Lemon cheesecake mousse is a light and creamy dessert that combines the flavors of cheesecake and lemon into a delightful treat. To make lemon cheesecake mousse, you’ll need cream cheese, lemon curd, powdered sugar, vanilla extract, heavy cream, and lemon zest for garnish.:
Start by beating the cream cheese, lemon curd, powdered sugar, and vanilla extract together in a bowl until smooth and creamy. In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until well combined.:
Spoon the lemon cheesecake mousse into serving dishes and refrigerate for at least an hour to allow it to set. Before serving, garnish with lemon zest for an extra burst of flavor.:
Serve the lemon cheesecake mousse chilled and enjoy the refreshing combination of creamy cheesecake and bright lemon flavors!:
- 3/4 cup crushed graham crackers (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)