No-Bake Lemon Mousse Recipe: A Light, Luscious Citrus Dessert Without the Oven

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When the temperature rises and turning on the oven feels like a chore, you need a dessert that’s both cool and effortless but still elegant. Enter the No-Bake Lemon Mousse, a sweet and tangy masterpiece that delivers everything you love about a refreshing dessert: creamy texture, bright citrus notes, and that cloud-like fluffiness that melts on your tongue.

This dessert isn’t just for summer, though. It’s the kind of treat that adds a ray of sunshine to any season, any celebration, and any table. Whether you’re serving it after a big holiday meal, at a bridal shower, or as a “just because” dessert, No-Bake Lemon Mousse is sure to impress with very little effort.

The best part? No baking, no gelatin, and no stress. With just a few ingredients and a bit of patience (while it chills), you’ll have a dessert that tastes like it took hours—but in reality, you’ll be in and out of the kitchen in under 30 minutes.

Why You’ll Love This No-Bake Lemon Mousse

No oven required: Perfect for hot weather or busy days.
Bright, citrusy flavor: Lemon juice and zest bring a fresh zing.
Incredibly creamy: Thanks to whipped cream and mascarpone or cream cheese.
Elegant presentation: Serve in glass jars, cups, or parfait glasses.
Make-ahead friendly: Ideal for entertaining and meal prep.

Whether you’re a citrus lover or just in the mood for something light and satisfying, this mousse ticks all the boxes.

Ingredients You’ll Need

Creating this lemon mousse from scratch doesn’t require fancy ingredients. In fact, you likely have most of these in your kitchen already.

For the Mousse Base:

1 cup (240 ml) heavy whipping cream, cold
1/2 cup (100 g) granulated sugar
8 oz (225 g) cream cheese or mascarpone, softened
1/2 cup (120 ml) fresh lemon juice (from about 3–4 lemons)
1 tablespoon lemon zest (zest before juicing!)
1 teaspoon pure vanilla extract

Optional:

1/4 teaspoon turmeric or a few drops of yellow food coloring (for a vibrant color)
1 tablespoon powdered sugar (if you like it sweeter)

For Garnishing:

Fresh mint leaves
Whipped cream
Lemon slices, zest, or curls
Crushed graham crackers or vanilla wafers

Tools You’ll Need

Electric hand mixer or stand mixer
Mixing bowls
Microplane or fine grater (for zesting)
Citrus juicer or reamer
Silicone spatula
Serving glasses, ramekins, or jars

Step-by-Step Instructions

Let’s get right into how to make this gorgeous No-Bake Lemon Mousse. Follow each step carefully, and you’ll end up with a dessert that’s smooth, light, and bursting with fresh lemon flavor.

Step 1: Zest and Juice Your Lemons

Always zest your lemons before juicing them. The zest contains essential oils that give the mousse an extra lemony aroma and depth of flavor. Use a microplane to finely zest one or two lemons, then juice them until you have about 1/2 cup of fresh lemon juice.

Pro Tip: Roll the lemons on the counter before cutting—they’ll release more juice.

Step 2: Beat the Cream to Soft Peaks

In a large, cold bowl, whip the heavy cream with an electric mixer on medium-high speed. Start slow, then increase the speed once it thickens. Beat until soft peaks form—meaning the cream holds its shape but still has a slightly droopy peak.

Transfer the whipped cream to another bowl and place it in the fridge while you prepare the base.

Step 3: Make the Lemon Base

In the same mixing bowl (no need to wash it), beat the softened cream cheese or mascarpone until smooth and creamy. This helps eliminate lumps and makes folding easier later.

Add in the granulated sugar, lemon juice, zest, and vanilla extract. Continue to beat until the mixture is completely smooth and slightly thickened.

If you’re using food coloring or turmeric for color, add it now.

Step 4: Fold in the Whipped Cream

Remove the whipped cream from the fridge. Using a silicone spatula, gently fold half of the whipped cream into the lemon base. This lightens the mixture so it doesn’t deflate.

Once mostly incorporated, fold in the remaining whipped cream until the mousse is uniform in texture—light, fluffy, and silky.

Don’t rush this step. Folding gently ensures that your mousse stays airy and doesn’t collapse.

Step 5: Chill the Mousse

Spoon the mousse into serving glasses, small bowls, or jars. Smooth the tops if you like a polished look. Cover with plastic wrap and refrigerate for at least 2 hours, preferably 4 or more.

Overnight chilling? Even better. The flavors develop beautifully the longer it rests.

Step 6: Garnish and Serve

Right before serving, top each portion with a swirl of whipped cream, a sprinkle of lemon zest, a thin lemon slice, or even a mint leaf. If you like some texture contrast, sprinkle crushed cookies or graham cracker crumbs on top or at the bottom as a faux crust.

Serve cold—and watch them disappear in seconds!

Variations to Try

This recipe is incredibly adaptable. Try switching things up for a fresh take each time:

Lemon Raspberry Mousse: Layer the lemon mousse with fresh raspberries or raspberry jam for a sweet-tart combo.
Ginger-Lemon Mousse: Add 1/2 teaspoon ground ginger to the base for a warming contrast.
Lemon Coconut Mousse: Replace half the cream with canned coconut cream and top with toasted coconut flakes.
Mini Lemon Mousse Pies: Pipe into pre-made tart shells for a bite-sized treat.
Lemon Curd Swirl: Add dollops of lemon curd and gently swirl into the mousse for extra lemon intensity.

Expert Tips for the Creamiest No-Bake Lemon Mousse

1. Room Temperature Cream Cheese Is Key
Cold cream cheese will make your base lumpy. Soften it at room temperature for at least 30 minutes before mixing.

2. Don’t Over-Whip the Cream
You want soft peaks, not stiff ones. Over-whipping makes folding harder and can lead to a denser mousse.

3. Use Fresh Lemon Juice
Bottled juice just doesn’t compare. Fresh lemons bring brightness and natural acidity that makes the mousse shine.

4. Sweetness is Personal
Taste your base before folding in the cream. If you like it sweeter, add an extra tablespoon of powdered sugar.

5. Make It Fancy
Serve in wine glasses, champagne flutes, or clear jars for an elevated presentation. You eat with your eyes first!

6. Keep It Cold
This mousse is best served chilled. Store it in the fridge until you’re ready to serve.

How to Store Leftovers

Refrigerator: Store any leftovers in an airtight container or wrapped glasses for up to 4 days.

Freezer: While not ideal, you can freeze the mousse. It changes texture slightly, but still tastes delicious. Thaw in the fridge overnight.

Frequently Asked Questions

Can I use Cool Whip instead of real cream?
You can, but the taste and texture will be different. Real whipped cream gives a fresher, richer flavor.

Can I make it dairy-free?
Yes! Use coconut cream instead of heavy cream and a dairy-free cream cheese alternative.

What if I don’t have mascarpone or cream cheese?
Try Greek yogurt for a lighter version, though the texture will be looser and tangier.

Can I add gelatin to make it firmer?
Yes, you can bloom 1 teaspoon of powdered gelatin in 2 tablespoons of water, melt it, and stir into the lemon base. It’s optional but helps if you want a firmer set.

A Light Dessert with Big Citrus Flavor

No-bake lemon mousse is proof that you don’t need a hot oven or fancy pastry skills to whip up a dessert that feels luxurious. With every spoonful, you get tangy lemon balanced by creamy sweetness and a melt-in-your-mouth texture that keeps you coming back for more.

It’s the kind of dessert that feels like sunshine in a glass—perfect for brunches, picnics, weddings, or just a Tuesday night when you’re craving something sweet but easy.

Whether you’re entertaining or just treating yourself, this No-Bake Lemon Mousse will quickly become a favorite in your dessert rotation.

Ready to Make Your Own?

Whip up a batch today and see why this no-bake lemon mousse gets rave reviews every single time. Fresh, zesty, and irresistibly creamy—this is the citrus dessert you’ve been waiting for.

👉 Don’t forget to save this recipe or share it with friends who love lemony treats!