Lemon Charlotte Mousse Recipe

Name: Lemon Charlotte Mousse
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 1 (85 g) package soft ladyfingers; 1 (250 g) package cream cheese, softened; 1 lemon, juice and rind; 2 (85 g) packages lemon Jell-O gelatin; 1 1/4 cups boiling water; 2 cups ice cubes; 1 (1 liter) container Cool Whip Topping, thawed; 1/2 cup fresh raspberry, or frozen thawed and drained; 1 (85 g) package raspberry Jell-O gelatin; 1 cup boiling water; 1 cup ice cube

Servings: persons

1 (85 g) package soft ladyfingers
1 (250 g) package cream cheese, softened
1 lemon, juice and rind
2 (85 g) packages lemon Jell-O gelatin
1 1/4 cups boiling water
2 cups ice cubes
1 (1 liter) container Cool Whip Topping, thawed
1/2 cup fresh raspberry, or frozen thawed and drained
1 (85 g) package raspberry Jell-O gelatin
1 cup boiling water
1 cup ice cube

1
Line inside rim of greased 9 inch springform pan with ladyfingers, set aside.
2
Beat cream cheese, lemon juice and rind in a large bowl of electric mixer on low speed until blended.
3
Dissolve jelly powder in boiling water.
4
Add ice cubes, stirring until slightly thickened.
5
Add jelly slowly to cream cheese mixture while beating on low speed.
6
Increase speed and beat just until well blended.
7
Fold in topping.
8
Pour into prepared pan, arrange raspberries on top and chill.
9
Dissolve raspberry jelly powder in boiling water, add ice cubes and stir until slightly thickened.
10
Immediately spoon over cake.
11
Chill at least 4 hours.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 (85 g) package soft ladyfingers, 1 (250 g) package cream cheese, softened, 1 lemon, juice and rind, 2 (85 g) packages lemon Jell-O gelatin, and more.

Yes, Lemon Charlotte Mousse falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Lemon Charlotte Mousse

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