The Inspiration Behind Lemon Cheesecake Mousse

Ingredients

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 (tested with Dickenson’s)
Sweetened whipped cream, lemon wedges, blueberries, and mint for garnish (optional)

In a mixing bowl, combine graham cracker crumbs and sugar. Add melted butter and stir until the mixture is evenly moistened. Divide the mixture among 8-10 dessert cups and press lightly into an even layer. Set aside.

Pour lemon juice and water into a small bowl. Evenly sprinkle gelatin over the top and let it rest for 5 minutes. Meanwhile, whip the heavy cream in a medium mixing bowl until soft peaks form.
Add 1/3 cup of powdered sugar to the whipped cream. If desired, tint with yellow food coloring. Continue whipping until stiff peaks form.
In a separate large mixing bowl, whip the cream cheese until smooth and fluffy. Add lemon curd and the remaining 2/3 cup powdered sugar to the cream cheese mixture.
Heat the gelatin mixture in the microwave on high power for 30 seconds. Whisk for 1 minute to thoroughly dissolve the gelatin, then let it cool for 3 minutes.
While mixing the cream cheese mixture with a hand mixer, slowly pour in the gelatin mixture. Blend until thoroughly combined.
Gently fold 1/3 of the whipped cream into the cream cheese mixture to lighten it. Then, add the remaining whipped cream and gently fold until combined.

Spoon or pipe the mousse mixture into the dessert cups over the graham cracker layer. Cover and refrigerate for at least 2 hours, or up to 1 day ahead if desired, to set.
Garnish with sweetened whipped cream, lemon wedges, blueberries, and mint as desired. Serve cold and enjoy!

This Lemon Cheesecake Mousse combines a rich, creamy texture with a refreshing lemon flavor, making it an ideal dessert for any occasion.