Lemon Cheesecake Mousse (Print Version)
# Ingredients:
01 -
1 1/2 cups heavy cream.
02 -
2 tablespoons granulated sugar.
03 -
2 1/2 tablespoons lemon juice.
04 -
3/4 cup graham crackers, crushed.
05 -
3 tablespoons salted butter, melted.
06 -
1 1/2 tablespoons water.
07 -
1 1/2 teaspoons unflavored gelatin.
08 -
1 cup powdered sugar, divided.
09 -
Optional: Yellow food coloring.
10 -
12 oz cream cheese, softened.
11 -
10 oz lemon curd (jar).
12 -
Sweetened whipped cream for garnish.
13 -
Lemon wedges for garnish.
14 -
Blueberries for garnish.
15 -
Mint leaves (optional) for garnish.
# Instructions:
01 -
In a small bowl, combine crushed graham crackers and sugar. Stir in melted butter until the mixture is moistened. Divide the mixture evenly among 8-10 dessert cups, pressing down to form an even crust. Set aside.
02 -
In another small bowl, stir together the lemon juice and water. Sprinkle the unflavored gelatin on top and allow it to sit for 5 minutes to bloom.
03 -
In a medium bowl, whip the 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 aside.
04 -
In a large bowl, beat the softened cream cheese until smooth. Add the lemon curd and the remaining powdered sugar, mixing until well blended.
05 -
Microwave the gelatin mixture for 30 seconds on high, then whisk for 1 minute to fully dissolve. Let it cool for 2-3 minutes.
06 -
Slowly pour the cooled gelatin mixture into the cream cheese mixture, blending well with a mixer until combined.
07 -
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 fully incorporated.
08 -
Spoon or pipe the lemon cheesecake mousse into the prepared cups, over the graham cracker crusts. Cover and refrigerate for at least 2 hours, or overnight, to set.
09 -
Before serving, garnish the mousse with sweetened whipped cream, lemon wedges, blueberries, and fresh mint leaves, if desired.
# Notes:
01 -
Lemon Cheesecake Mousse is a light and tangy dessert, layered with a crunchy graham cracker crust and topped with vibrant garnishes like blueberries and mint. It’s perfect for summer or special occasions!.