Lemon Cheesecake Mousse
User Reviews
5
Lemon Cheesecake Mousse
Description
The recipe begins by preparing a crust from crushed graham crackers, sugar, and melted butter pressed into dessert cups. The mousse combines softened cream cheese, lemon curd, and powdered sugar for sweetness and tang, while gelatin dissolved in lemon juice and water stabilizes the whipped cream for a light, airy texture. Whipped cream is incorporated into the cream cheese mixture to create a fluffy consistency.
Chilling the mixture allows it to set into a soft mousse that retains a clean lemon flavor brightened by fresh lemon juice. When ready to serve, optional whipped cream and garnishes such as lemon wedges, blueberries, and mint add color and complementary flavors. The mousse delivers a smooth, rich dessert with a subtle tartness from lemon curd balanced by creamy components.
Key preparation tips include not letting the gelatin cool more than three minutes before mixing to avoid lumps and using fresh lemon juice for best flavor. Cream cheese should be at room temperature to ensure smooth, lump-free blending and good aeration when whipped.
Ingredients
Crust
- 3/4 cup graham cracker 6 full sheets, crushed
- 2 Tbsp (26g) granulated sugar
- 3 Tbsp (42g) butter melted, salted
Mousse
- 2 1/2 Tbsp lemon juice fresh
- 1 1/2 Tbsp water
- 1 1/2 tsp gelatin powder unflavored
- 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 (tested with Dickenson's)
- Whipped Cream lemon wedges, blueberries and mint for garnish (optional, sweetened
Instructions
- In a mixing bowl whisk together graham cracker crumbs and sugar. Pour in butter and stir until evenly moistened. Divide mixture among 8 - 10 dessert cups and lightly press into an even layer, set aside.
- Pour lemon juice and water into a small bowl. Sprinkle gelatin evenly over top, let rest 5 minutes. Meanwhile, whip heavy cream in a medium mixing bowl until soft peaks form.
- Add in 1/3 cup of the powdered sugar, tint with yellow food coloring if desired and whip until stiff (but not lumpy) peaks form (shake cream from beaters, no need to clean).
- In a separate large mixing bowl whip cream cheese until smooth and fluffy. Mix lemon curd and remaining 2/3 cup 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, then let cool 3 minutes (no longer or it may start to set then you could end up with little lumps in the mousse).
- While mixing cream cheese mixture with hand mixer, slowly pour in gelatin mixture then blend until thoroughly combined.
- Gently fold 1/3 of the whipped cream mixture into the cream cheese mixture to lighten, then add remaining whipped cream and gently fold until combined.
- Spoon or pipe mixture into dessert cups over graham cracker layer. Cover and refrigerate 2 hours (or up to 1 day ahead if desired) to set. Garnish as desired. Serve cold.
Notes
- Use freshly squeezed lemon juice rather than bottled for the brightest flavor in the mousse.
- Ensure cream cheese is softened to room temperature to whip smoothly without lumps.
- Do not let the gelatin mixture cool more than 3 minutes before adding; otherwise, lumps may form in the mousse.
- Calories calculation is based on 10 servings.
User Reviews
Overall Rating
5
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