Lemon Cottage Cheese Mousse Recipe

I’m sharing a Lemon Cottage Cheese Mousse that reimagines Light Lemon Desserts for autumn and deserves a spot on your recipe board.

I never thought cottage cheese could feel this airy, yet one spoon of this Lemon Cottage Cheese Fluff makes me want to hide the bowl. The bright fresh lemon juice and a scatter of lemon zest cut through the creaminess and leave a wake of zing thats oddly soothing for a cool autumn night.

I made it after a long day, expecting a quick snack, but it turned into something almost indulgent and strangely light. If you like surprises, try it.

You might find the texture is more mousse than you’d expect and then cant stop at one bite.

Why I Like this Recipe

– I love how silky and airy it is, feels like dessert but doesnt sit heavy.
– It hits that sweet and tangy spot every time, kind of wakes me up after dinner.
– I can slap it together fast when friends drop by and it still looks fancy, they always ask how I made it.
– Leftovers keep well in the fridge so I get little happy bites for days, perfect for my busy week.

Ingredients

• Cottage cheese brings creamy texture and lots of protein, low fat option, a bit tangy
• Heavy cream makes it rich, adds fat and silky mouthfeel, not very healthy though
• Powdered sugar sweetens smoothly, dissolves fast, mostly empty carbs so use sparingly
• Fresh lemon juice gives bright sour punch, adds vitamin C and freshness
• Zest packs concentrated citrus oils, fragrant, boosts lemon flavor without extra sourness
• Vanilla rounds flavors, adds warm sweet perfume, makes dessert taste homemade
• A pinch of sea salt balances sweet and bright notes, enhances depth
• Optional honey or maple gives natural sweetness, extra calories but floral complexity

Ingredient Quantities

• 1 cup whole-milk cottage cheese (about 225 g)
• 1 cup heavy whipping cream (240 ml)
• 1/3 cup powdered sugar (about 40 g)
• 3 tbsp fresh lemon juice (about 1 large lemon)
• 1 tsp lemon zest from 1 medium lemon
• 1 tsp vanilla extract
• pinch of fine sea salt
• optional 1-2 tbsp honey or maple syrup
• optional extra lemon zest or mint leaves for garnish

How to Make this

1. Put 1 cup whole-milk cottage cheese (about 225 g), 1/3 cup powdered sugar (about 40 g), 3 tbsp fresh lemon juice, 1 tsp lemon zest, 1 tsp vanilla extract, and a pinch of fine sea salt into a blender or food processor; add the optional 1-2 tbsp honey or maple syrup now if you want it sweeter.

2. Blend until completely smooth and silky, scraping down the sides once or twice so there are no lumps left; if you want ultra silky texture, press the purée through a fine mesh sieve.

3. Taste the mixture and adjust sweetness or lemon, you can add a little more juice or honey but go slowly.

4. Chill a metal or glass mixing bowl and beaters in the freezer for 10 minutes, then pour in 1 cup (240 ml) cold heavy whipping cream.

5. Whip the cream to soft to medium peaks, it’s ok if it’s not rock hard, stop when it holds a soft point and still looks billowy; don’t whip past medium or it can turn grainy.

6. Fold about a third of the whipped cream into the cottage cheese purée to lighten it, then gently fold in the rest until evenly combined, use a spatula and turn the bowl, don’t overmix or you’ll lose the air.

7. Spoon or pipe the mousse into serving dishes, cover and chill for at least 30 minutes to let it set and the flavors meld, longer is fine.

8. Before serving, top with extra lemon zest or mint leaves and a small drizzle of honey or maple syrup if you used it or want more sweetness.

9. Store leftovers covered in the fridge for up to 2 to 3 days, give it a quick fluff with a spoon before serving because it may settle.

Equipment Needed

1. Blender or food processor (whichever you have)
2. Fine mesh sieve (optional, for ultra silky texture)
3. Measuring cups and measuring spoons
4. Microplane or zester and a citrus juicer or reamer
5. Metal or glass mixing bowl (you’ll chill this)
6. Electric mixer or hand mixer with beaters (chilled)
7. Rubber spatula for folding and scraping the sides
8. Piping bag or small spoon plus serving dishes (and lids or plastic wrap to cover)

FAQ

Lemon Cottage Cheese Mousse Recipe Substitutions and Variations

• Cottage cheese substitutions
  • Ricotta cheese, whole milk style, blends into a similar creamy base
  • Full fat Greek yogurt, smoother and a bit tangy, use about the same amount
  • Silken tofu, blended until totally smooth for a dairy free option, may need a touch more sweetener
• Heavy whipping cream substitutions
  • Canned full fat coconut cream, chilled and whipped, gives a coconut note but whips up firm
  • Mascapone thinned with a splash of milk, gives richness and stability when whipped lightly
  • Aquafaba whipped with a little sugar, for a vegan light mousse though texture is less creamy
• Powdered sugar substitutions
  • Make your own by blitzing granulated sugar in a blender until very fine, same sweetness and texture
  • Powdered coconut sugar or powdered erythritol for lower glycemic options, taste will vary
  • Use 1 to 2 tablespoons of honey or maple syrup as the recipe already suggests, but reduce any extra liquid slightly
• Fresh lemon juice substitutions
  • Lime juice for a brighter, slightly different citrus flavor
  • Citric acid dissolved in a little water for a sharp tart hit without extra liquid
  • Lemon extract plus extra zest if you need lemon flavor but no extra acidity

Pro Tips

1) Get the cottage cheese totally smooth, it’s everything for the mouthfeel. Blend longer than you think and then push the puree through a fine mesh if you have one, if not, blitz again with a little splash of cream or milk. A few tiny curds will make it feel grainy, so don’t skimp on this step.

2) Keep your cream cold and stop when it hits soft to medium peaks, otherwise it can go grainy or turn to butter. If you accidentally overwhip, rescue it by folding in a couple tablespoons of unwhipped cream or a spoonful of the cottage puree until it loosens up.

3) Fold, dont stir. Use a wide spatula and a gentle scoop-and-turn motion, scraping the sides and rotating the bowl as you go. Work quickly but gently so you keep the air, and if it looks a bit deflated, stop right away and chill to let it recover.

4) Taste and tweak slowly. Powdered sugar sweetens without grit but liquid sweeteners change texture and sweetness intensity, so add them sparingly. A tiny pinch of salt and a little extra lemon juice can brighten the whole thing, but add in small amounts and taste after each tweak.

5) Make-ahead and serving hacks: chill at least a bit so it firms up, but garnish right before serving or mint/zest will wilt and colors fade. Stored in the fridge it’ll be fine for a couple days, give it a gentle stir or quick whisk if it’s settled.