Sometimes you just gotta make a “cheat” easy recipe. This is especially true during the heat of summer. A few weeks ago, I had a friend visiting during these hot days, and I wanted something sweet to enjoy as we lounged around the air conditioned house in the evening. So, I found this Lemon Cheesecake Mousse that fit the bill. Typically I dislike no-bake cheesecake, but I found that as a mousse it works well, and the lemon is perfect for those hot days.
Lemon Cheesecake Mousse
Credit: Cooking Classy
3 graham cracker sheets, crushed
1 T granulated sugar
1 ½ T butter, melted
1 ¼ T fresh lemon juice
3 t water
3/4 t unflavored gelatin powder
1 c heavy cream, divided
½ c powdered sugar, divided
yellow food coloring, optional
6 oz cream cheese, softened
5 oz lemon curd
1 T powdered sugar
- In a bowl, whisk together graham cracker crumbs and sugar. Pour melted butter over mixture, and stir until moistened. Divide between 4 dessert cups and press into an even layer.
- Combine lemon juice and water in a small bowl. Sprinkle gelatin over top and let set for 5 minutes.
- Whip 3/4 cup heavy cream in a medium bowl until soft peaks form. Add in 3 Tablespoons of powdered sugar and yellow food coloring (optional). Whip until stiff peaks form.
- In a separate bowl, whip cream cheese until smooth and fluffy. Add in lemon curd and remaining powdered sugar.
- Heat thickened gelatin in microwave for 30 seconds, stir with fork to ensure evenly dissolved, and cool for 2-3 minutes (no longer or it will begin to re-set).
- Begin mixing the cream cheese mixture again, slowly drizzling the gelatin in to combine.
- By hand, fold 1/3 of the whipped cream mixture at a time into the cream cheese until fully combined.
- Gently spoon mixture into the dessert cups over graham cracker crust.
- Refrigerate 2 hours or overnight.
- Whip remaining 1/4 cup of heavy cream and 1 Tablespoon powdered sugar to stiff peaks and garnish top of mousse before serving.