Lemon Cheesecake Mousse with a Honey Crumble

Lemon Cheesecake Mousse Recipe

I love dessert, and, honestly, who doesn’t?  The balance of sweet and soft on the tongue. The rich explosion of flavors. The cleansing of the palette. When it’s right, it’s enough to make you go crazy! I whipped up this lemon cheesecake mousse and treated my mouth to an array of sensations. It’s sweet, smooth, delicate and light, but big in flavor and completely satisfying. If you’re looking for a great light dessert to dazzle your senses, then you might want to give this cheesecake mousse recipe a try.

This simple gluten free dessert is perfect for a small family. Not only is it rich in healthy fats but also uses no refined sugars. Feel free to double the recipe and bake it in a larger pan for a larger group. I don’t like having a lot of sweets hanging around the house so this was the perfect size for us. This dessert serves 4-6 depending on the size of the pieces.

You’ll need to make the yogurt cheese a day ahead of time, so keep that in mind. This recipe will not work if the yogurt you buy has gelatin. This is a great exercise in making your way through your grocery aisle to find a yogurt with the 3 basic ingredients, milk and maybe cream and active bacterial culture. This might be harder than you think. Greek yogurt makes lovely yogurt cheese. Remember to choose one with plenty of healthy milk fat, 5 % or higher. I love this exercise simply because it’s a big eye opener as to how much junk producers have decided to add to yogurt in order to cut corners and make cheaper products with reduced health benefits for the consumer.Today yogurt, tomorrow maybe we can tackle the dreaded cereal aisle, the worst offender of all!

If you have found a great brand of yogurt that is organic and all natural with only these 3 basic ingredients, let us know in the comment box so that we can all prosper from your findings.

Lemon Cheesecake Mousse with a Honey Crumble

For the crust

  • 1/3 cup coconut flour
  • 1/3 cup almond meal or flour
  • 1/3 cup palm sugar
  • 3 Tbsp melted butter
  • 1 Tbsp honey

Preheat oven to 350F. Mix the first 3 ingredients together. Add the melted butter and mix well. Line a 3×6 loaf pan  with parchment paper (if using a small 6 inch spring form pan skip this step). Take 2/3 cup of the mixture and pat it down to make a firm uniform layer at the bottom of the pan. Take the remaining coconut/nut mixture and mix in 1 Tbsp of honey. Place the honey crumble mixture in a separate pie plate. This will be the crumble topping. Place both pans in the center of the oven. Bake the crust for 12 minutes and the crumble topping for 7-8 minutes. Watch the crumble topping closely, the honey causes it to brown very quickly. Once the crumble is done, remove the crumble from the pan to prevent it from browning anymore and place it in a bowl or plate to cool.  Once the crust is golden brown, remove it from the oven and allow it to cool slightly before adding the Lemon Cheesecake Mousse filling. Lower the oven temperature to 325 F.

Honey Crumble Recipe

For the filling

  • 1 1/2 cups yogurt cheese (you’ll need 750g container of plain full fat yogurt)
  • 1/3 cup honey
  • 2 eggs
  • 1 tsp lemon rind
  • 1 Tbsp fresh squeezed lemon juice
  • 1/2 tsp vanilla

Using a mixer or beaters, mix the honey and yogurt cheese together over medium speed until well combined. Add one egg at a time, scraping down the sides after each addition. Add the remaining ingredients and blend until combined. Pour the mixture over the crust. Fill a larger baking dish with 1 inch of hot water. Place the cheesecake in the water bath and bake for 1 hour at 325 F. Turn the oven off and leave the dessert to continue cooking slowly for 1 more hour. Remove the cake from the water bath and refrigerate for 4 hours to set.

Lift the cake from the pan using the over hanging parchment paper. Break up any large pieces of the honey crumble with a fork. Top the cake with the honey crumble mixture and serve in slices.

Mousse Cheesecake Recipe

I’m sharing this with Monday Mania, Mangia Mondays, Mingle Mondays, The Veggie ConverterA Little Birdie Told Me, Fat Tuesdays, Traditional Tuesdays , Gluten Free Wednesdays and Real Food 101.

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26 Responses to Lemon Cheesecake Mousse with a Honey Crumble

  1. Suzanne November 14, 2011 at 5:25 pm #

    So you don’t need extra eggs in the crust when using the coconut flour? Usually you do. Otherwise, this sounds so decadent and delicious. I can’t wait to make it.

    • France Morissette November 14, 2011 at 7:05 pm #

      Hi Suzanne. No eggs are necessary in this crust. It’s basically a cheesecake crust recipe, usually made with the basics of butter, graham cracker crumbs and sugar, but in this case we substituted the graham crumbs for coconut flour and almond meal. It holds together quite well.

  2. Koko November 14, 2011 at 5:29 pm #

    This looks GREAT! I remember when I first started cutting sugar out of my diet, and yogurt was something so difficult to find with just those basic ingredients. I now eat plain Greek yogurt almost daily…Liberte brand or Krema. Krema is my fav, it’s from Olympic Dairy.

    • France Morissette November 14, 2011 at 7:07 pm #

      I like how both of those one’s taste, but I hate that generic language on the back that reads “modified milk ingredients” What the heck is up with that? I suspect it’s skim milk powder in hiding.

  3. JoAnn Ryan November 14, 2011 at 6:29 pm #

    This looks delicious! Dessert is definitly my thing.

    JoAnn

    • France Morissette November 14, 2011 at 7:10 pm #

      Hi JoAnn, We have a real sweet tooth in our house too. The challenge has been to find good dessert recipes that don’t use refined sugar and still turn out. All my botched attempts slow us down a little, which is a good thing:)

  4. Shay November 14, 2011 at 9:18 pm #

    Yum! I have to try this! Thanks for sharing! Visit me at http://raisingdieter.blogspot.com/ for recipes and a giveaway!

  5. Pam @ Ramblings of a Happy Homemaker November 14, 2011 at 9:36 pm #

    Mmmm…This sounds so yummy! Lemon and cheesecake are two of my favorite foods!

  6. France November 14, 2011 at 9:41 pm #

    Thanks, Pam. I enjoy them very much as well!

  7. Iljas Baker November 15, 2011 at 9:16 am #

    I live in Thailand where I have to buy imported cream cheese and it’s quite expensive. I’m thinking about replacing it with yogurt cheese after reading this. Can it be made with home made yogurt which is reasonably thick? Great recipe as I love cheesecake and you’re right about combining it with lemon – gives it a nice edge.

    • France Morissette November 15, 2011 at 6:51 pm #

      You’ll need yogurt cheese to make this but there’s no reason why you couldn’t make yogurt cheese with homemade yogurt. Just follow the same steps. The extra liquid will drain away living you with an ultra thick soft cheese like texture. The longer you leave the yogurt to drain the better the consistency. I’ve tried substituting yogurt cheese into regular cheesecake recipes but it didn’t work great. This one was perfect. I think it has to do with the ration of egg to yogurt and the extended cooking time in a water bath.

  8. Linda November 15, 2011 at 2:25 pm #

    Wow.. I’ve made alot of cheesecakes, but never with yogurt!! I love your fresh, clean eating approach. I bake for a gluten free family and have made many cheesecakes for them using gf graham crackers but I love this crust idea. I imaging this has to be so light and creamy! Great recipe!

    • France Morissette November 15, 2011 at 6:52 pm #

      The crust turned out so well, even I was surprised. The crumble topping is really quite ridiculous. It’s really hard not to eat it every time I walked by it while the cheesecake is cooking.

  9. The Café Sucré Farine November 15, 2011 at 11:51 pm #

    Wow, this looks so delicious! My mouth is watering! YUM!

  10. France Morissette November 16, 2011 at 12:00 am #

    Thanks, and thanks for swinging by!

  11. jill@RealFoodForager.com November 16, 2011 at 1:14 am #

    Thanks for linking your great post to FAT TUESDAY. This was very interesting and looks delish! Hope to see you next week!

    Be sure to visit RealFoodForager.com on Sunday for Sunday Snippets – your post from Fat Tuesday may be featured there!

    http://realfoodforager.com/2011/11/fat-tuesday-november-15-2011/

  12. Kelly November 16, 2011 at 1:34 am #

    Hee-hee, I enjoyed reading about your love for desserts. Shared for sure! Wonderful that you used your yogurt cheese here – I have to start making some of this myself – and your crumble is simply gorgeous (almond meal is a perfect choice). I can taste the lemon and honey from here… mmmm!

  13. France November 16, 2011 at 6:11 pm #

    Kelly, the crumble is a bit addicting. I have no doubt that you’ll love it.

  14. Jenn Erickson/Rook No. 17 November 21, 2011 at 8:54 pm #

    France, it’s a good thing we’re not neighbors…I’d be knocking on your door every day asking, “what’s cookin'”, hoping for a sample!

    Sharing your incredible recipe on my Facebook page today.

    Jenn

  15. France November 22, 2011 at 1:01 am #

    Jenn, you’re too kind! I’d happily share a piece of this yummy cake with you :)

  16. Kristi @ Veggie Converter December 6, 2011 at 1:12 am #

    I love lemon and cheesecake but somehow I can’t remember trying to make one before. I’ve made a crockpot key lime cheesecake that turned out pretty well. I’ll definitely have to try your yogurt version; it sounds and looks fantastic. Thanks for sharing with This Week’s Cravings. Hope to see you again next week. Kristi @ Veggie Converter

    • France Morissette December 6, 2011 at 5:58 am #

      Hi Kristi, A crockpot cheesecake. I’m going to have to look for the recipe on your site. That sounds really intriguing.

  17. ATasteOfMadness March 20, 2012 at 1:03 pm #

    I’ve got to say, my mouth is watering, this looks great!

  18. France Morissette March 20, 2012 at 1:24 pm #

    Thanks, A Taste of Madness!

Trackbacks/Pingbacks

  1. Sunday Snippets: November 20, 2011 — Real Food Forager - November 19, 2011

    […] Lemon Cheesecake Mousse from Beyond the Peel. Again, a picture is worth a thousand words… […]

  2. 5 Whole Food Desserts Your Family Will Love | beyondthepeel.net - March 6, 2012

    […] 1. Lemon Cheesecake Mousse with a Honey Crumble […]

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