Lemon Cheesecake Mousse Recipe

In a mixing bowl whisk together graham cracker crumbs and sugar. Pour in butter and stir until evenly moistened.

Divide mixture among 8 to 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, and let rest for 5 minutes. Meanwhile, whip heavy cream in a medium mixing bowl until soft peaks form.

Add in ⅓ 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 ⅔ 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 for no longer than 3 minutes, or it may start to set and create little lumps in the mousse.

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

Gently fold ⅓ 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 for 2 hours (or up to 1 day ahead if desired) to set.

Garnish as desired. Serve cold.