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
This post may contain affiliate links. Please read my disclosure policy for more information.
Lemon Cheesecake Mousse
- 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
- 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.