Light, creamy, no-bake lemon cheesecake mousse is the easiest dessert you’ll ever make, it’s quick, elegant, and a real crowd-pleaser. Whether you’re craving a sweet weeknight treat or need something special for guests, this keto-friendly, low-carb mousse has you covered. With under 2 g net carbs per serving, it’s a guilt-free indulgence your sweet tooth will thank you for. Every spoonful is smooth, rich, and lemony, no baking, no hassle, just pure, sugar-free bliss.
I still remember that quiet morning in my cozy kitchen, sunlight streaming in as I mixed cream cheese, fresh lemon juice, and whipped cream. The scent was bright and fresh. Each stir brought joy as the mousse turned smooth and creamy, like a little bit of magic in every swirl. I tasted as I went, tangy, light, just right. That first spoonful felt like a warm, healthy hug. Join me in making this comforting kefir treat, it’s simple, satisfying, and made with love.
Equipment Needed
- Stand mixer or electric hand mixer
- Rubber spatula
- Dessert cups or ramekins
- Piping bag (optional)
- Measuring cups & spoons
Lemon Cheesecake Mousse
Ingredients
Equipment
Method
- Combine crushed graham crackers with melted butter (and sweetener if using). Press into dessert cups to make an even layer. Chill for a firmer crust.
- In a large bowl, whip heavy cream to soft peaks. Gradually add lemon liquid stevia and salt, then whip to stiff peaks. This gives mousse its smooth, fluffy texture.
- Blend softened cream cheese (or mascarpone) until smooth. Mix in lemon juice, zest, and pre-bloomed gelatin (water + gelatin). Blend on high until creamy.
- Use a spatula to gently fold whipped cream into the cheesecake base. Spoon or pipe over prepared crust using a piping bag or Wilton tool.
- Refrigerate 1–2 hours (or overnight). Top with fresh lemon zest, berries, sugar‑free whipped cream, or chocolate chips before serving.
Notes
| Nutrient | Amount |
|---|---|
| Calories | 220 kcal |
| Total Fat | 21g |
| Saturated Fat | 13g |
| Cholesterol | 70mg |
| Sodium | 120mg |
| Total Carbohydrate | 2.8g |
| Dietary Fiber | 0.4g |
| Sugars | 0g (sugar-free) |
| Net Carbs | 1.8g |
| Protein | 4g |
| Vitamin C | 6% DV |
| Calcium | 8% DV |
| Iron | 2% DV |
Storage &Tips
- Store in airtight container in fridge up to 4 days
- To freeze: portion in cups, freeze, thaw before serving
- Assemble 1 day ahead to meld flavors
Serving Suggestions & Pairings
- Garnish with lemon zest, mint sprig, or blueberry drizzle
- Pair with Earl Grey tea or sparkling lemon water
- Perfect for spring brunch, summer barbecue, or elegant finishing at a dinner party
Troubleshooting & Common Mistakes
- Runny mousse? Whip cream to stiff peaks; ensure gelatin blooms correctly
- Soggy crust? Chill crust longer before adding mousse
- Grainy texture? Skip granulated sweeteners; use liquid stevia or fine Allulose
- Mousse too dense? Fold whipped cream slowly to keep air
FAQs
Can I make this ahead of time?
Yes, assemble up to 24 hours ahead.
Best sweetener for keto?
Use lemon liquid stevia, Allulose blend, or Monk Fruit.
How to prevent weeping mousse?
Ensure stiff peaks and fully dissolved gelatin.
Can I double the recipe?
Absolutely, ingredients scale easily.
Hi, I’m Lena Brooks, a proud Southern soul who grew up in my grandmother’s kitchen. For over eight years, I’ve been perfecting crispy fried chicken, zesty seafood boils, and juicy homemade burgers. I love giving classic recipes a healthy twist think keto-friendly, vegan, or kefir-infused and every dish is tested in my own kitchen to make sure it’s foolproof and delicious. Whether you’re just starting out or you’ve been cooking for years, join me for simple, heartwarming recipes that bring people together.