Lemon Cheesecake Mousse

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Lemon Cheesecake Mousse

With a light and creamy luscious texture, this Lemon Cheesecake Mousse is just the dessert for spring and summer, with a refreshing citrus flavor and no baking required.

Prep Time30

Chill Time4

Total Time4 30

Course: Dessert

Cuisine: American

Keyword: lemon desserts, lemon mousse, no bake desserts

Servings: servings

Ingredients

3/4 cup crushed graham cracker crumbs (from about 5 or 6 full sized crackers), plus more for garnish
3 tablespoons unsalted butter , melted
2/3 cup cold heavy whipping cream
3/4 cup powdered sugar , divided
8 ounces cream cheese , softened to room temp
1 large lemon , juiced and finely zested
1/2 teaspoon vanilla
pinch of salt
Garnish: lemon twirl or tiny lemon wedge, 1 to 2 blueberries, and graham cracker crumbs

Instructions

Place the graham crackers in a plastic bag, seal, and crush with a rolling pin or bottom of a heavy glass until you get crumbs (they don't need to be super fine - they should still have some texture.) Transfer them to a bowl with the melted butter; stir until combined and moist. Divide and gently press into 4 to 6 glass dessert cups (depending how big or small you want the servings to be) Chill.
In a large bowl, beat heavy cream with an electric mixer until it starts to thicken; slowly add in 1/4 cup of the powdered sugar. Continue to mix until thickened and stiff peaks form. (Do not overbeat or it will become overly thick and clumpy.) Transfer to a different bowl; set aside.
In the same bowl (no need to rinse out), beat the cream cheese until smooth, about 1 minute. Continue mixing and add in the remaining 1/2 cup powdered sugar, lemon juice, lemon zest, vanilla, and salt. Beat until well combined and creamy.
With a spatula, gently fold the beaten whipped cream into the cream cheese mixture, until just combined (make sure to fold, not stir.)
Spoon or pipe the mixture (with a large piping bag, or large ziploc bag with a corner cut off) into the dessert cups over the graham cracker crust.
Cover and chill until set, at least 4 hours, ideally overnight.
Keep refrigerated until ready to serve. Before serving, garnish with a lemon twirl, blueberries, and a touch of cracker crumbs.

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