Description
Enjoy a refreshing Lemon Cheesecake Mousse that blends zesty lemon flavor with a creamy texture, all atop a crunchy graham cracker crust. This delightful dessert is perfect for any occasion and can be garnished with fresh berries and mint for an extra touch.
Ingredients
Scale
- 1 cup heavy whipping cream
- 8 oz cream cheese, softened
- 1/2 cup granulated sugar
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1/2 cup crushed graham crackers
- 2 tablespoons unsalted butter, melted
- Fresh berries (strawberries, blueberries, raspberries)
- Mint leaves
Instructions
- In a large mixing bowl, add the softened cream cheese. Beat on medium speed until smooth and creamy, about 2-3 minutes.
- Add the granulated sugar and continue to beat until fluffy, about another 2 minutes.
- Mix in the fresh lemon juice, lemon zest, vanilla extract, and salt on low speed until incorporated.
- In a separate bowl, whip the heavy cream on high speed until stiff peaks form, about 3-5 minutes. Be careful not to over-whip.
- Gently fold the whipped cream into the cream cheese mixture using a spatula, being careful not to deflate the whipped cream.
- In a medium bowl, combine the crushed graham crackers and melted butter. Mix until evenly coated.
- Press the graham cracker mixture firmly into the bottom of serving glasses or a pie dish to form an even layer.
- Refrigerate the crust for about 15-20 minutes to set.
- Once the mousse is ready, remove the crust from the refrigerator. Spoon or pipe the lemon cheesecake mousse over the crust in each glass or dish.
- Fill each glass or dish to the top, smoothing the surface with a spatula or the back of a spoon.
- Cover with plastic wrap and refrigerate for at least 2 hours, or overnight for best results.
- When ready to serve, remove the mousse from the refrigerator. Optionally, add a dollop of whipped cream on top.
- Garnish with fresh berries and a sprig of mint for a pop of color and freshness.
Notes
- Ensure the cream cheese is at room temperature to avoid lumps in the mousse.
- For a lighter mousse, be gentle when folding in the whipped cream.
- This dessert can be made a day in advance, allowing the flavors to meld beautifully.
- Prep Time: 30 minutes
- Cook Time: 0 minutes