Lemon Cheesecake Mousse is a delightful dessert that perfectly balances the tanginess of lemon with the richness of cream cheese, all served in a light and airy mousse form. This recipe yields a sumptuous treat that is perfect for any occasion, whether it’s a casual family dinner or a fancy dinner party. Follow these simple steps to create a mouthwatering dessert that will impress your guests.
Ingredients:
- Crust:
- 3/4 cup crushed graham crackers (6 full sheets)
- 2 Tbsp (26g) granulated sugar
- 3 Tbsp (42g) salted butter, melted
- Mousse:
- 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)
Directions:
- In a mixing bowl, whisk together graham cracker crumbs and sugar.
- Pour in melted butter and stir until evenly moistened. Divide the mixture among 8 – 10 dessert cups and lightly press into an even layer. Set aside.
- Pour lemon juice and water into a small bowl. Sprinkle gelatin evenly over the top and let it rest for 5 minutes.
- Meanwhile, whip heavy cream in a medium mixing bowl until soft peaks form. Add in 1/3 cup of powdered sugar and tint with yellow food coloring if desired. Whip until stiff peaks form.
- In a separate large mixing bowl, whip cream cheese until smooth and fluffy. Mix lemon curd and remaining 2/3 cup powdered sugar into the cream cheese mixture.
- Heat the rested gelatin mixture in the microwave on high power for 30 seconds. Whisk for 1 minute to thoroughly dissolve gelatin, then let it cool for 3 minutes.
- While mixing the cream cheese mixture with a hand mixer, slowly pour in the gelatin mixture and blend until thoroughly combined.
- Gently fold 1/3 of the whipped cream mixture into the cream cheese mixture to lighten, then add the remaining whipped cream and gently fold until combined.
- Spoon or pipe the mixture into dessert cups over the graham cracker layer.
- Cover and refrigerate for 2 hours (or up to 1 day ahead if desired) to set. Garnish as desired. Serve cold.
Tips:
- Ensure the gelatin mixture is not left to cool for too long, as it may start to set, resulting in lumps in the mousse.
- For a vibrant presentation, consider garnishing with sweetened whipped cream, lemon wedges, blueberries, and mint leaves.
- Experiment with different brands of lemon curd to find the one that suits your taste preferences best.
Conclusion:
Indulge in the creamy, tangy goodness of Lemon Cheesecake Mousse, a delightful dessert that is sure to tantalize your taste buds. With its smooth texture and refreshing lemon flavor, this mousse is the perfect ending to any meal. Whether enjoyed on its own or garnished with fresh fruits and herbs, this dessert is guaranteed to leave a lasting impression on your guests. Try making this recipe today and treat yourself to a culinary delight that is both elegant and irresistible.
- Q: Can I prepare the Lemon Cheesecake Mousse in advance? A: Yes, this Lemon Cheesecake Mousse can be prepared in advance, making it a convenient dessert for gatherings and special occasions. After assembling the mousse in dessert cups over the graham cracker layer, cover them and refrigerate for at least 2 hours or overnight. This chilling time allows the mousse to set, ensuring a perfect texture. In fact, preparing it a day ahead enhances the flavors and allows you to focus on other aspects of your event. Just be sure to garnish with whipped cream, lemon wedges, and other toppings right before serving to maintain freshness and presentation.
- Q: Can I substitute ingredients to make a lighter version of this mousse? A: Yes, you can make some ingredient substitutions to create a lighter version of the Lemon Cheesecake Mousse. For a reduced-calorie option, consider using low-fat cream cheese and light whipped cream. Additionally, you can experiment with alternative sweeteners to replace some or all of the powdered sugar. While the texture and taste may vary slightly, these modifications can result in a dessert that aligns with dietary preferences without compromising on flavor. It’s always a good idea to try these substitutions in small batches to find the balance that suits your taste.
- Q: Is there a specific brand of lemon curd that works best for this recipe? A: While this recipe was tested with Dickenson’s lemon curd, you can explore various brands available in your area to find the one that suits your taste preferences. Different brands may offer variations in sweetness and tartness, allowing you to customize the mousse to your liking. Be sure to choose a high-quality lemon curd with a vibrant and authentic citrus flavor, as it plays a crucial role in the overall taste of the dessert. Feel free to experiment and discover the lemon curd that best complements your palate.
- Q: Can I omit the gelatin if I don’t have it or prefer not to use it? A: While gelatin contributes to the structure and stability of the mousse, you can omit it if necessary. However, keep in mind that the texture may be slightly different without gelatin, and the mousse may be softer. If you choose to omit gelatin, consider reducing the amount of lemon juice and water in the recipe to maintain the balance of flavors. Alternatively, you can explore vegetarian or vegan gelatin substitutes, such as agar-agar, if you prefer a non-animal-based option. Regardless of your choice, the Lemon Cheesecake Mousse will still boast a delightful lemony taste and creamy consistency.
Lemon Cheesecake Mousse
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 15 minutes
- Yield: 4 servings 1x
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Description
This Lemon Cheesecake Mousse is light, creamy, and bursting with fresh lemon flavor! It’s the perfect dessert for spring and summer, with a delicate balance of sweet and tangy. Serve it in individual cups for an elegant, refreshing treat!
Ingredients
Units
Scale
- 8 oz (225g) cream cheese, softened
- 1/2 cup (120ml) sweetened condensed milk
- 1/4 cup (60ml) fresh lemon juice (about 1-2 lemons)
- 1 tbsp lemon zest
- 1 tsp vanilla extract
- 1 cup (240ml) heavy whipping cream, cold
- 1/4 cup (30g) powdered sugar
For Garnish (Optional):
- Fresh lemon slices
- Extra lemon zest
- Fresh berries or mint leaves
Instructions
-
Prepare the Cream Cheese Mixture:
- In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
- Add the sweetened condensed milk, lemon juice, lemon zest, and vanilla extract. Mix until fully combined and smooth.
-
Whip the Cream:
- In a separate bowl, whip the cold heavy cream with the powdered sugar until stiff peaks form.
-
Fold the Mixtures Together:
- Gently fold the whipped cream into the lemon cream cheese mixture until well incorporated and fluffy.
-
Assemble the Mousse:
- Spoon or pipe the mousse into small dessert cups or bowls. Smooth the tops.
-
Chill and Serve:
- Refrigerate for at least 2 hours to allow the mousse to set.
- Garnish with fresh lemon slices, extra lemon zest, fresh berries, or mint leaves if desired.
Notes
- Make it extra tangy: For more lemon flavor, add an extra 1-2 tsp of lemon zest.
- Layer with graham cracker crumbs: For a cheesecake-inspired presentation, add a layer of crushed graham crackers at the bottom of each dessert cup.
- Storage: Store in the fridge for up to 3 days.