Lemon Cheesecake Mousse 2

Lemon Cheesecake Mousse

Heavenly, lemony goodness! Flavored with lemon juice and lemon curd, the base is basically a whipped cream/cream cheese frosting with a dash of gelatin added to help it keep it’s shape. No wonder it’s so unbelievably good! This light, refreshing mousse has a smooth, lemon body that is accented by a sweet graham cracker crust and bursts of fresh blueberries. Garnish with a slice of lemon and a dollop of whipped cream for an elegant crowd pleaser.

AuthorMackieDifficultyBeginner

Crust
 ¾ cup Graham Cracker
 2 tbsp Sugar
 3 tbsp Butter (melted)
Lemon Mousse
 2 ½ tbsp Fresh Lemon Juice
 1 ½ tbsp Water
 1 ½ tsp Unflavored Gelatin Powder
 1 ½ cups Heavy Cream
 1 cup Confectioners' Sugar
 Yellow Food Coloring
 12 oz Cream Cheese (soft)
 10 oz Lemon Curd
 Fresh Blueberries (for garnish)

Crust
1

Combine all crust ingredients together and mix well. Divide the crust between 8 dessert cups and set aside.

Lemon Mousse
2

Pour the lemon juice and water together in a small bowl. Sprinkle the gelatin evenly over the top and let rest for 5 minutes.

3

In a large bowl, whip the heavy cream until it form soft peaks. Add in 1/3 of the confectioners' sugar and dye the mixture yellow with food coloring. Whip the mixture until stiff peaks form.

4

In a separate bowl, whip the cream cheese until smooth and fluffy. Mix lemon curd and remaining 2/3 cups of confectioners' sugar. Heat the gelatin mixture in the microwave to return to a liquid. Whisk for 1 minute to thoroughly dissolve the gelatin, then allow to cool for 3 minutes. (Not longer than 3 minutes, or it might start to set up and you'll end up with little lumps in your mousse.)

5

Slowly mix the gelatin mixture into the cream cheese, beating until well combined. Gently fold 1/3 of the whipped cream into the cream cheese mixture, then add the remaining whipped cream and gently fold to combine.

6

Scrape the mousse into a piping bag and pipe into the prepared dessert cups. Garnish with whipped cream and fresh blueberries. Serve immediately and store leftovers in the refrigerator.

Ingredients

Crust
 ¾ cup Graham Cracker
 2 tbsp Sugar
 3 tbsp Butter (melted)
Lemon Mousse
 2 ½ tbsp Fresh Lemon Juice
 1 ½ tbsp Water
 1 ½ tsp Unflavored Gelatin Powder
 1 ½ cups Heavy Cream
 1 cup Confectioners' Sugar
 Yellow Food Coloring
 12 oz Cream Cheese (soft)
 10 oz Lemon Curd
 Fresh Blueberries (for garnish)

Directions

Crust
1

Combine all crust ingredients together and mix well. Divide the crust between 8 dessert cups and set aside.

Lemon Mousse
2

Pour the lemon juice and water together in a small bowl. Sprinkle the gelatin evenly over the top and let rest for 5 minutes.

3

In a large bowl, whip the heavy cream until it form soft peaks. Add in 1/3 of the confectioners' sugar and dye the mixture yellow with food coloring. Whip the mixture until stiff peaks form.

4

In a separate bowl, whip the cream cheese until smooth and fluffy. Mix lemon curd and remaining 2/3 cups of confectioners' sugar. Heat the gelatin mixture in the microwave to return to a liquid. Whisk for 1 minute to thoroughly dissolve the gelatin, then allow to cool for 3 minutes. (Not longer than 3 minutes, or it might start to set up and you'll end up with little lumps in your mousse.)

5

Slowly mix the gelatin mixture into the cream cheese, beating until well combined. Gently fold 1/3 of the whipped cream into the cream cheese mixture, then add the remaining whipped cream and gently fold to combine.

6

Scrape the mousse into a piping bag and pipe into the prepared dessert cups. Garnish with whipped cream and fresh blueberries. Serve immediately and store leftovers in the refrigerator.

Lemon Cheesecake Mousse

Thanks to Dreaming In DIY for the recipe!

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