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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.
Rather than purchasing ground erythritol I grind mine in my coffee blender. This is purely because I have to pay to ship any low carb sweetener and a bag of ground would be a total luxury.
An Easy Dessert
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. 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.
Other Easy Desserts
Lemon Cheesecake Mousse
Ingredients
- 8 oz cream cheese softened
- 1 cup cream, whipping or heavy
- 1/2 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.
Notes
Nutrition
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When you say ground do you mean like powdered sugar?
Yes I do.
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 !!
Irene, you have made my day with your kind words! Thank you x
I love this mousse! Thanks for the recipe.
Your are welcome! Glad you enjoy it!
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.
My new "go to" dessert. Light, not too sweet and full of flavor!!! I LOVE this.
Thank you Cynthia! Glad you enjoy it!
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!
Glad you liked it!
What is the serving size 1 cup? Thank you
It's about just over 1/2 cup per serving. It fitted 4 medium wine glasses if that helps.