Lemon Cheesecake Mousse


Soft, light and delicious this lemon mousse is the ultimate spring summer dessert. Made with a graham cracker base and a smooth, silky and luscious whipped cheesecake topping it’s pretty hard to resist!

Lemon mousse in individual glasses topped with whipped cream

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?).

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).

Lemon mousse in small glass jars

So What’s In This Lemon Mousse? – Ingredients

  • lemon juice
  • gelatin
  • heavy cream
  • cream cheese
  • lemon curd
  • yellow food coloring (optional)

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 mousse in a jar topped with berries, mint and lemon Lemon mousse in a glass topped with whipped cream, blueberries and lemon

Lemon Mousse – Toppings

I like to top these lemon mousse desserts with a little whipped cream, blueberries, lemon wedge and mint leaves. It makes them look so pretty when serving them to guests. Here are some other ideas you can try;

  • More graham cracker base crumbled on top
  • Any berries such as strawberries and raspberries
  • lemon curd
  • Whipped cream

Close up of a Lemon Mousse with a spoonful missing

More Mousse Desserts You Might Like;

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Lemon Cheesecake Mousse

5 from 4 votes

A bright, luscious, rich and heavenly dessert that's perfect for spring and summer.

Course: Dessert
Cuisine: American
Keyword: Individual Cheesecakes
Prep Time: 30 minutes
Total Time: 30 minutes
Servings: 8 -10 servings
Calories: 447 kcal
Author: Jaclyn



  • 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. 
  3. 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.
  4. 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). 
  5. 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. 
  6. 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.
  7. Recipe source: Cooking Classy
Nutrition Facts
Lemon Cheesecake Mousse
Amount Per Serving
Calories 447 Calories from Fat 324
% Daily Value*
Total Fat 36g 55%
Saturated Fat 21g 105%
Cholesterol 119mg 40%
Sodium 249mg 10%
Potassium 111mg 3%
Total Carbohydrates 27g 9%
Sugars 21g
Protein 4g 8%
Vitamin A 27.2%
Vitamin C 2.5%
Calcium 7.9%
Iron 2.8%
* Percent Daily Values are based on a 2000 calorie diet.


  • Marina Marcus: Hi! I made the raspberry cheesecake mousse last September for my baby shower and people absolutely loved it! This year, for my son’s 1st birthday party I would like to make orange creamsicle mousse cups using your recipe as a base. Do you think instead of lemon curd/juice I could use concentrated orange juice? Please let me know if you have any ideas how to make it happen. Thanks! September 26, 2018 at 8:02am Reply

    • Jaclyn: That might work but without testing I can’t say for sure sorry! September 26, 2018 at 1:12pm Reply

  • Cindy: How many days in advance can I make these please?? Thanks June 30, 2018 at 12:05am Reply

    • Jaclyn: For best results I’d go with 1 day in advance. Hope you enjoy! July 9, 2018 at 8:34pm Reply

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