Description
Get ready to elevate your dessert game with our tantalizing Lemon Cheesecake Mousse recipe. Bursting with vibrant lemon flavor and creamy cheesecake goodness, this delightful treat is the perfect balance of tangy and sweet. Whether you’re hosting a dinner party or simply craving a refreshing dessert, this easy-to-make mousse will surely impress your taste buds and leave you craving for more. Let’s dive into the recipe and discover the magic of lemony bliss!
Ingredients
Crust:
- 3/4 cup crushed graham crackers (about 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)
- Sweetened whipped cream, lemon wedges, blueberries, and mint for garnish (optional)
Instructions
-
- n a mixing bowl, combine the crushed graham crackers and granulated sugar.
- Pour in the melted butter and stir until the mixture is evenly moistened.
- Divide the crust mixture among 8-10 dessert cups and lightly press it into an even layer. Set aside.
- Make the Mousse:
- In a small bowl, combine the fresh lemon juice and water.
- Sprinkle the unflavored gelatin evenly over the lemon juice mixture and let it rest for 5 minutes.
- Meanwhile, whip the heavy cream in a medium mixing bowl until soft peaks form.
- Add 1/3 cup of powdered sugar to the whipped cream, along with yellow food coloring if desired, and continue to whip until stiff peaks form.
- In a separate large mixing bowl, whip the softened cream cheese until smooth and fluffy.
- Mix the lemon curd and the remaining 2/3 cup powdered sugar into the cream cheese mixture.
- Heat the gelatin mixture in the microwave on high power for 30 seconds, then whisk for 1 minute to thoroughly dissolve the gelatin. Let it cool for 3 minutes.
- While mixing the cream cheese mixture with a hand mixer, slowly pour in the gelatin mixture and blend until thoroughly combined.
- Gently fold 1/3 of the whipped cream mixture into the cream cheese mixture to lighten it, then add the remaining whipped cream and gently fold until combined.
- Assemble and Chill:
- Spoon or pipe the mousse mixture into the prepared dessert cups over the graham cracker crust layer.
- Cover the dessert cups and refrigerate for at least 2 hours, or up to 1 day ahead if desired, to allow the mousse to set.
- Garnish and Serve:
- Before serving, garnish the Lemon Cheesecake Mousse with sweetened whipped cream, lemon wedges, blueberries, and mint leaves for a refreshing finish.
- Serve the mousse cold and delight in its creamy, citrusy goodness.
Nutritional Information:
- Prep Time: N/A
- Cooking Time: N/A
- Total Time: 2 hours (plus chilling time)
- Servings: 8-10
- Calories: (Calories may vary depending on serving size and ingredients used)
Notes
Serving Tips:
- Chill Before Serving: For the best taste and texture, allow the Lemon Cheesecake Mousse to chill in the refrigerator for at least 2 hours before serving. This helps the mousse set and enhances its creamy consistency.
- Garnish Creatively: Elevate the presentation of your mousse by garnishing each serving with a dollop of sweetened whipped cream, a slice of fresh lemon, a few blueberries, and a sprig of mint. Not only does this add visual appeal, but it also complements the citrusy flavor of the mousse.
- Serve in Dessert Cups: Portion the mousse into individual dessert cups or glasses for a stylish presentation. Consider using decorative glassware to showcase the layers of graham cracker crust and creamy mousse.
- Pair with a Beverage: Serve the Lemon Cheesecake Mousse alongside a cup of hot tea, a glass of sparkling lemonade, or a light dessert wine for a perfectly balanced dessert experience.
- Add Texture: For added crunch and texture, sprinkle crushed graham crackers or toasted coconut flakes on top of the mousse just before serving. This adds a delightful contrast to the smooth and creamy mousse.
Storage Tips:
- Refrigeration: Store any leftover Lemon Cheesecake Mousse in an airtight container in the refrigerator for up to 3 days. Make sure to cover the mousse tightly to prevent it from absorbing any odors or flavors from other foods in the refrigerator.
- Avoid Freezing: Due to its creamy texture, mousse does not freeze well and may become grainy or lose its smooth consistency when thawed. It’s best to enjoy the mousse fresh and refrigerated.
- Individual Portions: If making ahead for a party or gathering, consider preparing individual portions of the mousse in dessert cups and covering them with plastic wrap or lids. This allows for easy serving and prevents the mousse from drying out in the refrigerator.
