Lemon Cheesecake Mousse

Why You’ll Love This Recipe

This Lemon Cheesecake Mousse is smooth, airy, and packed with vibrant lemon flavor. It’s easy to prepare with just a few ingredients, requires no baking, and can be made ahead of time. Served in individual cups, it makes for an elegant and effortless dessert that’s sure to impress.

Ingredients

For the Crust:

• 3/4 cup crushed graham crackers (about 6 full sheets)
• 2 tablespoons granulated sugar
• 3 tablespoons salted butter, melted

For the Mousse:

• 2 1/2 tablespoons fresh lemon juice
• 1 1/2 tablespoons water
• 1 1/2 teaspoons unflavored gelatin powder
• 1 1/2 cups heavy cream
• 1 cup powdered sugar, divided
• Yellow food coloring (optional)
• 12 oz cream cheese, softened
• 1 (10 oz) jar lemon curd
• Sweetened whipped cream, lemon wedges, blueberries, and mint for garnish (optional)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Step 1: Make the Crust

1. In a mixing bowl, combine graham cracker crumbs and sugar.
2. Stir in melted butter until evenly moistened.
3. Divide the mixture among 8-10 dessert cups and press into an even layer. Set aside.

Step 2: Prepare the Gelatin

1. In a small bowl, mix lemon juice and water.
2. Sprinkle gelatin evenly over the top and let it sit for 5 minutes to bloom.

Step 3: Whip the Cream

1. In a medium bowl, whip heavy cream until soft peaks form.
2. Add 1/3 cup of powdered sugar and yellow food coloring if desired.
3. Whip until stiff peaks form and set aside.

Step 4: Make the Cheesecake Mixture

1. In a separate bowl, beat cream cheese until smooth and fluffy.
2. Mix in lemon curd and remaining 2/3 cup powdered sugar.

Step 5: Incorporate the Gelatin

1. Microwave the gelatin mixture on high for 30 seconds. Whisk for 1 minute to dissolve.
2. Let cool for 3 minutes, then slowly pour into the cream cheese mixture while mixing.

Step 6: Combine and Assemble

1. Gently fold 1/3 of the whipped cream into the cream cheese mixture to lighten it.
2. Fold in the remaining whipped cream until fully combined.
3. Spoon or pipe the mousse over the graham cracker crust in dessert cups.

Step 7: Chill and Serve

1. Cover and refrigerate for at least 2 hours or overnight to set.
2. Garnish with whipped cream, lemon wedges, blueberries, or mint before serving.

Servings and Timing

• Servings: 8-10
• Preparation Time: 15 minutes
• Chilling Time: 2 hours
• Total Time: 2 hours 15 minutes

Variations

• Lighter Version: Use low-fat cream cheese and whipped topping instead of heavy cream.
• Berry Twist: Add fresh raspberries or blueberries between layers for extra flavor.
• Chocolate Lemon Mousse: Drizzle melted white chocolate over the mousse before serving.

Storage/Reheating

• Storage: Keep in an airtight container in the fridge for up to 3 days.
• Freezing: Freeze individual portions for up to 1 month. Thaw in the fridge before serving.

FAQs

Can I make Lemon Cheesecake Mousse ahead of time?

Yes! You can prepare it a day in advance. Just store it covered in the fridge until ready to serve.

Can I substitute the gelatin?

If you prefer not to use gelatin, you can try agar-agar as a vegetarian alternative.

What’s the best lemon curd for this recipe?

Any high-quality lemon curd will work, but Dickenson’s brand was tested in this recipe.

Can I make this mousse without a crust?

Yes! Simply serve it as a mousse in dessert glasses without the graham cracker base.

How do I get a smooth texture?

Make sure the cream cheese is softened before mixing and blend well to avoid lumps.

Conclusion

Lemon Cheesecake Mousse is a creamy, tangy, and elegant dessert that’s perfect for any occasion. With its light texture and bright citrus flavor, it’s a crowd-pleaser that’s easy to prepare and even easier to enjoy. Try this simple no-bake treat today and indulge in a refreshing, lemony delight!

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