Description
A light, fluffy, and tangy dessert made with cream cheese, whipped cream, and lemon curd. It’s the perfect balance of sweetness and zest — ideal for summer gatherings, holidays, or when you crave something refreshing and creamy.
Ingredients
Servings: 4–6 small cups
8 oz (225 g) cream cheese, softened
1 cup (240 ml) heavy whipping cream
1/2 cup (100 g) granulated sugar (adjust to taste)
1 tsp vanilla extract
1/2 cup (120 ml) lemon juice (freshly squeezed)
1 tbsp lemon zest (optional, for extra zing)
1/2 cup (120 g) lemon curd (homemade or store-bought)
Whipped cream for topping
Extra lemon zest or curd drizzle for garnish
Instructions
Whip the Cream:
In a chilled bowl, beat the heavy cream with a hand mixer until soft peaks form.
Set aside in the refrigerator.
Make the Cream Cheese Base:
In another bowl, beat softened cream cheese until smooth.
Add sugar and vanilla extract, beating until creamy and fluffy.
Add Lemon Flavor:
Mix in lemon juice, zest, and lemon curd gradually.
Continue mixing until the mixture is smooth and slightly thick.
Combine Mixtures:
Gently fold the whipped cream into the lemon cream cheese mixture.
Do this in two or three parts, using a spatula, to keep it airy and light.
Chill:
Spoon the mousse into serving glasses.
Refrigerate for at least 1–2 hours to set.
Serve:
Top with whipped cream, a drizzle of lemon curd, and a sprinkle of zest before serving.
Tips
Use fresh lemons — it gives a brighter, more natural flavor.
For extra smoothness, sieve the lemon curd before mixing.
Want it lighter? Substitute half the cream cheese with Greek yogurt.
Chill your mixing bowl and whisk for better whipped cream volume.
Nutritional Info (Per Serving, ~1 cup)
Nutrient Amount
Calories 280–320 kcal
Protein 4 g
Fat 25 g
Carbohydrates 15 g
Sugar 13 g
Fiber <1 g
(Values vary depending on ingredients used.)
Benefits
High in Vitamin C from fresh lemons.
Calcium-rich from cream cheese and cream.
Mood-boosting flavor — citrus scents are known to elevate mood and reduce stress.
Quick to make, no baking required!
Q & A
Q: Can I make this ahead of time?
A: Yes! It keeps well in the refrigerator for up to 3 days. Just cover it tightly.
Q: Can I make it sugar-free?
A: Absolutely. Use erythritol or monk fruit sweetener instead of sugar.
Q: What can I serve it with?
A: It pairs beautifully with shortbread cookies, fresh berries, or a graham cracker crumble.
Q: Can I freeze it?
A: Yes — freeze in an airtight container for up to 1 month. Thaw overnight in the fridge before serving.
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