Best Lemon Cheesecake Mousse

I have such a sweet tooth but I don’t like spending all day in the kitchen, which is why I love this cheesecake mousse recipe so much.  Some of my other favorite easy dessert recipes are these simple Cake Mix Cookies, fudgy Homemade Brownies or these incredible Strawberry Cream Cheese Cake.
Best Lemon Cheesecake Mousse

I have to say, I am totally in love with lemon desserts. If it has lemon flavor in it, then sign me up! Lemon is so perfect for spring, and I love the bright and fresh flavor.

This lemon cheesecake mousse is the perfect way to showcase that lovely lemon flavor. It’s rich and decadent, but also silky smooth and light. Paired with the buttery and crumbly graham cracker crust, it’s a delicious dessert that’s sure to impress!

I used homemade lemon curd for my mousse, but store bought will work as well. If you haven’t made your own before, it’s so much easier than you think! The lemon curd gives the mousse a ton of flavor, and a beautiful bright yellow color. If your lemons aren’t particularly yellow, you can add a drop or two of yellow food coloring to bump up the color a little bit, but it’s totally optional. You could definitely serve these mousse cups with a little extra whipped cream on top, but they are pretty delicious as is!
What’s The Difference Between Mousse And Pudding

Mousse is a lighter and airier dessert than pudding is, which is much more dense and creamier.  While they are both made with similar ingredients mousse is thickened using heavy cream or egg whites while pudding uses cornstarch to thicken.  With pudding, many love to add toppings such as nuts or fruit on top while mousse is typically enjoyed all by itself.  Though there are key differences to each, they both taste incredible!

Best Lemon Cheesecake Mousse
Prep Time 30 minutes
chilling time 2 hours
Total Time 30 minutes

Ingredients

Crust

•     3/4 cup crushed graham crackers (6 full sheets)
•     3 Tbsp (42g) salted butter, melted
•     2 Tbsp (26g) granulated sugar

Mousse

•     2 1/2 Tbsp fresh lemon juice
•     1 1/2 cups (355ml) heavy cream
•     1 1/2 tsp unflavored gelatin powder
•     1 1/2 Tbsp water
•     12 oz (340g) cream cheese, softened
•     Yellow food coloring (optional)
•     1 (10 oz) jar lemon curd (tested with Dickenson's)
•     1 cup (110g) powdered sugar, divided
•     Sweetened whipped cream , lemon wedges, blueberries and mint for garnish (optional)

Instructions

1. In a mixing bowl whisk together graham cracker crumbs and sugar. Pour in butter and stir until evenly moistened. Divide mixture among 8 - 10 dessert cups and lightly press into an even layer, set aside.
2. Pour lemon juice and water into a small bowl. Sprinkle gelatin evenly over top, let rest 5 minutes. Meanwhile, whip heavy cream in a medium mixing bowl until soft peaks form.
3. Add in 1/3 cup of the powdered sugar, tint with yellow food coloring if desired and whip until stiff (but not lumpy) peaks form (shake cream from beaters, no need to clean).
4. In a separate large mixing bowl whip cream cheese until smooth and fluffy. Mix lemon curd and remaining 2/3 cup powdered sugar into cream cheese mixture.
5. Heat rested gelatin mixture in the microwave on high power for 30 seconds. Whisk for 1 minute to thoroughly dissolve gelatin, then let cool 3 minutes (no longer or it may start to set then you could end up with little lumps in the mousse).
6. While mixing cream cheese mixture with hand mixer, slowly pour in gelatin mixture then blend until thoroughly combined.
7. Gently fold 1/3 of the whipped cream mixture into the cream cheese mixture to lighten, then add remaining whipped cream and gently fold until combined.
8. Spoon or pipe mixture into dessert cups over graham cracker layer. Cover and refrigerate 2 hours (or up to 1 day ahead if desired) to set. Garnish as desired. Serve cold.

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