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Lemon Cheesecake Mousse
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Prep Time:
30 minutes
Total Time:
90 minutes
Refreshing lemon mousse with cream cheese on a graham cracker crust, ideal for summer gatherings.
Ingredients:
  • 1 tablespoon butter, melted
  • 1 cup graham cracker crumbs
  • 0.5 cup white sugar
  • 0.66666668653488 cup lemon juice, or more to taste
  • 2 (8 ounce) packages cream cheese, or as needed
  • 1 (14 ounce) can sweetened condensed milk
  • 2 cups heavy cream
  • 1 teaspoon lemon zest, or to taste
  • 3 lemon slices, quartered
  • 1 small bunch mint leaves, or as needed
Instructions:
  • Combine butter with crushed graham crackers until well mixed. Press 1 tablespoon of the mixture into the bottom of each of the 12 dessert dishes or glasses.
  • Combine sugar and lemon juice in a bowl, stirring until sugar is fully dissolved. Set aside.
  • In a mixing bowl, use an electric mixer on low speed to whip together cream cheese and sweetened condensed milk until combined. Increase speed to medium until smooth. Slowly add heavy cream while mixing on medium speed until combined. Blend on high speed for 2 minutes.
  • Lower the mixer speed to medium and blend in the lemon-sugar mixture until fully incorporated, adding more lemon juice to your liking. Increase speed to high and whip until the mixture is fluffy and holds its shape when the blades are lifted, for about 3 to 4 minutes. Transfer the filling into the prepared crusts using a spoon or piping bag. Enjoy!
  • Chill for at least 1 hour until serving. Top each serving with lemon zest, a quarter slice of lemon, and a mint leaf.

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