Keto Lemon Cheesecake Mousse is a delicious dessert. It is made with fresh lemon zest and juice to provide a strong flavor. Don’t use the bottled version, as it doesn’t provide the same taste. This cheesecake mousse doesn’t require much time, as it gets prepared in only ten minutes. This is a no-bake dessert, so it is perfect to prepare in the summertime. We can serve this cheesecake mousse along with other desserts like PB cups and vanilla cheesecake. Keto Lemon Cheesecake Mousse contains 3 g net carbs and 21g of fats, which is good for a keto diet. This dessert contains dairy, so it is not appropriate for lactose-intolerant people.
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STATS:
- Diet: Keto
- Cuisine: American
- Caloric content: 220 kcal
- Course: Dessert
- Time for prep: 10 minutes
- Cooking time: 0 minutes
- Total time: 10 minutes
- One single serving: 1/2 cup
- Total portions: 4 servings
- Mode of cooking: No-bake
- Difficulty level: Easy
TOOLS:
- Zester
- Mixing bowls
- Measuring spoons and cups
- Stand or hand mixer
- Bowls or serving glasses
- Spatula
INGREDIENTS:
- A pinch of salt
- 2 tbsps of fresh lemon juice
- 3/4 cup of heavy whipping cream
- 1 tsp of lemon zest
- 8 oz softened cream cheese, high-fat
- 1/4 cup of monk fruit sweetener or erythritol powder
- Half a tsp of vanilla extract
INGREDIENT NOTES AND THEIR KETO SUBSTITUTION:
SWEETENER POWDER:
- Powdered sweetener combines nicely without grit. You can powder the granulated sweeteners first to avoid a gritty texture.
CREAM CHEESE:
- Cream cheese helps create the cheesecake’s basis and creamy texture. Always use high-fat cream cheese to get the ideal keto balance and silky texture. Reduced-fat versions can result in gritty mousse.
ZEST AND LEMON JUICE:
- Lemon juice and zest add sharpness and richness. For a cleaner flavor, fresh lemon juice may be preferred for bottled juice.
HEAVY WHIPPING CREAM:
- This cream provides both softness and thickness. To create consistent peaks, the mixture must be cool before whipping. Utilize coconut cream as a non-dairy substitute, but the flavor will differ greatly.
INSTRUCTIONS:
- Whisk the cream cheese till silky and softer in a bowl.
- Combine lemon juice, vanilla, sweetener powder, salt, and zest.
- Stir again till a creamy texture forms and is completely mixed.
- Beat heavy cream to make stiff peaks in another bowl.
- Carefully stir the whipped cream into the cream cheese mixture.
- Blend till light and smooth.
- Pour the mousse into the serving glasses.
- Serve quickly; cool for twenty to thirty minutes if required.
TIPS:
- If you want a firm texture, leave it to cool completely.
- After using the whipped cream, don’t mix it too much.
- You can use a neutral-temperature for a mousse without lumps
- Serve it with lemon zest in the required quantity.
- You can adjust the lemon juice to add a milder or sharper citrus flavor.
SERVING SUGGESTIONS:
PARTY DESSERTS:
- Chocolate Cheesecake Fluff
- Berry Cheesecake
DESSERT CUPS:
- Vanilla Cheesecake Cups
- Chocolate Mousse
AFTER-DINNER SWEETS:
- Coconut Cream Cups
- Peanut Butter Mousse
CITRUS TREAT:
- Lemon Fat Bombs
- Lemon Bars
STORAGE INFORMATION:
REFRIGERATION:
Keep it in a closed vessel for three days.
FREEZING:
We don’t recommend freezing because the texture may separate after defrosting.
FAQs:
Can I swap lime for a lemon?
- We can utilize lime juice and zest with the same amounts to add a strong taste.
Will I cook this dish as a meal prep?
- Yes, you can make these bombs practically a day before their use and keep them refrigerated.
Does this recipe provide a tart flavor or not?
- Yes, it gives a mild tart flavor, but we can use less lemon juice to get a light texture.
NUTRITIONAL FACTS:
Sugar: 1 g
Sodium: 120 mg
Fiber: 1 g
Proteins: 3 g
Fats: 21 g
No. of calories: 220 kcal
Net carbs: 3 g
One single portion: 1/2 cup
Total carbs: 4 g