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Keto Lemon Cheesecake Mousse Recipe

A creamy, tangy keto lemon cheesecake mousse that’s low-carb, no-bake, and easy to make. Perfect for the keto diet or anyone looking for a quick, satisfying dessert with just a few simple ingredients.

Ingredients

Scale
  • 8 oz (225g) cream cheese, softened
  • 1 cup heavy whipping cream
  • 1/3 cup powdered erythritol (or any keto-friendly sweetener)
  • 2 tbsp fresh lemon juice
  • 1 tsp lemon zest (optional but recommended)
  • 1 tsp vanilla extract
  • Optional toppings: fresh berries, lemon slices, or crushed keto cookies

Instructions

  • Soften the cream cheese at room temperature.
  • In a bowl, whip the heavy cream with a hand mixer until stiff peaks form. Set aside.
  • In another bowl, beat the cream cheese and powdered erythritol until smooth and creamy.
  • Add the lemon juice, lemon zest, and vanilla extract to the cream cheese mixture. Mix until well combined.
  • Gently fold the whipped cream into the cream cheese mixture using a spatula to keep it light and fluffy.
  • Spoon or pipe the mousse into serving glasses.
  • Refrigerate for 1-2 hours before serving to allow the mousse to set.

Notes

  • Adjust the sweetness to your liking by adding more powdered erythritol if desired.
  • This mousse can be made ahead and stored in the fridge for up to 4 days.
  • Add a twist by using lime juice instead of lemon for a different flavor.

Please note: The recipe or ingredients shown in the video might vary slightly from what’s listed here. Use the video as an illustration, but for the best results, you might want to stick to the recipe provided in this article.

Nutrition