Lemon Cheesecake Mousse Tastes Just Like Spring

Yum! Who's ready for spring?!

In many parts of the country, spring still feels like it’s a long way off — especially after last week’s arctic temperatures. If you’re feeling like warmer weather, blooming flowers and singing birds will never return, it’s time to get into a springtime state of mind.

One way to get there is by making this super-fresh lemon cheesecake mousse from Miss in the Kitchen. It has four simple ingredients and takes just 10 minutes to put together. Even if the ground is covered in snow and you can hear frost quakes in the distance, you’ll be transported to a springtime oasis as soon as you taste this creamy and refreshing dessert.

Another take on this dreamy dessert comes from Cooking Classy and has a graham cracker crust plus a whipped topping. The blogger says that these individual desserts would be perfect to serve on Easter or Mother’s Day, but you might just need them more now, during the bleak winter days.

When garnished with blueberries and a sprig of mint, the presentation is quite pretty. If you want to ensure that the color is extra-bright, you can use a bit of yellow food coloring. In addition to fresh lemon juice, this recipe utilizes a whole jar of store-bought lemon curd for extra citrus flavor.

A different way to get a taste of spring in your dessert is with these heavenly soft-baked lemon cheesecake cookies from Chelsea’s Messy Apron. They take a bit of advance planning, but the effort is well worth it. The blogger recommends that you follow the recipe exactly as it’s written for the best results, and she warns not to overbake them to achieve just the right consistency and texture.

Unlike a lot of cookies, these are best when enjoyed after they’ve cooled completely. (Resist the urge to pop one if your mouth straight out of the oven!) Once cooled, they’re topped with a sweet lemon glaze.