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4 from 35 votes

Sugar Free Lemon Cheesecake Mousse

Prep Time 10 minutes
Total Time 10 minutes
Servings 5 people @ 1/2 cup
Calories 277kcal
Author Brenda Bennett | Sugar-Free Mom

Ingredients

  • 8 ounces mascarpone cheese or cream cheese softened
  • 1/4 cup lemon juice or 2 lemons
  • 1 cup heavy cream
  • 1/2-1 teaspoon lemon liquid stevia
  • 1/8 teaspoon salt
US Customary - Metric

Instructions

  • Add mascarpone or softened cream cheese and lemon juice to a stand mixer using the whisk attachment and blend until smooth or add to a large bowl and use an electric hand mixer. Set aside.
  • In a separate bowl, with an electric hand mixer, whip the heavy cream until stiff peaks then add the sweetener and salt.
    Add this whipped cream back to the stand mixer or large bowl to combine with cream cheese mixture. Blend on high until well incorporated.
  • Taste and adjust sweetener if needed.
  • Use a pastry piping bag to add this no bake recipe filling and pipe into serving glasses and sprinkle on lemon zest if desired. I'm not that talented with a pastry bag so I use this Wilton Piping tool to pipe into individual servings.
  • Refrigerate one hour or until ready to serve. Top with fresh berries and sugar free whipped cream or sugar-free chocolate chips if desired. Store any leftovers in an airtight container in the fridge.

Video

 

Notes

Original Recipe Posted First March 2015

Nutrition

Serving: 0.5cup | Calories: 277kcal | Carbohydrates: 1.7g | Protein: 3.7g | Fat: 29.6g | Saturated Fat: 16.7g | Cholesterol: 89mg | Sodium: 138mg | Sugar: 0.3g