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Lemon Mousse Cake

For an easy and delicious dessert, try this Lemon Mousse Cake. It’s not zingy, creamy and buttery — but it doesn’t require any baking! To make a lightened up version of this cake, simply swap full-fat cream cheese for a low-fat variety.


16 servings

Total Time

Prep Time


  • 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


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.

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