This delightful Lemon Cheesecake Mousse is a light and creamy dessert that perfectly balances the zesty flavor of lemon with the rich, smooth texture of cheesecake. It’s a refreshing and elegant treat that’s perfect for any occasion, from casual gatherings to formal dinner parties.
Why You’ll Love This Recipe
This Lemon Cheesecake Mousse is a wonderful blend of tangy lemon and luscious cheesecake, creating a dessert that’s both refreshing and indulgent. The mousse texture adds a lightness that makes it perfect for rounding off a meal without feeling too heavy. Plus, it’s easy to make and can be prepared ahead of time, making it a great option for entertaining.
Ingredients:
Crust:
- 3/4 cup crushed graham crackers (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)
- Sweetened whipped cream, lemon wedges, blueberries, and mint for garnish (optional)
Directions:
- In a mixing bowl, whisk together graham cracker crumbs and sugar.
- Pour in the melted butter and stir until evenly moistened. Divide the mixture among 8 – 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 the top and let it rest for 5 minutes.
- Meanwhile, whip heavy cream in a medium mixing bowl until soft peaks form. Add in 1/3 cup of the powdered sugar, tint with yellow food coloring if desired, and whip until stiff (but not lumpy) peaks form.
- In a separate large mixing bowl, whip the cream cheese until smooth and fluffy. Mix in the lemon curd and the remaining 2/3 cup powdered sugar.
- Heat the rested gelatin mixture in the microwave on high power for 30 seconds. Whisk for 1 minute to thoroughly dissolve the gelatin, then let it cool for 3 minutes (no longer or it may start to set, which can result in little lumps in the mousse).
- 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 mixture into the cream cheese mixture to lighten, then add the remaining whipped cream and gently fold until combined.
- Spoon or pipe the mixture into dessert cups over the graham cracker layer.
- Cover and refrigerate for 2 hours (or up to 1 day ahead if desired) to set. Garnish as desired. Serve cold.
Prep Time: 20 minutes
Cooking Time: 5 minutes
Total Time: 2 hours 25 minutes
Kcal: 320 per serving
Servings: 8-10
Storage
Store the prepared Lemon Cheesecake Mousse in the refrigerator, covered, for up to 3 days.
Recipe Tips
For a stronger lemon flavor, you can add a little extra lemon juice or zest to the mousse mixture. Additionally, for a decorative touch, consider using a piping bag to neatly fill the dessert cups with the mousse. Garnish with fresh blueberries, a dollop of sweetened whipped cream, and a sprig of mint for an elegant presentation.