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June's Munchie: Lemon Cheesecake Mousse

Updated: Jun 10




  • 2 1/2 Tbsp fresh lemon juice

  • 1 1/2 Tbsp water

  • 1 1/2 tsp unflavored gelatin powder

  • 1 1/2 cups (355ml) heavy cream

  • 1 cup (110g) powdered sugar, divided

  • Yellow food coloring (optional)

  • 12 oz (340g) cream cheese, softened

  • 1 (10 oz) jar lemon curd (tested with Dickenson's)

  • Sweetened whipped cream , lemon wedges, blueberries and mint for garnish (optional)


  • In a mixing bowl whisk together graham cracker crumbs and sugar. Pour in butter and stir until evenly moistened. Divide mixture among 8 - 10 dessert cups and lightly press into an even layer, set aside.

  • Pour lemon juice and water into a small bowl. Sprinkle gelatin evenly over top, let rest 5 minutes. Meanwhile, whip heavy cream in a medium mixing bowl until soft peaks form. 

  • Add in 1/3 cup of the powdered sugar, tint with yellow food coloring if desired and whip until stiff (but not lumpy) peaks form (shake cream from beaters, no need to clean). 

  • In a separate large mixing bowl whip cream cheese until smooth and fluffy. Mix lemon curd and remaining 2/3 cup powdered sugar into cream cheese mixture.

  • Heat rested gelatin mixture in the microwave on high power for 30 seconds. Whisk for 1 minute to thoroughly dissolve gelatin, then let cool 3 minutes (no longer or it may start to set then you could end up with little lumps in the mousse). 

  • While mixing cream cheese mixture with hand mixer, slowly pour in gelatin mixture then blend until thoroughly combined. 

  • Gently fold 1/3 of the whipped cream mixture into the cream cheese mixture to lighten, then add remaining whipped cream and gently fold until combined. 

  • Spoon or pipe mixture into dessert cups over graham cracker layer. Cover and refrigerate 2 hours (or up to 1 day ahead if desired) to set. Garnish as desired. Serve cold.

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