This Lemon Mousse Cake is a light, refreshing, and creamy dessert that balances a zesty lemon flavor with a fluffy texture. With a buttery crust, a tangy mousse filling, and a delicate lemon glaze, it’s the perfect treat for any occasion.

This no-bake dessert is easy to prepare and sure to impress your guests!

Ingredients:

For the Crust:

1 1/2 cups graham cracker crumbs (or digestive biscuit crumbs)
1/4 cup sugar
1/2 cup melted butter

For the Lemon Mousse:

1 cup heavy whipping cream
1/2 cup powdered sugar
8 oz cream cheese, softened
1/2 cup fresh lemon juice (about 2-3 lemons)
Zest of 1 lemon
1 teaspoon vanilla extract
2 teaspoons unflavored gelatin (optional, for added firmness)

For the Lemon Glaze (optional):

1/4 cup fresh lemon juice
1/4 cup sugar
1 tablespoon water
1 teaspoon cornstarch

Instructions:

Prepare the Crust:
In a medium bowl, mix the graham cracker crumbs, sugar, and melted butter until well combined. Press this mixture firmly into the bottom of a 9-inch springform pan or a tart pan. Use the back of a spoon to evenly press it down. Refrigerate the crust while you prepare the mousse filling.
Make the Lemon Mousse Filling:
In a large mixing bowl, beat the heavy whipping cream with powdered sugar until stiff peaks form. Set aside.
In another bowl, beat the softened cream cheese until smooth and creamy. Add the fresh lemon juice, lemon zest, and vanilla extract, and beat until combined.
If you’re using gelatin for extra firmness, dissolve it in 2 tablespoons of hot water and then add it to the cream cheese mixture. Stir until smooth.
Gently fold the whipped cream into the cream cheese mixture until combined. Be careful not to deflate the whipped cream, as you want the mousse to remain light and airy.
Assemble the Cake:
Pour the lemon mousse filling into the prepared crust, smoothing the top with a spatula. Refrigerate the cake for at least 4 hours, or preferably overnight, to allow it to set.
Make the Lemon Glaze (Optional):
In a small saucepan, combine the fresh lemon juice, sugar, and water. Bring to a simmer. In a small bowl, mix the cornstarch with a tablespoon of water to create a slurry. Add the slurry to the simmering lemon mixture, stirring constantly until the glaze thickens. Remove from heat and allow it to cool completely.
Finish the Cake:
Once the cake has set and the glaze has cooled, pour the glaze over the top of the mousse cake, spreading it evenly. Return the cake to the refrigerator for another 30 minutes to allow the glaze to firm up.
Serve:
Before serving, carefully release the sides of the springform pan. Slice the cake and serve chilled. You can garnish with extra lemon zest or fresh berries for a decorative touch.

This Lemon Mousse Cake is the perfect balance of creamy, tangy, and sweet, making it a delightful dessert for any occasion. Enjoy!

Lemon Mousse Cake

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Ingredients

For the Crust:
1 1/2 cups graham cracker crumbs or digestive biscuit crumbs
1/4 cup sugar
1/2 cup melted butter
For the Lemon Mousse:
1 cup heavy whipping cream
1/2 cup powdered sugar
8 oz cream cheese softened
1/2 cup fresh lemon juice about 2-3 lemons
Zest of 1 lemon
1 teaspoon vanilla extract
2 teaspoons unflavored gelatin optional, for added firmness
For the Lemon Glaze optional:
1/4 cup fresh lemon juice
1/4 cup sugar
1 tablespoon water
1 teaspoon cornstarch

Instructions

Prepare the Crust:
In a medium bowl, mix the graham cracker crumbs, sugar, and melted butter until well combined. Press this mixture firmly into the bottom of a 9-inch springform pan or a tart pan. Use the back of a spoon to evenly press it down. Refrigerate the crust while you prepare the mousse filling.
Make the Lemon Mousse Filling:
In a large mixing bowl, beat the heavy whipping cream with powdered sugar until stiff peaks form. Set aside.
In another bowl, beat the softened cream cheese until smooth and creamy. Add the fresh lemon juice, lemon zest, and vanilla extract, and beat until combined.
If you're using gelatin for extra firmness, dissolve it in 2 tablespoons of hot water and then add it to the cream cheese mixture. Stir until smooth.
Gently fold the whipped cream into the cream cheese mixture until combined. Be careful not to deflate the whipped cream, as you want the mousse to remain light and airy.
Assemble the Cake:
Pour the lemon mousse filling into the prepared crust, smoothing the top with a spatula. Refrigerate the cake for at least 4 hours, or preferably overnight, to allow it to set.
Make the Lemon Glaze (Optional):
In a small saucepan, combine the fresh lemon juice, sugar, and water. Bring to a simmer. In a small bowl, mix the cornstarch with a tablespoon of water to create a slurry. Add the slurry to the simmering lemon mixture, stirring constantly until the glaze thickens. Remove from heat and allow it to cool completely.
Finish the Cake:
Once the cake has set and the glaze has cooled, pour the glaze over the top of the mousse cake, spreading it evenly. Return the cake to the refrigerator for another 30 minutes to allow the glaze to firm up.
Serve:
Before serving, carefully release the sides of the springform pan. Slice the cake and serve chilled. You can garnish with extra lemon zest or fresh berries for a decorative touch.