Lemon Cheesecake Mousse

AuthorARY ZAUQ
DifficultyAdvanced

Recipe source: Cooking Classy

Yields1 Serving
Crust
 3 cups Crushed graham crackers
 2 tbsp sugar
 3 tbsp salted butter (melted)
Mousse
 2 tbsp lemon juice
 1 tbsp unflavored gelatin powder
 1 tbsp water
 1 heavy cream
 1 cup powdered sugar
 340 g cream cheese
 10 lemon curd
Garnish
 Sweetened whipped cream
 lemon wedges
1

n 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.

2

Pour lemon juice and water into a small bowl. Sprinkle gelatin evenly over top, let rest 5 minutes.

3

Whip heavy cream in a medium mixing bowl until soft peaks form. Add in 1/3 cup of the powdered sugar and whip until stiff peaks form.

4

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.

5

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

6

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

7

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.

8

Spoon mixture into dessert cups over graham cracker layer. Refrigerate 2 hours to set. Garnish as desired. Serve cold.

Ingredients

Crust
 3 cups Crushed graham crackers
 2 tbsp sugar
 3 tbsp salted butter (melted)
Mousse
 2 tbsp lemon juice
 1 tbsp unflavored gelatin powder
 1 tbsp water
 1 heavy cream
 1 cup powdered sugar
 340 g cream cheese
 10 lemon curd
Garnish
 Sweetened whipped cream
 lemon wedges

Directions

1

n 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.

2

Pour lemon juice and water into a small bowl. Sprinkle gelatin evenly over top, let rest 5 minutes.

3

Whip heavy cream in a medium mixing bowl until soft peaks form. Add in 1/3 cup of the powdered sugar and whip until stiff peaks form.

4

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.

5

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

6

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

7

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.

8

Spoon mixture into dessert cups over graham cracker layer. Refrigerate 2 hours to set. Garnish as desired. Serve cold.

Lemon Cheesecake Mousse