I stole this recipe for Lemon Cheesecake Mousse from cookingclassy.com. This pretty dessert is perfect for a summer day since it is served cold. The crust is made with crushed graham crackers, sugar and melted butter then pressed into the bottom of dessert cups. Next the mousse is started by mixing gelatin, lemon juice and water. Heavy cream is whipped then mixed with powdered sugar. Cream cheese is whipped with lemon curd and powdered sugar. Then the gelatin mixture is mixed with the cream cheese mix before folding in the whipped cream mixture. Next the mousse is piped into the dessert cups and refrigerated until serving. This dessert is so good, you’ll want to eat it at every course.
The ingredients for this recipe are: ¾ cup crushed graham crackers (6 full sheets), 2 tbsp granulated sugar, 3 tbsp butter, 2 ½ tbsp fresh lemon juice, 1 ½ tbsp water, 1 ½ tsp unflavored gelatin powder, 1 ½ cups heavy cream, 1 cup powdered sugar, Yellow food coloring, 12 oz cream cheese and 10 oz jar lemon curd
In a mixing bowl whisk together graham crackers crumbs and sugar. Pour in butter and stir until evenly moistened.
Divide mixture among 8 to 10 dessert cups and lightly press into an even layer, set aside.
Pour lemon juice and water into a small bowl. Sprinkle gelatin evenly over top, let rest 5 minutes.
Meanwhile, whip heavy cream in a medium mixing bowl until soft peaks form. Then add in ⅓ cup of the powdered sugar, tint with yellow food coloring if desired and whip until stiff (but not lumpy) peaks form.
Next in a separate large mixing bowl whip cream cheese until smooth and fluffy. Mix lemon curd and remaining ⅔ cup powdered sugar into cream cheese mixture.
Heat rested gelatin mixture in the microwave on high power for 30 seconds. Whisk for 1 minute to thoroughly dissolve gelatin, then let cool for 3 minutes. While mixing cream cheese mixture with hand mixer, slowly pour in gelatin mixture then blend until thoroughly combined.
Gently fold ⅓ of the whipped cream mixture into the cream cheese mixture to lighten, then add remaining whipped cream and gently fold until combined.
Spoon or pipe mixture into dessert cups over graham cracker layer. Cover and refrigerate 2 hours (or up to 1 day ahead if desired) to set.
Garnish as desired. Serve cold.
If you liked this recipe for Lemon Cheesecake Mousse then you can also try Starbuck’s Lemon Pound Cake, Lemon Coffee Cake, Oatmeal Lemon Crème Bars and Lemon Pudding Cakes.
Lemon Cheesecake Mousse
Ingredients
Crust
- ¾ cup crushed graham crackers 6 full sheets
- 2 tbsp granulated sugar
- 3 tbsp butter melted
Mousse
- 2 ½ tbsp fresh lemon juice
- 1 ½ tbsp water
- 1 ½ tsp unflavored gelatin powder
- 1 ½ cups heavy cream
- 1 cup powdered sugar divided
- Yellow food coloring optional
- 12 oz cream cheese softened
- 10 oz jar lemon curd
- Sweetened whipped cream cheese lemon wedges for garnish
Instructions
-
In a mixing bowl whisk together graham crackers crumbs and sugar. Pour in butter and stir until evenly moistened. Divide mixture among 8 to 10 dessert cups and lightly press into an even layer, set aside.
-
Pour lemon juice and water into a small bowl. Sprinkle gelatin evenly over top, let rest 5 minutes.
-
Meanwhile, whip heavy cream in a medium mixing bowl until soft peaks form. Add in ⅓ cup of the powdered sugar, tint with yellow food coloring if desired and whip until stiff (but not lumpy) peaks form (shake cream from beaters, no need to clean).
-
In a separate large mixing bowl whip cream cheese until smooth and fluffy. Mix lemon curd and remaining ⅔ cup powdered sugar into cream cheese mixture.
-
Heat rested gelatin mixture in the microwave on high power for 30 seconds. Whisk for 1 minute to thoroughly dissolve gelatin, then let cool for 3 minutes (not any longer or lumps will form in mousse).
-
While mixing cream cheese mixture with hand mixer, slowly pour in gelatin mixture then blend until thoroughly combined.
-
Gently fold ⅓ of the whipped cream mixture into the cream cheese mixture to lighten, then add remaining whipped cream and gently fold until combined.
-
Spoon or pipe mixture into dessert cups over graham cracker layer. Cover and refrigerate 2 hours (or up to 1 day ahead if desired) to set. Garnish as desired. Serve cold.