Lemon Cheesecake Mousse is the perfect blend of tangy, creamy, and sweet. Imagine biting into a dessert that’s light as air but bursting with zesty lemon flavor. This mousse is layered with a buttery graham cracker crust, rich lemon cheesecake filling, and whipped cream for a heavenly finish. If you’re a lemon lover or just enjoy desserts that aren’t too heavy, this recipe is for you. Let’s dive into the details and create a dessert that will impress anyone at your table!
Ingredients
For the Crust:
3/4 cup crushed graham crackers (about 6 full sheets) – Adds a crunchy, buttery base.
2 tablespoons granulated sugar – Enhances the sweetness and binds the crust.
3 tablespoons salted butter, melted – Holds the crust together while adding rich flavor.
For the Mousse:
2 1/2 tablespoons fresh lemon juice – Provides the bright, tangy citrus flavor.
1 1/2 tablespoons water – Helps dissolve the gelatin.
1 1/2 teaspoons unflavored gelatin powder – Essential for the mousse to hold its shape.
1 1/2 cups heavy cream – Whipped to create the mousse’s airy texture.
1 cup powdered sugar, divided – Sweetens both the cream and the cream cheese mixture.
Yellow food coloring (optional) – Adds a cheerful lemony hue.
12 oz cream cheese, softened – Gives the mousse its creamy, tangy base.
1 (10 oz) jar lemon curd – Intensifies the lemon flavor.
Sweetened whipped cream, lemon wedges, blueberries, and mint for garnish (optional) – Elevates the presentation.
Instructions
Step 1: Make the Crust
In a mixing bowl, combine the graham cracker crumbs and sugar.
Pour in the melted butter and mix until the crumbs are evenly moistened.
Divide the mixture between 8–10 dessert cups and press it lightly into an even layer. Set aside while preparing the mousse.
Step 2: Prepare the Gelatin
In a small bowl, combine the lemon juice and water. Sprinkle the gelatin powder evenly over the top and let it rest for 5 minutes. This allows the gelatin to bloom.
Step 3: Whip the Cream
Using a hand mixer or stand mixer, whip the heavy cream in a medium bowl until soft peaks form.
Add 1/3 cup of powdered sugar and a drop or two of yellow food coloring, if desired. Continue whipping until stiff peaks form. The whipped cream should hold its shape but not be overwhipped. Set aside.
Step 4: Make the Cream Cheese Mixture
In a large mixing bowl, whip the softened cream cheese until smooth and fluffy.
Mix in the lemon curd and the remaining 2/3 cup of powdered sugar. Beat until fully combined and creamy.
Step 5: Dissolve the Gelatin
Heat the bloomed gelatin in the microwave for 30 seconds on high power.
Whisk the mixture for 1 minute to ensure the gelatin is completely dissolved. Let it cool for 3 minutes (but not longer, as it may begin to set).
Step 6: Combine the Mixtures
With the mixer running on low speed, slowly pour the cooled gelatin mixture into the cream cheese mixture. Mix until well incorporated.
Gently fold one-third of the whipped cream into the cream cheese mixture to lighten it. Then, fold in the remaining whipped cream until fully combined.
Step 7: Assemble the Mousse
Spoon or pipe the mousse mixture into the prepared dessert cups, layering it on top of the graham cracker crust. Smooth the tops if needed.
Cover the cups with plastic wrap and refrigerate for at least 2 hours, or up to 24 hours if making ahead.
Step 8: Garnish and Serve
Just before serving, garnish each mousse cup with a dollop of sweetened whipped cream, a lemon wedge, fresh blueberries, and a sprig of mint.
Serve the mousse chilled and enjoy the creamy, zesty goodness!
Notes
Customizable Toppings: While lemon wedges and blueberries are classic, feel free to top your mousse with crushed graham crackers, candied lemon peel, or even white chocolate shavings for added flair.
Make-Ahead Tip: This mousse can be prepared a day in advance, making it a perfect dessert for entertaining.
Substitutions: If you prefer a sweeter flavor, use sweetened condensed milk in place of some of the powdered sugar.
Gelatin Tips: Ensure the gelatin is fully dissolved to avoid any lumps in the mousse.
Nutrition
Calories: 350
Protein: 5g
Carbohydrates: 28g
Fat: 25g
Sodium: 210mg
Sugar: 22g
Additional Information
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Image courtesy of the original source. 🙏
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