Lemon Cheesecake Mousse Cups
SERVINGS: 4 CUPS
These no-bake Lemon Cheesecake Mousse Cups are the ultimate light and refreshing dessert. With zesty lemon, creamy texture, and a hint of natural sweetness, they’re perfect for a quick, fruit-forward treat that feels indulgent—but is totally blood sugar– friendly.
Ingredients:
For the Mousse
6 oz full-fat cream cheese, softened
½ cup unsweetened Greek yogurt
¼ cup powdered monk fruit sweetener (or erythritol blend)
2 tbsp fresh lemon juice
1 tbsp lemon zest
1 tsp vanilla extract
½ cup cold heavy whipping cream
Optional Crust Layer (Low-Carb)
½ cup almond flour
2 tbsp melted butter
1 tbsp monk fruit sweetener
Garnish
½ cup fresh berries (blueberries, raspberries, or sliced strawberries)
Extra lemon zest or mint leaves
Instructions
1. Optional Crust: Mix almond flour, melted butter, and sweetener in a bowl. Press 1–2 tablespoons into the bottom of each serving cup. Chill while preparing mousse.
2. Make the Mousse: In a medium bowl, beat the cream cheese until smooth. Add Greek yogurt, sweetener, lemon juice, zest, and vanilla extract. Mix until light and fluffy.
3. Whip the Cream: In a separate bowl, whip the heavy cream to soft peaks. Gently fold it into the lemon mixture until smooth and airy.
4. Assemble the Cups: Spoon the mousse evenly over the crusts (if using), or directly into cups. Smooth the tops.
5. Chill: Refrigerate for 1–2 hours or until set.
6. Garnish & Serve: Top each mousse with fresh berries, a sprinkle of lemon zest, or a small mint sprig. Serve chilled.
NUTRITION Per Serving % of Daily Value
Calories 285 —
Total Fat 25.1g —
Saturated Fat 12.1g —
Polyunsaturated Fat 0.9g —
Monounsaturated Fat 6.8g —
Trans Fat 0g —
Cholesterol 65mg —
Sodium 90mg ~4%
Total Carbohydrates 6.7g —
Dietary Fiber 2.1g —
Total Sugars 2.8g —
Protein 6.1g —
Vitamin A 200mcg ~22%
Vitamin C 6.2mg ~7%
Vitamin D 0.2mcg ~1%
Potassium 150mg ~3%
Calcium 90mg ~7%
Iron 0.6mg ~3%
This AMAZING Recipe can be found in my Diabetic Desserts Cookbook here
