Bright and tart, creamy lemon cheesecake mousse cups with fresh berries and whipped cream are the best dessert to serve up all spring and summer. no-bake

Lemon Cheesecake Mousse Cups

Prep Time: 1 hour
Additional Time: 30 minutes
Total Time: 1 hour 30 minutes
Servings: 6 servings
Bright and tart, creamy lemon cheesecake mousse cups with fresh berries and whipped cream are the best dessert to serve up all spring and summer.


  • 8 oz Cream Cheese softened
  • 2 Cups Lemon Curd Recipe Follows
  • 2 Tablespoons Unflavored Gelatin
  • 2 Tablespoons Lemon Juice
  • 4 Tablespoon Water
  • 1 Teaspoon Lemon Zest
  • 1/2 Teaspoon Yellow Food Coloring *optional
  • 2 Cups Heavy Cream divided
  • 2 Cups Powdered Sugar divided
  • Blackberries strawberries, blueberries, raspberries for serving
  • ½ Lemon sliced and quartered for garnish.

Lemon Curd

  • 2 Teaspoons lemon zest
  • 1 1/2 cups fresh lemon juice 6-8 large lemons
  • 1 1/2 cups sugar
  • Pinch of salt
  • 6 large eggs + 8 large egg yolks
  • 10 tablespoons butter unsalted


  • !For the lemon curdIn a pot over medium heat, add the lemon zest, juice, sugar and salt.
  • Cook until the sugar has dissolved, about 5 minutes.
  • In a bowl, beat the eggs and egg yolks until pale in color, about 1 minute.
  • Add a little of the lemon mixture to the eggs while whisking.
  • Add in all of the juice and continue to whisk until smooth.
  • Place the mixture back in the saucepan and cook over medium heat for 5-8 minutes, or until the mixture coats the back of a spoon and is thickened.
  • Remove from heat and press through a mesh strainer over a clean bowl to remove any tiny pieces of cooked egg.
  • Quickly stir in the butter.
  • Fill a container or bowl with the curd and press plastic wrap over the top.
  • Refrigerate until cool.
  • Store in an airtight container with plastic wrap for up to 2 weeks.
  • !For the mousseIn a medium bowl, beat the heavy cream into stiff peaks, add ¼ cup powdered sugar and beat again to incorporate the powdered sugar.
  • Set aside.
  • In a bowl, using a handheld mixer, beat the cream cheese until smooth.
  • Add in the lemon zest, lemon curd and ¾ Cup powdered sugar and beat again until smooth.
  • In a small bowl, add the lemon juice, water and sprinkle the gelatin over the top.
  • Let sit for one minute.
  • Microwave the gelatin for 25 seconds and then allow to sit for 2-3 minutes.
  • Beat the gelatin into the cream cheese mixture.
  • Fold in half of the whipped cream and pipe into serving dishes.
  • Place in the fridge for 2 hours or up to overnight.
  • Reserving the remaining whipped cream in the fridge for garnish.
  • For serving, pile the top of each dish with fruit, give the whipped cream a good whisking again and dollop each dish.
  • Add a lemon wedge and serve immediately.
Nutrition Facts
Lemon Cheesecake Mousse Cups
Amount Per Serving (1 cup)
Calories 1048 Calories from Fat 495
% Daily Value*
Fat 55g85%
Saturated Fat 35g219%
Cholesterol 159mg53%
Sodium 426mg19%
Potassium 72mg2%
Carbohydrates 139g46%
Fiber 1g4%
Sugar 135g150%
Protein 4g8%
Vitamin A 1749IU35%
Vitamin C 8mg10%
Calcium 60mg6%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.