Sweet and tangy Light Lemon Cheesecake Mousse recipe is an easy, no-bake, bright and flavorful dessert for Spring. Garnish with lemon, raspberries and mint!Yields (5) 4 oz. ramekins or (4) 1 cup servings, (8) 1/2 cup servings. Easy to make the day before hosting!If you are going to refrigerate more than an hour before serving, cover with plastic wrap until ready to serve.
Ingredients
1 ½cupsheavy whipping cream
8ozLight cream cheese, softened
½cuppowdered sugar
4Tbsp.lemon curd
Garnish:
lemon slices, lemon zest, strawberries or raspberries, fresh mint leaves
Instructions
In a large mixing bowl add the whipping cream, cream cheese, and powdered sugar. Beat until stiff peaks form, about 3 minutes on high. The mixture will be light and fluffy.
Add the lemon curd! Take a quick taste with your finger. You can adjust the lemon flavors by adding more curd if you want it super tart.
Pour into ramekins or parfait glasses. Refrigerate. Garnish with a lemon slices, lemon zest, strawberries or raspberries, fresh mint leaves.