Description
A light and creamy Lemon Cheesecake Mousse featuring a crunchy graham cracker crust, smooth cream cheese, fresh lemon juice, and zesty lemon curd. This no-bake dessert is whipped to perfection and chilled to create a refreshing treat perfect for any occasion.
Ingredients
Scale
Crust
- 3/4 cup crushed graham crackers
- 2 Tbsp granulated sugar
- 3 Tbsp salted butter, melted
Mousse
- 2 1/2 Tbsp fresh lemon juice
- 1 1/2 cups heavy cream
- 12 oz cream cheese, softened
- 10 oz jar lemon curd
- Vegan gelatin (amount as per package instructions)
- Water (amount as per vegan gelatin instructions)
Instructions
- Prepare the crust: Mix the crushed graham crackers with granulated sugar and melted butter until well combined. Press this mixture evenly into the bottom of dessert cups to form a crust layer. Set aside while preparing the mousse.
- Prepare the gelatin: Dissolve the vegan gelatin powder in the fresh lemon juice combined with the appropriate amount of water as per the gelatin package instructions. Set this mixture aside to bloom.
- Whip the cream: Using a mixer, beat the heavy cream until stiff peaks form. This will give your mousse a light and airy texture.
- Combine cream cheese and lemon curd: In a separate bowl, whip the softened cream cheese and lemon curd together until smooth and creamy.
- Incorporate gelatin: Gently heat the dissolved gelatin mixture to fully dissolve it (avoid boiling). Gradually add the warm gelatin into the cream cheese and lemon curd mixture, stirring carefully to combine.
- Fold in whipped cream: Gently fold the whipped cream into the cream cheese and gelatin mixture, combining everything carefully to maintain the fluffy texture.
- Assemble the mousse: Spoon the lemon cheesecake mousse over the prepared crusts in the dessert cups, smoothing the tops.
- Chill: Refrigerate the assembled mousse for at least two hours, or until set and firm, before serving.
Notes
- Ensure cream cheese is softened to room temperature for easy mixing.
- Use fresh lemon juice for best flavor and brightness.
- Adjust sweetness by varying the amount of lemon curd or sugar in the crust.
- Use vegan gelatin as specified to keep the mousse vegetarian-friendly.
- For a zestier touch, add lemon zest to the mousse mixture.
- Store leftovers covered in the refrigerator for up to 3 days.
