Yoghurt Lemon Mousse Cake with a Sweet & Crunchy Nut Crust

For every lemon lover out there, this recipe is a must!

Perfect for any summer occasion, this is a light and refreshing dessert.

This recipe will not disappoint, whether you’re looking for something to enjoy at the beach or as an after-dinner treat.

The crust is made with a combination of nuts that have been lightly toasted to enhance their flavor and aroma.

I love the density and flavor of this crust, and I find that it pairs perfectly with the light and creamy lemon mousse filling.

The mousse is a combination of Greek yogurt, whipped cream, egg, sugar, and lemon, inspired by the flavors of Crete.

I’ve sweetened it with Sukrin Gold, a natural sweetener made from Sukrin and stevia. But you could easily use coconut sugar.

The result is a dessert that’s airy, fresh, and perfectly balanced.

We enjoyed it as a small dinner dessert and even considered it as a brunch option.

It’s easy to make, doesn’t require baking, and keeps well in the refrigerator.

So go ahead and try it, you’ll love it!

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Yoghurt Lemon Mousse Cake

Yoghurt Lemon Mousse Cake with a Sweet & Crunchy Nut Crust
Course Dessert
Servings 9
Calories 13kcal



  • 200 g brazil nuts (or nuts of your choice)
  • 60 g roasted coconut flakes
  • 1 tbsp coconut oil
  • 15 medium dates, pitted
  • 1/2 tsp ground vanilla
  • A generous pinch of sea salt

Yoghurt lemon mousse

  • 2 cup Greek yoghurt (500 ml)
  • 4/5 cup heavy cream (200 ml)
  • 3 sheets of gelatine
  • 1/5 freshly squeezed lemon juice
  • 1 tsp organic lemon zest
  • 6 tbsp sukrin gold, coconut sugar, honey or sweetener of your choice


  • Preheat the oven to  150 °C /300 °F. Roast the brazil nuts for 10-15 min until slightly golden. In a food processor blend dates with coconut oil, vanilla and salt. Add the brazil nuts and pulse until coarsely  chopped. At last add the coconut and pulse until everything is mixed together and you have a fairly rough texture (you can see how I prefer mine in the pictures).  Use a 22 cm (8 inch) spring-form cake pan. Fasten a piece of parchment paper between the ring and then bottom of the spring form.  Use your hands to firmly press the crust out in the pan until it covers the whole bottom. Place it in he freezer.
  • Start by soaking gelatine in cold water. In a bowl combine greek yoghurt, lemon zest and sweetener and mix it well together. Warm up the lemon juice in a little pot. Squeeze the now gooey gelatine free from water and add it to the pot and stir until dissolved. Mix the warm lemon/gelatine juice with a little of the yoghurt and afterwards mix it into all of the yoghurt in the bowl – this little extra step with make sure that the gelatine does not shock and make small gelly clumps.
  • Whip the heavy cream in to a light and fluffy foam and gently fold it into the yoghurt mix. Remove the crust from the freezer and pour the lemon mousse on top of it, gently smoothing out the surface. Now place it in the fridge for at least 4 hours until completely chilled and set.


Calories: 13kcal | Carbohydrates: 0.01g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.1g | Calcium: 0.02mg | Iron: 0.001mg