Lemon Cheesecake Mousse

Mediterranean-Style | Light, Creamy & Refreshingly Citrusy

This Lemon Cheesecake Mousse is a lighter Mediterranean-inspired dessert made with creamy yogurt, fresh lemon, and just enough natural sweetness. Inspired by citrus desserts popular in coastal regions of Italy and Greece, this version keeps things airy and balanced rather than overly heavy.

It’s perfect for warm days, dinner parties, or when you want something sweet without feeling weighed down.

🍋 Ingredients (Serves 4)

200g (7 oz) cream cheese, softened
1 cup plain Greek yogurt (full-fat or low-fat)
¼ cup raw honey or maple syrup
Zest of 1 lemon
2–3 tablespoons fresh lemon juice
½ teaspoon pure vanilla extract
¾ cup heavy cream (cold)
Pinch of sea salt

Optional Toppings:

Crushed whole grain biscuits or oat crumbs
Fresh berries
Mint leaves
Extra lemon zest

👩‍🍳 Instructions

1️⃣ Whip the Cream

In a chilled bowl, whip heavy cream until soft peaks form. Set aside.

2️⃣ Make the Base

In another bowl, beat softened cream cheese until smooth.
Add Greek yogurt, honey, lemon zest, lemon juice, vanilla, and salt.
Beat until creamy and well combined.

3️⃣ Fold Gently

Fold whipped cream into the lemon mixture in batches, using a spatula.
Do not overmix — keep it airy.

4️⃣ Chill

Spoon into serving glasses.
Refrigerate for at least 1–2 hours to set.

5️⃣ Garnish & Serve

Top with berries, crushed biscuits, or extra zest before serving.

🌿 Mediterranean Benefits

Balanced sweetness (no refined sugar if using honey)
Protein from Greek yogurt
Fresh citrus antioxidants
Portion-controlled indulgence
Lighter than traditional baked cheesecake

🍽 Serving Ideas

Serve in small glass jars for elegant presentation
Layer with berries for a parfait
Add crushed almonds for crunch
Serve alongside espresso
Turn into mini cheesecake cups with oat crust

🔥 Tips for Perfect Texture

✔ Use room-temperature cream cheese
✔ Chill mixing bowl before whipping cream
✔ Taste and adjust lemon sweetness balance
✔ Chill at least 1 hour before serving
✔ For extra firmness, chill longer

❓ Q & A

Q1: Can I make it without heavy cream?

Yes! It will be less fluffy but still creamy. You can substitute whipped coconut cream.

Q2: Can I make it sugar-free?

Use a natural sugar substitute instead of honey.

Q3: How long does it last?

Store refrigerated for up to 3 days.

Q4: Can I freeze it?

Yes — freeze for up to 1 month. Thaw slightly before serving.

Q5: Can I make it dairy-free?

Use dairy-free cream cheese, coconut yogurt, and coconut cream.