lemon cheesecake mousse

Lemon Mousse

(340 grams) cream cheese, (softened to room temperature)

(225 g) confectioners sugar

lemon, juiced ((about 1/4 cup))

kosher salt

(238 grams) whipped topping, (plus more for garnish)

lemon wedges, (for garnish)

In a large bowl, beat cream cheese until it is light and fluffy.

Add in the powdered sugar, lemon juice, and salt and beat until everything is combined.

Gently fold in the whipped topping.

IF YOU ARE ADDING THE SHORTBREAD CRUST: Divide crushed shortbread cookies between 4 dessert cups. (This step is optional)

Equally divide lemon mousse into cups and refrigerate uncovered until thickened, (about 1 hour up 24 hours).

When ready to serve, top with remaining whipped topping and lemon wedges.

Serve this quaint lemon cheesecake mousse from Delish.com at your next gathering

Lemon Cheesecake Mousse

graham crackers, crushed,

cream cheese, softened to room temperature

c. sugar

lemon

c. whipped topping,

Lemon wedges,

Divide crushed graham crackers between 4 dessert cups. In a large bowl using a hand mixer, whip cream cheese until light and fluffy. Add powdered sugar, lemon juice, and salt and beat until combined. Fold in 1 cup whipped topping.

Pipe cream cheese mixture into cups and place in refrigerator until thickened, 1 hour up to overnight. When ready to serve, top with remaining whipped topping and garnish with crushed graham crackers and lemon wedges. &nbsp;&nbsp;

This lemon mousse was amazing! So tart and creamy! Thanks for the recipe

This is an easy delicious dessert. Next time I am going to try orange in place of the lemon.

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Top 2 lemon cheesecake mousse recipes from across the web

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Lemon Mousse

Lemon Cheesecake Mousse

The most viewed lemon cheesecake mousse recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine