No-Bake Greek Yogurt Lemon Mousse – Light, Bright, and Effortless

This lemon mousse tastes like sunshine in a spoon. It’s creamy, tangy, and lightly sweet, with a silky texture that feels special without any baking. If you love desserts that feel fresh instead of heavy, this one will be a new favorite.

It comes together quickly with simple ingredients and chills in the fridge until you’re ready to serve. Make it for a weeknight treat or a dinner party closer—either way, it delivers.

What Makes This Special

This mousse blends the brightness of fresh lemon with the velvety body of Greek yogurt for a dessert that’s satisfying yet light. There’s no oven, no fussy custards, and no tempering eggs—just a few easy steps.

The tang from the yogurt balances the sweetness, so it never tastes cloying. You also get a lovely, cloudlike texture thanks to whipped cream or whipped aquafaba if you want a lighter or dairy-free twist. It’s make-ahead friendly, which takes the pressure off when you’re hosting or craving something simple after dinner.

What You’ll Need

• Plain full-fat Greek yogurt: About 2 cups (480 g) for a rich, creamy base.
• Lemons: Zest of 2 lemons and 1/3 cup (80 ml) fresh lemon juice.
• Sugar: 1/3 to 1/2 cup (65–100 g), to taste.
• Heavy cream: 1 cup (240 ml), cold, for whipping. (See dairy-free option below.)
• Vanilla extract: 1 teaspoon, for warmth and roundness.
• Unflavored gelatin or agar-agar: Optional, for extra set; 1 teaspoon powdered gelatin or 1/2 teaspoon agar powder.
• Pinch of salt: Enhances flavor and balances sweetness.
• Fresh berries or lemon slices: Optional, for garnish.
• Crushed biscuits or shortbread crumbs: Optional, to layer at the bottom of cups.

Step-by-Step Instructions

1. Chill your tools: Place your mixing bowl and beaters in the fridge or freezer for 10 minutes.

   Cold equipment helps the cream whip faster and hold its shape.

2. Mix the lemon base: In a large bowl, whisk the Greek yogurt, lemon zest, lemon juice, sugar, vanilla, and a pinch of salt until smooth. Taste and adjust sweetness. The mixture should be tangy with a gentle sweetness.
3. Optional stabilizer: If you prefer a firmer mousse, bloom 1 teaspoon gelatin in 1 tablespoon cold water for 5 minutes.

   Gently warm until melted (microwave in short bursts or use a small saucepan). Whisk the warm gelatin into the lemon-yogurt base. For agar, dissolve 1/2 teaspoon in 2 tablespoons water and simmer for 1–2 minutes before whisking in.

4. Whip the cream: In the chilled bowl, beat the cold heavy cream to soft-medium peaks.

   Don’t overwhip—stop when the cream holds its shape but still looks silky.

5. Fold gently: Add one-third of the whipped cream to the lemon-yogurt base and whisk lightly to loosen. Fold in the remaining cream with a spatula, using slow, sweeping motions to keep the mixture airy.
6. Assemble: Spoon the mousse into small glasses, ramekins, or a serving bowl. For a layered look, add a spoonful of crushed biscuits at the bottom of each glass before adding mousse.
7. Chill: Cover and refrigerate for at least 2 hours, or up to 24 hours.

   The flavor deepens as it rests, and the texture sets nicely.

8. Garnish and serve: Top with fresh berries, a twist of lemon zest, or a dollop of lightly sweetened whipped cream right before serving.

How to Store

Keep the mousse covered in the fridge for up to 3 days. If you used gelatin or agar, it will hold its texture longer. Without a stabilizer, it may loosen slightly by day two but will still taste great.

Avoid freezing—it can become icy and lose its silky texture. Add garnishes just before serving to keep them fresh and crisp.

Benefits of This Recipe

• No oven required: Perfect for warm days or when you don’t want to fuss with baking.
• Lighter than classic mousse: Greek yogurt cuts the richness while keeping a creamy feel.
• Quick and make-ahead: Hands-on time is short, and chilling does the rest.
• Customizable: Easy to adjust sweetness and lemon intensity to taste.
• Protein boost: Greek yogurt adds substance without heaviness.

Pitfalls to Watch Out For

• Overwhipping cream: This can turn grainy and won’t fold smoothly. Aim for soft-medium peaks.
• Adding hot gelatin: If it’s too hot, it can seize or create lumps.

  Melt gently and whisk in while warm, not boiling.

• Too much lemon juice: Extra acidity can thin the mousse. Stick to the suggested amount unless you use a stabilizer.
• Skipping the chill: The mousse needs time to set. Give it at least 2 hours for best texture.
• Using low-fat yogurt: It can turn watery and lack body.

  Full-fat works best for creaminess.

Recipe Variations

• Dairy-free: Use a thick, unsweetened coconut yogurt and swap heavy cream for coconut cream (scooped from a chilled can). Consider adding agar for a reliable set.
• Honey-sweetened: Replace sugar with honey to taste. Whisk thoroughly to dissolve.

  Note that honey adds a distinct flavor that pairs nicely with lemon.

• Lemon-lime twist: Use a mix of lemon and lime juice and zest for a sharper citrus profile.
• Blueberry ripple: Fold in a quick blueberry compote (lightly cooked berries with a little sugar and lemon) just before chilling. Swirl gently for a marbled look.
• Gingersnap crunch: Layer with crushed gingersnaps or digestive biscuits for a spicy, buttery contrast.
• High-protein: Whisk in 1–2 tablespoons of unflavored collagen or a small scoop of vanilla whey. If using whey, reduce lemon juice slightly to maintain thickness.
• Mini parfaits: Alternate mousse with crushed biscuits and fresh berries in small glasses for a party-ready dessert.

FAQ

Can I make this without gelatin or agar?

Yes.

The mousse will still set softly in the fridge thanks to the whipped cream and Greek yogurt. It won’t be as firm as a panna cotta, but it will hold up nicely in individual cups.

What type of Greek yogurt works best?

Use plain full-fat Greek yogurt for the creamiest result. If you only have 2% yogurt, it can work, but the texture may be a bit looser.

Avoid nonfat versions for this recipe.

How sweet should I make it?

Start with 1/3 cup sugar and taste. Lemon flavors vary, and Greek yogurt can be tangy. Add more sugar a tablespoon at a time until it tastes balanced to you.

Can I use bottled lemon juice?

Fresh lemon juice is best for a bright, clean flavor.

Bottled versions can taste flat or harsh. Fresh zest also makes a big difference—don’t skip it.

How far in advance can I prepare it?

You can make it up to 24 hours ahead. If using stabilizers, it can sit for 2–3 days.

Keep it covered to prevent absorbing fridge odors.

Why did my mousse turn runny?

Common reasons include using low-fat yogurt, adding too much lemon juice, or not chilling long enough. If you plan to hold it longer than a day, consider using gelatin or agar.

Can I lighten it further?

Yes. Swap part of the whipped cream with whipped aquafaba (the liquid from a can of chickpeas, whipped to soft peaks with a little sugar).

The texture will be airier and slightly less rich.

Is this suitable for kids?

Absolutely. It’s bright, lightly sweet, and easy to eat. You can tone down the lemon if needed and add a crumb layer for a fun, dessert-cup feel.

What can I serve with it?

Fresh berries, shortbread cookies, almond biscotti, or a simple berry coulis all pair beautifully.

A sprinkle of toasted coconut or pistachios adds texture and color.

Can I scale the recipe?

Yes. Double it for a crowd or halve it for a small batch. Keep the ratios the same, and use a large mixing bowl when scaling up to make folding easier.

In Conclusion

No-Bake Greek Yogurt Lemon Mousse is the kind of dessert that feels elegant but asks very little from you.

It’s creamy, bright, and wonderfully simple, with ingredients you likely already have. Make it your own with toppings and textures, or keep it classic and let the lemon shine. Either way, it’s a refreshing finish to any meal and a reliable, fuss-free treat to keep on repeat.