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Lemon Cheesecake Mousse

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Lemon Cheesecake Mousse is a creamy, no-bake dessert that combines the tangy brightness of lemon with the richness of cream cheese. Served in individual cups, this light and airy treat is perfect for spring and summer gatherings. With a buttery graham cracker crust and a smooth lemon mousse, this elegant dessert is easy to make and 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

For Garnish (Optional):

  • Sweetened whipped cream
  • Lemon wedges
  • Blueberries
  • Fresh mint

Instructions

  • Make the Crust:

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

  • Prepare the Gelatin:

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

  • Whip the Cream:

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

  • Make the Cheesecake Mixture:

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

  • Incorporate the Gelatin:

    • Microwave the gelatin mixture for 30 seconds, then whisk for 1 minute until dissolved. Let cool for 3 minutes, then slowly mix into the cream cheese mixture.

  • Combine and Assemble:

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

  • Chill and Serve:

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

Notes

  • 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.

Find it online: https://avarecipe.com/lemon-cheesecake-mousse/