Lemon Cheesecake Mousse Cups
Author: April | Food n' Focus
  • ¾ cup crushed graham crackers
  • 2 tablespoons granulated sugar
  • 3 tablespoons salted butter, melted
  • 2½ tablespoons fresh lemon juice
  • 1½ tablespoons water
  • 1½ teaspoons unflavored gelatin powder
  • 1½ cups heavy cream
  • 1 cup powdered sugar, divided
  • 12 oz cream cheese, room temperature
  • 1 (10 oz) jar lemon curd
  • Sweetened whipped cream, lemon wedges, blueberries and mint for garnish (optional)
  1. In a mixing bowl whisk together graham cracker crumbs and sugar. Pour in butter and stir until evenly moistened. Divide mixture among 8 - 10 dessert cups and lightly press into an even layer, set aside.
  2. Pour lemon juice and water into a small bowl. Sprinkle gelatin evenly over top, let sit for 5 minutes.
  3. Whip heavy cream in a medium mixing bowl until soft peaks form. Add in ⅓ cup of the powdered sugar and whip until stiff peaks form.
  4. In a separate large mixing bowl whip cream cheese until smooth and fluffy. Mix lemon curd and remaining ⅔ cup powdered sugar into cream cheese mixture.
  5. Heat rested gelatin mixture in the microwave on high power for 30 seconds. Whisk for 1 minute to thoroughly dissolve gelatin, then let cool 3 minutes (no longer or it may start to set then you could end up with little lumps in the mousse). While mixing cream cheese mixture with hand mixer, slowly pour in gelatin mixture then blend until thoroughly combined.
  6. Gently fold ⅓ of the whipped cream mixture into the cream cheese mixture to lighten, then add remaining whipped cream and gently fold until combined. Spoon or pipe mixture into dessert cups over graham cracker layer. Cover and refrigerate 2 hours (or up to 1 day ahead if desired) to set. Garnish as desired. Serve cold.
Recipe by Food n' Focus - Food, Travel, Photography at https://www.foodnfocus.com/desserts/lemon-cheesecake-mousse-cups