Description
Light, airy, and tangy low-carb lemon cheesecake mousse cups that require zero baking. Ready in under 30 minutes, these keto-friendly treats are perfect for busy weeknights and satisfy sweet cravings without the heavy density of traditional cheesecake.
Ingredients
Scale
- 8 oz (225g) full-fat cream cheese, softened
- 1 cup (240ml) heavy whipping cream, cold
- ½ cup (60g) confectioners’ erythritol or monk fruit blend
- 3 tablespoons (45ml) fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 1 pinch salt
- Optional toppings: Extra whipped cream, fresh raspberries, lemon twists, edible flowers or mint
Instructions
- Let the cream cheese sit on the counter for 15-20 minutes until soft. Cut into chunks to help it blend smoother.
- In a large bowl, beat the softened cream cheese on medium-high speed until completely smooth, about 2-3 minutes. Scrape down the sides.
- Add the powdered sweetener, vanilla extract, lemon juice, lemon zest, and salt to the cream cheese. Beat until fully incorporated and smooth. Taste and adjust sweetness or tartness if needed.
- In a separate cold bowl, whip the cold heavy cream on high speed until stiff peaks form, about 2-3 minutes. Do not over-whip.
- Add one-third of the whipped cream to the cream cheese mixture and stir gently to lighten. Add the remaining whipped cream.
- Using a spatula, gently fold the cream into the cheese mixture from the bottom up, turning the bowl, until uniform and airy. Avoid overmixing to prevent deflating the air.
- Spoon the mousse into 4-6 oz ramekins or glasses. Tap gently to remove air bubbles.
- Cover and chill in the refrigerator for at least 20 minutes to firm up.
- Garnish with extra whipped cream, fresh berries, or lemon twists before serving.
Notes
Ensure the heavy cream is ice-cold to whip properly. Use full-fat cream cheese for the correct texture; low-fat versions will result in a runny mousse. Fold the whipped cream gently to maintain airiness. These are best eaten within 24 hours but keep in the fridge for up to 3 days. Do not freeze as the texture may become grainy.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 mousse cup
- Calories: 280
- Sugar: 2
- Sodium: 120
- Fat: 24
- Saturated Fat: 15
- Carbohydrates: 4
- Fiber: 1
- Protein: 5
Keywords: low-carb, keto, lemon cheesecake, mousse, no-bake, gluten-free, easy dessert, healthy sweets