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A jar of lemon mousse parfait topped with chopped strawberries on a table beside other filled jars.
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5 from 6 votes

Creamy, No Bake Lemon Cheesecake Mousse with Strawberries

This no-bake lemon cheesecake mousse will become your favorite summer picnic treat! 
You’ll require a food processor, large mixing bowl and electric mixer for this recipe.
Refrigeration4 hrs
Total Time1 hr
Course: Dessert
Cuisine: American
Servings: 6 Servings
Calories: 730kcal


  • ¼ cup fresh lemon juice
  • 8 oz. cream cheese - preferably whipped
  • 14 oz. can of sweetened condensed milk
  • Package of strawberries - chopped into tiny pieces
  • 1 cup heavy whipping cream
  • 1 tbsp. real vanilla extract
  • 2 cups Nilla Wafers when crumbled - a little over half a box
  • 4 tbsp. butter


  • Chop strawberries into tiny pieces.
  • Grind Nilla Wafers in a food processor, or put them in a bag and smash them with a spoon until they’re finely crumbled. Melt 4 tablespoons of butter and mix into crumbles throughly.
  • Whip the heavy whipping cream until fully whipped in a blender. Pour into a large mixing bowl, then mix in cream cheese – preferably already whipped, but if you don’t have it, it’s fine. It’ll just take little more effort to mix.
  • Pour in 1 tbsp. of vanilla extract, the 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. Pack into a lovely picnic basket, and go to a summer movie screening in the park!


Calories: 730kcal