks beautiful and impressive and I can make ahead of time. Can you just tell me what powdered sugar is? Would it be what we call icing sugar? And also did you use the yellow food colouring in the ones that were photographed? July 14, 2016 at 1:34pm Reply

    • Abby: Powdered sugar is icing sugar. And for the Brits, heavy cream is whipping cream or possibly double cream, anything in the 30/40% range. November 28, 2016 at 10:39am Reply

  • Cat: Don’t have a microwave,what can I do instead? July 17, 2016 at 12:47am Reply

  • Gaynor: Hi looking at the recipe in England can ii ask please are graham crackers the equivalent to our cream crackers or digestive biscuits? is powdered sugar – icing sugar x thanks cant wait to try it out for our summer dinner party July 17, 2016 at 6:28am Reply

  • Jane: I have gelatin strips. how much would I use? July 17, 2016 at 2:54pm Reply

  • susan: Which size weck jars did you use for this delicious recipe? Thanks July 17, 2016 at 8:39pm Reply

  • Lisa: I made this for my Mother-in-law’s birthday dinner. She loves lemon. They were so good! I even happened to have the Weck jars so the presentation was perfect. My husband thought I purchased the mouse! Thank you so much for the recipe. It has already been requested again, and I will happily make it! July 18, 2016 at 10:52am Reply

    • Jaclyn: Thanks for the great review Lisa! July 18, 2016 at 11:09am Reply

  • Karen Walton: Keep this! July 23, 2016 at 10:27pm Reply

  • Raquel Hulster: Is there any way replace using Stevia instead of sugar? I’d love to make this more friendly for bariatric surgery patients July 24, 2016 at 8:33pm Reply

  • Carine: Just curious why salted butter and not unsalted butter? Is there a specific reason ? July 25, 2016 at 5:30am Reply

    • Jaclyn: I like a little salt with lemon, feel free to use unsalted though if you’d prefer. July 25, 2016 at 9:48am Reply

      • Carine: Salt reduces maybe the acid taste of the lemon that makes sense :) July 25, 2016 at 11:00am Reply

  • Phyllis Malone: Would. Have to go se gelatin? I buy lemon curd at Trader Joes! Without gelatin would it just be not so stiff? July 30, 2016 at 2:52pm Reply

  • mo: SO BEAUTIFUL July 30, 2016 at 11:41pm Reply

  • Gemma: Don’t have a microwave what do you suggest thank you xx August 1, 2016 at 1:28pm Reply

  • Marlene Lesley: looks like a lovely dessert, but definitely NOT low carb. Sugar, lemon curd (which also has sugar) more sugar (confectioner’s) and Graham Crackers. not good for low carb. Especially Diabetics. August 9, 2016 at 10:05am Reply

  • Susan: I’m in the middle of making this and I messed up, didn’t get enough cream and store is closed now. Can I substitute cool whip? Tganjs August 11, 2016 at 7:47pm Reply

    • Jaclyn: Probably the flavor just won’t be as good. Sorry that happened! August 11, 2016 at 8:04pm Reply

  • Kristin H: This is fantastic! I loved it! I made homemade lemon curd (Alton Brown’s recipe), and it turned out really well using homemade. I don’t know if my little dishes are a lot smaller than yours, but instead of making 8-10 individual ones, I got 14. I had to double the batch of crumbs. This is a delicious dessert that would be perfect, especially, in Spring or for a social gathering since you don’t have to slice and serve. I like individual servings sometimes. I also really loved how you dressed it up. Very simple, but really pretty. Great instructions. This is a keeper. August 27, 2016 at 7:40pm Reply

    • Jaclyn: Thanks Kristin! August 31, 2016 at 2:38pm Reply

  • Catherine comeau: Don’t have a microwave,what do I do? September 4, 2016 at 11:25am Reply

    • kh: me too :( would it be ok if we double boil it? December 8, 2016 at 2:21am Reply

  • Janet Brinkman: I made these for a dinner party recently and OMG, they were Devine!! They were not hard to make, but had to follow directions exactly. They turned out perfect. Even ordered those exact Weck canning jars and garnished exactly as the photo. Yum!!! September 21, 2016 at 3:06pm Reply

    • Jaclyn: I’m so glad you liked them Janet! September 21, 2016 at 10:04pm Reply

  • Lien: How long can make this in advance please? September 28, 2016 at 12:41am Reply

  • rohit: Don’t have a microwave what do you suggest thank you November 7, 2016 at 5:21pm Reply

    • Jaclyn: You can also heat the mixture in a small saucepan on the stove. I hope you try these and love them! November 8, 2016 at 10:02am Reply

  • Kayra: Nice Ideas About the Lemon Cheesecake Mousse Thanks November 11, 2016 at 12:21am Reply

  • Anita: This looks so gorgeous. I’m going to make it for friends this week, but it won’t look quite as good without those jars! I’ve just searched for Weck jars and I am thrilled that I can buy them in Australia. So they’re in my Cart and I will look forward to making them next time. Thanks for the recipe and the inspiration. December 12, 2016 at 7:06pm Reply

  • jane hulting: 6 oz Weck tulip shaped glassware would be perfect for dessert. However, it looks like Weck only make s 36oz or something like 95oz glassware. Where did you get teeny ones for a tasteful size dessert? Thanks December 14, 2016 at 10:21am Reply

    • Jaclyn: I got them at world market, you can buy them online as well. December 14, 2016 at 12:53pm Reply

  • Anita: Made them! They are sooo good. Piped the mousse into the pots and didn’t add cream on top, just blueberries. They are quite rich but absolutely delicious. The texture and the amount of lemon is perfect.
    Definitely a great recipe I will be using again and again. Thank you! December 17, 2016 at 1:24pm Reply

    • Jaclyn: Thanks for commenting Anita – so glad you loved them! December 20, 2016 at 2:49pm Reply

  • Jo-Ann: I just made these using my old standby 4 egg+ 2 yolks homemade lemon curd. I used 250 ml Mason Jars they look so cute and taste wonderful. Taking them to a meeting – hope they make it there!! Need to figure out how to hide them in my frig. Thanks. January 14, 2017 at 4:49pm Reply

    • Jaclyn: I hope everyone enjoys them Jo-Ann! January 31, 2017 at 12:01pm Reply

  • Michelle: Didn’t have any lemons so used fresh Lilikoi (passion fruit) from a neighbor and some lilikoi fruit better I had in the fridge. Yummers! Thanks for sharing your recipe February 1, 2017 at 12:12pm Reply

  • Michelle: Meant to say Lilikoi fruit butter February 1, 2017 at 12:13pm Reply

  • Barbara: These look absolutely wonderful! This recipe will go to the top of the “must try” pile I’ve been saving. Your photos are incredible…I could almost taste the lemon. February 13, 2017 at 5:23pm Reply

    • Jaclyn: Thanks Barbara! I hope you love them! February 14, 2017 at 1:37pm Reply

  • Arlene Wegman: I made the mousse last night- what a fabulously decadent dessert!!. It’s my new favorite lemon dessert of all time💕💕💕thanks so much. February 25, 2017 at 4:33pm Reply

    • Jaclyn: I’m so glad you enjoyed it Arlene! February 27, 2017 at 12:32pm Reply

  • Melissa Watt: Hi there… looking forward to trying this recipe. Could I put them in 250mL wide mouth mason jars? So cute! March 29, 2017 at 1:17pm Reply

  • Proxima: I need to make this formula however in only one graham wafer pie hull… would anybody say anybody is done this? March 31, 2017 at 11:08pm Reply

  • jannat: its taste is so delicious i cant tell you. April 8, 2017 at 3:09am Reply

  • Sarah :): Made this for Sunday Lunch guests – it was a big hit!! Thanks so much for having this idea, it’s so scrumptious! I made it with the Martha Stewart lemon curd recipe and it was AMAZING 😊 April 9, 2017 at 8:33pm Reply

    • Jaclyn: Thanks for the great feedback Sarah! April 18, 2017 at 12:47pm Reply

  • Melissa Watt: I made this wonderful dessert over the weekend. It was VERY RICH but divine! Next time I make it, I will double the amount of gram crust as there was not enough for the bottom of the 250 wide-mouth mason jars I used. Also, for those who use cup measures, I used 1 250g package of cream cheese PLUS another half.

    Yummy! Can’t wait to make the raspberry one next! April 10, 2017 at 10:33am Reply

  • pooja: i have no word to explain its sweetness. it become my 4 yrs daughter’s favourite and i make it on every weekends April 25, 2017 at 5:57am Reply

  • Lisa: Hi there. First time on this blog, gonna try this mousse for Mother’s Day tomorrow! I really appreciate your easy-to-follow recipe format, especially the fact that you have two measurement types for each ingredient so that people don’t have to do the conversion themselves. How considerate! Thank you! May 13, 2017 at 12:05pm Reply

    • Jaclyn: Welcome to my site Lisa! I hope you love this recipe! May 25, 2017 at 11:44am Reply

  • Lora: Made these for my wedding, 5/27/2017.
    They were delicious!
    In our haste we didn’t put any whipped topping, or garnish.
    An excellent choice for our dessert table!!! May 30, 2017 at 9:55am Reply

    • Jaclyn: Belated congrats on the wedding! So glad these worked for your special day. June 13, 2017 at 12:48pm Reply

  • Shilpa Malhotra: This looks great! Thanks for sharing it and the other recipes at the Pinterest Power Party – we’ll be featuring this in tomorrow’s party! July 17, 2017 at 1:12am Reply

  • Karin: What size weck jars? July 18, 2017 at 11:38am Reply

  • Kelli: Hey there,

    Mine doesn’t seem to be setting. It’s more like pudding. How long should I let it set for? July 28, 2017 at 4:05pm Reply

  • Kelly V: I made the lemon cheesecake mousse a few days ago for a dinner with friends. I made it a day ahead. It set perfectly and was a hit at dinner the next evening.
    In reading a few of the post comments… I love her jars also but didn’t want to spend money … I used jelly 4oz Masson jars and it turned out so cute and the perfect size and made 11 servings. Also the Dickenson’s lemon curd can be found in the jelly isle with the jams. It was perfect! I’ve made my own lemon curd before and it was wonderful but this recipe was not lacking because I used the jar lemon curd. My family can’t wait for me to make this again. August 5, 2017 at 11:49pm Reply

    • Jaclyn: Thanks for the great input Kelly! August 11, 2017 at 12:08pm Reply

  • rachel.: Hello, this looks gorgeous!
    i wonder if it would freeze ok?
    would be so nice if i could make it ahead.. September 18, 2017 at 11:49pm Reply

  • chris chetwynd: I am a long time friend of this cooking app and use a lot of your recipes ( all really good i might add ) but never made this.With christmas comming up im definatley going to put this on my desset list, with 12 grandchildren and three great grandchildren plus14 adults im hopeing that this recipe comes out well because it sounds quick and easy, just what i need for a big family christmas; thanks for tty he recipe i will let you know how if went. November 14, 2017 at 1:42pm Reply

    • Jaclyn: I hope you love it! Looking forward to hearing how it went! November 15, 2017 at 2:22pm Reply

  • Debbie Price: I have made this dessert several times in both winter and summer. Everyone loves it. December 30, 2017 at 2:31pm Reply

    • Jaclyn: I’m so happy to hear everyone has loved this Lemon Cheesecake Mousse and that you’ve made this recipe several times Debbie! Thanks for leaving a review! December 31, 2017 at 11:26pm Reply

  • Angela: I can’t wait to try this recipe. I’m planning to make it for a wedding shower in April.
    How far ahead can I make this. Thinking about a few days ahead. February 9, 2018 at 9:06am Reply

    • Jaclyn: Yes it’s fine a few days ahead but it will start to loose some of it’s fluffiness and the crust will soften. So I’d say for best results a day ahead. February 19, 2018 at 11:39am Reply

  • Marina: Made this & it was awesome. But hubby prefers chocolate so next time I’m going to try this with coffee to soak the gelatine & melted bittersweet chocolate instead of the lemon curd. Maybe even melted Nutella. Hmmm March 12, 2018 at 2:03pm Reply

    • Jaclyn: Yum – you’ll have to let me know how it turns out! March 15, 2018 at 10:28pm Reply

  • Barbara: I notice you didn’t cook the graham cracker crust, which I do when I make a whole cheesecake? March 13, 2018 at 5:41pm Reply

    • Jaclyn: That’s correct here the texture of it unbaked is more fitting paired with the light mousse. March 16, 2018 at 5:09pm Reply

  • Courtnee: I made this tonight for Easter dinner tomorrow. Hubby and I test tasted them and OMG they were delish! I had only bought 8oz of cream cheese not the 12oz and it was perfect . It tasted very good and surprisingly light . I used 3.5oz dessert cups and it yielded 11 servings . Hubby said they restaurant quality!! March 31, 2018 at 9:20pm Reply

  • Krista: Is the water suppose to cold or hot? April 1, 2018 at 10:43am Reply

  • Catherine: Hi! Will the mousse mixture hold up if made a day in advance, stored in large zip lock and chilled for transport, then piped into glasses the following day? Want to make sure it won’t separate. Thanka! April 4, 2018 at 8:21am Reply

  • Nadja: The perfect dessert for the summer!!!!
    Made it many times already and everybody loves it! It’s so refreshing!!!!
    And it looks so cute when you serve it in those small glasses with cream and some garnishment <3 April 16, 2018 at 5:37am Reply

    • Jaclyn: I’m so glad it was enjoyed Nadja! April 16, 2018 at 4:05pm Reply

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