Indulge in the refreshing flavors of this Lemon Cheesecake Mousse —a no-bake dessert that combines the tangy zest of lemon with the creamy richness of cheesecake. The light and airy mousse is layered over a buttery graham cracker crust, creating a perfect balance of texture and taste. Ideal for warm days, this dessert is not only easy to make but also a crowd-pleaser. Garnish with whipped cream, fresh blueberries, and a sprig of mint for a stunning presentation. Whether for a special occasion or a simple treat, this lemon mousse is sure to impress!
Ingredients:
Crust:
– 3/4 cup crushed graham crackers (about 6 full sheets)
– 2 Tbsp (26 g) granulated sugar
– 3 Tbsp (42 g) 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 (Dickenson’s recommended)
– Sweetened whipped cream, lemon wedges, blueberries, and mint for garnish (optional)
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