This recipe for a low carb lemon cheesecake mousse is a quick and easy dessert for Spring. It’s a great light dessert for a dinner party too.
The beauty of this lemon mousse is that can be quickly prepared which is a bonus when you need a dessert with minimal preparation. I have played around with this mousse using berries and cocoa, but the lemon version is my favourite.
How to make keto lemon cheesecake mousse
Just 6 simple ingredients are needed to make this creamy dessert. 5 if you count the lemon as one ingredient!
Armed with a whisk, you can make this mousse in under 15 minutes. This lemon mousse dessert is really just that simple! Chill for at least 30 minutes and voila! A tasty dessert. This is a great option if you have unexpected guests over too. Or need a simple dessert that doesn’t require hours in the kitchen with 15 different ingredients.
Recipe Tips & Suggestions
If you don't have powdered low carb sweetener, you can grind granular sweetener in a coffee blender.
If you were really in a rush and needed a creamy dessert (we’ve all been there, so no judgement) you could simply throw all the ingredients in a bowl and whisk away until everything is blended and smooth.
Try other flavours for these cheesecake mousse. Blended raspberries or strawberries are delicious. Or keep it plain as a vanilla cheesecake mousse with a berry topping.
Watch how to make it
Other Easy Low Carb Dessert Recipes
Raspberry Chocolate Cheesecake Mousse
This post may contain affiliate links. Please read my disclosure policy for more information.
Lemon Cheesecake Mousse
Ingredients
- 8 oz cream cheese softened
- 1 cup cream, whipping or heavy
- ½ cup erythritol, ground or low carb sweetener
- 1 lemon, juice
- 1 teaspoon lemon rind
- 1 teaspoon vanilla extract
Instructions
- Beat the cream cheese until smooth
- Add the erythritol, lemon juice, lemon rind and vanilla. Whisk until smooth
- In another bowl whisk the whipping cream until firm peaks.
- Fold the whipped cream into the cream cheese mixture and mix well.
- Chill in the fridge.
Video
Notes
Nutrition
Joanne
Absolutely wonderful!!! Made it today for Easter and it was huge hit. Refreshing and creamy!!! This will be made many times in the future!! Easy to make too!!
Angela Coleby
Delighted you all enjoyed it!
Octavia Smith
Amazing! Just made this (I slightly tweaked it by changing to 190g cream cheese and 5 tablespoons lemon juice) and it made me 5 decent portions! Tastes amazing. Cant wait to try some of your other recipes too
Angela Coleby
Delighted you enjoyed it! I love how easy it is to make too!
Serena
I’ve tried all the lemon cheesecake fluffs on Pinterest. This recipe wins the prize! It’s the best! And my guests and neighbors agree. Thank you!
Angela Coleby
Thank you so much for your kind words! You've made my day!
Kathy
Just made this for Sunday dessert. So quick, easy and tasty! I added a couple of Tablespoons of sour cream (because I had it on hand) and I think it added a little richness.
My husband is not a fan of chocolate desserts, so he is going to love this! Thank you for the recipe.
Angela Coleby
I love the addition of the sour cream!
Dee Mack
1 lemon is equal to how many ounces or teaspoons or tablespoons please. Want to make this right away. Sounds awesome!!!
Angela Coleby
About 2-3 tablespoons.
Jill
We really liked it. Quite filling and very tasty!
I decreased Erythritol by maybe 1/8 c and added 3 drops stevia glycerine to balance the sweet taste a bit. Like suggested in another comment, I cut the cream cheese by about 1oz and added a bit of lemon zest to mixture. Treated ourselves with a crumbled graham cracker on top! Delicious!
Jill
It made at least 4 cups !!
Angela Coleby
Love the topping treat idea!
Heather
When you say ground do you mean like powdered sugar?
Angela Coleby
Yes I do.
Irene
Hi Angela!! One thing only...cause of you I m continuing my keto diet!! Honestly I was ready to quit it, until you appeared!! Keep up the tasty recipes !!
Angela Coleby
Irene, you have made my day with your kind words! Thank you x
Deb Crisp
I love this mousse! Thanks for the recipe.
Angela Coleby
Your are welcome! Glad you enjoy it!
Sharon Peterson
Very light dessert-and I would make again but here is what I would do differently after making it last night for 6 of us: more lemon juice and zest than it calls for, less in bowls-definitely serves more than 4- you can’t eat 1/4 of this-and I would add slightly less cream cheese , it’s a bit too cheesy tasting.
Cynthia
My new "go to" dessert. Light, not too sweet and full of flavor!!! I LOVE this.
Angela Coleby
Thank you Cynthia! Glad you enjoy it!
Rebecca
Made this and we love it! I think next time I might add a little unflavored gelatin to set it up better (and be reminiscent of a lemon jello cheesecake my mom used to make). I substituted Monk Fruit for the erythritol and it was just so good. Thank you - will be making this at least once a month!
Angela Coleby
Glad you liked it!
Julie
What is the serving size 1 cup? Thank you
Angela Coleby
It's about just over 1/2 cup per serving. It fitted 4 medium wine glasses if that helps.