Light Lemon Cheesecake Mousse
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 ½ cups heavy whipping cream
- 8 oz Light cream cheese, softened
- ½ cup powdered sugar
- 4 Tbsp. 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.
Notes
Originally posted March 2013
Nutrition Facts
Calories: 467kcal, Carbohydrates: 32g, Protein: 7g, Fat: 42g, Saturated Fat: 27g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 10g, Trans Fat: 0.03g, Cholesterol: 131mg, Sodium: 272mg, Potassium: 225mg, Fiber: 0.03g, Sugar: 15g, Vitamin A: 1625IU, Vitamin C: 1mg, Calcium: 143mg, Iron: 0.2mg