Whip up a refreshing Lemon Cheesecake Mousse in minutes! This no-bake single serving dessert is creamy, tangy, and perfect for satisfying sweet cravings.
¼cupgraham cracker crumbs-- ¼ cup of graham cracker crumbs can be made by using 2 large sheets of graham crackers (or 5 lemon cream filled cookies such as Lemon Oreos) and crush with a rolling pin or in a food processor.
Prepare the Crust: Mix crumbs with melted butter in a small bowl. Transfer this mixture into your dessert dish, pressing it down firmly with the back of a spoon. Set aside.
Make the Cheesecake Mixture: In a separate bowl, mix together the cream cheese, sugar, lemon juice, and lemon zest. Use a spoon for stirring or an electric hand mixer on low speed to blend them thoroughly.
Whip the Cream: In another small bowl, use a hand mixer to whip the heavy cream until it reaches stiff peaks, typically taking about 2-3 minutes.
Combine: Gently fold the whipped cream into the cream cheese mixture, ensuring it's well blended.
Assemble: Spoon this creamy mixture over the prepared crust in the dessert dish.
Chill: Refrigerate the mousse for at least 20 minutes before serving.
Notes
Crush the Graham Crackers Finely: This ensures a smooth and even crust texture.
Whip the Cream To Stiff Peaks: This creates a light and airy mousse that holds its shape.
Smooth Texture: Ensure your cream cheese is at room temperature for easier blending.
Serving Dish: Using a 10-ounce ramekin or mini pie/tart pan is ideal for this recipe.