Lemon Cheesecake Mousse

03.19.2016

Could there be a better spring dessert?? In my opinion this one is hard to top! It’s three of my favorite things in one bright, luscious, rich, heavenly dessert! I absolutely love cheesecake, I love lemon flavored everything and I could eat mousse for breakfast lunch and dinner. So, what I’m getting at is this dessert was made for me, quite literally :). I originally had tried another lemon mousse recipe earlier this week (this one here) that I thought I’d love. The flavor was oh so fresh and lemony buuuut the texture was nothing like what I think of mousse to be. It was more of a droopy whipped cream texture with just a little more density to it. So of course I set of to come up with my own so I could end satisfied with a perfect lemon mousse, one worthy of sharing here (yes I am picky about what I’ll share, there are many things that don’t make the cut. If I didn’t feel it was worth my time and ingredients then why should it be worth yours?).

Lemon Cheesecake Mousse | Cooking Classy

Want to see how easy this Lemon Cheesecake Mousse recipe is? Watch the video!

This Lemon Cheesecake Mousse is everything I’d hoped it would be an then some – even though it does use a store bought lemon curd (which have you added it to a s’more yet? It’s dreamy times one thousand! Just graham cracker, fire roasted marshmallow and a generous slathering of lemon curd as done here). These individual mousse cups would be perfect for Easter and Mother’s Day or for any get together. And of course they are also perfect for a weekend treat! I made these just a few days ago and I’m already dreaming about when I’ll be able to make them again (I’m glad Easter is coming up soon!). I asked my mom to try one bite, she insisted on just one bite since she was trying to eat less dessert, but of course after one bite she continued to polish the whole whole thing off. I’d reach in the fridge too intending on just one bite but it never ends there. No one will be able to resist these! Try them and you’ll see what I mean.

MY LATEST VIDEOS

Lemon Cheesecake Mousse | Cooking ClassyLemon Cheesecake Mousse | Cooking Classy Lemon Cheesecake Mousse | Cooking ClassyLemon Cheesecake Mousse | Cooking Classy

Print

Lemon Cheesecake Mousse

5 from 4 votes

A bright, luscious, rich and heavenly dessert that's perfect for spring and summer.

Course: Dessert
Cuisine: American
Keyword: individual cheesecake, lemon mousse
Prep Time: 30 minutes
Total Time: 30 minutes
Servings: 8 -10 servings
Calories: 447 kcal
Author: Jaclyn

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)

Instructions

  1. In a mixing bowl whisk together graham cracker crumbs and sugar. Pour in butter and stir until evenly moistened. Divide mixture among 8 - 10 dessert cups and lightly press into an even layer, set aside.
  2. Pour lemon juice and water into a small bowl. Sprinkle gelatin evenly over top, let rest 5 minutes. Meanwhile, whip heavy cream in a medium mixing bowl until soft peaks form. 
  3. Add in 1/3 cup of the powdered sugar, tint with yellow food coloring if desired and whip until stiff (but not lumpy) peaks form (shake cream from beaters, no need to clean). In a separate large mixing bowl whip cream cheese until smooth and fluffy. Mix lemon curd and remaining 2/3 cup powdered sugar into cream cheese mixture.
  4. Heat rested gelatin mixture in the microwave on high power for 30 seconds. Whisk for 1 minute to thoroughly dissolve gelatin, then let cool 3 minutes (no longer or it may start to set then you could end up with little lumps in the mousse). 
  5. While mixing cream cheese mixture with hand mixer, slowly pour in gelatin mixture then blend until thoroughly combined. Gently fold 1/3 of the whipped cream mixture into the cream cheese mixture to lighten, then add remaining whipped cream and gently fold until combined. 
  6. Spoon or pipe mixture into dessert cups over graham cracker layer. Cover and refrigerate 2 hours (or up to 1 day ahead if desired) to set. Garnish as desired. Serve cold.
  7. Recipe source: Cooking Classy
Nutrition Facts
Lemon Cheesecake Mousse
Amount Per Serving
Calories 447 Calories from Fat 324
% Daily Value*
Total Fat 36g 55%
Saturated Fat 21g 105%
Cholesterol 119mg 40%
Sodium 249mg 10%
Potassium 111mg 3%
Total Carbohydrates 27g 9%
Sugars 21g
Protein 4g 8%
Vitamin A 27.2%
Vitamin C 2.5%
Calcium 7.9%
Iron 2.8%
* Percent Daily Values are based on a 2000 calorie diet.

143 comments

  • kelly: These look and sound amazing, yum!

    xx Kelly March 20, 2016 at 6:07pm Reply

  • Juliana Ramsey: These look absolutely adorable! My Mom loves Lemon, so I’m going to have to make these for her!! Great job on the pictures!! Keep up the amazing work! March 20, 2016 at 5:49pm Reply

    • Jaclyn: Thanks Juliana! I hope they are enjoyed! March 20, 2016 at 9:33pm Reply

  • Cathleen @ A Taste Of Madness: Wow, this is gorgeous! I love the dessert cups you used! Where did you get them? March 20, 2016 at 5:48pm Reply

    • Jaclyn: Thanks Cathleen! The jars are Weck jars I got them at World Market. March 20, 2016 at 9:34pm Reply

  • Sara: it looks so yummy can’t wait to try ,what can i replace the lemon curd with? i looked for it in the supermarket but i couldn’t find it. Thanks March 20, 2016 at 5:34am Reply

    • Jaclyn: A homemade lemon curd should work here too. It would be about 3/4 cup + 2 Tbsp. It’s usually by the jams sometimes in the baking isle in case you missed it. March 20, 2016 at 11:00am Reply

  • Kitty: These lemon mousses make me smile! They look like sunshine. So pretty! March 19, 2016 at 9:27pm Reply

  • Janis: Where did you get those cute jars? I’m scouring the internet and not finding anything nearly so cute. Can’t wait to try this recipe! March 19, 2016 at 12:46pm Reply

    • Jaclyn: Sorry for the late response, I got them at World Market – they are Weck jars. March 21, 2016 at 12:16am Reply

      • Zainab: Hi,

        I m new to this .
        Can u plz tell me how do u make lemon curd?? January 26, 2017 at 3:52pm Reply

        • LaRae: 2/3 cup sugar
          1 tablespoon cornstarch
          2 teaspoons finely shredded lemon peel
          1/2 cup lemon juice
          1/4 cup water
          2 tablespoons butter (no substitutes)
          3 egg yolks, beaten
          Lemon Curd: Meanwhile, prepare lemon curd. In a medium saucepan, stir together the 2/3 cup sugar and the cornstarch. Stir in 2 teaspoons shredded lemon peel, the lemon juice, the 1/4 cup water, and the 2 tablespoons butter. Cook and stir the mixture over medium heat, uncovered, until thickened and bubbly.

          3. Slowly stir about half of the hot lemon mixture into the 3 beaten egg yolks. Return all of the egg mixture to the saucepan; stir to combine. Bring mixture to boiling; reduce heat. Cook and stir constantly for 2 minutes more. Transfer to a small bowl. Cover surface of lemon curd with plastic wrap; chill while pastry tassies bake. March 8, 2017 at 3:08pm Reply

          • Heather: Grateful to have this lemon curd recipe. Thanks for posting! December 31, 2017 at 2:54pm

    • Lois: If you’re a Costco member, they are currently selling 8 packs of flan in jars that look just like that. July 17, 2016 at 8:13pm Reply

    • Kathleen: Try the stemless wine glasses. August 13, 2017 at 2:08pm Reply

  • Martha in KS: Does this set up firmly enough to be made into a pie? I don’t have glasses to use. Thanks March 19, 2016 at 9:04am Reply

    • Jaclyn: Yes it I think it should, it holds it shape quite well. March 19, 2016 at 11:31am Reply

  • Carol Jons: what size are the glass jars your dessert is in? March 19, 2016 at 6:32am Reply

Add your comment:

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Copyright 2011-2018 Cooking Classy | Privacy Policy
Design by cre8d