Lemon Blueberry Cheesecake Mousse is a light, creamy, and refreshing dessert that combines the tangy brightness of lemon with the sweet juiciness of blueberries. This mousse is layered with a graham cracker base and filled with a rich cheesecake-flavored lemon mousse, making it a perfect treat for spring and summer.
Ingredients:
For the Graham Cracker Base:
- ¾ cup graham cracker crumbs
- 2 tablespoons granulated sugar
- 3 tablespoons salted butter, melted
For the Lemon Cheesecake Mousse:
- 2 ½ tablespoons fresh lemon juice
- 1 ½ tablespoons water
- 1 ½ teaspoons unflavored gelatin powder
- 1 ½ cups heavy cream
- 1 cup powdered sugar
- 12 ounces cream cheese, softened
- 1 jar (10 ounces) lemon curd
- ½ teaspoon vanilla extract (optional)
- Fresh blueberries, for garnish
Instructions:
- Prepare the Graham Cracker Base:
- In a mixing bowl, whisk together graham cracker crumbs and sugar.
- Pour in melted butter and stir until evenly moistened.
- Divide the mixture among 8-10 dessert cups and lightly press into an even layer. Set aside.
- Prepare the Gelatin Mixture:
- Pour lemon juice and water into a small bowl.
- Sprinkle gelatin powder evenly over the top and let it rest for 5 minutes.
- Whip the Heavy Cream:
- In a medium mixing bowl, whip heavy cream until soft peaks form.
- Add ⅓ cup powdered sugar and continue whipping until stiff peaks form.
- Set aside.
- Prepare the Cheesecake Mixture:
- In a separate large mixing bowl, whip cream cheese until smooth and fluffy.
- Mix in lemon curd and remaining powdered sugar until fully combined.
- Incorporate the Gelatin:
- Heat the gelatin mixture in the microwave on high power for 30 seconds.
- Whisk for 1 minute to dissolve the gelatin completely, then let it cool for 3 minutes.
- While mixing the cream cheese mixture, slowly pour in the gelatin mixture and blend until thoroughly combined.
- Fold in the Whipped Cream:
- Gently fold ⅓ of the whipped cream into the cheesecake mixture to lighten it.
- Add the remaining whipped cream and fold until fully incorporated.
- Assemble the Mousse Cups:
- Spoon or pipe the mousse mixture into the dessert cups over the graham cracker layer.
- Cover and refrigerate for at least 2 hours to set.
- Garnish and Serve:
- Top with fresh blueberries and additional lemon zest if desired.
- Serve chilled and enjoy!
Tips for the Best Lemon Blueberry Cheesecake Mousse:
- Use fresh lemon juice for the best flavor.
- Whip the cream properly to maintain a light texture.
- Chill the mousse for at least 2 hours to allow flavors to meld.
- Experiment with toppings like crushed graham crackers or white chocolate shavings.
This mousse is a delightful combination of citrusy brightness and creamy indulgence, making it a perfect dessert for warm-weather gatherings. You can find more details here. Happy baking! 🍋🫐✨