Easy Cottage Cheese Lemon Mousse

Short, Catchy Intro

So you want dessert that tastes fancy but takes almost no effort. Same. This Easy Cottage Cheese Lemon Mousse is like that friend who shows up looking like they styled for hours but actually rolled out of bed five minutes ago. Bright lemon, silky cottage cheese, and cloudlike whipped cream make a dessert that feels indulgent but is shockingly simple. Bonus: it is a little healthy, a little cheeky, and very likely to make people ask for the recipe twice.

Why This Recipe is Awesome

This mousse hits the sweet spot between lazy and impressive. It uses cottage cheese to get that creamy, protein-packed base without fussing with heavy custards or gelatin. It is idiot proof. Even I did not mess it up. Want to serve something classy at a casual dinner? Done. Need a quick snack for movie night that feels like a treat? Done. Want to feel slightly virtuous while eating dessert? Totally possible here.

Also, if you like desserts with a cottage cheese twist, you might enjoy experimenting with other recipes like these apple cinnamon muffins made with cottage cheese. FYI this mousse pairs great with fresh berries or a cookie crumble for texture. IMO you will wonder why you did not try this sooner.

Ingredients You’ll Need

• 24 oz approx 3 cups full-fat cottage cheese
• 1/2 cup granulated sugar
• 1 teaspoon pure vanilla extract
• Pinch of salt
• Zest of 2 large organic lemons
• 1/4 cup fresh lemon juice
• 1 1/2 cups cold heavy cream

Step-by-Step Instructions

1. Drain the Cottage Cheese Thoroughly
   Place a fine-mesh sieve over a large bowl, optionally lined with a double layer of cheesecloth. Spoon all 24 ounces of full-fat cottage cheese into the sieve. Refrigerate for at least 1 to 2 hours, or ideally overnight, to remove as much excess whey as possible. This step gives you a thick, stable mousse.

2. Process Until Silky Smooth
   Transfer the well-drained cottage cheese to a food processor or high-speed blender. Process on high for about 2 to 3 minutes, stopping to scrape down the sides, until the texture is completely smooth. Transfer the processed cottage cheese to a large mixing bowl.

3. Zest and Juice Your Lemons
   Use a microplane to zest both large lemons directly over the bowl with your smooth cottage cheese. Cut the lemons and juice them until you have 1/4 cup of fresh lemon juice. Strain the juice to remove seeds and pulp then add it to the cottage cheese with the zest.

4. Sweeten and Season
   Add the 1/2 cup granulated sugar, 1 teaspoon vanilla extract, and a tiny pinch of salt to the cottage cheese mixture. Mix thoroughly with a rubber spatula until the sugar dissolves. Taste a small spoonful and adjust sweetness or tanginess if needed.

5. Whip the Heavy Cream
   Chill your mixing bowl and whisk for 10 to 15 minutes if you want extra lift. Pour the 1 1/2 cups cold heavy cream into the chilled bowl. Use an electric mixer on medium high and whip until soft to medium peaks form. Do not over-whip or you will get butter.

6. Lighten the Cottage Cheese Mixture
   Take about a quarter of the whipped cream and fold it into the lemony cottage cheese. Use a gentle folding motion to lighten the base and make it easy to combine everything.

7. Fold in the Remaining Whipped Cream
   Add the rest of the whipped cream to the bowl. Gently cut and fold until no streaks of white remain and the mixture looks uniform and airy. Be careful to preserve as much air as possible.

8. Divide and Chill
   Spoon or pipe the mousse into small glasses, ramekins, or one large serving bowl. Cover loosely with plastic wrap. Refrigerate for at least 2 to 4 hours. Chilling overnight gives the best texture.

9. Garnish and Serve
   Remove the mousse from the fridge and garnish with fresh berries, thin lemon slices or curls, mint leaves, or crumbled shortbread or graham crackers for crunch. Serve immediately and watch the smiles.

10. Clean Up With Minimal Guilt
    Rinse your food processor and mixing bowls right away. The cottage cheese cleans up easier if you do not let it dry. Reward yourself with a tiny taste for quality control reasons only.

Common Mistakes to Avoid

• Skipping the drain. If you do not drain the whey your mousse will be watery and sad. Drain the cottage cheese and your future self will thank you.
• Over-processing or under-processing. Too little blending leaves lumps. Too much blending can warm the mixture and ruin the texture. Pulse, scrape, and check.
• Over-whipping the cream. Turn off the mixer as soon as soft to medium peaks appear. Turning the cream into butter is a rookie move.
• Rushing the chill time. Cutting refrigeration short gives a runny mousse. Patience yields that dreamy, spoonable texture.
• Using poor lemons. Flavor depends on zest and juice. If your lemons taste boring your mousse will too. Use fresh organic lemons if you can.

Alternatives & Substitutions

• Want a lighter mousse? Use low fat cottage cheese but expect slightly less richness. I prefer full fat for mouthfeel.
• No heavy cream available? Try whipping equal parts Greek yogurt with a little cream or use stabilized whipped topping but texture will change.
• Need it sugar free? Swap granulated sugar for a 1 to 1 sugar substitute that measures like sugar. Taste and adjust.
• Want a tropical twist? Replace half the lemon juice with lime and add a teaspoon of finely grated lime zest. Tropical lemon, who dis?
• Short on cottage cheese? You can use ricotta as a substitute but blend longer for smoothness. The flavor will be a touch different but still delicious.
• Nut allergy friendly? Top with toasted oats or cookie crumbs instead of nuts. Crunch is still welcome.

FAQ

Q Why does my mousse taste too tangy
A Did you measure the lemon juice carefully? Too much lemon juice makes it bright but aggressive. Add a bit more sugar or a dab more whipped cream to mellow it out. Taste as you go.

Q Can I use non dairy cream alternatives
A You can try full fat coconut cream whipped until peaks form. Expect a coconut undertone. If you want pure lemon flavor, stick with dairy heavy cream.

Q How long will this keep in the fridge
A The mousse stays good for 2 to 3 days in a sealed container. After that it loses its loft and gets denser. Eat sooner rather than later.

Q Can I make this ahead for a party
A Absolutely. Make it the day before and chill overnight for best results. Just add crunchy toppings right before serving.

Q Can I freeze it
A Freezing changes the texture and introduces ice crystals. You can freeze in a pinch but thawing will make it a bit grainy. Not recommended if you care about silky texture.

Q Is cottage cheese really healthy in desserts
A Yes. Cottage cheese adds protein and cuts down on the need for eggs or extra cream. It does not feel like health food though which is the best kind of healthy.

Q Any tips for kids who hate lumps
A Blend the cottage cheese extra smooth and sweeten slightly more. Add bright lemon zest for fun flavor. Kids often like it with a cookie crumble on top.

Final Thoughts

Look at you, mousse guru. You made something light, zingy, and artful without starring in a cooking show. This is one of those recipes that makes you look thoughtful with very little effort. Remember to drain the cottage cheese and do not over-whip the cream. That is the secret handshake here. Now go impress someone or treat yourself and then go back for seconds. You deserve it.

Conclusion

Want more ideas or a slightly different take on this concept? Check out this version of Whipped Cottage Cheese Lemon Mousse for another spin. If you prefer a super quick keto friendly approach see this Easy Cottage Cheese Lemon Mousse for low carb tips and tricks.

Easy Cottage Cheese Lemon Mousse

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• Author: admin
• Total Time: 135 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

A simple yet impressively chic dessert made with cottage cheese, lemon, and whipped cream.

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Ingredients

Scale 1x2x3x

• 24 oz (approx. 3 cups) full-fat cottage cheese
• 1/2 cup granulated sugar
• 1 teaspoon pure vanilla extract
• Pinch of salt
• Zest of 2 large organic lemons
• 1/4 cup fresh lemon juice
• 1 1/2 cups cold heavy cream

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Instructions

1. Drain the Cottage Cheese Thoroughly: Spoon cottage cheese into a fine-mesh sieve over a bowl and refrigerate for 1-2 hours, ideally overnight.
2. Process Until Silky Smooth: Transfer drained cottage cheese to a food processor and blend for 2-3 minutes until smooth.
3. Zest and Juice Your Lemons: Add lemon zest and juice to the smooth cottage cheese.
4. Sweeten and Season: Incorporate sugar, vanilla extract, and salt into the mixture, adjusting to taste.
5. Whip the Heavy Cream: In a chilled bowl, whip cold heavy cream until soft to medium peaks form.
6. Lighten the Cottage Cheese Mixture: Fold a quarter of the whipped cream into the cottage cheese mixture.
7. Fold in the Remaining Whipped Cream: Gently fold the remaining cream until combined and airy.
8. Divide and Chill: Spoon mousse into serving dishes and refrigerate for 2-4 hours, ideally overnight.
9. Garnish and Serve: Top with berries or cookies before serving.

Notes

Chilling the mousse overnight yields the best texture. Adjust sweetness based on personal preference.

• Prep Time: 120 minutes
• Cook Time: 15 minutes
• Category: Dessert
• Method: Chilling
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 250
• Sugar: 12g
• Sodium: 150mg
• Fat: 17g
• Saturated Fat: 10g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 20g
• Fiber: 0g
• Protein: 8g
• Cholesterol: 60mg

Keywords: cottage cheese, lemon mousse, easy dessert, healthy dessert, no-bake dessert