Luscious Lemon Cheesecake Mousse
Indulge in the refreshing flavors of this Lemon Cheesecake Mousse —a no-bake dessert that combines the tangy zest of lemon with the creamy richness of cheesecake. The light and airy mousse is layered over a buttery graham cracker crust, creating a perfect balance of texture and taste. Ideal for warm days, this dessert is not only easy to make but also a crowd-pleaser. Garnish with whipped cream, fresh blueberries, and a sprig of mint for a stunning presentation. Whether for a special occasion or a simple treat, this lemon mousse is sure to impress!
Ingredients:
Crust:
– 3/4 cup crushed graham crackers (about 6 full sheets)
– 2 Tbsp (26 g) granulated sugar
– 3 Tbsp (42 g) salted butter, melted
Mousse:
– 2 1/2 Tbsp fresh lemon juice
– 1 1/2 Tbsp water
– 1 1/2 tsp unflavored gelatin powder
– 1 1/2 cups (355ml) heavy cream
– 1 cup (110g) powdered sugar, divided
– Yellow food coloring (optional)
– 12 oz (340g) cream cheese, softened
– 1 (10 oz) jar lemon curd (Dickenson’s recommended)
– Sweetened whipped cream, lemon wedges, blueberries, and mint for garnish (optional)
Instructions:
1. Create the Crust: In a mixing bowl, combine crushed graham crackers with sugar. Stir in melted butter until the mixture is evenly moistened. Divide this crumbly base among 8 – 10 dessert cups, pressing gently to form a uniform layer. Set aside.
2. Bloom the Gelatin: In a small bowl, combine the lemon juice and water. Sprinkle the gelatin over the top and let it sit for 5 minutes to bloom.
3. Whip the Cream: In a separate bowl, whip the heavy cream until it begins to form soft peaks. Add 1/3 cup powdered sugar and, if desired, a touch of yellow food coloring. Continue whipping until stiff peaks form. Set the whipped cream aside.
4. Make the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Add the lemon curd and the remaining 2/3 cup powdered sugar, mixing until fully incorporated.
5. Dissolve the Gelatin: Heat the gelatin mixture in the microwave for 30 seconds. Stir thoroughly for about 1 minute to ensure the gelatin is completely dissolved. Let it cool for 3 minutes.
6. Combine and Fold: Slowly pour the cooled gelatin mixture into the cream cheese mixture, blending well to combine. Gently fold in one-third of the whipped cream to lighten the mixture, then carefully fold in the remaining whipped cream until the mousse is smooth and fluffy.
7. Assemble the Mousse: Spoon or pipe the lemon cheesecake mousse over the prepared graham cracker crusts in the dessert cups. Cover the cups and refrigerate for at least 2 hours, or up to 1 day ahead for a more intense flavor.
8. Garnish and Enjoy: Before serving, add a dollop of sweetened whipped cream, and garnish with lemon wedges, fresh blueberries, and a sprig of mint for a burst of color. Serve chilled for a delightfully refreshing treat!
