This no-bake lemon cheesecake mousse will become your favorite summer picnic treat! It’s sweet and tart, smooth and creamy – with a Nilla Wafer cookie crumble.
I make a pumpkin cheesecake in the fall, a key lime cheesecake in the spring, and a white chocolate cheesecake in the winter (and a few other kinds of cheesecakes throughout the year too), but I love this one for summer picnics!
When it comes to picnics, you know some friends arrive right away, but others roll up on their bikes later in the day, so a dessert like this is perfect to offer once everyone is finally happily sat on the picnic blanket.
You can make this lemon cheesecake mousse in cups or in these little mason jars! No baking, no fuss! It’s just as good 5 hours later when kept in a cooler, as when you walked out the door.
How to Make Creamy Lemon Cheesecake Mousse – Step by Step:
1. Dice 16 oz. strawberries (about 1 package) into tiny pieces first. Set them aside. Process Nilla Wafers in a food processor until you have 2 cups of crumbles. You can also put them in a bag and roll them with a rolling pin until they’re finely crumbled.
2. Melt 4 tbsp. butter and mix into crumbles thoroughly.
3. Whip 1 cup heavy whipping cream with a hand-mixer in a large mixing bowl until small peaks form. Fold in, and mix 8 oz. whipped cream cheese with 1 tbsp. vanilla extract, a 14 oz. can condensed milk (only use ⅔ if you’d like it less sweet) and ½ cup lemon juice.
4. Spoon about 2-3 tsp. of the crumbles into your jars or cups – enough to make your first layer, and gently pat-down.
Fill a pastry bag (or just spoon) your mouse on top of the first crumble layer. Add another crumble layer, then spoon strawberries on top. Add the mousse again, then crumbles then strawberries and you’re done! Place your sweet little mousses in the fridge for at least 4 hours so they set nicely.
A Few More Desserts for Your Next Party
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Creamy, No Bake Lemon Cheesecake Mousse with Strawberries
Equipment
- 6 6 ounce jars
- 1 food processor – or ZipLock bag with rolling pin
- 1 cutting board and sharp knife
- 1 large mixing bowl
- 1 hand mixer
- 1 tool to pat down crumbles – a spoon will do
- 1 pastry piping bag optional (you can also just spoon mousse in)
Ingredients
- ¼ cup fresh lemon juice
- 8 oz. cream cheese – preferably whipped
- 14 oz. sweetened condensed milk – about 1 can
- 16 oz. strawberries – about 1 package
- 1 cup heavy whipping cream
- 1 tbsp. real vanilla extract
- 2 cups Nilla Wafers when crumbled – a little over half a box
- 4 tbsp. salted butter
Instructions
- Dice 16 oz. strawberries (about 1 package) into tiny pieces. Set aside.
- Process Nilla Wafers in a food processor until you have 2 cups of crumbles. You can also put them in a bag and roll them with a rolling pin until they’re finely crumbled. Melt 4 tbsp. butter and mix into crumbles thoroughly.
- Whip 1 cup heavy whipping cream with a hand-mixer in a large mixing bowl until small peaks form. Fold in, and mix 8 oz. whipped cream cheese with 1 tbsp. vanilla extract, a 14 oz. can condensed milk (only use ⅔ if you’d like it less sweet) and ½ cup lemon juice.
- Spoon about 2-3 tsp. of the crumbles into your jars or cups – enough to make your first layer, and gently pat-down.
- Fill a pastry bag (or just spoon) your mouse on top of the first crumble layer. Add another crumble layer, then spoon strawberries on top. Add the mousse again, then crumbles then strawberries and you’re done!
- Place your sweet little mousses in the fridge for at least 4 hours so they set nicely.
Notes
Nutrition
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Naomi
Hey there! We’re having a strawberry picnic and I’m going to make this! What size jars did you use? Thanks!
Genevieve Morrison
Oh, that sounds like fun! I used 6 ounce jars in this recipe. They’re a perfect serving.