No-Bake Keto Cheesecake Mousse with Lemon and Vanilla

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A luscious, light cheesecake mousse blending cream cheese, heavy cream, and a hint of lemon and vanilla, all sweetened naturally for a keto-friendly dessert. This American-inspired keto recipe (low-carb), ready in about 10 minutes, layers cream cheese, heavy whipping cream, powdered erythritol into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 320 calories and feeds 4, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Serves 4 American cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a large mixing bowl, beat 8 oz cream cheese with 1/3 cup powdered erythritol until smooth and creamy using an electric mixer on medium speed, about 2 minutes.
  2. Step 2: In a separate chilled bowl, whip 1 cup heavy whipping cream until stiff peaks form, about 3-4 minutes on high speed.
  3. Step 3: Gently fold the whipped cream into the sweetened cream cheese mixture along with 1 tsp vanilla extract and 1/2 tsp lemon extract until fully combined and fluffy.
  4. Step 4: Spoon the mousse into serving dishes and chill in the refrigerator for at least 1 hour to set and develop flavors.
  5. Step 5: Optionally, sprinkle 1 tbsp unsweetened almond flour on top before serving for a subtle nutty crunch.

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