Lemon Cheesecake Mousse

By Nanatimesthree

Ingredients

• Crust
• 3/4 cup crushed graham crackers (6 full sheets)
• 2 Tablespoons sugar
• 3 Tablespoons salted butter, melted
• Mousse
• 2 1/2 Tablespoons lemon juice
• 1 1/2 Tablespoons water
• 1 1/2 teaspoons unflavored gelatin powder
• 1 1/2 cups heavy cream
• 1 cup powdered sugar, divided
• Yellow food coloring
• 12 ounces cream cheese, softened
• 1 10 ounce jar lemon curd (Dickenson's)
• Sweetened whip cream, lemon wedges, blueberries

Details

Cooking time 45mins

Preparation

Step 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.

Pour lemon juice and water into a small bowl. Sprinkle gelatin evenly over top and let rest for five minutes. Meanwhile, whip heavy cream in a medium mixing bowl until soft peaks form. Add in 1/3 cup of the powdered sugar, tint with yellow food coloring, and 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 cream cheese mixture.

Heat rested gelatin mixture in the microwave on high for 30 seconds. Whisk for 1 minute to thoroughly dissolve gelatin, then let cool 3 minutes, no longer, or it may start to set and you will end up with little lumps in the mousse. 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. Spoon or pipe mixture into dessert cups over graham cracker layer. Cover and refrigerate 2 hours to set. Garnish as desired. Serve cold.