Ingredients
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Graham Cracker Base:
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3/4 cup crushed graham crackers (6 full sheets)
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2 Tbsp granulated sugar
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3 Tbsp salted butter, melted
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Lemon Mousse Filling:
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2 1/2 Tbsp fresh lemon juice
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1 1/2 Tbsp water
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1 1/2 tsp unflavored vegan gelatin powder
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1 1/2 cups heavy cream
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1 cup powdered sugar (divided)
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Yellow food coloring (optional)
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Creamy Layer:
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12 oz cream cheese, softened
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1 jar (10 oz) lemon curd
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Garnish (optional):
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Sweetened whipped cream, lemon wedges, blueberries, mint
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Instructions
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Mix graham cracker crumbs with sugar, then stir in melted butter. Press mixture into 8–10 dessert cups.
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Combine lemon juice and water, sprinkle vegan gelatin on top, and let rest 5 minutes.
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Whip heavy cream until soft peaks form. Add 1/3 cup powdered sugar and whip to stiff peaks.
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In a separate bowl, beat cream cheese until fluffy. Add lemon curd and remaining powdered sugar, mixing well.
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Microwave gelatin mix for 30 seconds, whisk to dissolve, and cool for 3 minutes.
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Slowly mix gelatin into cream cheese blend. Fold in whipped cream gently.
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Spoon mousse over the graham base. Refrigerate for 2 hours. Garnish before serving.
Notes
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Adjust lemon flavor by adding extra zest if desired.
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Can be made up to 1 day in advance.
- Prep Time: 30 minutes