Tangy Lemon Mousse (Printable Version)
A refreshing no-bake treat that combines tangy lemon with creamy textures. Easy to make and perfect for any get-together.
# What You'll Need:
→ Mousse Ingredients
01 -
8 oz (225g) cream cheese, brought to room temperature
02 -
1/2 cup (120ml) condensed milk, sweetened
03 -
1/4 cup (60ml) freshly squeezed juice from 1-2 lemons
04 -
1 tbsp lemon zest
05 -
1 tsp vanilla extract
06 -
1 cup (240ml) cold heavy cream
07 -
1/4 cup (30g) powdered sugar
→ Optional Decoration
08 -
Thin lemon slices
09 -
A bit more lemon zest
10 -
Mint leaves or fresh berries
# Steps to Follow:
01 -
In a big bowl, beat the cream cheese until it's smooth. Add in the sweetened condensed milk, lemon juice, zest, and vanilla. Stir everything until it's creamy and blended.
02 -
In a different bowl, whisk the cold heavy cream with powdered sugar until stiff peaks form.
03 -
Carefully fold the whipped cream into the lemon cream cheese mix. Combine gently until light and fluffy.
04 -
Scoop or pipe the mousse into small cups or bowls. Level the tops and chill in the fridge for at least 2 hours to firm up.
05 -
Right before eating, top with lemon slices, zest, berries, or mint, depending on what you like.
# Additional Notes:
01 -
Want a stronger lemon taste? Throw in an extra 1-2 teaspoons of zest.
02 -
For a cheesecake-like twist, add a graham cracker layer at the bottom of the cup.
03 -
Store leftovers in the fridge for up to three days.