This Lemon Cheesecake Mousse is a perfect combination of creamy, tangy, and sweet flavors, all layered on top of a crunchy graham cracker crust. With its light, airy texture and bright lemony taste, it’s an ideal dessert for any occasion, whether you’re hosting a dinner party or just indulging in a sweet treat at home.
Ingredients:
Crust:
- 3/4 cup crushed graham crackers (6 full sheets): These crumbs form the base of your dessert, providing a crunchy contrast to the creamy mousse.
- 2 Tbsp (26g) granulated sugar: Adds just the right amount of sweetness to the crust.
- 3 Tbsp (42g) salted butter, melted: The butter helps bind the graham cracker crumbs together and gives the crust a rich flavor.
Mousse:
- 2 1/2 Tbsp fresh lemon juice: The star of the show, lemon juice adds a tangy, refreshing flavor to the mousse.
- 1 1/2 Tbsp water: Used to dissolve the gelatin, ensuring the mousse sets properly.
- 1 1/2 tsp unflavored gelatin powder: Helps stabilize the mousse, giving it a light, airy texture that holds its shape.
- 1 1/2 cups (355ml) heavy cream: Whipped cream is folded into the mousse for a luscious, fluffy texture.
- 1 cup (110g) powdered sugar, divided: Sweetens both the whipped cream and the cream cheese mixture.
- Yellow food coloring (optional): For a vibrant, lemony look.
- 12 oz (340g) cream cheese, softened: The creamy base of the mousse, which pairs perfectly with the tangy lemon curd.
- 1 (10 oz) jar lemon curd (tested with Dickenson’s): Lemon curd adds a concentrated lemon flavor, enhancing the mousse’s tanginess.
Garnish (Optional):
- Sweetened whipped cream: Adds a light, sweet finishing touch.
- Lemon wedges: For a burst of fresh citrus.
- Blueberries: These add a pop of color and a sweet, fruity note.
- Mint leaves: For a refreshing, aromatic garnish.
Directions:
Step 1: Prepare the Crust
Start by making the crust, which will serve as the foundation for your mousse cups. In a mixing bowl, whisk together the crushed graham crackers and granulated sugar until they are well combined. Make sure the crumbs are finely crushed so that they bind together nicely.
Next, pour in the melted butter and stir the mixture until the crumbs are evenly moistened. The butter not only adds flavor but also helps the crumbs stick together, creating a firm base for the mousse.
Once the mixture is ready, divide it among 8-10 dessert cups. Press the crumbs into the bottom of each cup to form an even layer. Use the back of a spoon or the bottom of a small glass to press the crumbs down firmly. Set the cups aside while you prepare the mousse.
Step 2: Bloom the Gelatin
To ensure your mousse sets properly, you’ll need to dissolve some gelatin. Start by combining lemon juice and water in a small bowl. Sprinkle the gelatin powder over the liquid and let it rest for 5 minutes. This process is called blooming and it allows the gelatin to absorb the liquid, ensuring it dissolves smoothly.
Step 3: Whip the Cream
While the gelatin is blooming, you can start preparing the whipped cream. In a medium bowl, whip the heavy cream until it reaches soft peaks. This means that when you lift the whisk, the cream should hold its shape but still be soft and pliable.
Once the cream has reached soft peaks, add 1/3 cup of powdered sugar and, if you’re using it, a few drops of yellow food coloring. Continue whipping the cream until it reaches stiff peaks. This means the cream will hold its shape firmly and not collapse when you lift the whisk. Set the whipped cream aside while you prepare the cream cheese mixture.
Step 4: Make the Cream Cheese Mixture
In a large bowl, whip the softened cream cheese until it is light and fluffy. This step is crucial for ensuring your mousse is smooth and creamy. Be sure to start with softened cream cheese, as this will help you achieve a smooth texture without any lumps.
Next, blend in the lemon curd and the remaining powdered sugar. The lemon curd adds a bright, tangy flavor to the mousse, while the powdered sugar sweetens it just enough to balance the tartness of the lemon.
Step 5: Dissolve the Gelatin
Once the gelatin has bloomed, it’s time to dissolve it fully. Microwave the gelatin mixture for about 30 seconds on high. After microwaving, whisk the mixture to ensure that the gelatin is completely dissolved. Let it cool for about 3 minutes before adding it to the cream cheese mixture. This step is important because if the gelatin is too hot, it can cause the cream cheese mixture to curdle.
Slowly blend the cooled gelatin mixture into the cream cheese mixture. The gelatin will help the mousse set, giving it a light, airy texture that holds its shape.
Step 6: Fold in the Whipped Cream
To lighten the cream cheese mixture, start by folding in about one-third of the whipped cream. Folding is a gentle mixing technique that helps retain the air you’ve whipped into the cream, ensuring your mousse stays light and fluffy.
Once the first third of the whipped cream is incorporated, gently fold in the remaining whipped cream. Be careful not to overmix, as this can cause the mousse to deflate and lose its airy texture.
Step 7: Assemble the Mousse Cups
With the mousse prepared, it’s time to assemble the dessert cups. Spoon or pipe the mousse into the prepared cups, spreading it evenly over the graham cracker crust. You can use a piping bag for a neat, professional finish, or simply spoon the mousse into the cups for a more rustic look.
Once the cups are filled, cover them with plastic wrap and refrigerate for at least 2 hours. This chilling time allows the mousse to set, giving it a firm, yet creamy texture that melts in your mouth.
Step 8: Garnish and Serve
After the mousse has chilled and set, it’s time to add the finishing touches. If you like, garnish the mousse cups with a dollop of sweetened whipped cream, a slice of lemon wedge, a few blueberries, and a sprig of mint. These garnishes add both flavor and visual appeal, making the dessert even more irresistible.
Serve the mousse cups chilled, and enjoy the delightful combination of tangy lemon, creamy mousse, and crunchy graham cracker crust. This dessert is sure to impress your guests or satisfy your own sweet cravings.
Tips and Variations
- Make it Ahead: This dessert can be made a day in advance, making it a great option for entertaining. Just keep the mousse cups covered in the refrigerator until you’re ready to serve.
- Flavor Variations: If you’re not a fan of lemon, you can easily adapt this recipe to other flavors. Try using lime juice and lime curd for a zesty twist, or swap out the lemon curd for raspberry or passion fruit curd for a different fruity flavor.
- Individual Portions: This recipe is perfect for serving in individual cups, but you can also make it in a single large dish and scoop out portions to serve.
- No-Bake Option: Since this mousse is no-bake, it’s a great dessert to make during the warmer months when you don’t want to heat up the kitchen.
Nutritional Information:
- Prep Time: 30 minutes
- Chilling Time: 2 hours
- Total Time: 2 hours 30 minutes
- Servings: 8-10
- Calories: Approximately 350 per serving
This Lemon Cheesecake Mousse is the perfect blend of sweet, tangy, and creamy, all on top of a crunchy graham cracker crust. With its bright lemon flavor and light, airy texture, it’s a dessert that’s sure to please. Whether you’re serving it at a dinner party or enjoying it as a treat at home, this mousse is a delightful way to end any meal.
