If there’s one thing that I really love – it’s a super simple no-bake dessert. When I saved this recipe on Pinterest a few weeks ago, it stuck with me in the back of my mind. It must have struck a chord with you guys too, as it got quite a few re-pins!
Just a few minutes to whip it together, some chilling time in the fridge, and we had a delectably fluffy and rich dessert – with a hefty dose of lemony flavor. I used lemon Jell-O as well as some fresh lemon juice and zest to really brighten up the one-note flavor that box gelatin often has. Worked like a charm.
Also, instead of the ubiquitous frozen tub of whipped topping that often is included in no-bake desserts, I opted for fresh homemade whipped cream – always a welcome change in a recipe as far as I’m concerned.
Topped off with some fresh berries and a sprig of bright green mint, it’s the ideal dessert to enjoy on the back porch as the weather warms up.
I’d also like to take this opportunity to announce that I’m now a Rodelle Brand Ambassador! I’ve long been a fan of their vanilla products, and look forward to working with them in my kitchen to create more sweet treats to share with you guys. Stay tuned!
Lemon Cheesecake Mousse
1/2 cup boiling water
1/4 cup cold water
1 (8 oz) block cream cheese, softened
1 tsp lemon zest
1 lemon, juiced
3/4 cup heavy cream
1 Tbsp granulated sugar
1 tsp vanilla extract
fresh berries, for garnish
fresh mint, for garnish
Add gelatin to a small bowl and pour in the boiling water. Stir until it’s completely dissolved. Add in cold water and set aside.
Add the heavy cream and sugar to the bowl of stand mixer fitted with the whip attachment. Beat on medium-high for about 2 minutes, until stiff peaks form. Set aside.
Place cream cheese, lemon zest, lemon juice, and lemon gelatin mixture into the bowl of a food processor fitted with the blade attachment. Pulse for about 10 pulses, until well combined.
Pour mixture into the bowl with the whipped cream and fold gently to combine.
Pour into 6 dessert glasses, cover with plastic wrap, and let chill for 4 hours.
When ready to serve, top with berries and a sprig of mint.
Source: adapted from Simply Stacie
