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Lemon Mousse

Lemon Mousse

Course Dessert
Cuisine American
Keyword Lemon Cheesecake Mousse, lemon mousse
Prep Time 10 minutes
Chill Time 1 hour
Servings 4
Calories 660 kcal
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


  1. In a large bowl, beat cream cheese until it is light and fluffy.

  2. Add in the powdered sugar, lemon juice, and salt and beat until everything is combined.

  3. Gently fold in the whipped topping.

  4. IF YOU ARE ADDING THE SHORTBREAD CRUST: Divide crushed shortbread cookies between 4 dessert cups. (This step is optional)

  5. Equally divide lemon mousse into cups and refrigerate uncovered until thickened, (about 1 hour up 24 hours).

  6. When ready to serve, top with remaining whipped topping and lemon wedges.