The Lemon Cheesecake Mousse is a delightful blend of creamy richness and zesty freshness, creating a dessert that is both indulgent and refreshing. The tangy lemon flavor pairs perfectly with the smooth, velvety texture of the cheesecake mousse, while the graham cracker crust adds a satisfying crunch. This easy-to-make dessert is ideal for any occasion, from casual family dinners to elegant gatherings. Its light and airy consistency makes it a wonderful treat for warm weather, providing a burst of citrusy brightness that is sure to please any palate.
Lemon Cheesecake Mousse
Ingredients:
Crust:
- 1 cup graham cracker crumbs
- 2 tablespoons granulated sugar
- 4 tablespoons unsalted butter, melted
Mousse:
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 tablespoon lemon zest
- 1/4 cup fresh lemon juice
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream, cold
Topping:
- Whipped cream
- Lemon zest
- Fresh berries (optional)
Instructions:
- Prepare the Crust:
- In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until the crumbs are evenly coated.
- Press the mixture into the bottom of serving dishes or dessert glasses to form a crust layer. Set aside.
- Make the Mousse:
- In a large bowl, beat the softened cream cheese until smooth and creamy.
- Add the powdered sugar, lemon zest, lemon juice, and vanilla extract. Beat until well combined and smooth.
- In a separate bowl, whip the cold heavy cream until stiff peaks form.
- Gently fold the whipped cream into the cream cheese mixture until fully incorporated and smooth.
- Assemble the Dessert:
- Spoon or pipe the lemon cheesecake mousse over the prepared crust in the serving dishes.
- Refrigerate for at least 2 hours to allow the mousse to set.
- Garnish and Serve:
- Before serving, top with a dollop of whipped cream, a sprinkle of lemon zest, and fresh berries if desired.
