This Lemon Cottage Cheese Mousse is light, fluffy, and just the right amount of tangy. It’s one of those no-bake, no-fuss desserts that feels fancy but is super easy to make. You just blend, whip, chill, and boom—you’ve got a refreshing, creamy treat that tastes like sunshine.
Why I Love This Recipe
This mousse is a go-to in my house when I want something sweet but not heavy. The first time I made it, I had a little leftover cottage cheese and didn’t know what to do with it. A quick blend, a splash of lemon, and a few tweaks later—this beauty was born. It’s perfect on its own or with a few berries on top.
- No baking required
- Super light and fluffy
- High in protein and lower in sugar
- Great for spring or summer
- Tastes like lemon cheesecake in mousse form
What You’ll Need
- 1 cup full-fat cottage cheese
- 1/2 cup heavy cream (cold)
- 1/4 cup plain Greek yogurt
- 1/4 cup fresh lemon juice
- 2 teaspoons lemon zest
- 1/4 cup honey (or maple syrup)
- 1/2 teaspoon vanilla extract
- Pinch of salt
Makes: 4 servings
Total Time: 10 minutes prep + 1 hour chill
Why This Recipe Works (Quick Science)
Cottage cheese is packed with casein protein, which blends into a creamy base when whipped. The lemon juice adds brightness and helps balance the natural richness. Whipping the cream separately and folding it in creates air pockets, making the mousse fluffy instead of dense. Greek yogurt gives it a slight tang and structure.
Tools You’ll Need
- Blender or food processor
- Hand mixer or whisk
- Medium mixing bowl
- Rubber spatula
- Measuring cups and spoons
- Microplane for zesting
- Serving bowls or ramekins
Pro Tips
- Use cold heavy cream—warm cream won’t whip.
- Blend the cottage cheese long enough to make it completely smooth.
- Don’t skip chilling—it helps the mousse firm up.
- Add lemon zest last so the flavor stays fresh.
- If you want it sweeter, taste before chilling and add a little more honey.
Substitutions and Variations
- Swap honey with maple syrup or agave
- Use ricotta instead of cottage cheese for a slightly different texture
- Add a few fresh berries on top
- Stir in crushed graham crackers for a cheesecake vibe
- Try orange juice and zest for a citrus twist
Make Ahead Tips
You can make this mousse up to 2 days ahead. Store it covered in the fridge, then give it a gentle stir before serving.
Lemon Cottage Cheese Mousse Recipe & Instructions
Step 1: Blend the Cottage Cheese Base
Add 1 cup full-fat cottage cheese, 1/4 cup plain Greek yogurt, 1/4 cup fresh lemon juice, 1/4 cup honey, 1/2 teaspoon vanilla extract, and a pinch of salt to a blender. Blend until smooth and creamy, about 1 minute. Scrape down the sides halfway through.
Step 2: Whip the Cream
In a medium bowl, whip 1/2 cup cold heavy cream with a hand mixer until it forms medium peaks.
Step 3: Fold It All Together
Gently fold the whipped cream into the blended lemon-cottage cheese mixture using a rubber spatula. Fold just until combined—don’t overmix.
Step 4: Add the Zest
Sprinkle in 2 teaspoons lemon zest and fold it in gently.
Step 5: Chill
Spoon the mousse into small bowls or ramekins. Cover and chill for at least 1 hour to firm up.
Step 6: Serve
Top with a little extra lemon zest or a mint leaf if you want to get fancy. Serve cold.
Macros (Per Serving – 4 servings)
- Calories: 210
- Protein: 9g
- Carbs: 17g
- Fat: 13g
- Fiber: 0g
- Sugar: 14g
Common Mistakes
- Not blending long enough: If the cottage cheese isn’t fully blended, the mousse will be lumpy.
- Overwhipping the cream: If the peaks are too stiff, it won’t fold in smoothly.
- Skipping the chill: You need that fridge time to set the texture.
- Using low-fat ingredients: Full fat gives the best texture and flavor.
What to Serve With
- Fresh berries
- Butter cookies or shortbread
- Iced tea or sparkling water with lemon
- A side of fruit salad
- Graham cracker crumbs sprinkled on top
FAQ
Can I use low-fat cottage cheese?
Yes, but it won’t be as creamy.
How long does it keep?
Up to 3 days in the fridge, covered.
Can I freeze it?
Not recommended. It changes the texture.
What if I don’t have Greek yogurt?
You can sub sour cream or skip it, but the mousse may be less thick.
Final Thoughts
This Lemon Cottage Cheese Mousse is the kind of dessert you can whip up fast and still feel like you made something special. It’s fresh, creamy, and just the right amount of sweet. I hope you try it and love it as much as I do. Let me know how it turns out or drop your questions below—can’t wait to hear what you think!
