Delight Skinny Lemon Cheesecake Mousse

Indulge in a light yet luxurious treat with this Skinny Lemon Cheesecake Mousse, where the fresh zing of lemon merges perfectly with the creamy richness of cheesecake. This guilt-free version offers all the decadent flavor you crave, with none of the heaviness. It’s a dessert that offers a burst of citrus, a velvety texture, and a satisfying sweetness, making it the perfect addition to any gathering or a solo indulgence.

Ingredients Needed:

Prepare to create a tantalizing dessert with these carefully chosen ingredients:

• Graham Cracker Crumbs: The foundation of our mousse, providing a crunchy, subtly sweet crust.
• Unsalted Butter: Melted to bind the crust together, enhancing the flavor with a smooth richness.
• Heavy Whipping Cream: The key to the mousse’s airy and indulgent texture.
• Powdered Sugar: Adds the perfect level of sweetness to balance the tangy lemon.
• Cream Cheese: The heart of the cheesecake flavor, contributing a rich, velvety creaminess.
• Lemon: Fresh lemon zest and juice deliver a refreshing, citrusy kick that elevates the mousse.
• Vanilla: A touch of vanilla brings warmth and depth to the flavor.
• Salt: A pinch of salt balances the sweetness, enhancing all the flavors.
• Garnishes: Blueberries and extra graham cracker crumbs add a decorative touch and a pop of freshness.

How to Make Skinny Lemon Cheesecake Mousse

Step 1: Prepare the Crust
Start by crushing the graham crackers into fine crumbs. Combine these crumbs with melted butter, mixing well to create a uniform texture. Divide the mixture evenly among glass dessert cups or small jars and place them in the fridge to chill and set while you prepare the mousse.

Step 2: Whip the Cream
Using an electric mixer, whip the heavy cream until it thickens and soft peaks begin to form. Gradually add in the powdered sugar and continue whipping until stiff peaks form. This step is key to achieving the mousse’s light, airy texture. Set aside this whipped cream for later.

Step 3: Make the Mousse Filling
In a separate bowl, beat the cream cheese until smooth and creamy. Add the powdered sugar, lemon zest, vanilla, and a pinch of salt. Continue mixing until everything is well combined. Carefully fold in the whipped cream until it is fully incorporated, maintaining the mousse’s lightness.

Step 4: Assemble the Mousse
Spoon or pipe the creamy lemon filling over the graham cracker crusts in the dessert cups. Each spoonful should be a balanced mix of tangy lemon and smooth cheesecake flavor, nestled on top of the crunchy base.

Step 5: Chill and Set
Refrigerate the mousse for at least 4 hours, but for the best flavor and texture, allow it to chill overnight. This resting time will allow the flavors to meld together and the mousse to firm up to the perfect consistency.

Secrets to Success:

• Use Fresh Lemon: For a vibrant, tangy flavor, always opt for freshly squeezed lemon juice and freshly grated lemon zest.
• Room Temperature Cream Cheese: Let the cream cheese come to room temperature before mixing to ensure a smooth, lump-free filling.
• Gentle Folding: When incorporating the whipped cream into the cream cheese mixture, fold gently to maintain the mousse’s light and airy texture.
• Chill Well: Give the mousse plenty of time to chill in the fridge to set properly. Overnight chilling is ideal for the best results.

Storage Information:

To keep your Skinny Lemon Cheesecake Mousse fresh, store it tightly covered in the refrigerator. It will stay delicious for up to 3 days, although it’s best enjoyed as soon as possible. Freezing is not recommended, as it may affect the texture.