Our Lemon Mousse Cake Recipe Is a Creamy + Fluffy No-Bake Dessert Delight
This recipe uses vanilla wafers to create the ultimate sweet and buttery crust for this citrusy treat
For an easy and delicious dessert, try this Lemon Mousse Cake recipe. This cake consists of a vanilla wafer crust, creamy filling, lemon curd topping and fresh lemon garnish. The combination of ingredients produces a dessert with rich, zingy and creamy flavors. Its fluffy, mousse-like texture also makes it a light treat that’s perfect to enjoy after a hearty meal. Even better, this cake doesn’t require any baking. So, you can chill the prepared cake in the fridge until the filling is set and you’re ready to serve.
While this cake is yummy as is, a couple of simple tweaks allow you to customize it. You can make a lightened-up version of this cake by swapping full-fat cream cheese for a low-fat variety. Additionally, replacing fresh lemon with lime or orange gives this treat an exciting citrus twist.
If you’re craving more lemony treats, give these recipes for Lemon Mini Bundt Cakes and Lemon-Raspberry Cupcakes a go!
Yields
Total Time
Prep Time
Ingredients
- 2½ cups Nilla wafers, finely ground
- 5 Tbs. butter, melted
- 2½ cups heavy cream
- ¾ cup + 1 Tbs. sugar
- 2 (8 oz.) pkgs. cream cheese, at room temp.
- 1 cup lemon curd
- 2 Tbs. lemon juice
- 1½ tsp. grated lemon zest
- 2 (¼ oz.) envs. unflavored gelatin
- Halved lemon slices
Instructions
Grease bottom of 8"x3" springform pan. Mix crumbs and butter. Press into bottom of pan; chill 20 min. On medium-high speed, beat 13⁄4 cups cream and 1⁄4 cup sugar until stiff. In separate bowl, on medium, beat cream cheese and 1⁄2 cup sugar until smooth; beat in 3⁄4 cup curd, juice and zest. In 1-qt. microwavesafe bowl, stir 1⁄4 cup water into gelatin; let stand 5 min. Microwave until melted, 15 sec. Stir in 1 cup cream cheese mixture; stir back into remaining cheese mixture. Fold in whipped cream. Transfer to pan. Cover; chill 6 hrs.
On medium-high, beat remaining cream and sugar until stiff. Transfer to pastry bag fitted with star tip. Remove side of pan. Pipe cream on cake; spoon on remaining curd. Add lemons.
Nutrition
- Calories: 450
- Fat: 31 gram
- Saturated Fat: 20 gram
- Protein: 3 gram
- Carbohydrate: 40 gram
- Cholesterol: 110 mg
- Sugar: 38 gram
- Sodium: 120 mg
