Lemon cheesecake mousse is the perfect blend of tangy lemon, creamy cheesecake, and a light, airy mousse texture. It combines the richness of cheesecake with the freshness of lemon, creating a dessert that feels luxurious yet refreshing. This particular recipe draws inspiration from classic lemon curd and cheesecake, merging them into a delightful treat that’s easy to make, yet impressive to serve.
When thinking about lemon desserts, the tartness of lemon paired with a creamy base is a match made in heaven. This mousse plays on those classic flavors and turns them into an irresistible, velvety dessert that’s perfect for any occasion—be it a casual family gathering or a sophisticated dinner party. Best of all, it doesn’t require baking, so it’s an ideal no-fuss dessert to whip up anytime.
Ingredients:
Crust:
- 3/4 cup crushed graham crackers (about 6 full sheets)
- 2 Tbsp (26g) granulated sugar
- 3 Tbsp (42g) 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 (tested with Dickenson’s)
Garnishes (Optional):
- Sweetened whipped cream
- Lemon wedges
- Blueberries
- Fresh mint
Instructions:
Step 1: Prepare the Crust
- In a mixing bowl, whisk together the graham cracker crumbs and sugar.
- Pour in the melted butter and stir until the mixture is evenly moistened.
- Divide the graham cracker mixture among 8–10 small dessert cups, pressing it down lightly to form an even layer. Set these cups aside as you prepare the mousse.
Step 2: Prepare the Gelatin Mixture
- In a small bowl, combine the lemon juice and water.
- Sprinkle the gelatin powder evenly over the top of the liquid and let it rest for 5 minutes to soften the gelatin.
Step 3: Whip the Heavy Cream
- In a medium mixing bowl, whip the heavy cream until soft peaks form.
- Add in 1/3 cup of powdered sugar and, if desired, a drop or two of yellow food coloring to give your mousse a bright, lemony hue. Whip the mixture until stiff peaks form (but be careful not to overwhip, as it could become lumpy).
- Set aside the whipped cream.
Step 4: Prepare the Cream Cheese Mixture
- In a large mixing bowl, whip the softened cream cheese until it becomes smooth and fluffy.
- Add the lemon curd and the remaining 2/3 cup of powdered sugar to the cream cheese mixture and blend until smooth and creamy.
Step 5: Dissolve the Gelatin
- Heat the rested gelatin mixture in the microwave on high for 30 seconds. Whisk it for 1 minute to ensure the gelatin has completely dissolved.
- Let the mixture cool for 3 minutes, but no longer (or the gelatin will begin to set, causing lumps in the mousse).
Step 6: Combine the Mixtures
- While mixing the cream cheese mixture with a hand mixer, slowly pour in the gelatin mixture and blend until thoroughly combined.
- Gently fold 1/3 of the whipped cream into the cream cheese mixture to lighten it. Then, fold in the remaining whipped cream until the mixture is smooth and fully combined.
Step 7: Assemble the Dessert
- Spoon or pipe the lemon cheesecake mousse into the dessert cups, over the graham cracker crust layer.
- Cover the cups and refrigerate for at least 2 hours, or up to 1 day ahead, to allow the mousse to fully set.
Step 8: Garnish and Serve
- Just before serving, garnish each mousse cup with a dollop of sweetened whipped cream, a lemon wedge, a few fresh blueberries, and a sprig of mint, if desired.
- Serve the mousse cold and enjoy!
Why You’ll Love This Recipe
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