Comments

MommaCottage Cheese Berry Cobbler 1 month ago
Berry cobbler:Sounds easy & delicious-use splendda...
various recipies
mTomato Bruschetta 1 month ago
must try
Sandra CoyeHello Dolly Bars 1 month ago
Why don't you allow us to download the recipes?
Blossom LadyPoultry Seasoning 2 months ago
JoAnne, if you don't like coriander you can just s...
JoAnnePoultry Seasoning 2 months ago
Can I use any other ingredient for the coriander?
You are welcome, Dolly :)
DollyBaked Goat Cheese Dip 2 months ago
Thank you.
I'm glad you liked it, Susan! 
SusanLavender Lemon Drop Martini 3 months ago
Sounds delicious!

Lemon Cheesecake Mousse

Blossom Lady
May 26, 2021 06:26 AM
Lemon Cheesecake Mousse

Soft, light and delicious, this lemon mousse is the ultimate spring summer dessert. Made with a graham cracker base and a smooth, silky and luscious whipped cheesecake topping, it’s pretty hard to resist!

Could there be a better spring and summer 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, but 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.

These individual mousse cups would be perfect for Easter and Mother’s Day, or for any get together for that matter. And of course they are also perfect for a weekend treat! 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.

Ingredients:

Crust

  • 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)
Prep Time:
30 minutes
Cook Time:
0 minutes
Total Time:
30 minutes
Like!
Add to bookmarks
Assign tags
Loading...
No comments