Lemon Cheesecake Mousse

When I think about summer, I instantly crave light, refreshing, and creamy desserts. That’s why I adore making this Lemon Cheesecake Mousse. It’s a dessert that feels both luxurious and simple. Every spoonful is packed with a tangy lemon flavor balanced by a rich cheesecake mousse. It’s perfect for warm afternoons, family gatherings, or even just when I want a little something special after dinner.

This recipe brings together two of my favorite things—cheesecake and mousse—into one delightful cup. The base of crushed graham crackers adds a familiar, slightly crunchy texture, while the lemon mousse on top is velvety smooth. It’s a dessert that doesn’t need baking, which makes it an effortless choice for busy days. Whenever I make it, everyone thinks I spent hours in the kitchen, but the truth is, it’s quick and simple.

Why You’ll Love This Recipe

This lemon cheesecake mousse is more than just a dessert; it’s a treat that brightens your day. Its tangy citrus notes are uplifting and refreshing, especially when served cold. The creamy layers melt in your mouth and make every bite heavenly.

Versatile: You can present it in small dessert cups for an elegant party look or make it in larger bowls for family servings. Add different toppings like fresh berries, mint leaves, or even a swirl of extra lemon curd for a personal touch.

Budget-Friendly: The ingredients are simple and easily available. With just graham crackers, cream cheese, and a few pantry staples, you can create a dessert that looks and tastes like it came from a bakery.

Ingredients for Lemon Cheesecake Mousse

• Graham Cracker Base: 3/4 cup crushed graham crackers (6 full sheets), 2 tablespoons granulated sugar, and 3 tablespoons melted salted butter.

• Lemon Mousse Filling: 2 1/2 tablespoons fresh lemon juice, 1 1/2 tablespoons water, 1 1/2 teaspoons unflavored vegan gelatin powder, 1 1/2 cups heavy cream, and 1 cup powdered sugar (divided).

• Creamy Layer: 12 oz softened cream cheese, 1 jar (10 oz) lemon curd, and optional yellow food coloring for a bright, sunny appearance.

• Garnish: Sweetened whipped cream, lemon wedges, fresh blueberries, and mint for a beautiful finish.

This combination of creamy, tangy, and slightly sweet layers makes the dessert irresistible. It’s my go-to recipe when I want something quick, fancy, and loved by everyone.

How to Make Lemon Cheesecake Mousse

Creating this lemon cheesecake mousse is simpler than it looks. The beauty of this recipe lies in its no-bake method, allowing you to achieve a smooth, creamy texture without using the oven. Every layer builds flavor and texture, resulting in a dessert that feels both rich and refreshing. Let me walk you through the process, step by step.

Step-by-Step Instructions for Making

Step 1: Prepare the Graham Cracker Base
Start by crushing the graham crackers until they resemble fine crumbs. You can do this by placing them in a sealed bag and crushing them with a rolling pin or using a food processor. In a mixing bowl, combine the graham cracker crumbs with granulated sugar. Pour the melted salted butter over the mixture and stir until the crumbs are evenly moistened. Divide this mixture into 8–10 dessert cups. Lightly press it down with a spoon to create a firm, even layer. Set aside while you prepare the mousse.

Step 2: Bloom the Gelatin
In a small bowl, mix the fresh lemon juice with water. Sprinkle the unflavored vegan gelatin evenly over the top and let it rest for about 5 minutes. This step allows the gelatin to absorb the liquid and swell, which will help stabilize the mousse.

Step 3: Whip the Cream
While the gelatin rests, pour the heavy cream into a medium-sized mixing bowl. Using a hand mixer or stand mixer, whip the cream on medium speed until soft peaks form. Add 1/3 cup of powdered sugar and, if desired, a drop of yellow food coloring for a vibrant lemon hue. Continue whipping until stiff peaks form, but avoid overbeating as it can make the cream lumpy.

Step 4: Prepare the Cream Cheese Mixture
In a separate large bowl, beat the softened cream cheese until smooth and fluffy. Add the lemon curd and the remaining 2/3 cup powdered sugar. Blend until everything is well combined, creating a creamy and tangy mixture.

Step 5: Dissolve the Gelatin
Take the bowl with the gelatin mixture and microwave it for 30 seconds on high power. Whisk it thoroughly for 1 minute to ensure the gelatin is completely dissolved. Let it cool for 3 minutes. It’s important not to wait too long, or it may start to set, creating unwanted lumps in the mousse.

Step 6: Combine the Mixtures
With the mixer running on low speed, slowly pour the cooled gelatin into the cream cheese mixture. Beat until everything is well combined and smooth. This ensures the mousse sets properly and has a silky texture.

Step 7: Fold in the Whipped Cream
Gently fold one-third of the whipped cream into the cream cheese mixture to lighten it. Then add the remaining whipped cream and carefully fold until fully combined. This step keeps the mousse airy and light.

Step 8: Assemble the Dessert Cups
Spoon or pipe the mousse over the graham cracker base in the prepared dessert cups. Smooth the tops with a spatula or the back of a spoon for a clean finish. Cover each cup with plastic wrap and refrigerate for at least 2 hours, or up to 24 hours if preparing ahead.

Step 9: Garnish and Serve
Before serving, garnish each cup with sweetened whipped cream, lemon wedges, fresh blueberries, and a sprig of mint. These toppings not only enhance the flavor but also give the dessert an elegant look.

Quick and Easy

This recipe requires no baking and minimal cooking, making it an ideal choice for busy schedules. The most time-consuming step is simply waiting for the mousse to set in the refrigerator.

Customizable

You can easily customize this recipe by adding different toppings, such as raspberries or crushed cookies, or by mixing a little extra lemon zest into the cream cheese mixture for a stronger citrus flavor.

Crowd-Pleasing

The individual servings are perfect for parties, picnics, or family gatherings. Everyone loves the combination of creamy cheesecake and zesty lemon, making this dessert a guaranteed crowd-pleaser.

FAQs

1. Can I make this lemon cheesecake mousse ahead of time?
Yes, this dessert is perfect for making in advance. You can prepare the mousse and assemble the cups up to 24 hours before serving. Keep them covered in the refrigerator to maintain freshness.

2. Can I use store-bought lemon curd?
Absolutely! Store-bought lemon curd works well and saves time. However, if you prefer a homemade touch, you can make your own lemon curd and use it in the same quantity.

3. What can I use instead of graham crackers?
You can substitute graham crackers with crushed digestive biscuits, vanilla wafers, or even shortbread cookies. The flavor will slightly change but will still taste delicious.

4. Can I make this recipe without gelatin?
If you prefer a vegetarian or vegan option, use vegan gelatin. It provides the same setting properties and keeps the mousse smooth and firm.

5. How long does the mousse last in the fridge?
The mousse stays fresh for up to 2 days when stored in the refrigerator. Beyond that, the texture might change, so it’s best enjoyed within 48 hours.

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