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Lemon Cheesecake Mousse

Published: Apr 18, 2019 · Updated: Dec 21, 2020 by Angela Coleby · This post may contain affiliate links · This blog generates income via ads ·

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Gluten FreeLow CarbVegetarian

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

Chocolate Rum Mousse

Berry Cheesecake Trifle

Lemon Cheesecake Mousse

Angela Coleby
An easy and quick lemon mousse dessert
4.8 from 5 votes
Print Recipe Pin Recipe
Prep Time 10 mins
Chilling time 30 mins
Total Time 10 mins
Course Dessert
Cuisine American
Servings 4 People
Calories 247 kcal

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: 1servingCalories: 247kcalCarbohydrates: 3.7gProtein: 4gFat: 24g
Have you tried this recipe? Leave a review or take a picture and share it on InstagramMention @Divalicious_Recipes or tag #divaliciousrecipes

This post may contain affiliate links. Please read my disclosure policy for more information.

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Reader Interactions

Comments

  1. Dee Mack

    December 11, 2020 at 5:35 pm

    1 lemon is equal to how many ounces or teaspoons or tablespoons please. Want to make this right away. Sounds awesome!!!

    Reply
    • Angela Coleby

      December 14, 2020 at 12:37 pm

      About 2-3 tablespoons.

      Reply
  2. Jill

    October 26, 2020 at 6:50 pm

    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!

    Reply
    • Jill

      October 26, 2020 at 6:52 pm

      It made at least 4 cups !!

      Reply
    • Angela Coleby

      October 27, 2020 at 12:11 pm

      Love the topping treat idea!

      Reply
  3. Heather

    June 16, 2020 at 12:55 pm

    When you say ground do you mean like powdered sugar?

    Reply
    • Angela Coleby

      June 17, 2020 at 10:46 am

      Yes I do.

      Reply
  4. Irene

    April 10, 2020 at 8:11 am

    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 !!

    Reply
    • Angela Coleby

      April 10, 2020 at 9:13 am

      Irene, you have made my day with your kind words! Thank you x

      Reply
  5. Deb Crisp

    February 28, 2020 at 10:34 am

    I love this mousse! Thanks for the recipe.

    Reply
    • Angela Coleby

      February 28, 2020 at 2:12 pm

      Your are welcome! Glad you enjoy it!

      Reply
  6. Sharon Peterson

    February 15, 2020 at 2:24 pm

    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.

    Reply
  7. Cynthia

    September 22, 2019 at 2:49 pm

    My new "go to" dessert. Light, not too sweet and full of flavor!!! I LOVE this.

    Reply
    • Angela Coleby

      September 23, 2019 at 5:16 pm

      Thank you Cynthia! Glad you enjoy it!

      Reply
  8. 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!

      Reply
      • Julie

        December 19, 2019 at 2:37 pm

        What is the serving size 1 cup? Thank you

        Reply
        • Angela Coleby

          December 19, 2019 at 3:23 pm

          It's about just over 1/2 cup per serving. It fitted 4 medium wine glasses if that helps.

          Reply

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