Posted by Lemon Cheesecake Mousse is a soft, light, and creamy dessert that is perfect for warm spring and summer days. It has a crunchy graham cracker base and a smooth lemon cheesecake mousse on top. The fresh lemon flavor makes this dessert bright, rich, and hard to resist.
Servings & Time
- Servings: 8–10
- Prep Time: 30 minutes
- Chilling Time: 2 hours
- Ready In: 30 minutes (plus chilling)
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
- Sweetened whipped cream, lemon wedges, blueberries, and mint for garnish (optional)
Instructions
- In a mixing bowl, whisk together the crushed graham crackers and sugar. Add the melted butter and mix until everything is evenly combined. Divide the mixture between 8–10 dessert cups and gently press it into an even layer. Set aside.
- In a small bowl, add the lemon juice and water. Sprinkle the gelatin evenly over the liquid and let it sit for 5 minutes.
- While the gelatin rests, whip the heavy cream in a medium bowl until soft peaks form. Add 1/3 cup of the powdered sugar and yellow food coloring if using. Continue whipping until stiff but smooth peaks form. Set aside.
- In a large bowl, whip the cream cheese until smooth and fluffy. Add the lemon curd and the remaining 2/3 cup powdered sugar, and mix until well combined.
- Heat the gelatin mixture in the microwave on high for 30 seconds. Whisk for 1 minute until the gelatin is fully dissolved. Let it cool for 3 minutes only.
- While mixing the cream cheese mixture with a hand mixer, slowly pour in the gelatin mixture. Mix until fully combined.
- Gently fold one-third of the whipped cream into the cream cheese mixture to lighten it. Then add the remaining whipped cream and gently fold until smooth and well mixed.
- Spoon or pipe the mousse over the graham cracker crust in each dessert cup. Cover and refrigerate for 2 hours, or up to 1 day, until set. Garnish as desired and serve chilled.
Tips & Tricks
- Calories are based on 10 servings.
- Do not let the gelatin mixture cool for more than 3 minutes, or it may start to set and create lumps.
- Use freshly squeezed lemon juice for the best and brightest flavor.
- Make sure the cream cheese is at room temperature so it whips smoothly.
Silky Lemon Cheesecake Mousse
Description
A light and creamy lemon cheesecake mousse with a crunchy graham cracker base. This refreshing dessert is perfect for spring and summer.
Duration
- Prep Time: 30 minutes
- Chilling Time: 2 hours
Ingredients
- Graham cracker crumbs, sugar, and melted butter
- Lemon juice, water, gelatin
- Heavy cream and powdered sugar
- Cream cheese and lemon curd
- Optional garnishes
Instructions
- Mix graham cracker crumbs, sugar, and butter. Press into dessert cups.
- Bloom gelatin, whip cream with sugar, and prepare cream cheese mixture.
- Heat and dissolve gelatin, then mix into cream cheese.
- Fold in whipped cream, fill cups, and chill until set.
