Name: Lemon Cheesecake Mousse
Prep time: 20 min
Total time: 20 min
Cuisine: Desserts
Ingredients: 1 1/2 cups heavy cream.; 2 tablespoons granulated sugar.; 2 1/2 tablespoons lemon juice.; 3/4 cup graham crackers, crushed.; 3 tablespoons salted butter, melted.; 1 1/2 tablespoons water.; 1 1/2 teaspoons unflavored gelatin.; 1 cup powdered sugar, divided.; Optional: Yellow food coloring.; 12 oz cream cheese, softened.; 10 oz lemon curd (jar).; Sweetened whipped cream for garnish.; Lemon wedges for garnish.; Blueberries for garnish.; Mint leaves (optional) for garnish.

Lemon Cheesecake Mousse is a beautifully layered dessert that combines the tartness of lemon with the creaminess of cheesecake, all served over a crunchy graham cracker crust. To begin, prepare a mixture of crushed graham crackers and butter to form the base in individual cups. Next, bloom the gelatin in lemon juice and water, then whip heavy cream to stiff peaks, adding powdered sugar and optional yellow food coloring for a pop of color. Cream cheese is blended with lemon curd and sugar to create a smooth cheesecake mixture. The cooled gelatin is added to this mixture, and whipped cream is folded in for a light, fluffy texture. Spoon the mousse over the crusts, refrigerate until set, and garnish with whipped cream, lemon wedges, blueberries, and mint leaves for a stunning finish.

Lemon Cheesecake Mousse is a deliciously light and refreshing dessert, perfect for those who love tangy flavors. With its fluffy cheesecake mousse layered over a crunchy graham cracker crust, it’s a crowd-pleaser that’s both elegant and easy to make.

Let’s dive into the ingredients needed to create this irresistible dessert.

INGREDIENTS

Heavy Cream: Whipped to soft peaks, it provides the airy texture that makes this mousse so light and smooth.
Graham Crackers: Crushed to form the base, they add a buttery crunch to contrast the creamy mousse.
Cream Cheese: Softened and mixed with lemon curd, this creates the rich, tangy cheesecake flavor.
Lemon Curd: Adds a tart lemon flavor that perfectly balances the sweetness of the cheesecake filling.
Unflavored Gelatin: Stabilizes the mousse, giving it the perfect texture that holds together without being too firm.
Powdered Sugar: Sweetens the mousse without overpowering the lemony flavor.
Butter: Used to bind the graham cracker crust, giving it a rich, buttery flavor.
Garnishes: Whipped cream, lemon wedges, blueberries, and mint add a fresh and vibrant touch to the finished dessert.

INSTRUCTIONS

Step 1: Prepare the Graham Cracker Crust: In a small bowl, combine 3/4 cup of crushed graham crackers with 2 tablespoons of granulated sugar. Stir in 3 tablespoons of melted salted butter until the mixture is moistened. Press the mixture evenly into the bottom of 8-10 individual cups or glasses, creating a firm crust layer. Set aside.
Step 2: Bloom the Gelatin: In a small bowl, mix 1 1/2 teaspoons of unflavored gelatin with 1 1/2 tablespoons of water and 2 1/2 tablespoons of lemon juice. Let the gelatin sit for 5 minutes to bloom.
Step 3: Whip the Cream: In a separate medium bowl, whip 1 1/2 cups of heavy cream to soft peaks. Add 1/3 cup of powdered sugar and a few drops of yellow food coloring (optional), and continue whipping until stiff peaks form. Set the whipped cream aside.
Step 4: Prepare the Cream Cheese Mixture: In a large bowl, beat 12 oz of softened cream cheese until smooth and creamy. Add 1 cup of lemon curd and the remaining powdered sugar, mixing until well blended.
Step 5: Dissolve the Gelatin: Microwave the gelatin mixture for 30 seconds on high. Whisk the gelatin for 1 minute to ensure it dissolves completely, then let it cool for 3 minutes.
Step 6: Combine the Gelatin with the Cheesecake Mixture: Slowly pour the cooled gelatin mixture into the cream cheese and lemon curd mixture, blending well with a mixer until fully incorporated.
Step 7: Fold in the Whipped Cream: Gently fold 1/3 of the whipped cream into the cream cheese mixture to lighten it, then carefully fold in the remaining whipped cream until everything is combined into a light, airy mousse.
Step 8: Assemble the Mousse Cups: Spoon or pipe the lemon cheesecake mousse over the graham cracker crusts in each cup. Cover the cups and refrigerate for at least 2 hours, or overnight, to allow the mousse to set.

Serving and Storage Tips

Serving Suggestions: Serve the Lemon Cheesecake Mousse chilled for the best texture and flavor. For a decorative touch, top each mousse cup with a dollop of sweetened whipped cream, a lemon wedge, and a sprinkle of fresh blueberries. Fresh mint leaves can also be added for a vibrant pop of color and flavor.
Leftover Storage: Store any leftover mousse cups in the refrigerator, covered, for up to 3 days. The mousse will maintain its creamy texture and refreshing flavor during this time.
Freezing Option: If you want to prepare the mousse in advance, you can freeze it. Assemble the mousse cups without the garnishes, cover them tightly with plastic wrap, and freeze for up to 1 month. Thaw the mousse in the refrigerator overnight before serving, and add the garnishes just before serving for a fresh presentation.

Helpful Notes

Custom Garnishes: You can easily customize the garnishes based on your preferences. For example, you can add crushed graham crackers on top for extra crunch, or swap out blueberries for raspberries or blackberries for a different flavor profile.
Adjusting the Sweetness: If you prefer a slightly less sweet dessert, reduce the amount of powdered sugar in the mousse mixture. Taste as you go to achieve the perfect balance of tangy lemon and sweetness.
Stabilizing the Whipped Cream: For a longer-lasting whipped cream garnish, you can add a tablespoon of powdered sugar to the whipped cream to help stabilize it and prevent it from melting or deflating too quickly.

Tips from well-known chefs

Ina Garten: For a more intense lemon flavor, add some finely grated lemon zest to the mousse mixture along with the lemon curd.
Gordon Ramsay: Be sure to chill the mousse for at least 2 hours, as this allows the flavors to meld and the texture to firm up perfectly.
Martha Stewart: Use high-quality cream cheese and lemon curd for the best results. The quality of your ingredients will really shine through in this simple but elegant dessert.