Lemon Cheesecake Mousse (Print Version)

# Ingredients:

→ Cheesecake Base

01 - 8 oz (225g) cream cheese, softened
02 - 1/2 cup (120ml) sweetened condensed milk
03 - 1/4 cup (60ml) fresh lemon juice (about 1-2 lemons)
04 - 1 tbsp lemon zest
05 - 1 tsp vanilla extract

→ Whipped Cream

06 - 1 cup (240ml) heavy whipping cream, cold
07 - 1/4 cup (30g) powdered sugar

→ Optional Garnishes

08 - Fresh lemon slices
09 - Extra lemon zest
10 - Fresh berries or mint leaves

# Instructions:

01 - In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy, about 2 minutes. Ensure there are no lumps for the best texture.
02 - Add the sweetened condensed milk, freshly squeezed lemon juice, lemon zest, and vanilla extract to the cream cheese. Mix thoroughly until fully combined and smooth, scraping down the sides of the bowl as needed.
03 - In a separate bowl, combine the cold heavy whipping cream and powdered sugar. Using clean beaters, whip on medium-high speed until stiff peaks form. The cream should hold its shape when the beaters are lifted.
04 - Using a rubber spatula, gently fold the whipped cream into the lemon cream cheese mixture in several additions. Fold carefully to maintain as much air as possible while ensuring the mixture is well incorporated and evenly fluffy.
05 - Spoon or pipe the finished mousse into individual dessert cups, glasses, or ramekins. For an elegant presentation, use a piping bag fitted with a large star tip. Smooth the tops with the back of a spoon if desired.
06 - Cover each serving with plastic wrap and refrigerate for at least 2 hours, or until the mousse is thoroughly chilled and set.
07 - Just before serving, add your choice of garnishes: a thin slice of fresh lemon, a sprinkle of additional lemon zest, fresh berries, or a small mint leaf. Serve immediately while still cold.

# Notes:

01 - This light and airy lemon cheesecake mousse offers the perfect balance of sweet and tangy flavors in an elegant no-bake dessert.
02 - For a more cheesecake-like experience, try adding a layer of crushed graham crackers at the bottom of each serving glass before adding the mousse.

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