Lemon Cheesecake Mousse 

Lemon Cheesecake Mousse is a delightful dessert that combines the rich, creamy texture of cheesecake with the refreshing zest of lemon. Its airy consistency and vibrant flavor make it a perfect treat for spring and summer gatherings. Whether served in individual cups or as a shared dessert, this mousse is sure to impress with its lightness and tangy sweetness.

Full Recipe:

Ingredients

For the Crust:

• 3/4 cup (about 6 full sheets) graham cracker crumbs

• 2 tablespoons granulated sugar

• 3 tablespoons salted butter, melted

For the Mousse:

• 2 1/2 tablespoons fresh lemon juice

• 1 1/2 tablespoons water

• 1 1/2 teaspoons unflavored gelatin powder

• 1 1/2 cups (355 ml) heavy cream

• 1 cup (110 g) powdered sugar, divided

• Yellow food coloring (optional)

• 12 oz (340 g) cream cheese, softened

• 1 (10 oz) jar lemon curd (tested with Dickinson's)

• Sweetened whipped cream, lemon wedges, blueberries, and mint for garnish (optional)

Directions

1. Prepare the Crust: In a mixing bowl, whisk together graham cracker crumbs and granulated sugar. Pour in melted butter and stir until evenly moistened. Divide the mixture among 8–10 dessert cups and lightly press into an even layer. Set aside.

2. Bloom the Gelatin: In a small bowl, combine lemon juice and water. Sprinkle gelatin evenly over the top and let it rest for 5 minutes.

3. Whip the Heavy Cream: In a medium mixing bowl, whip heavy cream until soft peaks form. Add in 1/3 cup of the powdered sugar and whip until stiff peaks form. Optionally, tint with yellow food coloring.

4. Prepare the Cream Cheese Mixture: In a separate large mixing bowl, whip softened cream cheese until smooth and fluffy. Mix in lemon curd and the remaining 2/3 cup powdered sugar until well combined.

5. Dissolve the Gelatin: Heat the rested gelatin mixture in the microwave on high power for 30 seconds. Whisk for 1 minute to thoroughly dissolve gelatin, then let it cool for 3 minutes.

6. Combine Gelatin with Cream Cheese Mixture: While mixing the cream cheese mixture with a hand mixer, slowly pour in the gelatin mixture and blend until thoroughly combined.

7. Fold in Whipped Cream: Gently fold 1/3 of the whipped cream mixture into the cream cheese mixture to lighten it, then add the remaining whipped cream and gently fold until combined.

8. Assemble the Mousse: Spoon or pipe the mousse mixture into dessert cups over the graham cracker crust. Cover and refrigerate for at least 2 hours (or up to 1 day ahead) to set.

9. Garnish and Serve: Before serving, garnish each mousse with sweetened whipped cream, lemon wedges, blueberries, and mint leaves, if desired.

Nutritional Information (per serving)

• Calories: Approximately 417 kcal

• Fat: 28 g

• Carbohydrates: 38 g

• Protein: 5 g

• Sodium: 217 mg

• Cholesterol: 109 mg

• Fiber: 1 g

• Sugar: 29 g

• Vitamin C: 31 mg

• Calcium: 173 mg

• Iron: 1 mg