Lemon Cheesecake Mousse

Creating This Cheesecake Lemon Mousse
Could there be a better spring dessert?? In my opinion, this lemon cheesecake mousse is hard to top! It’s three of my favorite things in one bright, luscious, rich, heavenly dessert! I absolutely love cheesecake, I love lemon-flavored everything and I could eat mousse for breakfast lunch and dinner.

So, what I’m getting at is this dessert was made for me, quite literally :). I originally had tried another lemon mousse recipe earlier this week (this one here) that I thought I’d love.

The flavor was oh so fresh and lemony, buuuut the texture was nothing like what I think of mousse to be. It was more of a droopy whipped cream texture with just a little more density to it.

So of course I set of to come up with my own easy mousse recipe so I could end satisfied with a perfect lemon mousse, one worthy of sharing here (yes, I am picky about what I’ll share, there are many things that don’t make the cut. If I didn’t feel it was worth my time and ingredients then why should it be worth yours?).

I asked my mom to try one bite, she insisted on just one bite since she was trying to eat less dessert, but of course after one bite she continued to polish the whole whole thing off.

I’d reach in the fridge too intending on just one bite, but it never ends there. No one will be able to resist these! Try them and you’ll see what I mean.

How to Serve Lemon Mousse

This cheesecake lemon mousse should be served cold. Keep it in the fridge until you’re ready to serve it for best results. I topped my lemon cheesecake mousse with lemon slices, sweetened whipped cream, mint leaves, and fresh berries as well.

Lemon Cheesecake Mousse
Wow looks so smooth and delicious!! Love a good mousse

Prep Time20 mins
Chilling Time 2 hrs

Ingredients

For the Mousse

•     1 cup heavy whipping cream
•     1 cup lemon curd (store-bought or try it homemade!)
•     3/4 cup powdered sugar
•     8 ounces cream cheese (at room temperature)
•     1-2 drops yellow food coloring (optional)
•     zest and juice of 1 lemon

For the Crust

•     3 graham crackers (crushed to fine crumbs)
•     1 tablespoon butter (melted)
•     1 tablespoon granulated sugar

Instructions

1.     Using a hand or stand mixer, beat the cream on high speed until stiff peaks form. Transfer the whipped cream to a second bowl and set aside.
2.     Add cream cheese and powdered sugar to the original mixing bowl. Again using the hand or stand mixer, beat them together until smoothly combined and slightly fluffy. Add the lemon curd, juice, and zest. Beat for about 30 seconds on medium, then for 2-3 minutes on high speed, until mixture is smooth. If using food coloring to brighten the yellow, beat it in now.
3.     Using a rubber spatula, gently fold in the whipped cream, and mix just until no streaks remain. Set aside.
4.     To make the crust, combine graham cracker crumbs, sugar, and melted butter. Divide evenly among serving dishes, then top with the mousse. Refrigerate for at least 2 hours, or overnight, until ready to serve. Garnish as desired with additional whipped cream, lemon zest, or fresh berries.

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