Light and Bright and Lemony. The perfect treat on a sunny, warm day or evening. Lemon Cheesecake Mousse
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 ounces cream cheese, softened
1 (10 oz) jar lemon curd (tested with Dickinson’s)
Sweetened whipped cream, lemon wedges, blueberries, and mint for garnish (optional)
Directions:
Prepare the Crust: In a mixing bowl, whisk together graham cracker crumbs and sugar. Pour in melted butter and stir until evenly moistened. Divide the mixture among 8 – 10 dessert cups and press into an even layer. Set aside.
Gelatin Mixture: In a small bowl, combine lemon juice and water. Sprinkle gelatin evenly over the top and let rest for 5 minutes.
Whip the Cream: In a medium mixing bowl, whip heavy cream until soft peaks form. Add in 1/3 cup of the powdered sugar (and a tint of yellow food coloring if desired) and continue whipping until stiff peaks form.
Cheese Mixture: In a large mixing bowl, whip cream cheese until smooth and fluffy. Mix in lemon curd and the remaining 2/3 cup powdered sugar.
Combine Gelatin and Cheese Mixture: Heat the rested gelatin mixture in the microwave for 30 seconds. Whisk to fully dissolve the gelatin, then let cool for 3 minutes. Slowly pour the gelatin mixture into the cream cheese mixture, blending until thoroughly combined.
Final Mixing: Gently fold 1/3 of the whipped cream mixture into the cream cheese mixture to lighten it, then add the remaining whipped cream and gently fold until combined.
Assemble: Spoon or pipe the mousse over the graham cracker layer in the dessert cups. Cover and refrigerate for 2 hours (or up to 1 day ahead if desired) to set. Garnish as desired before serving.
Lemon Cheesecake Mousse
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 ounces cream cheese softened
- 1 10 oz jar lemon curd (tested with Dickinson’s)
- Sweetened whipped cream lemon wedges, blueberries, and mint for garnish (optional)
Instructions
- Prepare the Crust: In a mixing bowl, whisk together graham cracker crumbs and sugar. Pour in melted butter and stir until evenly moistened. Divide the mixture among 8 – 10 dessert cups and press into an even layer. Set aside.
- Gelatin Mixture: In a small bowl, combine lemon juice and water. Sprinkle gelatin evenly over the top and let rest for 5 minutes.
- Whip the Cream: In a medium mixing bowl, whip heavy cream until soft peaks form. Add in 1/3 cup of the powdered sugar (and a tint of yellow food coloring if desired) and continue whipping until stiff peaks form.
- Cheese Mixture: In a large mixing bowl, whip cream cheese until smooth and fluffy. Mix in lemon curd and the remaining 2/3 cup powdered sugar.
- Combine Gelatin and Cheese Mixture: Heat the rested gelatin mixture in the microwave for 30 seconds. Whisk to fully dissolve the gelatin, then let cool for 3 minutes. Slowly pour the gelatin mixture into the cream cheese mixture, blending until thoroughly combined.
- Final Mixing: Gently fold 1/3 of the whipped cream mixture into the cream cheese mixture to lighten it, then add the remaining whipped cream and gently fold until combined.
- Assemble: Spoon or pipe the mousse over the graham cracker layer in the dessert cups. Cover and refrigerate for 2 hours (or up to 1 day ahead if desired) to set. Garnish as desired before serving.
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