Lemon Cheesecake Mousse Cups {+ a Giveaway!}

Lemon Cheesecake Mousse Cups | Crumbs and Chaos Happy Friday!!  Let’s celebrate with a creamy, lemony no bake dessert.

There happens to be a yogurt that I’m head over heels in love with and when my sister first introduced me to it several months back it wasn’t available yet in my neck of the woods.  In fact, the first time I spotted Noosa at a Target while shopping in a nearby town I text my sister right away and I couldn’t hide the excitement of being able to grab a few cartons of it.  And now I can find it at the store I grocery shop every week and that means breakfast bliss 😉

Never heard of Noosa Finest Yoghurt?!  It is an Aussie-style yoghurt that is made in small batches with farm fresh ingredients and has the just the right amount of sweet and tang to it.  There are 9 drool worthy flavors (my all-time fave is raspberry!).  You can use the store locator on their website to find it at a store near you because you’re going to need a few cartons to make this dessert.

Lemon Cheesecake Mousse Cups | Crumbs and Chaos The folks at Noosa invited me to use their finest yoghurt in a recipe contest.  So lemon cheesecake mousse cups were born.  These dessert cups are perfect for fresh berries and are make ahead so they’ll be ready for any occasion.  This season is absolutely calling for a carefree dessert and this is it.

Lemon Cheesecake Mousse Cups | Crumbs and Chaos

Lemon Cheesecake Mousse Cups

Yield: 12 4 oz. jars


  • 1 cup Graham Cracker Crumbs (7 full size crackers)
  • 3 Tablespoons Butter, melted
  • 2 (8 oz.) containers Lemon Noosa Finest Yoghurt
  • 1 (8 oz.) block Cream Cheese
  • 1 teaspoon Lemon Zest (optional)
  • 1/2 cup Whipping Cream
  • 1/4 cup Powdered Sugar
  • 1/2 teaspoon Lemon Extract


  1. Mix together graham cracker crumbs and melted butter. Press 1 1/2 Tablespoons of the mixture into the bottom of 12 4 oz. glass jars.
  2. Using a food processor, puree Lemon Noosa Yoghurt, cream cheese and lemon zest until very smooth.
  3. In the bowl of a stand mixer, whip cream, powdered sugar and lemon extract until stiff peaks form. Fold in yoghurt mixture.
  4. Divide among jars. Cover with plastic wrap or lids and refrigerate for about 4 hours.
  5. Serve topped with fresh berries.

If you’d like to cast your vote for my Lemon Cheesecake Mousse Cups there is a Bodum Kitchen Prize Pack up for grabs!  Head on over to the Noosa FB page to vote and then leave a comment on this post letting me know you voted.

*This giveaway will run from Friday, April 4th to Sunday, April 13th.  Winner will be chosen at random, contacted by email and have 48 hours to respond.  Open to US Residents only.  Noosa provided me with yoghurt to create this recipe with, but I was not compensated for this post.  I really truly love Noosa!

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