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Home » All Recipes & Inspiration » Creamy, No Bake Lemon Cheesecake Mousse with Strawberries

Creamy, No Bake Lemon Cheesecake Mousse with Strawberries

Published: Jul 5, 2017 · Modified: Mar 1, 2021 by Genevieve Morrison · This post may contain affiliate links

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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.

6 jars of mousse with strawberry and cookie crumbles on a table, surrounded by flowers, a strawberry and a lemon slice.

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.

A jar full of strawberries on top of mousse with dry flowers and lemons in the background on a black table.

How to Make Creamy Lemon Cheesecake Mousse – Step by Step:

A collage of 4 numbered images showing how to make mousse and cookie crumbles.

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 jar of lemon mousse parfait topped with chopped strawberries on a table beside other filled jars.

A Few More Desserts for Your Next Party

  • Sunshine Lavender Lemon Bars
  • Super Simple Mini-Pumpkin Pies
  • Heavenly Pumpkin Cheesecake mousse

And for even more inspiration, follow me on INSTAGRAM @shekeepsalovelyhome, on PINTEREST and FACEBOOK! And if you ever make any of my tasty drinks or treats, take a picture and tag me. I want to see!

A jar of lemon mousse parfait topped with chopped strawberries on a table beside other filled jars.

Creamy, No Bake Lemon Cheesecake Mousse with Strawberries

This no-bake lemon cheesecake mousse will become your favorite summer picnic treat! 
5 from 6 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Refrigeration: 4 hours hours
Total Time: 1 hour hour
Servings: 6 Servings
Calories: 753kcal
Author: Genevieve Morrison

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
US Customary – Metric

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

I used the other end of a lemon juicer to pat the crumbles flat into the jars, but you can use a spoon, or any kitchen utensil with a flat bottom.
These desserts will last nicely for 24 hours when refrigerated, but are best served within 8 hours of preparation.
See post for detailed instructions with photos of the process.
 
Nutrition information is an estimate.

Nutrition

Serving: 1jar | Calories: 753kcal | Carbohydrates: 73g | Protein: 11g | Fat: 48g | Saturated Fat: 28g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 127mg | Sodium: 425mg | Potassium: 496mg | Fiber: 2g | Sugar: 54g | Vitamin A: 1523IU | Vitamin C: 50mg | Calcium: 266mg | Iron: 1mg
This no-bake lemon cheesecake mousse will become your favorite summer picnic treat! 

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Comments

  1. Naomi

    July 03, 2022 at 12:06 am

    Hey there! We’re having a strawberry picnic and I’m going to make this! What size jars did you use? Thanks!

    Reply
    • Genevieve Morrison

      July 03, 2022 at 1:47 am

      Oh, that sounds like fun! I used 6 ounce jars in this recipe. They’re a perfect serving.

      Reply
5 from 6 votes (6 ratings without comment)

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My name is Genevieve, and I'm just trying to be a little fancier today than I was yesterday. Sharing recipes for the creative host or hostess that are simple, elegant and colorful too!

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