Lemon Cheesecake Mousse

Ooh, Lemon Cheesecake Mousse — light, tangy, creamy, and airy, like cheesecake in a spoonable form 🍋✨. It’s a perfect dessert for when you want something rich but not heavy. Here’s a simple recipe:

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🍋 Lemon Cheesecake Mousse

Serves: 4–6

Prep Time: 10 min | Chill Time: 1–2 hours

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Ingredients

• 8 oz (225 g) cream cheese, softened

• 1 cup (240 ml) heavy cream

• ½ cup (60 g) powdered sugar, sifted

• 2–3 tbsp fresh lemon juice (adjust to taste)

• 1 tsp lemon zest

• ½ tsp vanilla extract

Optional garnish:

• Lemon zest curls

• Fresh berries (blueberries, raspberries)

• Crushed graham crackers or shortbread

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Instructions

1. Whip the cream:
   In a medium bowl, whip the heavy cream until soft peaks form. Set aside.

2. Mix cream cheese:
   In another bowl, beat the softened cream cheese with powdered sugar, lemon juice, lemon zest, and vanilla until smooth and creamy.

3. Fold together:
   Gently fold the whipped cream into the cream cheese mixture until fully combined and airy. Be careful not to deflate it — you want a light, mousse-like texture.

4. Chill:
   Spoon the mousse into serving glasses or bowls. Chill for at least 1 hour (up to 4 hours) to set and develop flavor.

5. Serve & garnish:
   Top with extra lemon zest, fresh berries, or crushed graham crackers for a cheesecake-inspired touch.

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💡 Tips

• For extra tang, add 1–2 tsp of cream of tartar while whipping the cream.

• You can layer it with graham cracker crumbs in a glass for a “mini no-bake cheesecake” effect.

• For a lighter version, use half cream and half Greek yogurt (the texture will be slightly less fluffy but still creamy).

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If you want, I can also give you a quick 5-minute microwave version that’s ultra-easy for a single serving — still creamy and tangy. Do you want me to do that?