Lemon Cheesecake Mousse

I really like lemon flavored everything – especially sweet desserts with a lemon flavor – there is nothing more refreshing, delicious, and nice. My husband love mousses – his ideal breakfast consists of fruit mousse and a cup of espresso early in the morning. So, this is totally his jam! Here is my lemon cheesecake mousse recipe:

Servings 12


For the Crust:

  • 75 grams (7/8 cup / 2.6 oz.) graham crackers, crushed
  • 4 tablespoons butter, melted
  • 3 tablespoons granulated sugar

For the Mousse:

  • 3 tablespoons fresh lemon juice
  • 3 tablespoons water
  • 20 grams (2 teaspoons) unflavored gelatin powder or 5 gelatin leaves
  • 110 grams (1 cup) powdered sugar, divided
  • 2 cups (420 ml) heavy cream
  • Yellow food coloring (if desired)
  • 10 oz. (1 jar) lemon curd
  • 360 grams (13 oz.) cream cheese softened

For garnish:

  • Sweetened whipped cream, berries, lemon wedges, and/or mint leaves (optional)



  • In a mixing bowl, whisk together crushed graham crackers and sugar. Put in butter and whisk until well combined, and evenly moistened.
  • Split batter among 10 to 12 dessert cups. Press into an even layer. Leave aside.
  • Pour water and lemon juice into a small bowl. Then, sprinkle gelatin evenly over top, let rest 5-10 minutes.
  • In the meantime, whip heavy cream in a mixing bowl until soft peaks form. Apply 1/2 cup of the powdered sugar and a few drops of food coloring (if using) and whisk until stiff peaks form.
  • In a large mixing bowl whip cream cheese until fluffy and smooth. Add the remaining 1/2 cup powdered sugar and lemon curd into cream cheese mix.
  • Heat the gelatin mix in the microwave on high for 20 seconds. Stir shortly to dissolve gelatin. Let cool for one to two minutes (no longer).
  • While beating cream cheese mix with a hand mixer, gradually add in gelatin mix then blend until thoroughly blended.
  • Gently fold ½ of the whipped cream mixture into the cream cheese mix to lighten, next add remaining whipped cream and gently fold until well combined.
  • Pipe or spoon mixture into dessert cups over the cracker layer. In the end, cover and put in the fridge for 3 hours (or preferably overnight) to set. You can garnish with some berries, lemon slice, or/ and mint leaf. Serve cold.
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