Description
A light and creamy lemon cheesecake mousse served in individual cups, perfect for a refreshing dessert.
Ingredients
Scale
- 1 cup graham cracker crumbs
- 2 tbsp melted unsalted butter
- 8 oz cream cheese, softened
- 1/2 cup granulated sugar
- 1 cup heavy cream
- 1/4 cup freshly squeezed lemon juice
- 1 tbsp lemon zest
- 1 tsp vanilla extract
- 1/4 cup powdered sugar
- Extra lemon zest for garnish
Instructions
- Prepare the Crust: In a bowl, mix the graham cracker crumbs and melted butter until the crumbs are moist. Press the mixture into the bottom of individual serving cups to form a firm base. Chill in the refrigerator while preparing the filling.
- Make the Mousse: In a large mixing bowl, beat the cream cheese and granulated sugar together until smooth and creamy. Add the lemon juice, lemon zest, and vanilla extract. Mix well until fully combined. In a separate bowl, whip the heavy cream with powdered sugar until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until smooth and fluffy.
- Assemble the Cups: Spoon or pipe the lemon cheesecake mousse evenly over the prepared crust in each cup. Smooth the top with a spatula and sprinkle extra lemon zest on top for garnish.
- Chill: Cover the cups and refrigerate for at least 2 hours, or until set.
Notes
- For a tangier flavor, add more lemon zest or juice to the mousse.
- To create a firmer crust, bake the crust in a preheated oven at 350°F (175°C) for 8-10 minutes and let it cool before adding the mousse.
- Garnish with fresh berries or mint leaves for added color and flavor.
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 cup