Continuing our recent theme of wonderful warm weather recipes, these Lemon Cheesecake Mousse Cups are guaranteed to be a hit at your next summer party. They're part decadent cheesecake and part light, whipped mousse—with a little bit of lemon bar thrown in for good measure. It's three of our favorite desserts combined into one easy-to-serve dish. Fair warning, these do take a bit of work compared to many of our recipes, so you won't be able to whip up a dozen an hour before your party starts. And if you can get an extra set of hands into the kitchen, it will make your life easier. But we promise, with your first spoonful of this mousse, you'll be happy you put in the extra work.
In a medium mixing bowl, whisk together graham cracker crumbs and sugar.
Pour melted butter on top and stir until everything is evenly moistened.
Take mixture and evenly divide into the bottom of dessert glasses or small mason jars. Once pressed into the bottom of glasses, set dish aside.
In a small mixing bowl, mix lemon juice and water. Sprinkle gelatin powder evenly over the mixture and let it rest for 5 minutes.
While waiting, pour the heavy cream into a medium mixing bowl and use a hand mixer to whip until soft peaks form.
Add in 1/3 cup of powdered sugar and yellow food coloring. Whip until stiff peaks form.
In a separate large mixing bowl, whip cream cheese until smooth and fluffy, then add in lemon curd and the remaining 2/3 cup of powdered sugar. Mix until combined.
Once the gelatin mixture has rested, heat it in a microwave on high for 30 seconds. Whisk for 1 minute to thoroughly dissolve gelatin, and then let cool for 3 minutes.
Add the powdered sugar and lemon curd to the gelatin mixture, then slowly pour the gelatin mixture into the cream cheese mixture. Mix until combined.
Gently fold in 1/3 of the whipped cream mixture into the cream cheese mixture, then add the remaining of the whipped cream mixture and gently fold in.
Grab the dessert glasses, spoon or pipe mixture into them over the graham cracker layer. Cover with plastic wrap and refrigerate for 2 hours.
Serve cold and enjoy!
This recipe is very hands-on and has some multitasking aspects. This might be a bit easier if you have a friend to help during the process.
Ingredients
Directions
In a medium mixing bowl, whisk together graham cracker crumbs and sugar.
Pour melted butter on top and stir until everything is evenly moistened.
Take mixture and evenly divide into the bottom of dessert glasses or small mason jars. Once pressed into the bottom of glasses, set dish aside.
In a small mixing bowl, mix lemon juice and water. Sprinkle gelatin powder evenly over the mixture and let it rest for 5 minutes.
While waiting, pour the heavy cream into a medium mixing bowl and use a hand mixer to whip until soft peaks form.
Add in 1/3 cup of powdered sugar and yellow food coloring. Whip until stiff peaks form.
In a separate large mixing bowl, whip cream cheese until smooth and fluffy, then add in lemon curd and the remaining 2/3 cup of powdered sugar. Mix until combined.
Once the gelatin mixture has rested, heat it in a microwave on high for 30 seconds. Whisk for 1 minute to thoroughly dissolve gelatin, and then let cool for 3 minutes.
Add the powdered sugar and lemon curd to the gelatin mixture, then slowly pour the gelatin mixture into the cream cheese mixture. Mix until combined.
Gently fold in 1/3 of the whipped cream mixture into the cream cheese mixture, then add the remaining of the whipped cream mixture and gently fold in.
Grab the dessert glasses, spoon or pipe mixture into them over the graham cracker layer. Cover with plastic wrap and refrigerate for 2 hours.
Serve cold and enjoy!
This recipe is very hands-on and has some multitasking aspects. This might be a bit easier if you have a friend to help during the process.
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