- Reaction score
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Citrus Bliss Lemon Cheesecake Mousse
This recipe creates this beautiful Citrus Bliss Lemon Cheesecake Mousse dessert that is perfect for Summer!
Ingredients:
Crust:
- 3/4 cup crushed graham crackers (6 full sheets)
- 2 Tbsp (26g) granulated sugar
- 3 Tbsp (42g) salted butter, melted
- 4 mixing bowls, 1 large, 2 medium and one small
- 8-10 dessert cups
- 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)
- In the mixing bowl, whisk together the graham cracker crumbs and sugar
- Pour in the melted butter and stir until evenly moistened
- Divide the mixture among 8-10 dessert cups, pressing into an even layer and then set aside
- Combine lemon juice and water in the small bowl then sprinkle gelatin over it and let rest for 5 minutes
- Whip heavy cream in a medium bowl until soft peaks form, then add 1/3 cup powdered sugar and food coloring if using, and whip to stiff peaks
- In a large bowl, whip cream cheese until fluffy
- Blend in lemon curd and the remaining powdered sugar
- Microwave gelatin mixture for 30 seconds on high, whisk to dissolve fully, then cool for 3 minutes
- Slowly blend into the cream cheese mixture
- Fold 1/3 of the whipped cream into the cream cheese to lighten it, then fold in the rest gently
- Spoon or pipe the mousse into the prepared cups over the crust
- Chill for 2 hours to set
- Garnish before serving
Notes:
- Prep Time: 30 minutes
- Chilling Time: 2 hours
- Total Time: 2 hours 30 minutes
- Servings: 8-10
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