Lemon Cheesecake Mousse
This sweet lemon cheesecake mousse is such an easy decadent dessert to make! Made with fresh lemon curd and set on a bed of graham crackers, these cheesecake mousse cups are a refreshing treat to savor all summer long.
Ingredients
Crust
- 2 Tbsp (26g) granulated sugar
- 3 Tbsp (42g) salted butter, melted
- 3/4 cup crushed graham crackers (6 full sheets)
Mousse
- 1 1/2 Tbsp water
- 1 cup (110g) powdered sugar, divided
- Yellow food coloring (optional)
- 1 1/2 tsp unflavored gelatin powder
- 1 (10 oz) jar lemon curd (tested with Dickenson's)
- 12 oz (340g) cream cheese, softened
- 2 1/2 Tbsp fresh lemon juice
- 1 1/2 cups (355ml) heavy cream
- Sweetened whipped cream , lemon wedges, blueberries and mint for garnish (optional)
Instructions
First, in a mixing bowl, whisk together graham cracker crumbs and sugar. Pour in the butter and stir until everything is evenly moistened. Divide mixture into 8-10 dessert cups and press lightly into an even layer, set aside.
Then, pour the lemon juice and water into a small bowl. Sprinkle gelatin evenly on top, let stand 5 minutes. Meanwhile, whip heavy cream in medium bowl until soft peaks form.
Add 1/3 cup of powdered sugar, color with yellow food coloring if desired and whisk until stiff (but not lumpy) peaks form (shake cream with beaters, no need to clean).
In another large mixing bowl, whip cream cheese until smooth and fluffy. Mix the lemon curd and the remaining 2/3 cup of powdered sugar with the cream cheese mixture.
Heat the resting gelatin mixture in the microwave on high power for 30 seconds. Whisk for 1 minute to completely dissolve the gelatin, then let cool for 3 minutes (no more or it may start to set, you might end up with small lumps in the foam).
While mixing the cream cheese mixture with a hand mixer, slowly pour in the gelatin mixture and then mix until well combined.
Gently fold 1/3 of the whipped cream mixture into the cream cheese mixture to lighten, then add the rest of the whipped cream and gently fold until blended.
Spoon or pipe mixture into dessert cups on top of graham cracker layer. Cover and refrigerate 2 hours (or up to 1 day ahead if desired) to set. Garnish as desired. Serve cold.
Happy Cooking Time.
