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Lemon Cheesecake Mousse Recipe

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This Lemon Cheesecake Mousse is a light and airy dessert featuring a crisp graham cracker crust, tangy lemon curd, and a creamy cheesecake mousse topping. Perfectly balanced with fresh lemon juice and a touch of gelatin for structure, it’s an elegant no-bake mousse ideal for warm days or special occasions.

Ingredients

Crust

  • 3/4 cup crushed graham crackers (6 full sheets)
  • 2 Tbsp (26g) granulated sugar
  • 3 Tbsp (42g) salted butter, melted

Mousse

  • 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)

Garnish (optional)

  • Sweetened whipped cream
  • Lemon wedges
  • Blueberries
  • Mint leaves

Instructions

  1. Prepare the crust: In a mixing bowl, whisk together the crushed graham crackers and granulated sugar. Pour in the melted butter and stir until the mixture is evenly moistened. Divide this mixture among 8 to 10 dessert cups, pressing lightly and evenly to form a crust layer. Set aside.
  2. Bloom the gelatin: Combine the fresh lemon juice and water in a small bowl. Sprinkle the unflavored gelatin powder evenly over the surface and let it rest for 5 minutes to bloom.
  3. Whip heavy cream: In a medium mixing bowl, whip the heavy cream until soft peaks form. Add 1/3 cup of the powdered sugar and optional yellow food coloring. Continue whipping until stiff, but not lumpy, peaks form.
  4. Mix cream cheese and lemon curd: In a separate large mixing bowl, whip the softened cream cheese until smooth and fluffy. Add the lemon curd and the remaining 2/3 cup of powdered sugar, mixing until fully incorporated.
  5. Dissolve gelatin: Microwave the bloomed gelatin mixture on high for 30 seconds. Whisk thoroughly for one minute to dissolve the gelatin completely. Let it cool for 3 minutes to avoid lumps, but do not let it set.
  6. Combine gelatin with cream cheese mixture: Using a hand mixer, slowly pour the cooled gelatin mixture into the cream cheese mixture while mixing continuously. Blend thoroughly until smooth.
  7. Fold in whipped cream: Gently fold one-third of the whipped cream mixture into the cream cheese mixture to lighten it. Then fold in the remaining whipped cream gently until the mousse is fully combined and airy.
  8. Assemble and chill: Spoon or pipe the mousse over the graham cracker crust in the dessert cups. Cover and refrigerate for at least 2 hours or up to 1 day ahead to let the mousse set properly.
  9. Garnish and serve: Before serving, garnish with sweetened whipped cream, lemon wedges, blueberries, and mint leaves as desired. Serve chilled.

Notes

  • Ensure the gelatin is fully dissolved and cooled slightly before adding to avoid lumps in the mousse.
  • You can add yellow food coloring to enhance the lemony appearance, but it’s optional.
  • Chill the dessert for at least 2 hours to achieve the best texture, but it can be prepared up to one day ahead.
  • Use softened cream cheese for an easier and smoother whip.
  • If you prefer a more tart mousse, adjust the lemon juice quantity slightly to taste.

Find it online: https://cookedbysarah.com/lemon-cheesecake-mousse-recipe/