Lemon Cheesecake Mousse
Recipes Desserts Kid-friendly
Description
This lemony dessert is the perfect spring and summer dessert. It's bright like the sun and makes a beautiful presentation when serving. The lemon mousse is fresh, rich and luscious.
Ingredients
Crust:
6 full sheets (3/4 c. crushed graham crackers)
2 T.granulated sugar
3 T.salted butter, melted
Mousse:
2 1/2 T. freshly squeezed lemon juice
1 1/2 T. water
1 1/2 t. unflavored gelatin powder
1 1/2 c. heavy cream
1 c. powdered sugar, divided
yellow food coloring for tint, if desired
12 oz. cream cheese, softened
10 oz. jar lemon curd
sweetened whipped cream, lemon wedges, blueberries and mint for garnish, if desired
Directions
Log in to Faxo
Create, share, and connect with millions of people.Continue with Google
Continue with Apple
Use phone or email
In a mixing bowl, whisk together graham cracker crumbs and sugar; pour in melted butter; stir until evenly moistened. Divide mixture among 8 - 10 dessert cups, glass if possible; lightly press into an even layer; set aside.
Pour lemon juice and water into a small bowl; sprinkle gelatin powder evenly over top; let rest 5 minutes.
In a medium mixing bowl, whip heavy cream in a medium mixing bowl until soft peaks form; add in 1/3 c. powdered sugar; tint with yellow food coloring, if using; whip until stiff but not lumpy peaks form. In a separate large mixing bowl, whip cream cheese until smooth and fluffy. Mix lemon curd and remaining 2/3 c. 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; let cool 3 minutes, but no longer or it may start to set or you could get little lumps in the mousse. While mixing cream cheese mixture with a hand mixer, slowly pour in gelatin mixture; blend until thoroughly combined. Gently fold 1/3 of the whipped cream mixture into the cream cheese mixture to lighten; add remaining whipped cream and gently fold until combined.
Spoon or pipe mixture into dessert cups on graham cracker crust. Cover; refrigerate 2 hours or up to 1 day ahead to set.
Garnish with whipped cream, lemon wedges, mint, blueberries or other fruit, as desired. Serve cold.
8-10 servings.
Prep Time
PT0M
Cook Time
PT0M