Lemon Cheesecake Mousse Recipe
If you’re craving a light, tangy dessert that’s rich yet refreshing, Lemon Cheesecake Mousse is the perfect choice. This dessert combines the creamy texture of cheesecake with the airy lightness of mousse, all with a zesty lemon flavor that will brighten up any meal. Here’s a step-by-step guide to making this delightful treat.
Ingredients:
- For the crust:
- 1 cup graham cracker crumbs (about 10-12 graham crackers, crushed)
- 1/4 cup granulated sugar
- 1/4 cup unsalted butter, melted
- For the mousse:
- 8 oz (225 g) cream cheese, softened
- 1/2 cup granulated sugar
- 1 cup heavy whipping cream
- 1/2 cup sour cream
- 1/2 cup fresh lemon juice (about 2 lemons)
- Zest of 1 lemon
- 1 tsp vanilla extract
- 1 tsp unflavored gelatin (optional, for extra stability)
- 2 tbsp water (if using gelatin)
- For garnish:
- Fresh berries (optional)
- Whipped cream (optional)
- Lemon zest or mint leaves (optional)
Instructions:
- Prepare the crust:
- Preheat your oven to 350°F (175°C).
- In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are evenly coated and the mixture resembles wet sand.
- Press the crumb mixture into the bottom of serving glasses or bowls to form a base layer. You can also press the mixture into the bottom of a small pie dish if you prefer.
- Bake for 8-10 minutes, or until lightly golden. Allow to cool completely before adding the mousse.
- Make the mousse:
- In a large bowl, beat the softened cream cheese and granulated sugar with an electric mixer on medium speed until smooth and creamy.
- Add the sour cream, lemon juice, lemon zest, and vanilla extract to the cream cheese mixture. Beat until fully incorporated and smooth.
- In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the lemon cream cheese mixture until well combined. Be careful not to deflate the whipped cream too much; you want the mousse to remain light and airy.
- If you’re using gelatin for extra stability, dissolve the gelatin in the 2 tablespoons of water and microwave it for about 10-15 seconds until liquid. Allow it to cool slightly, then fold it into the mousse mixture. This step is optional but helps the mousse hold its shape better.
- Assemble the dessert:
- Spoon or pipe the mousse on top of the cooled graham cracker crusts in your glasses or pie dish. Smooth the tops with a spatula or the back of a spoon.
- Refrigerate the mousse for at least 2 hours, or until it’s fully set. This allows the flavors to meld and the texture to firm up.
- Garnish and serve:
- Just before serving, garnish the mousse with fresh berries, a dollop of whipped cream, or a sprinkle of lemon zest or mint leaves if desired.
- Serve chilled and enjoy the refreshing and creamy goodness of your Lemon Cheesecake Mousse!
This recipe makes about 4-6 servings, depending on the size of your glasses or bowls. It’s a fantastic make-ahead dessert that’s perfect for dinner parties or special occasions. The combination of the tangy lemon and creamy texture makes this mousse a delightful end to any meal.
