Description
A creamy and refreshing lemon cheesecake mousse that embodies summer, perfect for any gathering.
Ingredients
Scale
- 1 cup heavy cream
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1/4 cup lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
Instructions
- Start with the cream cheese: In a large bowl, beat the cream cheese until it’s silky smooth.
- Incorporate the sweetness and flavor: Add the powdered sugar, lemon juice, lemon zest, and vanilla extract to the cream cheese.
- Whip it up: In a separate bowl, whip the heavy cream until stiff peaks form.
- Bring it all together: Gently fold the whipped cream into the cream cheese mixture until no streaks remain.
- Spoon and chill: Carefully spoon the mousse into serving dishes or glasses and refrigerate for at least 2 hours.
- Garnish and serve: Sprinkle lemon zest or a dollop of whipped cream on top before serving.
Notes
This mousse can be made ahead of time and stored in the fridge for up to 3 days. Serve chilled for best results.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 22g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 60mg