This Sugar Free Lemon Cheesecake Mousse is keto, low carb, and an elegant dessert for a weeknight treat or to serve to company!
Keto Lemon Cheesecake Mousse
I’m all about that chase, ’bout that chase……
(You were thinking of that song, All about that Bass weren’t you? Well apparently I was LOL)
No seriously now, I’m always chasing that perfect dessert.
The easiest to make. The lowest carbs. The smoothest.
The one that doesn’t leave you stuffed after indulging. The one that doesn’t make you feel the least bit of guilt for eating. The creamiest of bites each time your spoon enters your mouth. That’s the chase I’m referring to.
Lemon Cheesecake Video
And I’ve met my catch and this dessert is it. Purely heavenly!
Just 5 Simple Ingredients
When you only need 5 ingredients to make it and it comes out looking like a million bucks and tastes like it too, well that is priceless to me.
The chase is worth the price in this case.
But the best part? You won’t be needing to chase down any ingredients, in fact you might have them in your kitchen all ready!
Lemon Cheesecake
My husband is really not even of fan of stevia when I use it in no bake recipes. BUT for this one, since he loves lemon like I do, he devoured it and didn’t complain of any aftertaste.
The lemon is the star here! You could even add this lemon cheesecake mousse to my low carb coconut flour pie crust for a real treat!
Enjoy this easy and non time consuming treat any night of the week!!
Some other Creamy, luscious desserts you might enjoy:
- No Bake Raspberry Cheesecake Mousse
- No Bake Pumpkin Cheesecake Mousse
- No Bake Mint Chocolate Cheesecake Mousse
- No Bake Raspberry Cheesecake Truffles
- No Bake Lemon Cheesecake Truffles
- No Bake Peanut Butter Cheesecake Mousse Pie
- No Bake Lemon Cheesecake Bars
Brenda’s Notes:
- I realize mascarpone cheese might be much more expensive than cream cheese, but I must tell you it is so worth it! The creaminess is undeniably better than just using regular cream cheese!
- The longer you whip the mixture the thicker it will become. Choose your consistency.
- If you don’t have liquid lemon stevia, use 1/8-1/4 teaspoon of lemon extract and 1 teaspoon clear liquid stevia. I prefer not to use powder or granulated sugar free sweeteners in this as the texture won’t be as smooth. But you can certainly use whatever sweetener you have on hand that you prefer. Just taste and adjust to your liking.
- UPDATE: May 2018. I updated the directions from the original as some comments mentioned they couldn’t get a good enough whipped cream texture to the mousse when adding all ingredients at once to the mixer. With the updated directions with should help alleviate that problem. Also added a video for you to see how easy this is!
- Original Recipe Posted First March 2015.
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Sugar Free Lemon Cheesecake Mousse
Ingredients
- 8 ounces mascarpone cheese or cream cheese softened
- 1/4 cup lemon juice or 2 lemons
- 1 cup heavy cream
- 1/2-1 teaspoon lemon liquid stevia
- 1/8 teaspoon salt
Instructions
-
Add cream cheese and lemon juice to a stand mixer and blend until smooth. Set aside.
-
With an electric hand mixer, whip the heavy cream until stiff peaks then add the sweetener and salt. Add this whipped cream back to the stand mixer to combine with cream cheese mixture. Blend on high until well incorporated.
-
Taste and adjust sweetener if needed.
-
Pipe into serving glasses and sprinkle on lemon zest if desired.
-
Refrigerate one hour or until ready to serve.
This looks amazing.
I was planning on making a cheesecake for Easter but I might just opt for these individual servings…Thanks.
I was thinking about turning it into a pie for Easter with other no bake crust recipes on my blog. Much easier than cheesecake too.
The texture on this is great. I used the Mascarpone cheese. But using a teaspoon of NuNaturals Pure Liquid Vanilla NuStevia Alcohol Free sweetener was awful! It seemed like it was too much liquid stevia and had a bitter aftertaste. It didn’t taste sweet. I didn’t add the lemon extract but added some vanilla extract to it.
I might try it again using a different sweetener.
NuNaturals liquid stevia is much sweeter than using Sweetleaf. I have to apologize because I used Sweetleaf and linked to the wrong one within my recipe. Each liquid stevia brand varies in sweetness. Sorry about that!
Can I use regular unflavored stevia?
yes
Sounds delicious! Do you think this would work with half and half instead of heavy cream? Thanks for all your yummy recipes!
Yes that would work, thanks!
I Love Lemon Cheese Cake and Love Mousse! So this is perfect for me 🙂
My dessert got lumpy and watery in the blender. What did I do wrong?
mine did too 🙁 i think i added the cheese, lemon juice and cream all at the same time. instead i should have creamed the cheese and lemon juice together first, then added the cream. i didn’t follow the directions correctly and ended up with cheese with lemon milk, ewe.
Oh so sorry that happened!
Mine sort of curdled.. Any ideas to correct that in future?
What I did, which turned out perfectly first time, was creamed the cheese and lemon juice for about 3-5 minutes on max speed. It’ll produce a smooth texture so you can add the cream then. if you blend it a bit more on medium speed, it’ll combine into a perfect, creamy texture.
Thanks for this recipe! It is winter in South Africa and I have bags of lemons. I was looking for an easy lemon recipe to serve for guests.
I was thinking to replace the cream with coconut cream, do you think that would work? Otherwise I can keep the cream.
Could i use powdered stevia? If so, do you know what the quantities would be?
Many thanks
I’d like to try it with Swerve… would you happen to know of how to convert it?
Swerve is not as sweet as stevia so I would say just 1/2 cup to start then taste and adjust.
I never thought I could drink a glass of lemonade again, or have desert of any kind. thanks to you I am sitting here drinking lemonade and planning on desert as soon as I can get to the store. Thank you so much
I made this lemon cheesecake, It’s creamy and turned out great. I added a little bit more lemon stevia but it still isnt quite sweet enough for my sweet tooth. What is I doubled the stevia?
You can use more liquid stevia if you feel you need it sweeter, just add a small amount and keep tasting it.
one more question, I made your whipping cream too. It says 1 or 2 teaspoons vanilla stevia, I tried two , but it made it very bitter. I see you can also use swerve. but I have tried to stay away from any artificial sweeteners that have sugar alcohol. I will try one teaspoon next time. any suggestions? I am brand new to this sugar free desert recipes so I will have lots and lots of questions. sorry, haha
The Swerve seems to help balance any bitterness when using stevia.
I love the serving glasses!
Can i use regular powdered stevia? If so, how much would you recommend? I don’t have liquid stevia and I’ll probably never use it otherwise.
It depends on if you have the pure stevia extract or something like a blend. If it’s the first choice, just 1/2 tsp, if it’s the later just add a small amount and taste and adjust.
I blended the Marscapone and lemon juice as per the recipe and the cheese just curdled. I didn’t add the cream just the cheese and lemon juice. Any suggestions?
That’s very odd. I’ve never had that happen in a no bake recipe and I use lemon a lot. Often lemon or any acid combined with a dairy product that’s been heated will have that effect but not usually in a no bake recipe. I’m really sorry about that.
I just made this! Mine wasn’t that thick I my lemons were pretty big so it my have been too much juice and also very tart. I put them in small containers and put cool whip on them closed them up and stuck in freezer and it is Delish! Thank you! Will definitely be trying this again!
Just made this and YUMMY YUMMY YUMMY!!! I used regular liquid stevia, not flavored. The lemon juice was enough flavor. I plan to try this with Lime juice and top with Un-sweetened Coconut flakes.
Thank you so much for sharing your delicious recipes. I recently started going on a keto/paleo diet and as a person who loves sweets, it’s been frustrating not to have my sweets servings. Fortunately, I stumbled across your website and now I can have my sweets indulgence!
Thank you so much Brenda for such a simple, tasty recipe. I’ve made these on several occasions with different fruits and dark chocolate – just delicious. I’ve also tried alot of your other recipes – keep up the great work you do. Cheers, Diana
Hi there! Can I use agave syrup for this?
You could although I don’t use it as it’s not sugar free, so not sure how much you would use.
Could I use heavy whipping cream?
For the heavy cream? Yes
I am excited to try this! I just love ALL things lemon! 😋
Fyi…for the price you pay for a small container of Marscopone you can pretty much make 1lb of it depending on the price of cream. Its actually a very easy process and Ohhh so much more gratifying knowing that you made it yourself AND that you saved money. Oh lets not forget that its a great learning opportunity for kids. Ricotta is also super easy and uses the same steps except it uses milk instead of cream. Just Google “how to make homemade Marscopone cheese” 👍😁
I will try it!!! I love mascarpone!
What is the actual serving size?
a little over 1/2 cup
I made this for a dessert last night and guess what I’m going to make it for tonight’s dessert also! It was absolutely delicious. Very yummy and the lemon was perfect! I didn’t have lemon stevia so I used 1/8 tsp lemon extract and 1 tsp vanilla stevia (I didn’t have clear) and it was still so delicious!
Thank you!
This is a tip I learned from another low carb blog is to add dissolved powdered plain gelatin to the whipped cream process. This will make it a firm yet fluffy texture and it will stay that way for a couple of days. I used one fourth tsp. gelatin powder and 3 tsps. water, warm enough to dissolve the gelatin. Amounts of gelatin and water can be increased if a larger amount of whipped cream is needed. I always use this method when making whipped cream, works great.
I am able to eat this in the cafe, at lunch and at dinner without any problems .. hahaha .. it looks delicious .. The problem is that it is not everyone who knows how to make a good lemon mousse .. Congratulations on the article .. I will try do next weekend .. come and meet me right now
I just made this with the expensive mascarpone and it curdled. I thought maybe it would get smooth & creamy when I blended in the whipped cream but it did not. It got more liquidified the longer I beat. I used all the same ingredients as the recipe & followed the directions. Is there anything I can do to smooth it out? Maybe freeze it for a frozen dessert instead?
I decided to put it all in my Nutribullet. It did get creamy but I had to pour off a lot of liquid. I ended up with 3 servings. I don’t know if it will separate more in the fridge or not since this was supposed to be dessert after dinner tonight.
looks amazing
I made this tonight and my husband and I agreed it just tastes like whipped cream with some lemon in it.. I just want to be honest as I was so excited for something that might taste as delicious as the photo. Oh well, will try some other recipes!
Did you eat it right after you made it? Letting it sit in the fridge 2-3 hours or overnight help set the mousse and it thickens nicely.
I didn’t read all of the comments so forgive me if this is a repeated suggestion. Here’s what I’ve found that guarantees a consistent mousse texture no matter who’s recipe I use. Chill your bowl and beaters in the freezer for at least 1/2 hour before whipping the heavy cream, and don’t add anything else to whipping cream. Set it aside while you mix all remaining ingredients in another bowl. THEN fold the two mixtures together by hand, using a spatula. No ruined watery milky mess this way. Hope it helps.