Light, creamy, and bursting with citrus flavor, this Lemon Cheesecake Mousse is a sunshine-sweet dessert that’s perfect for spring and summer. With a buttery biscuit base and a mousse-like topping that’s silky smooth, it’s all made effortlessly in your Thermomix!
Why I Love This Recipe
-
No baking required – ideal for warm days!
-
Creamy yet light, with a fresh lemony zing.
-
Looks elegant in glass jars or dessert cups.
-
Thermomix makes it super easy and consistent every time.
-
A total crowd-pleaser for brunches, parties, or after-dinner treats.
Ingredients
For the Base:
-
1 packet of digestive biscuits
-
2 tablespoons sugar
-
50g butter (room temperature)
For the Cream Layer:
-
3 tablespoons lemon juice
-
1 tablespoon water
-
3 gelatine leaves
-
350ml heavy cream
-
110g powdered sugar
-
Yellow food coloring (optional)
-
370g Philadelphia cream cheese
-
250ml lemon curd
Instructions (Using Thermomix)
-
Prepare the Base
Add digestive biscuits, sugar, and butter to the mixing bowl.
Blend for 10 seconds | Speed 6.
Spoon the mixture into serving glasses and press down to form a firm base. Set aside. -
Dissolve the Gelatine
Add lemon juice and water to the mixing bowl.
Heat for 3 minutes | 60°C | Speed 1.
Add gelatine leaves (previously softened in cold water), then mix for 30 seconds | Speed 3. Set aside to cool slightly. -
Whip the Cream
Insert the butterfly whisk.
Add cream and 40g of the powdered sugar.
Whip for 2 minutes | Speed 3.5, or until soft peaks form.
Add a drop of yellow food coloring (optional) and mix for 10 seconds. Set aside. -
Make the Cheese Filling
In a separate bowl, mix Philadelphia cream cheese with the remaining powdered sugar.
Add lemon curd and the cooled gelatine mixture. Stir until smooth. -
Combine & Assemble
Gently fold the whipped cream into the cream cheese mixture until smooth and fluffy.
Spoon or pipe the mousse over the biscuit base in your glasses.
Chill in the fridge for at least 3–4 hours, or until set. -
Decorate (Optional)
Garnish with lemon zest, fresh berries, edible flowers, or a dollop of lemon curd.
Storage Tips
-
Store in the refrigerator for up to 3 days in covered containers.
-
Not suitable for freezing — the texture may become watery when thawed.
-
Great to make a day in advance for stress-free entertaining.
Tips & Tricks
-
Lemon curd: Use store-bought or homemade—just make sure it’s thick and tangy!
-
Gelatine: Always soak your leaves in cold water before using to help them dissolve properly.
-
Want it vegetarian? Use agar-agar instead of gelatine, but be sure to follow the conversion and cooking instructions carefully.
-
Crust variations: Swap digestive biscuits with graham crackers, amaretti, or crushed shortbread.
FAQs
Can I use bottled lemon juice?
Yes, but fresh lemon juice gives the best flavor. Try to use freshly squeezed if possible.
What if I don’t have gelatine leaves?
Use powdered gelatine as a substitute. Typically, 1 leaf = about 1 tsp powdered gelatine.
Can I make this dairy-free?
Yes! Use plant-based cream, vegan cream cheese, and check that your lemon curd and butter alternatives are also dairy-free.
Can I make this without a Thermomix?
Definitely—just use a food processor for the base, a saucepan for heating the lemon juice and gelatine, and hand or electric mixers for the cream and cheese mixture.
