New York-Style Cheesecake Mousse

By littlefish

This cheesecake mousse actually tastes better after chilling overnight. Once chilled, it can be covered with plastic wrap and refrigerated for up to three days. Berries are optional, but they're a flavorful and festive way to dress up this dessert.

Ingredients

• 1 package (8 ounces) cream cheese, softened
• 1/2 cup confectioners' sugar
• 1-1/2 teaspoons Spice Islands® pure vanilla extract
• 1/2 teaspoon grated lemon peel
• 3/4 cup heavy whipping cream, whipped
• 1/2 cup graham cracker crumbs
• 4 teaspoons sugar
• 2 tablespoons butter, melted
• Sliced fresh strawberries, optional

Preparation

Step 1

In a large bowl, beat the cream cheese, confectioners' sugar, vanilla and lemon peel until fluffy. Fold in the whipped cream. Divide among 12 dessert dishes. Cover and refrigerate for at least 2 hours.
Meanwhile, combine cracker crumbs and sugar in a small bowl; add butter and mix well. Press to a 1/4-in. thickness on an ungreased baking sheet. Bake at 375° for 10-12 minutes or until lightly browned. Cool completely.
Just before serving, crumble graham cracker mixture; sprinkle over mousse. Top with strawberries if desired. Yield: 12 servings.

Nutrition Facts: 1/4 cup (calculated without strawberries) equals 175 calories, 14 g fat (9 g saturated fat), 46 mg cholesterol, 96 mg sodium, 10 g carbohydrate, trace fiber, 2 g protein.