Lemon Cheesecake Mousse Recipe


Lemon Cheesecake Mousse Recipe



3/4 cup crushed graham crackers (6 full sheets)

2 Tbsp (26g) granulated sugar

3 Tbsp (42g) salted butter, melted


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 (tested with Dickenson’s)

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


In a mixing bowl, whisk together graham cracker crumbs and sugar.

Pour in the melted butter and stir until evenly moistened. Divide the 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 the top and let it rest for 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.

In a separate large mixing bowl, whip the cream cheese until smooth and fluffy. Mix in the lemon curd and the remaining 2/3 cup powdered sugar.

Heat the rested gelatin mixture in the microwave on high power for 30 seconds. Whisk for 1 minute to thoroughly dissolve the gelatin, then let it cool for 3 minutes (no longer or it may start to set, which can result in little lumps in the mousse).

While mixing the cream cheese mixture with a hand mixer, slowly pour in the gelatin mixture and blend until thoroughly combined.

Gently fold 1/3 of the whipped cream mixture into the cream cheese mixture to lighten, then add the remaining whipped cream and gently fold until combined.

Spoon or pipe the mixture into dessert cups over the graham cracker layer.

Cover and refrigerate for 2 hours (or up to 1 day ahead if desired) to set. Garnish as desired. Serve cold.

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