Skinny Lemon Cheesecake Mousse

Mar 25, 2021 | Desserts, Recipes

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Smooth and creamy, sweet and tangy, this SKINNY LEMON CHEESECAKE MOUSSE is the perfect spring dessert. It’s easy to make, so much better for you than cheesecake, and absolutely delicious!

skinny lemon cheesecake mousse

Spring is here and that calls for some kind of yummy lemon dessert.

Skinny lemon cheesecake mousse anyone?

You can count me in. Especially since this dessert isn’t loaded with fat and calories like traditional cheesecake. The base is made with light cream cheese, Greek Yogurt, fresh lemon juice, and sweetened with a blend of confectioners sugar and stevia.

It’s also so easy to make and only takes about 15 minutes of prep time. The rest is just chill time. So lets talk ingredients shall we…

Skinny Lemon Cheesecake Mousse Ingredients

lemon cheesecake mousse ingredients

  • Graham Crackers– You will need 5 full sheets of graham crackers.
  • Light Cream Cheese– I use reduced fat cream cheese, also called Neufchatel cheese. You can go with full fat if you prefer.
  • Greek Yogurt– Be sure to use a thick yogurt like Fage or Chobani, and be sure it’s unsweetened.
  • Confectioners’ Sugar– Confectioners’ sugar is the main sweetener along with stevia. Or you can substitute powdered erythritol for sugar free.
  • Lemon Juice– Be sure to use fresh squeezed lemon juice. 5 tablespoons is about 2 large lemons.
  • Vanilla Extract– Pure vanilla extract is best, but imitation will work as well.
  • Stevia– Stevia is optional but it does add additional sweetness without extra calories. You may want to add a couple extra tablespoons of confectioners’ sugar if you omit the stevia. I use the Sweetleaf brand in the shaker bottle. If you go with a different brand, add enough stevia to equal about 3 tablespoons worth of sugar, or to taste. 
  • Salt– Just a pinch of salt is all you need.
  • Light Whipped Topping– I used the Cool Whip brand, although you can use any brand that you prefer.

How to make skinny lemon cheesecake mousse

lemon mousse

This lemon mousse is so easy to make. Follow these instructions:

  • Using a food processor pulse the graham crackers into crumbs. If you don’t have a food processer, simply place the graham crackers in a zip top bag and crush them with a rolling pin. Divide the crushed graham crackers between 5 dessert cups. Set aside.
  • In a large bowl using a hand mixer or a stand mixer with the paddle attachment, whip the cream cheese and yogurt together until light and fluffy. Add the confectioners’ sugar, lemon juice, vanilla extract, stevia, and salt. Mix until well incorporated. Fold in the whipped topping.
  • Pipe the cream cheese mixture into the dessert cups and refrigerate for 1 hour or overnight.
  • Garnish with additional whipped topping and fresh berries if desired.

skinny lemon cheesecake mousse

Want more skinny desserts?

You must try these:

Light Strawberry Cheesecake Parfaits (vegan)

Skinny Red Velvet Cupcakes

Light Vegan Cookies Dough Bites

Healthy Protein Brownies

Please let me know how you like the skinny lemon cheesecake mousse in the comments! I love to hear from you and your star ratings encourage others to give the recipe a try.

Enjoy!

Crystal

skinny lemon cheesecake mousse
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Skinny Lemon Cheesecake Mousse

Smooth and creamy, sweet and tangy, this SKINNY LEMON CHEESECAKE MOUSSE is the perfect spring dessert. It's easy to make, so much better for you than cheesecake, and absolutely delicious!
Prep Time15 mins
chill time1 hr
Total Time1 hr 15 mins
Course: Dessert
Keyword: Lemon, Spring
Servings: 5
Calories: 258kcal
Author: Crystal Yentzen

Ingredients

  • 5 sheets graham crackers crushed
  • 8 ounces light cream cheese softened
  • 1 cup Greek yogurt Unsweetened and thick like Fage or Chobani
  • 1/2 cup confectioners' sugar* or powdered erythritol for sugar free
  • 5 tablespoons lemon juice about 2 large lemons
  • 1 teaspoon vanilla extract
  • 1 and 1/4 teaspoons stevia* optional
  • pinch salt
  • 1 cup light whipped topping plus more for garnish
  • fresh berries for garnish, optional

Instructions

  • Using a food processor pulse the graham crackers into crumbs. If you don't have a food processer, simply place the graham crackers in a zip top bag and crush them with a rolling pin Divide the crushed graham crackers between 5 dessert cups. Set aside.
  • In a large bowl using a hand mixer or a stand mixer with the paddle attachment, whip the cream cheese and yogurt together until light and fluffy. Add the confectioners' sugar, lemon juice, vanilla extract, stevia, and salt. Mix until well incorporated. Fold in the whipped topping.
  • Pipe the cream cheese mixture into the dessert cups and refrigerate for 1 hour or overnight.
  • Garnish with additional whipped topping. Enjoy!

Notes

  1. Stevia– Stevia is optional but it does add additional sweetness without extra calories. You may want to add a couple extra tablespoons of confectioners’ sugar if you omit the stevia. I use the Sweetleaf brand in the shaker bottle. If you go with a different brand, add enough stevia to equal about 3 tablespoons worth of sugar, or to taste. 
  2. Keep the mousse in the refrigerator until ready to serve. It can be made the night before. Garnish right before serving. 
 
 

Nutrition

Calories: 258kcal | Carbohydrates: 34g | Protein: 9g | Fat: 10g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 26mg | Sodium: 320mg | Potassium: 210mg | Fiber: 1g | Sugar: 21g | Vitamin A: 253IU | Vitamin C: 6mg | Calcium: 123mg | Iron: 1mg

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