A creamy, delicious lemon cheesecake mousse served in a glass, garnished with wine poached peaches and an almond crunch. Ideal when you are looking for a light summer dessert that is refreshing and easy to prepare!
We love our traditional baked ricotta cheesecake however a new favourite is this restaurant style cheesecake mousse version that not only looks stunning but is damn delicious too!
Perfect to finish a meal in a light way, this elegant looking and crowd pleasing dessert, is a good ending for any dinner party. All components can be made in advance and assembled in minutes as detailed in our step by step recipe below.
While this combination is our go to recipe during the stone fruit season, it can be made with all kinds of other fruits, whether poached, stewed, caramelised or freshly cut.
The best part is, this cheesecake mousse needs no baking or setting and works perfectly without adding any gelatine.
WHAT YOU NEED
To make lemon cheesecake mousse with poached peaches, you need:
The typical cheesecake ingredients like cream cheese (I used Philadelphia), cream, sugar, crème fraiche, lemon zest and lemon juice.
Now, when it comes to traditional cheesecake recipes, the base is mostly done with store bought shortbread biscuits.
However not in this version as we make our own! An easy-peasy crumble done in minutes and baked in the oven to brown. The crumble requires butter, sugar, all purpose flour and almond flour.
The garnish is taken from our poached peach recipe and eats so well in this cheesecake dessert. But as mentioned before, other fruits can be used or even tin peaches if you are short for time.
NO BAKE CHEESECAKE RECIPE
The cheesecake in this recipe has a mousse consistency and is piped into a glass. With a creamy, rich texture, the consistency is the same as eating a no-bake cheesecake.
To make the cheesecake, transfer the cream cheese to a bowl, add crème fraiche, grate lemon zest on the top and add the lemon juice. Use a hand blender to combine all ingredients and keep aside.
Next, whip the cream with the sugar using a whisk, electric hand blender or kitchen aid until soft peaks form. Mix well and carefully fold the whipped cream under the cream cheese mixture. Taste and adjust the lemon taste if you want to add more.
Before plating up, transfer the mousse to a piping bag as it will make plating in a glass much easier and neater for presentation. Most importantly, keep the cheesecake mousse in the fridge until needed.
HOW TO MAKE THE ALMOND CRUNCH
The almond crunch is the part that usually makes the base of the cheesecake. This almond crunch stays crispy for days hence not a bad idea to make some extra.
Simply combine the room temperature butter, sugar, flour and almond flour in a bowl. Mix all ingredients together using your fingertips and rub the butter into the mixture until it resembles a crumble.
Line an oven tray with baking paper and sprinkle the crumble evenly onto the baking tray. Bake in a pre-heated oven at 170°C ( 375°F) 10-12 minutes or until golden brown.
Remove from the oven and leave to cool. Store in an airtight container at room temperature until you need it.
THE POACHED PEACHES
In our poached peaches recipe we detail how to poach them so give it a good read. Once you have prepared them, slice the peaches in equal wedges.
Reduce the cooking liquid to ⅔ and cool it down. If the liquid is too sweet, add lemon juice to balance out the sweetness.
For a quicker version, you can use peaches that are perfectly ripe. That way you can cut them without poaching them.
Make a simple syrup to replace the poaching liquid with 1 part sugar and 1 part water (bring to a boil and chill) and add any flavour you like - spices, wine, spirits etc
HOW TO ASSEMBLE
Make sure you have all components of the dish ready before you start plating up. If you are planning to make this dessert on a hot summer day, you can always keep the glasses in the fridge beforehand.
First, pipe or spoon the lemon cheesecake mousse into the bottom of the glass. Add 2-3 peach slices and drizzle some poaching liquid over it.
Sprinkle the almond crunch and repeat all the steps again if you want to add a second layer (that's what I did).
For a more tangy cheesecake dessert, swap the peaches with this passionfruit and lemon curd for that extra zing! Looking for more decorations? Try out this crispy sesame tuile, it adds a lovely crunch.
You can replace the poached peaches with many other fruits like berries, figs, oranges, melons or pineapples. Poached pears, apples or rhubarb go well with this dessert too.
If you are making the cheesecake mousse ahead of time, keep stored in a mixing bowl or airtight container. Check the consistency, you might have to smoothen out the mousse before transferring it into the piping bag.
MORE GLASS DESSERT RECIPES
If you love presenting desserts in a glass for a more restauranty look, I have listed below some more amazing recipes. These all come with step by step instructions and images, making the process easy to follow:
- A dark chocolate mousse served in a glass with a refreshing coffee granita
- Petit pot french dessert with caramel flavour and a poached pear garnish
- A set mousse of yuzu and lemon posset with a white chocolate crumble
- Our popular pina colada panna cotta dessert made with pineapples and coconut
Have we inspired you to try more glass desserts? There are many more beautiful options under our dessert section and if you want to try a similar recipe with same flavours, make our lemon myrtle cheesecake recipe!
We hope with our creative recipes, you continue to impress, astound and delight your dinner party guests every time!
Lemon Cheesecake with Poached Peaches
for the cheesecake
- 200 millilitre heavy cream
- 400 gram cream cheese
- 80 gram caster sugar
- 50 gram creme fraiche
- 1 lemon
for the almond crunch
- 40 gram unsalted butter
- 40 gram caster sugar
- 40 gram all purpose flour
- 30 gram almond meal
for the cheesecake mousse
- In a bowl add the cream cheese, creme fraiche, grate the lemon zest on top and add the juice of the lemon. Mix well.
- In a seperate bowl using a whisk, or an electric mixer or kitchen aid, whip the cream together with the sugar until soft peaks form.
- Carefully fold the whipped cream under the cream cheese mixture until smooth. Taste the mousse and add more lemon juice if required.
- Transfer the mousse in a piping bag and keep refrigerated.
for the almond crunch
- Combine the room temperature butter, sugar, flour and almond flour in a bowl. Mix all ingredients together using your fingertips and rub the butter into the mixture until it resembles a crumble.
- Line an oven tray with baking paper and spread the crumble evenly onto the baking tray. Bake in a pre-heated oven at 170°C ( 375°F) for 10-12 minutes or until golden brown.
- Remove from the oven and leave to cool. Store in an airtight container at room temperature until you need it.
for the garnish
- Slice the poached peaches in equal size wedges. Reduce the poaching liquid to ⅔ and cool down. Taste the reduced liquid and add lemon juice if required to balance out the sweetness.
- Pipe or spoon the cheesecake mousse inside the bottom of the glasses. Add 2-3 peach slices and drizzle some poaching liquid over it. Sprinkle with the almond crunch.
- Repeat all the steps again if you want to add a second layer.
- Garnish with fresh mint (optional) and serve