The Inspiration Behind Lemon Cheesecake Mouss

Here’s the full recipe and instructions for your Lemon Cheesecake Mousse with a graham cracker crust, complete with step-by-step directions:

Lemon Cheesecake Mousse

Prep Time: 20 mins | Chill Time: 4+ hours | Serves: 6–8

Ingredients

Crust:

¾ cup (75g) crushed graham crackers (6 full sheets)

2 Tbsp (26g) granulated sugar

3 Tbsp (42g) salted butter, melted

Mousse:

2½ Tbsp fresh lemon juice

1½ Tbsp water

1½ tsp unflavored gelatin powder

1½ cups (355ml) heavy cream, cold

1 cup (110g) powdered sugar, divided

Yellow food coloring (optional)

12 oz (340g) cream cheese, softened

1 (10 oz) jar lemon curd (about ¾ cup)

1 tsp vanilla extract (optional)

Instructions

1. Make the Crust:

In a bowl, mix crushed graham crackers, sugar, and melted butter until combined.

Press firmly into the bottom of a 9-inch springform pan or individual dessert cups.

Chill in the fridge while preparing the mousse.

2. Bloom the Gelatin:

In a small saucepan, combine lemon juice, water, and gelatin. Let sit 5 minutes to “bloom” (thicken).

Warm over low heat for 1–2 minutes, stirring until fully dissolved. Remove from heat and let cool slightly.

3. Whip the Cream:

In a large bowl, beat the cold heavy cream and ½ cup powdered sugar until stiff peaks form. Set aside.

4. Prepare the Cheesecake Base:

In another bowl, beat the softened cream cheese and remaining ½ cup powdered sugar until smooth.

Add lemon curd, vanilla (if using), and the cooled gelatin mixture. Mix until fully combined.

Add a few drops of yellow food coloring (optional for a brighter color).

5. Fold in Whipped Cream:

Gently fold the whipped cream into the cheesecake mixture in 2 batches until no streaks remain.

6. Assemble & Chill:

Pour the mousse over the chilled crust and smooth the top.

Refrigerate at least 4 hours (or overnight) until set.

7. Serve:

Garnish with extra lemon zest, whipped cream, or berries. Slice and enjoy!

Tips & Variations:

No Gelatin? Substitute ¼ tsp xanthan gum or omit it (the mousse will be softer).

Lighter Version: Use Greek yogurt instead of some cream cheese.

Extra Zing? Add 1 Tbsp lemon zest to the mousse.

Would you like any adjustments to texture or flavor? 😊

Variations for Lemon Cheesecake Mousse

Flavor Variations:

Berry Swirl – Fold in ½ cup raspberry or strawberry puree for a fruity twist.

Citrus Swap – Replace lemon with lime, orange, or passionfruit curd.

Tropical – Add ¼ cup toasted coconut to the crust and top with mango puree.

White Chocolate – Melt ½ cup white chocolate into the cream cheese mixture for extra richness.

Boozy Kick – Add 1 Tbsp limoncello or vodka to the gelatin mixture.

Texture Tweaks:

Fluffier – Fold in 1 cup marshmallow fluff with the whipped cream.

Firmer – Increase gelatin to 2 tsp for a sliceable texture.

No-Bake Cheesecake – Skip the mousse and layer the filling over the crust for a classic no-bake version.

Dietary Adjustments:

Gluten-Free – Use gluten-free graham crackers or almond flour crust.

Vegan – Swap cream cheese for cashew cream, heavy cream for coconut cream, and use agar-agar instead of gelatin.

Lower Sugar – Reduce powdered sugar to ½ cup and use sugar-free lemon curd.

Storage Instructions:

Fridge: Keep covered for up to 5 days. The crust may soften slightly over time.

Freezer: Freeze without toppings for up to 1 month. Thaw overnight in the fridge.

Make Ahead: Prep crust 1 day in advance; add mousse filling the next day.

Pro Tip: For clean slices, dip a knife in hot water before cutting.

Would you like a specific variation written out in full? 😊