🍋 Lemon Cheesecake Mousse (Mediterranean Style)
Description
This Lemon Cheesecake Mousse is creamy yet airy, with bright citrus flavor balanced by the richness of Greek yogurt and cream cheese. Inspired by Mediterranean desserts, it’s lightly sweetened with honey, uses fresh lemon, and skips heavy ingredients—making it elegant, fresh, and satisfying without being overly rich. Perfect for warm days, dinner parties, or a healthy-ish treat.
🛒 Ingredients (Serves 4–6)
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4 oz (115 g) cream cheese, softened
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¾ cup plain Greek yogurt (full-fat or low-fat)
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2–3 tbsp raw honey (adjust to taste)
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Zest of 1 lemon
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3 tbsp fresh lemon juice
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½ tsp vanilla extract
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¾ cup heavy cream (or coconut cream, chilled)
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Pinch of sea salt
Optional Toppings (Mediterranean touch):
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Crushed pistachios or almonds
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Fresh berries
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Crumbled digestive biscuits or oat biscuits
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Drizzle of honey or olive oil (yes—very Mediterranean!)
🥣 Instructions
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Whip the cream
In a chilled bowl, whip heavy cream until soft peaks form. Set aside in the fridge. -
Make the cheesecake base
In another bowl, beat cream cheese until smooth.
Add Greek yogurt, honey, lemon zest, lemon juice, vanilla, and salt. Mix until creamy and lump-free. -
Fold gently
Gently fold the whipped cream into the lemon mixture using a spatula. Do not overmix—keep it airy. -
Chill
Spoon into serving glasses or bowls. Cover and refrigerate for at least 1 hour (2–3 hours for best texture). -
Serve
Top with nuts, berries, or biscuit crumbs before serving.
🍽 Mediterranean Serving Tips
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Serve in small glasses—Mediterranean desserts are meant to be enjoyed in moderation
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Pair with mint tea or espresso
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Add a thin layer of crushed nuts at the bottom for texture
🥗 Nutrition Highlights (Approx. per serving)
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High in protein from Greek yogurt
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Naturally sweetened (no refined sugar)
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Rich in calcium & probiotics
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Gluten-free (without biscuit topping)
❓ Q & A
Q: Can I make this without heavy cream?
A: Yes! Use extra thick Greek yogurt or whipped coconut cream for a lighter version.
Q: Is this cheesecake mousse baked?
A: No, it’s completely no-bake, making it quick and perfect for warm weather.
Q: Can I make it ahead of time?
A: Absolutely. It keeps well in the fridge for up to 3 days.
Q: Can I use maple syrup instead of honey?
A: Yes, maple syrup or date syrup works beautifully.
Q: How do I make it low-calorie?
A: Use low-fat cream cheese, low-fat Greek yogurt, and reduce the honey slightly.
