Desserts/ Gluten Free/ Low Carb/ Vegetarian

Lemon Cheesecake Mousse

lemon cheesecake mousse

Sharing is caring!

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.

easy lemon mousse

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. 

easy lemon cheesecake mousse

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

Avocado Gingerbread Mousse

Pumpkin Mousse

Berry Cheesecake Trifle

Lemon Cheesecake Mousse

An easy and quick lemon mousse dessert
3.9 from 10 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: easy desserts, lemon desserts
Prep Time: 10 minutes
Chilling time: 30 minutes
Total Time: 10 minutes
Servings: 4 People
Calories: 247kcal
Author: Angela Coleby

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

Any nutritional analysis on the website is based on an estimate, calculated by http://nutritiondata.self.com from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information

Nutrition

Serving: 1serving | Calories: 247kcal | Carbohydrates: 3.7g | Protein: 4g | Fat: 24g
Tried this recipe?Mention @Divalicious_Recipes or tag #divaliciousrecipes

Sharing is caring!

You Might Also Like

2 Comments

  • Reply
    Rebecca
    May 15, 2019 at 11:33 am

    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!

    • Reply
      Angela Coleby
      May 17, 2019 at 4:20 pm

      Glad you liked it!

    Leave a Reply