Lemon Cheesecake Mousse

Good Monday, everyone! I hope you had a wonderful weekend!

I shared this recipe from Classy Cooking last Friday. It was tucked away at the end of my post where no one would be able to find it in the future. We made it this weekend and it is so delicious that I decided it deserves it's own post; someplace easy to find.
If you love lemony desserts, cheesecake, and mousse, you'll love this dessert. It is so refreshing with just the right amount of lemon flavor. My family loved it! It wasn't difficult to make and it didn't take much time - my granddaughter, London, helped me make it. I was unable to find the lemon curd (Dickenson's) that is suggested in the recipe. Instead, I used lemon pie filing in a jar and it turned out delicious!

Jaclyn at Classy Cooking has a hit with this dessert. You'll find her recipe below, or here is a link to her blog: Classy Cooking
Lemon Cheesecake Mousse
Makes 8-10 servings
  • 3/4 cup crushed graham crackers (6 full sheets)
  • 2 Tbsp (26g) granulated sugar
  • 3 Tbsp (42g) salted butter, melted
  • Mousse
  • 2 1/2 Tbsp fresh lemon juice
  • 1 1/2 Tbsp water
  • 1 1/2 tsp unflavored gelatin powder
  • 1 1/2 cups (355ml) heavy cream
  • 1 cup (110g) powdered sugar, divided
  • Yellow food coloring (optional)
  • 12 oz (340g) cream cheese, softened
  • 1 (10 oz) jar lemon curd (tested with Dickenson's)
  • Sweetened whipped cream, lemon wedges, blueberries and mint for garnish (optional)
  • 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, let rest 5 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 if desired and whip until stiff (but not lumpy) peaks form (shake cream from beaters, no need to clean). 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 power for 30 seconds. Whisk for 1 minute to thoroughly dissolve gelatin, then let cool 3 minutes (no longer or it may start to set then you could 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 (or up to 1 day ahead if desired) to set. Garnish as desired. Serve cold.
  • Recipe source: Cooking Classy
Have a beautiful day!
Warmest regards,


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