🍋 Lemon Cheesecake Mousse (Mediterranean-Style Light Dessert)
A silky, airy dessert inspired by the citrus groves of Italy and the fresh flavors of the Mediterranean coast. This Lemon Cheesecake Mousse delivers creamy richness with bright lemon zest and juice — but in a lighter, no-bake form.
Perfect for dinner parties, Ramadan evenings, or when you want something indulgent without heavy baking.
🌿 Description
This mousse blends cream cheese (or mascarpone), Greek yogurt, fresh lemon juice, and a touch of honey for natural sweetness. The result is smooth, tangy, and delicately sweet with a cloud-like texture.
It’s:
✔ No-bake
✔ Light yet creamy
✔ Naturally sweetened option available
✔ Ready in under 20 minutes (plus chilling)
🛒 Ingredients (Serves 4–6)
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225g (8 oz) cream cheese, softened
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1 cup plain Greek yogurt (full-fat or 2%)
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⅓ cup honey (or maple syrup)
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2 tablespoons fresh lemon juice
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1 tablespoon lemon zest
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1 teaspoon pure vanilla extract
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½ cup cold heavy cream (optional for extra fluffiness)
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Pinch sea salt
Optional Toppings:
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Fresh berries
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Crushed pistachios
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Graham cracker crumbs or crushed digestive biscuits
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Extra lemon zest
👩🍳 Instructions
1️⃣ Whip the Base
In a large bowl, beat cream cheese until smooth and creamy.
2️⃣ Add Flavor
Mix in Greek yogurt, honey, lemon juice, lemon zest, vanilla, and salt. Beat until fully combined and silky.
3️⃣ Whip Cream (Optional but Recommended)
In a separate bowl, whip cold heavy cream until soft peaks form.
Gently fold into the lemon mixture for a lighter mousse texture.
4️⃣ Chill
Spoon into serving glasses.
Refrigerate at least 1–2 hours to set.
5️⃣ Garnish & Serve
Top with berries, pistachios, or a light sprinkle of crushed biscuits.
🍽 Serving Ideas
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Serve in small glasses for elegant portions
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Layer with berries for a parfait-style dessert
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Pair with espresso or mint tea
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Add a thin layer of crushed almonds for crunch
🌱 Nutritional Benefits
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Greek yogurt – High in protein & probiotics
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Lemon – Vitamin C & natural freshness
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Honey – Natural sweetener
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Lighter than traditional baked cheesecake
❓ Q & A
Q1: Can I make it sugar-free?
Yes — substitute honey with a natural sugar-free sweetener.
Q2: How long does it last in the fridge?
Up to 3 days, covered.
Q3: Can I freeze it?
Yes! Freeze for a firmer, almost ice-cream-like texture.
Q4: Can I use mascarpone instead of cream cheese?
Absolutely — it gives a richer, more Italian-style flavor.
Q5: Why is my mousse not fluffy?
Be sure cream cheese is softened and fold whipped cream gently to keep air in the mixture.
