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Lemon Mousse
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5 from 2 votes

Lemon Mousse

Prep Time10 mins
Chill Time1 hr
Course: Dessert
Cuisine: American
Keyword: Lemon Cheesecake Mousse, lemon mousse
Servings: 4
Calories: 660kcal
Author: Amanda Rettke


  • 12 ounces (340g) cream cheese, softened to room temperature
  • 1 cup (225 g) confectioners sugar
  • 1 lemon, juiced (about 1/4 cup)
  • pinch kosher salt
  • 1 cup (238g) whipped topping, plus more for garnish
  • lemon wedges, for garnish
  • 1 cup finely crushed shortbread cookies, plus more for garnish, optional step


  • In a large bowl, beat cream cheese until it is light and fluffy.
  • Add in the powdered sugar, lemon juice, and salt and beat until everything is combined.
  • Gently fold in the whipped topping.
  • IF YOU ARE ADDING THE SHORTBREAD CRUST: Divide crushed shortbread cookies between 4 dessert cups. (This step is optional)
  • Equally divide lemon mousse into cups and refrigerate uncovered until thickened, (about 1 hour up 24 hours).
  • When ready to serve, top with remaining whipped topping and lemon wedges.


Serving: 4g | Calories: 660kcal