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Lemon Cheesecake Mousse with Fresh Berries
CreamRight
A refreshing twist on cheesecake. Tangy lemon and smooth vanilla blend into a light, creamy mousse layered over a crisp biscuit base. Topped with fresh berries and a hint of rum for a bright, elegant finish.
Easy
<10 Mins
Serves 4
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Ingredients
7 oz
Cream cheese (full fat)
⅔ cup
Heavy cream
3½ tbsp
Sour cream
¼ cup
Powdered sugar
2
Egg yolks
⅛ tsp
Salt
½
Lemon (zest and juice)
1 tsp
Vanilla extract
4
Biscuits crumbled (graham crackers or butter cookies)
2 tbsp
Unsalted butter (melted)
Mixed
Fresh berries
Optional
Rum (to drizzle)
200 g
Cream cheese (full fat)
150 ml
Heavy cream
50 g
Sour cream
30 g
Powdered sugar
2
Egg yolks
1 g
Salt
½
Lemon (zest and juice)
5 ml
Vanilla extract
4
Biscuits crumbled (graham crackers or butter cookies)
30 g
Unsalted butter (melted)
Mixed
Fresh berries
Optional
Rum (to drizzle)
Instructions
1
In a bowl, whisk together cream cheese, heavy cream, sour cream, powdered sugar, egg yolks, salt, lemon zest, lemon juice, and vanilla extract until smooth.
2
Strain the mixture through a CreamRight Funnel and Filter, directly into your cream whipper. Charge with 1 N₂O cartridge, shake well, and refrigerate for 1–2 hours.
3
Combine crumbled biscuits with melted butter. Divide between 4 glasses and press lightly to form the base.
4
Shake the whipper and dispense mousse into each glass. Top with fresh berries and drizzle with rum if desired. Serve chilled.
