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 ⅛-1/4 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.
Sugar Free Lemon Cheesecake Mousse
Ingredients
- 8 ounces mascarpone cheese or cream cheese softened
- ¼ cup lemon juice or 2 lemons
- 1 cup heavy cream
- ½-1 teaspoon lemon liquid stevia
- ⅛ 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.
Nutrition
Grace Corbett
Hi Brenda... started Keto a few months back .
I made this today and added some seasonal berries .. Delish.. OMG Thanks!
Have been following you for months now. Thanks for your help!
Abby B
I used a bit of lemon extract and a quarter stick package of crystal light lemonade powder instead of the lemon stevia and I thought it tasted great!
Jennifer
Love this recipe!
J. Lampson
Did not like this and neither did my son. Not enough flavor and I added a lot of lemon zest. Made for a friends birthday and now I have to figure what to do or add to make it better. Maybe raspberries or blueberries or whatever I can find fresh in Nov.
Brenda
Maybe you needed to add more sweetener for your preference.
Lynne L
I live in an RV so have very limited appliances - no electric mixer, only a wisk type of beaters. I also want to use Splenda and half and half. How can I make this work? Should I look for Swerve? Thanks for your help.
Brenda
Half and Half will not whip up in texture.
Leona
What do I do if I added too much lemon extract is there any way to level it out?
Brenda
Try adding more cream cheese.
Alexis King
Would mixing Mascarpone and Cream Cheese work well or best to choose one?
Linda Marais
My whole family enjoyed this! Not sweet at all but very satisfying as a dessert. Thank you!
Sasha
Will granulated monk fruit sweetener work?
Brenda
I'm not sure it would give you a smooth texture using granulated.
Melinda
Would leaving out the lemon extract and using monk fruit drops make much of a difference?
Brenda
No I don't think so.
Lisa
where is the carb info
Scarlette
How many days would these last in the refrigerator if I had leftovers? Or would it be possible to freeze part of the recipe? Would it seperate in the freezer or upon thawing out? I would prefer to make the whole recipe than to halve it. Thank you! This looks delicious!
Brenda
Up to a week in the fridge. I've not frozen it, it's usually gone in a few days in my house.
Missy
I don’t have a stand mixer. Can I make the mousse with a hand mixer? Any suggestions?
Brenda
Yes a hand held mixer will work just as well.
Jeannie
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.
Clare
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!
Brenda
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.
hellen
looks amazing
Bonnie
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.
Bonnie
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?
Jane Hanson
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
Linda Miner
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.