Hi friends, it’s been a while!
With summer temperatures rising, I think its time for a fun, summery, no-bake recipe. I mean, who wants to put the oven on when the weather has you wanting to jump into a cold pool? No one.
The only part of this recipe that requires any heat is melting the butter, but that can be done quickly in the microwave or on your stovetop. Other than that, no heat required!
We’re using gelatin powder to set our cheesecake mousse so it doesn’t have to go in the oven like a more traditional cheesecake would. Just make sure once you’ve heated the gelatin that you don’t let it sit for too long before you incorporate it. 2-3 minutes max, otherwise it will become all clumpy and your friends and family will be eating chunks of gelatin. Not exactly appetizing.
Room temperature cream cheese is also key to a smooth, creamy cheesecake mousse. We want no clumps and a light and fluffy mousse. The key to this mousse though is using fresh lemon juice and lemon curd. You can definitely make your own lemon curd for this – I didn’t because my physical therapist tortured me and I couldn’t stand, but that would probably make it even better. Store-bought lemon curd works just fine though and is less time-consuming.
Did I go to World Market to get these adorable jars just for this mousse? You bet I did. And did I end up buying wayyyyyyyy more things there because it is the perfect place to get food props? Duh. You really just can’t let me loose in that store, it isn’t safe and it definitely is dangerous for my wallet.
I kind of want to eat this mousse all summer long. Graham cracker crust, lemon cheesecake mousse, topped with whipped cream and crushed graham crackers served in a cute jar? Yes, please.
Lemon Cheesecake Mousse
Ingredients
- CRUST:
- 3/4 cup crushed graham crackers
- 2 1/2 tbsp. sugar
- 1/2 tsp. salt
- 3 tbsp. unsalted butter, melted
- CHEESECAKE MOUSSE:
- 2 1/2 tbsp. lemon juice (fresh lemon juice is best, but you can use bottled lemon juice)
- 1 1/2 tbsp. water
- 1 envelope unflavoured gelatin
- 1 2/3 cup heavy whipping cream
- 1 cup powdered sugar
- 12 oz. softened cream cheese
- 12 oz. lemon curd (I used lemon curd from a jar for convenience, but you can make your own)
- Whipped cream & additional crushed graham crackers, for topping
Directions
- Step 1 In a small bowl, combine the graham cracker crumbs, sugar, and salt. Add the melted butter and bring together with a fork. Divide the graham cracker mixture among dessert jars (I used 8, how many you make will depend upon how big your jars are). Press the mixture into the jars and set aside.
- Step 2 In another small bowl, pour in the lemon juice and water and sprinkle with the gelatin. Let it rest for about 5 minutes while you make the whipped cream. Whip the heavy cream until it reaches soft peaks. Add 1/3 cup of the powdered sugar and continue whipping until stiff peaks form.
- Step 3 In a large bowl, whip the cream cheese until nice and smooth. Add in the lemon curd and remaining 2/3 cup of powdered sugar and mix together.
- Step 4 Once the gelatin mixture has rested for 5 minutes, microwave for 1 minute, so the gelatin has dissolved. Let the mixture cool for 2-3 minutes, then pour into the cream cheese mixture and mix until combined. Fold in 1/3 of the cream cheese to loosen the mixture, then fold in the remaining whipped cream. You want a homogenous mixture with no streaks.
- Step 5 Divide the mousse among the dessert cups and refrigerate for at least 2 hours. Once the mousse has chilled, top with whipped cream and crushed graham crackers.
