Lemon Mousse
This Lemon Mousse is my ultimate light and refreshing dessert to make during spring and summer! It’s made with fresh lemon juice, zest, whipped cream, cream cheese, and lemon curd for a citrusy flavor that’s hard to beat. Since it’s a no-bake recipe, it’s super easy and has the dreamiest creamy texture, definitely one to share with family and friends.
No-bake desserts are seriously my kind of thing. You know why? They’re super easy, and I don’t have to turn the oven on when it’s already blazing hot outside. I’m not about to make the kitchen feel like a sauna, no thanks! I’ll take a chilled dessert any day, like this creamy lemon mousse or that pretty strawberry mousse I always brag about. And don’t get me started on those fun Baileys Jell-O shots… perfect for grown-up gatherings.
Table of contents
This no-bake lemon mousse is such a fun one to make, it’s easy, light, and perfect for pretty much any occasion. I use a little bit of gelatin in the mix, which helps make it extra fluffy and creamy. And don’t stress, gelatin sounds fancy but it’s honestly super simple to use. For that extra lemony punch, I mix lemon juice, zest, and a good scoop of lemon curd. Store-bought is totally fine, but if you’re in the mood to make your own, I’ve got a instant pot lemon curd recipe that never fails.
Why you will love this recipe
- Easy and no oven needed: I can make this without turning on the oven, which is a lifesaver on hot days or when I’m short on time. It’s a no-bake treat that’s ready with just a handful of fresh ingredients.
- Bright lemon flavor: With lemon curd, fresh lemon juice, and zest, the citrus flavor really shines. It’s sweet, tangy, and so refreshing.
- Creamy and fluffy texture: This mousse has the dreamiest texture thanks to whipped cream and cream cheese. The bit of gelatin helps it hold its shape while still being light and airy.
- Perfect for any time: Whether it’s a dinner with friends or a treat after a long day, this mousse always comes through. My kids love it, and it looks fancy enough to serve for special occasions too like I did on my son’s birthday last year.
What you will need
For the crust layer:
- Crushed graham crackers: I crush them up until they’re nice and fine.
- Sugar: I add just a little granulated sugar to sweeten the crust, it blends perfectly with the butter and graham crackers.
- Butter: I melt the unsalted butter and mix it in to give the crust that rich flavor and helps it set nicely.
For the mousse:
- All the lemony stuff: I use fresh lemon juice, lemon zest, and lemon curd to pack in that bright and citrusy flavor.
- Gelatin: I use just a bit of gelatin to help the mousse set up light and fluffy without getting runny.
- Heavy cream: Chill the cream first so it whips up extra soft and airy, makes all the difference!
- Cream cheese: I let the cream cheese sit out to soften because it blends so much better at room temp.
- Powdered sugar: I add powdered sugar for sweetness and adjust it depending on how sweet I want the mousse that day.
- Yellow food coloring: Sometimes I add a couple drops of yellow food coloring if I want it to pop a little more in color.
- Vanilla: I use just a splash of vanilla to balance the lemon flavor.
How to make
Prepare the crust: I mix the graham cracker crumbs, sugar, and melted butter in a bowl until everything is evenly coated. Then, I scoop the mixture into serving glasses and press it down gently to make a nice base for the mousse.
Gelatin mixture: I combine the lemon juice and water in a small bowl, then sprinkle the gelatin over the top and let it sit for a few minutes to bloom before I move on.
Whipped cream mixture: While the gelatin blooms, I whip the cold heavy cream with a bit of the powdered sugar, vanilla, and lemon zest until it gets nice and fluffy. If I’m adding food coloring, this is when I mix that in too.
Beat the cream cheese: I beat the softened cream cheese in a separate bowl until smooth, then mix in the lemon curd and the rest of the powdered sugar until it’s all creamy and well combined.
Dissolve the gelatin: I microwave the gelatin mixture for 30 seconds and whisk it for about a minute until it’s completely smooth with no lumps. Then I mix it into the cream cheese mixture with the mixer on low speed until everything is nicely blended.
Combine the whipped cream with cream cheese: I gently fold the whipped cream mixture into the cream cheese a little at a time.
Add to glasses: After everything is mixed, I add the lemon mousse into the glasses with the crust. Then I pop them in the fridge to chill for at least 2 hours before serving.
Serve: Right before serving, I like to top each mousse with a little lemon zest, a raspberry and a swirl of whipped cream for a pretty finish.
Expert tip
Whisk gelatin until smooth
If you want to make the best lemon mousse recipe then you have to follow this tip. Make sure the gelatin is fully dissolved and cooled slightly before adding it to the cream cheese mixture. I always whisk the warm gelatin until completely smooth if it’s even a little lumpy or too hot, it won’t mix in well and can ruin the mousse’s texture. Taking this extra step is key in getting that light, airy, and velvety finish.
More tips to consider:
- I always squeeze fresh lemon juice instead of using bottled. It gives the mousse the freshest flavor that really stands out.
- Soften your cream cheese. Don’t skip this step! If your cream cheese isn’t soft enough, it won’t blend well and you might end up with lumps.
- I like to chill my mixing bowl and beaters before whipping the cream. It makes the cream fluffier and helps it hold its shape.
- This dessert looks really pretty layered in clear serving glasses or jars, especially if you’re making it for guests or a party.
- A little zest sprinkled on top right before serving adds a pop of color and a fresh citrus scent.
Recipe Variations
- Make it mini pie-style: I’ve also spooned the mousse into mini tart shells when we have guests over. It looks fancy but takes hardly any effort.
- Skip the crust: Sometimes I skip the graham cracker crust to save time or lighten it up a bit. The mousse is still super tasty on its own.
- Add crushed cookies: Sometimes I crumble up a few vanilla wafers or shortbread cookies and sprinkle them between the mousse layers. It gives the dessert a little crunch and my kids love that part.
- Add fruits: I usually chop up some fresh raspberries or strawberries to mix in. You can stir them into the mousse or layer them between tablespoon. Yum!
- Skip the cream cheese: If I want a lighter version, I leave out the cream cheese and just use extra whipped cream. It still super creamy and delicious.
- Swirl in jam: If I have leftover raspberry or blueberry jam, I swirl a spoonful into the mousse before chilling. It’s an easy way to add color and a fruity surprise.
Serving suggestions
I love serving my lemon mousse in individual paper cups at summer parties because it’s a fuss-free way to share this zesty treat, and cleanup is a breeze. For a vibrant dessert table, I pair it with my air fryer lemon squares, which are ready in just 30 minutes and add a delightful crunch. To keep the citrus theme going, I always include my key lime pie, a crowd-pleaser that balances tart and sweet perfectly.
For a refreshing twist, I also like making my avocado ice cream, a creamy no-bake dessert that surprises everyone with its subtle sweetness. It pairs perfectly with my strawberry dream dessert, which brings a burst of berry flavor to the spread. All of these treats are perfect for summer birthdays, holidays, or backyard BBQs.
How to store leftovers
- Refrigerate: I always keep leftovers in an airtight container in the fridge. The mousse stays fresh for up to 3 days.
- Freezing: You can freeze lemon mousse, but the texture may change a bit once thawed. If you do freeze it, make sure it’s in a sealed container and enjoy it within one month.
Frequently asked questions
The key here is to whip the cream until it forms soft peaks, which means it holds its shape but still looks soft and airy. Then, when I combine it with the cream cheese mixture, I take my time and fold it in gently. That way, I don’t deflate the cream and end up with a light, whipped texture instead of something too heavy.
Gelatin helps the mousse set up with that smooth and spoonable texture we all love. Without it, the mousse will still taste great, but it might turn out more like a thick pudding or a soft cream. I like using just enough gelatin so the mousse holds its shape but still creamy and delicate.
If the mousse is still soft after chilling, I just leave it in the fridge a bit longer. It usually firms up nicely after a few hours, especially once the gelatin has time to do its thing. If it’s still too loose, it could be that the cream wasn’t whipped enough or the gelatin didn’t fully bloom, just things to watch for next time.
More no-bake dessert recipes:
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Lemon Mousse
Ingredients
Crust:
- 1 cup graham cracker crumbs
- 2 tablespoons granulated sugar
- 4 tablespoons unsalted butter melted
Mousse:
- 3 tablespoons fresh lemon juice
- 2 tablespoons water
- 2 teaspoons unflavored gelatin
- 2 cups heavy cream
- 1 cup powdered sugar divided
- Yellow food coloring optional
- 12 oz cream cheese softened
- 1 tablespoon lemon zest
- 1 teaspoon vanilla
- 10 oz jar lemon curd
Topping:
- Sweetened whipped cream
- lemon wedges
- raspberries
- fresh mint leaves
Instructions
Crust:
- In a mixing bowl combine the ingredients and divide the mixture evenly between 8 – 10 dessert cups, lightly press down, set aside.
Mousse:
- Add lemon juice and water into a small bowl and sprinkle gelatin on top, set it aside for a few minutes to bloom.
- Meanwhile, in a cold medium bowl whip the heavy cream until soft peaks form.
- Add in 1/3 cup of the powdered sugar, vanilla, lemon zest, and yellow food coloring if using, whip until stiff peaks form.
- In a different large mixing bowl whip the cream cheese until smooth and fluffy. Mix in the lemon curd and remaining 2/3 cup powdered sugar. Scrape the sides and bottom of the bowl.
- Microwave the bloomed gelatin mixture at high power for 30 seconds and whisk for about one minute until gelatin dissolves. Should be smooth with no lumps.
- Slowly pour in gelatin mixture into the cream cheese mixture, and blend with the mixer on low until thoroughly combined.
- Finally, little by little combine the whipped cream mixture with the cream cheese one.
- Once blended, divide the mousse mixture into the prepared serving glasses and chill for 2 hours before serving.
Video
Notes
Whisk gelatin until smooth
If you want to make the best lemon mousse recipe then you have to follow this tip. Make sure the gelatin is fully dissolved and cooled slightly before adding it to the cream cheese mixture. I always whisk the warm gelatin until completely smooth if it’s even a little lumpy or too hot, it won’t mix in well and can ruin the mousse’s texture. Taking this extra step is key in getting that light, airy, and velvety finish.More tips to consider:
- I always squeeze fresh lemon juice instead of using bottled. It gives the mousse the brightest, freshest flavor that really stands out.
- Soften your cream cheese. Don’t skip this step! If your cream cheese isn’t soft enough, it won’t blend well and you might end up with lumps.
- I like to chill my mixing bowl and beaters before whipping the cream. It makes the cream fluffier and helps it hold its shape.
- This dessert looks really pretty layered in clear serving glasses or jars, especially if you’re making it for guests or a party.
- A little zest sprinkled on top right before serving adds a pop of color and a fresh citrus scent.