These Lemon Cheesecake Mousse Cups are the ultimate no-bake treat—creamy, tangy, and effortlessly elegant!
With layers of lemony mousse and buttery graham cracker crumbs, they’re perfect for warm-weather parties, bridal showers, or anytime you crave something refreshing.
Why You’ll Love This Recipe
No baking required – a fuss-free dessert made in minutes.
Dreamy mousse texture – light, fluffy, and rich all at once.
Bright lemon flavor – balanced by creamy cheesecake and vanilla.
Make-ahead friendly – perfect for parties or prep-ahead desserts.
Customizable servings – build them in cups, jars, or a trifle bowl.
What You’ll Need (Ingredient Highlights)
Heavy whipping cream – whipped to soft peaks for airy mousse.
Lemon pie filling – brings a bold, zesty citrus flavor.
Cream cheese – gives the mousse its rich, cheesecake-like base.
Powdered sugar & vanilla extract – for smooth sweetness and depth.
Yellow food coloring (optional) – enhances the sunny look.
Graham cracker crumbs, sugar, butter – for a classic, buttery crumble base and topping.
Pro Tips for Success
Chill your mixing bowl before whipping the cream—it helps it whip faster.
Make sure your cream cheese is soft to avoid lumps.
Fold the whipped cream gently to keep the mousse light and fluffy.
Use a piping bag for clean, layered presentation in each cup.
Chill the mousse cups for at least 1 hour for best texture.
How to Make Lemon Cheesecake Mousse Cups
Step 1: Whip the Cream
In the bowl of an electric mixer, whip 1 cup of heavy whipping cream until stiff peaks form.
Transfer to another bowl and set aside.
Step 2: Mix the Mousse Base
In the same mixing bowl (no need to wash), beat 12 oz cream cheese with 1 cup lemon pie filling until smooth.
Add 1 tsp vanilla extract, a few drops of yellow food coloring (optional), and 1 cup powdered sugar.
Beat until fully combined and creamy.
Step 3: Fold In Whipped Cream
Using a rubber spatula, gently fold the whipped cream into the cream cheese mixture in batches until smooth and fluffy. Set aside.
Step 4: Make the Graham Cracker Crumbs
In a small bowl, mix ½ cup graham cracker crumbs, 2 Tbsp sugar, and 2 Tbsp melted butter or margarine until well combined.
Step 5: Assemble the Cups
Spoon a small layer of graham crumbs into the bottom of each serving cup.
Pipe or spoon in the lemon cheesecake mousse. Top with a sprinkle of more crumbs.
Step 6: Chill and Serve
Refrigerate the mousse cups until cold and set, about 1–2 hours.
Garnish with lemon zest, mint, or berries if desired, and serve chilled.
Serving Ideas
Top with fresh blueberries, raspberries, or sliced strawberries.
Add a dollop of whipped cream or a swirl of lemon curd on top.
Serve in mini dessert cups for parties or showers.
Garnish with candied lemon peel for a sophisticated touch.
Variations & Swaps
Use tofu-based or non-dairy cream cheese to make it vegan.
Swap lemon pie filling with lime curd for a tropical twist.
Use crushed shortbread cookies instead of graham crackers.
Add a layer of fruit compote between the mousse layers.
Storage Tips
Store mousse cups covered in the refrigerator for up to 3 days.
Do not freeze, as the texture will change.
Pipe the mousse just before serving for best presentation.
FAQs
Can I use store-bought whipped topping instead of cream?
Yes! Just swap the homemade whipped cream for about 2 cups of thawed whipped topping.
Can I make this a day in advance?
Absolutely—it tastes even better after chilling overnight.
What kind of lemon pie filling works best?
Any brand you love works fine. Look for one with a thick, smooth texture.
Is food coloring necessary?
Not at all! It just gives the mousse a vibrant yellow look.
Can I serve this in a large dish instead of cups?
Yes, layer it in a trifle bowl or an 8×8 baking dish for easy scooping.
Can I reduce the sugar?
You can cut the powdered sugar slightly, but it helps balance the tart lemon.
Final Thoughts
These Lemon Cheesecake Mousse Cups are sunshine in dessert form—bright, creamy, and ready in minutes.
I love how easy they are to prep ahead, and their light, fluffy texture makes them a hit with everyone.
Whether you serve them at parties or as a weeknight treat, they’re guaranteed to brighten your day.
Lemon Cheesecake Mousse Cups
Ingredients
- 1 cup heavy whipping cream or non-dairy whip topping
- 1 cup lemon pie filling
- 12 oz unwhipped cream cheese or Tofutti cream cheese
- 1 tsp vanilla extract
- A few drops yellow food coloring optional
- 1 cup powdered sugar
For Graham Cracker Crumbs:
- ½ cup graham cracker crumbs
- 2 Tbsp sugar
- 2 Tbsp melted butter or margarine
Instructions
- Whip cream to stiff peaks and set aside.
- Beat lemon pie filling and cream cheese until smooth.
- Add vanilla, food coloring (if using), and powdered sugar.
- Gently fold in whipped cream until fully combined.
- Mix graham crumbs, sugar, and butter.
- Layer crumbs in dessert cups, pipe in mousse, and top with more crumbs.
- See full steps with tips & photos → https://wimpysdiner.net/lemon-cheesecake-mousse-cups/
Notes
- Vegan Swap: Use dairy-free cream cheese and coconut whip to make these mousse cups vegan-friendly.
- Flavor Twist: Swap lemon pie filling with lime or passion fruit curd for a fun variation.
- Make Ahead: These can be prepared a day in advance and stored covered in the fridge.
- Presentation Tip: Use clear glass cups or jars to show off the beautiful layers!
