Lemon Cheesecake Mousse

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.