Honey-Sweetened Lemon Cheesecake Mousse

Recipes, Uncategorized | November 22, 2016 | By

Some days you just wanna have your cheesecake and eat it too….but in adorable little serving sizes that are just right for Girls night. The perfect solution? A creamy, rich, yet light mousse served in petite ramekins and full of lemony, cheesecake goodness. This mousse can also be piped into tall dessert glasses or tulip jars.


Honey-Sweetened Lemon Cheesecake Mousse
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For the Lemon Curd
  1. 3 large eggs
  2. 3 large egg yolks
  3. 1 cup raw honey
  4. zest of one lemon (be sure to zest the lemon before you juice it)
  5. 1/2 cup lemon juice (this MUST be freshly squeezed lemon juice to give it that vibrant and fresh taste. Store bought lemon juice CANNOT be substituted.)
  6. pinch of salt
  7. 1/2 tbsp of arrowroot flour
For the Lemon Cheesecake Mousse
  1. 2 1/2 Tbsp fresh lemon juice
  2. 1 1/2 Tbsp water
  3. 1 1/2 tsp unflavored gelatin powder
  4. 1 1/2 cups (355ml) heavy cream
  5. 12 oz (340g) cream cheese, softened
  6. 10 oz of the already prepared, extra-sweetened lemon curd (recipe below)
  7. Additional lemon curd and blueberries for garnish (optional)
  1. Make the lemon curd.
  2. Gather all your ingredients.
  3. Fill a medium pot with a couple inches of water. Bring to a boil. We are going to be improvising a double boiler.
  4. Put the eggs, egg yolks, raw honey, lemon zest, lemon juice and salt into a large metal bowl.
  5. Whisk all the ingredients in the bowl together until they are incorporated.
  6. Set the bowl over the pot of boiling water.
  7. Whisk fast and briskly. You must whisk the entire time the bowl is over the water. Keep the mixture moving, so the eggs don’t get a chance to scramble.
  8. After about 5 minutes, it starts to get frothy. (You can use a tea towel to hold onto the side of the bowl with one hand and keep it still. I find that I need this.)
  9. Keep on whisking. After about 5 more minutes, the mixture turns into a creamy consistency. This is when you are going to add an arrowroot flour paste to thicken it up.
  10. Put 1/2 tbsp arrowroot flour into a clean, small bowl. Gradually add a little bit of your lemon curd mixture, from your double boiler, to the arrowroot flour and mix until it forms a paste. Now, slowly add the arrowroot flour paste to the lemon curd mixture in your double boiler, whisking the entire time to incorporate.
  11. Continue to whisk for another couple of minutes until the mixture is thick.
  12. Transfer lemon curd to a heat-safe bowl and allow to cool to room temperature before putting in refrigerator to chill.
For the Lemon Cheesecake Mousse
  1. Pour lemon juice and water into a small bowl. Sprinkle gelatin evenly over top, let rest 5 minutes. Meanwhile, whip heavy cream in a medium mixing bowl until soft peaks form. Whip until stiff (but not lumpy) peaks form (shake cream from beaters, no need to clean). In a separate large mixing bowl whip cream cheese until smooth and fluffy. Mix measured 10 oz lemon curd into cream cheese mixture.
  2. Heat rested gelatin mixture in the microwave on high power for 30 seconds. Whisk for 1 minute to thoroughly dissolve gelatin, then let cool 3 minutes (any longer and it could start to set). While mixing cream cheese mixture with hand mixer, slowly pour in gelatin mixture then blend until thoroughly combined. Gently fold 1/3 of the whipped cream mixture into the cream cheese mixture to lighten, then add the remaining whipped cream and gently fold until combined. Spoon or pipe mixture into dessert cups or ramekins. Cover and refrigerate 2 hours (or up to 1 day ahead if desired) to set. Garnish as desired. Serve cold.
  1. Recipe source for lemon cheesecake mousse: Cooking Classy
  2. Original recipe source for lemon curd: Irina at


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