No-Bake Lemon Cheesecake Mousse Dessert Cups

Ready In: 20 minutes active, 2 hours inactive
Serving: 8-10


  • For crust:
  • 2 cups graham cracker crumbs
  • 1/2 cup (1 stick) butter, melted
  • For mousse:
  • 2 cups heavy whipping cream
  • 1 cup powdered sugar, divided
  • 1 (8 oz) jar lemon curd
  • 8 oz cream cheese, softened
  • Juice of one lemon
  • 1 1/2 tablespoons water
  • 1 1/2 teaspoons unflavored powdered gelatin
  • Lemon, blueberries and mint to garnish, optional
  • Directions

    1. Thoroughly mix together butter and graham cracker crumbs and lightly press into the bottom of dessert cups. Set aside.
    2. In a small microwave-safe bowl, combine lemon juice and water and sprinkle gelatin over the top. Let rest 5 minutes.
    3. Meanwhile, in a medium bowl using an electric mixer, whip heavy cream until soft peaks form. Add 1/2 cup powdered sugar, and continue mixing until stiff peaks form.
    4. In a separate mixing bowl, beat cream cheese with an electric mixer until smooth and fluffy. (It’s fine to use the same unwashed beaters.) Add lemon curd and remaining 1/2 cup powdered sugar and mix until incorporated.
    5. Place small bowl of gelatin mixture in the microwave for 30 seconds. Whisk thoroughly for 1 minute, then let cool 3 minutes.
    6. With an electric mixer on low, slowly pour cooled gelatin mixture into cream cheese mixture until well incorporated. Add 1/3 of the whipped cream and gently fold in to lighten the cream cheese mixture. Then, add all but 1/2 cup of the remaining whipped cream and again gently fold to combine.
    7. Spoon lemon mousse mixture evenly into dessert cups and top with remaining 1/2 cup whipped cream.
    8. Cover and chill until set, at least 2 hours. Garnish with lemon, blueberries and mint if desired, and serve. Enjoy!

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