Lemon Mousse Cheesecake with Oreo Crust Recipe (No Bake)

This no-bake lemon mousse cheesecake is light, creamy, and bursting with citrus flavor—a refreshing and easy dessert for lemon lovers!

Lemon Mousse Cheesecake with Oreo Crust Recipe

Servings: 7-8 servings

Ingredients:

• 10 oz. of cream cheese
• 1 cup of lemon curd (see recipe below)
• 1/2 cup of organic sugar
• 1 cup of heavy cream
• 1/2 vanilla bean reserve the seeds

Lemon curd recipe: (I suggest making this a day in advance)

• 6 eggs
• 3/4 cup of organic sugar
• 2 tablespoons of lemon zest
• 1 cup of lemon juice
• 8 tablespoons of unsalted butter

Crust:

• 2 cups of Oreos
• 1/2 cup of unsalted butter, melted
• Pinch of salt

Method:

Prepare a 9-inch springform pan. Cut out a piece of parchment paper to match the size of the pan and place it inside.

Prepare the crust.

Place the cookies in a blender and blend until crumbly. Pour the cookie crumbs into a large bowl, then add the melted butter and a pinch of salt. Stir to combine, then pour the mixture into the prepared pan. Press the crust firmly into the bottom to ensure it stays in place. Set the crust aside.

Prepare the lemon curd. (Make this a day in advance)

Separate the eggs and place the yolks inside a medium bowl. Add the sugar and lemon juice. Whisk to combine and then pour mixture inside a pot over medium heat. Cook the lemon mixture for about 7-8 minutes until the back of a wooden spoon is coated. Remove from heat, and add the butter and zest. Stir mixture to combine.

Place plastic wrap over the top and then let chill.

Prepare filling:

In a Kitchen aid mixer whisk together the cream cheese, lemon curd, sugar, and vanilla bean. Whisk until smooth and creamy.

In another bowl whisk the heavy cream until medium peaks form. Fold the whipped cream in the lemon cream cheese mixture. Pour the mixture over the pie crust and spread out evenly. Cover the pie and chill overnight.

Tips:

• I like to decorate this cake with leftover lemon curd. It is fun to make different designs with the curd.
• The more lemon juice and zest you add the tangier.
• If you find that the mousse filling is too soft, then add more cream cheese.
• This is a rich cake, so a little slice goes a long way.