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Creamy No-Bake Lemon Cheesecake Mousse Cups Easy Recipe with Raspberry Swirl

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A quick and easy no-bake lemon cheesecake mousse with a refreshing citrus flavor and a sweet-tart raspberry swirl, perfect for a light and creamy dessert.

Ingredients

Scale
  • 8 oz (225 g) cream cheese, softened
  • 1 cup (240 ml) heavy whipping cream
  • ⅓ cup (65 g) granulated sugar
  • ¼ cup (60 ml) freshly squeezed lemon juice
  • 1 tbsp lemon zest
  • 1 tsp vanilla extract
  • ½ cup (160 g) raspberry jam
  • 1 cup (120 g) graham cracker crumbs (optional)
  • 4 tbsp (60 g) unsalted butter, melted (optional)

Instructions

  1. Prepare the crumb base (optional): Mix graham cracker crumbs with melted butter until texture resembles wet sand. Spoon about 2 tablespoons into each serving cup and press gently to form an even layer. Chill in the fridge while preparing the mousse. (5 minutes)
  2. Beat cream cheese and sugar: In a large mixing bowl, beat softened cream cheese with granulated sugar using an electric mixer on medium speed until smooth and creamy. (3-4 minutes)
  3. Add lemon juice, lemon zest, and vanilla: Pour in lemon juice, sprinkle in zest, and add vanilla extract. Mix on low speed just until combined. (1-2 minutes)
  4. Whip the heavy cream: In a separate bowl, whip heavy cream on medium-high speed until soft peaks form. (3-5 minutes)
  5. Fold whipped cream into cream cheese mixture: Gently fold whipped cream into cream cheese mixture in three batches using a spatula to keep it airy. (2-3 minutes)
  6. Add raspberry swirl: Warm raspberry jam slightly, spoon dollops over mousse, and swirl lightly with a toothpick or skewer to create marbled ribbons. (2 minutes)
  7. Assemble and chill: Spoon or pipe mousse into prepared cups over crumb base if using. Smooth tops, cover, and refrigerate for at least 2 hours or overnight. (2+ hours)
  8. Serve and enjoy: Garnish with fresh lemon zest or raspberries if desired. Serve chilled.

Notes

Let cream cheese soften at room temperature for at least 30 minutes before mixing. Whip cream to soft peaks only to avoid grainy texture. Fold whipped cream gently to keep mousse airy. Warm jam slightly before swirling to create pretty marbled ribbons. Chill mousse at least 2 hours or overnight for best texture. Can omit crumb base for gluten-free option or use gluten-free cookies. Dairy-free substitutions include vegan cream cheese and coconut cream.

Nutrition

Keywords: no-bake, lemon cheesecake, mousse, raspberry swirl, quick dessert, easy recipe, summer dessert, creamy, light dessert

Find it online: https://tastypierecipes.com/creamy-no-bake-lemon-cheesecake-mousse-cups-easy-recipe-with-raspberry-swirl/