Overtime Cook

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No-Bake Lemon Cheesecake Mousse Cups

by 78 Comments

lemon cheesecake mousse on OvertimeCook

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People often ask me where my recipe ideas come from. And I never know what to answer- no, I really can’t answer. Because I simply don’t know.

Okay, sometimes I know. I mean, the Butterscotch Bundt Cake that I published in my column in Ami magazine was a dream I had during my commute home from work one day. Okay, so I can’t exactly tell you where the dream came from, but it’s something. And some recipes are carefully researched and created to fit a theme, holiday or inspiration.

But this recipe came to my head, completely formed, in a split second. I was talking to my sister-in-law about dessert I would bring for a party she was making. She mentioned a yellow color scheme, so naturally my mind went to lemon. And then, because there’s a cheesecake holiday coming up, my mind went to cheesecake. And in a tenth of a second, this entire recipe appeared, fully formed, in my head.

Good news is, it was as delicious in real life as it seemed in my head. And better news, it’s super easy, no bake, and looks really pretty. Can you possibly ask for anything else?

lemon cheesecake mousse 3

5.0 from 5 reviews
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No-Bake Lemon Cheesecake Mousse Cups
Author: 
Recipe type: dessert
Serves: about 20 small cups
 
Ingredients
  • 1 cup heavy whipping cream or non-dairy whip topping
  • 1 cup lemon pie filling
  • 12 ounces unwhipped cream cheese (or tofutti cream cheese)
  • 1 teaspoon vanilla extract
  • a few drops yellow food coloring, optional
  • 1 cup powdered sugar
for graham cracker crumbs
  • ½ cup graham cracker crumbs
  • 2 Tablespoons sugar
  • 2 Tablespoons melted butter or margarine
Instructions
  1. In the bowl of an electric mixer, whip the cream until stiff.
  2. Remove from the mixer and set aside. (No need to wash the bowl before continuing.) Add the lemon pie filling and cream cheese to the mixer and beat until smooth. Add the vanilla extract, food coloring (if using) and powdered sugar and beat until combined.
  3. Using a rubber spatula, add the whipped cream into the cream cheese mixture, slowly (do it in batches), until its fully incorporated. Set aside.
  4. To make the crumbs, combine the graham cracker crumbs, sugar and melted butter or margarine.
To assemble the cups:
  1. Place a small amount of the crumbs on the bottom of a cup. Pipe the mousse over the crumbs to fill the cup, then add more crumbs on top.
  2. Serve chilled.

Enjoy!

lemon cheesecake mousse 1

 

 

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If you liked this recipe, you’ll also love: 

Coffee Mousse Trifles

Shortcut Cannoli with Chocolate Mousse Filling

Lemon Sticky Buns

Tools needed for this recipe: 

Piping Tip (1M) 

Piping Bag

Thanks for stopping by friends! Hope you love these gorgeous little treats. Have a great Shavuot and come back after for some yummy healthy recipes. -Miriam

 

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Comments

  3. Who cares where the ideas come from when they’re this good! Beautiful photos, Miriam, of a beautiful dessert! These are just as lovely to look at as I’m sure they are to eat. My husband would love these since his favourite dessert flavour is lemon.

    Reply

  7. I made something like this once. Only instead of lemon pie filling, I used vanilla pudding and freshly squeezed lemon juice. And I used lemon pound cake on the bottom, and dried some of the cake to crumble on top.
    Oh, and I but them in some fancy tall schnapps cups.
    But your pic is waaaaay better than mine…

    Reply

  10. My dad adores lemon desserts! I think I’ll try making this tomorrow morning so he’ll have something scrumptious when he comes home from work. By the way, your creativity is astounding. I would never be able to whip something up like that without guidelines.

    Reply

  11. These look absolutely delicious! I love anything lemony… add in creamy and I’m beyond ecstatic!

    Reply

  15. How would it taste if I prepare the mixture for second day shavuos and assemble right before I serve. Would it taste the same ?

    Reply

  20. Wow!!! This looks delicious! I’ve been looking for a good/different dairy dessert and I love the fact that it has lemon too. Can’t wait to try this! Have a great chag!

    Reply

  22. How many cups would this make?

    It looks really good and seems like its not that hard to make

    Thanks for sharing.

    Reply

  30. Hello,
    These really look and sound lovely, but where I come from we don’t get lemon pie filling. What is it precisely (I take it it’s some ready-made formula/mix for a cake) and can it be replaced with some assembled ingredients?
    Thanks for taking time to answer!

    Reply

  33. I just made these – the flavor was absolutely amazing. I’m in the UK and used lemon curd instead of lemon pie filling since that was all that was available. I have a question – the texture of my filling was VERY liquidy. I thought it would set after chilling them all day but it remained the same. The taste was spot on – no complaints there, but is it intended to be so liquidy (like the consistency of a cake batter or even an uncooked cheesecake batter), or is it supposed to be a bit more firm and aerated like a mousse?

    Any tips would be useful!

    Reply

  34. omg! these look absolutly delicous… a must to try…. i luv anything lemon so make that dairy…. i think ill eat it all by myself…
    just a quick comment. it would be helpful if it has a print button like your other recipes have….

    Reply

    • I’m working on adding the print button to the old recipes…it’s a lot work though so it’s not happening overnight!

      Reply

  35. I just made these and they’re awesome! What do you think about using other flavored pie filling? Like strawberry?

    Reply

  37. Wow they look great I can’t get pie filling in australia so will try lemon curd, I will make them into round glass teacups thanks for sharing your recipes

    Cheers

    Rosie

    Reply

  39. Made these for an event the other night and they looked gorgeous and everyone loved them!!! I used 2 oz mousse cups and this recipe filled exactly 40 cups. I did need about double of the graham cracker part though… Thank you!!

    Reply

  41. i make them last night for my baby shower which is today and they look amazing, and they taste great i’m not very fan of key lime pie but my husband is and he want me to do something like this. everything is very clear and easy to make i’m not the greatest cooker and they came out great!!! one comment to make the recipe is for about 10 to 12 of those little champage plastic glass the you can find in the dollar store so just doble or triple the ingridients if you want to make more! good luck !

    Reply

  42. I made these a while ago and they were a hit. thinking of making for shavous, but my oldest said that he didn’t like the crumbs on the bottom. do you have any suggestions for something else that would do instead?

    Reply

  43. So this recipe was super easy of course and since i am making your strawberry cheesecake trifles i decided to pour this into 2 graham cracker crusts. No way to slice that of course so i froze the pies…. And it is DELICOUS!!!! Tastes like a perfect lemon freeze dessert… No my question is do i prepare a blueberry sauce or just top with crumbs or both? I love the combination of blueberrie and lemon. Thanks for a WINNER of a recipe!!!

    Reply

  45. do you think this would go with blueberry pie filling instead? want to make it for a purple color scheme?

    Reply

  47. This recipe is fantastic! instead of lemon pie filling I used Lemon curd in a jar (Dickinsons brand). It was SOOOOOO good. I piped the filling into 2 oz glasses and was able to get about 20 desserts. Just delicious and refreshing!!

    Reply

  48. These were amazing! We had similar ones at a recent wedding, and I decided I must try them. Then i saw this in your cookbook and knew this was the right recipe to try! I made them as a parve dessert for a meat meal on Shavuos. They were a hit! It made 15 desserts – in 4 oz cups.
    Enjoy!

    Reply

  49. What is the equivalent of 1 cup of lemon pie filling? I have one box of the lemon flavor My-T-Fine. Its 2 and 3/4 oz. Will that work?

    Reply

    • I’m not familiar with the produce you’re talking about. If you cant get the canned stuff, you can use lemon curd.

      Reply

  50. I made the filling and served it in white chocolate cups …topped with a little crumble and a candied lemon slice.. it really was a show stopper … I also made lemon shortbread cookies… served on black dishes…
    I think we eat with our eyes first … and it looked fabulous…!

    Reply

  51. hi! my friend recommended this recipe.
    would it work in a graham cracker pie crust? and can i make it on thursday and serve it saturday?

    Reply

  52. Can I make these today, Wednesday refrigerate, pipe into cups tomorrow, Thursday, refrigerate and serve on Shabbos day?

    Reply

    • You can keep these (fully assembled) in the fridge for a few days, or longer than that for in the freezer.

      Reply

  54. Hi,
    I can’t wait to try this recipe. I was wondering if I can use Bakers Choice Lemon cream instead of the lemon pie filling.

    thank you

    Reply

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