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High Protein Low Carb Lemon Cheesecake Mousse - Bright, Creamy, And Satisfying

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Prep Time 15 minutes
Total Time 15 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • Reduced-fat cream cheese (8 oz/225 g), softened to room temperature
  • Plain 2% or nonfat Greek yogurt (1 cup/240 g)
  • Lemon juice (3 tablespoons), freshly squeezed for best flavor
  • Lemon zest (1–2 teaspoons), finely grated
  • Vanilla extract (1 teaspoon)
  • Powdered erythritol or allulose (1/3–1/2 cup), to taste
  • Unflavored gelatin (1 teaspoon) or collagen peptides (1 tablespoon), optional for extra body
  • Heavy cream (1/2 cup/120 ml), cold
  • Pinch of salt to balance the sweetness
  • Optional toppings: extra lemon zest, a few fresh berries, or unsweetened coconut flakes

Method
 

  1. Soften the cream cheese. Set it on the counter for 30–45 minutes. Soft cream cheese blends smooth and prevents lumps.
  2. Bloom the gelatin (optional). Sprinkle gelatin over 2 tablespoons cold water. Let it sit 5 minutes, then microwave 10–15 seconds to dissolve. Cool slightly. If using collagen, skip this step and add it with the yogurt.
  3. Whip the cream. In a cold bowl, beat heavy cream to soft peaks. Do not overbeat. Set aside in the fridge.
  4. Beat the base. In another bowl, beat cream cheese until smooth. Add Greek yogurt, lemon juice, lemon zest, vanilla, sweetener, and salt. Beat until creamy and well combined. Taste and adjust sweetness and lemon.
  5. Add thickener. If using gelatin, stream it in on low speed; if using collagen, mix it in now. Blend until fully incorporated.
  6. Fold in whipped cream. Gently fold the whipped cream into the lemon mixture with a spatula. Keep the mixture airy.
  7. Chill. Spoon into serving glasses or a storage container. Chill at least 1 hour for a soft set, or 2–3 hours for a firmer mousse.
  8. Garnish and serve. Top with a pinch of zest or a few berries right before serving. Enjoy cold.