Lemon Cheesecake Mousse
A light, airy, and creamy no-bake dessert featuring a silky lemon mousse layered over a nutty brown butter graham cracker crust. Perfect for an elegant treat without turning on the oven.
Equipment
- Small saucepan
- Mixing bowls
- Microwave-safe bowl
- Electric mixer
- Rubber spatula
- Dessert cups or ramekins
Ingredients
Crust:
- 3/4 cup crushed graham crackers (6 full sheets)
- 2 Tbsp granulated sugar (26g)
- 3 Tbsp salted butter, melted (42g)
Mousse:
- 2 1/2 Tbsp fresh lemon juice
- 1 1/2 Tbsp water
- 1 1/2 tsp unflavored gelatin powder
- 1 1/2 cups heavy cream (355ml)
- 1 cup powdered sugar, divided (110g)
- Yellow food coloring (optional)
- 12 oz cream cheese, softened (340g)
- 1 (10 oz) jar lemon curd (tested with Dickenson's)
- Sweetened whipped cream, lemon wedges, blueberries and mint for garnish (optional)
Instructions
Prep the Brown Butter Crust and Bloom the Gelatin
- In a small saucepan, melt the salted butter over medium heat. Continue to cook, swirling the pan occasionally, for about 3-5 minutes, until it foams and brown bits form at the bottom. The butter should have a nutty aroma.
- In a mixing bowl, combine the graham cracker crumbs and sugar. Pour in the hot brown butter and stir until all the crumbs are evenly moistened.
- In a small microwave-safe bowl, combine the fresh lemon juice and water. Sprinkle the gelatin powder evenly over the top without stirring. Let it sit for 5 minutes to bloom.
Whip the Cream and Build the Cheesecake Base
- While the gelatin blooms, whip the cold heavy cream in a medium mixing bowl with an electric mixer until soft peaks form. Add 1/3 cup of the powdered sugar and a drop of yellow food coloring (if using). Continue whipping until stiff peaks form.
- In a separate large bowl, beat the softened cream cheese until it's completely smooth and fluffy, scraping down the sides of the bowl to ensure no lumps remain. Mix in the lemon curd and the remaining 2/3 cup of powdered sugar until fully combined and silky.
Dissolve Gelatin, Combine, and Fold
- Microwave the bloomed gelatin mixture on high for 30 seconds until liquid. Whisk for a minute to ensure it's fully dissolved, then let it cool for exactly 3 minutes.
- With the mixer on low speed, slowly stream the warm gelatin mixture into the cream cheese base. Mix until thoroughly combined.
- Gently fold the whipped cream into the cream cheese mixture in two or three additions. Use a spatula to cut through the middle and scrape along the sides to keep the mixture light and airy until no streaks remain.
Assemble, Chill, and Finish
- Divide the graham cracker crust mixture evenly among your dessert cups. Spoon or pipe the mousse on top of the crust. Cover and refrigerate for at least 2 hours, or until fully set.
- Before serving, garnish with sweetened whipped cream, fresh lemon wedges, blueberries, and mint, if desired.
Notes
Texture Tip: For the smoothest, lump-free mousse, ensure your cream cheese is at true room temperature before beating. Cold cream cheese will not emulsify properly. Make-Ahead: This is a great dessert to prepare in advance. You can assemble the cups and refrigerate them, covered, for up to 24 hours. Add garnishes just before serving. Storage: Leftovers can be kept covered in the refrigerator for 3-4 days. The crust may soften over time. You can also freeze the mousse (without garnishes) for up to 1 month; thaw overnight in the fridge. Serving Tip: For a clean, professional look, transfer the mousse to a piping bag or a large zip-top bag with the corner snipped off to fill the dessert cups. Nutrition information is estimated based on common ingredients and serving sizes and may vary.
Nutrition
Calories: 520kcalCarbohydrates: 40gProtein: 5gFat: 38gSaturated Fat: 22gCholesterol: 100mgSodium: 250mgPotassium: 150mgFiber: 1gSugar: 30gVitamin A: 1200IUVitamin C: 4mgCalcium: 80mgIron: 1mg
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