🍋 Lemon Cheesecake Mousse Cups
Ingredients (Serves 6–8)
Crust Layer:
- 1 cup graham cracker crumbs
- 3 tbsp melted butter
- 1 tbsp sugar (optional)
Lemon Cheesecake Mousse:
- 8 oz (225g) cream cheese, softened
- 1/2 cup powdered sugar
- 1/2 cup lemon juice (freshly squeezed)
- Zest of 1 lemon
- 1 tsp vanilla extract
- 1 cup heavy whipping cream (cold)
Toppings:
- Whipped cream
- Fresh blueberries
- Lemon slices
- Mint leaves
🧁 Instructions
1. Prepare the Crust:
- Mix graham cracker crumbs, melted butter, and sugar.
- Press a small amount into the bottom of each dessert jar or glass.
- Set aside or chill while preparing the mousse.
2. Make the Lemon Cheesecake Mousse:
- In a mixing bowl, beat cream cheese until smooth.
- Add powdered sugar, lemon juice, lemon zest, and vanilla extract. Beat until combined and creamy.
- In a separate bowl, whip the heavy cream until stiff peaks form.
- Gently fold the whipped cream into the lemon mixture until fully incorporated.
3. Assemble:
- Pipe or spoon the mousse over the crust layer in each jar.
- Chill for at least 1–2 hours (longer for firmer texture).
4. Garnish:
- Top with whipped cream, blueberries, lemon wedges, and mint leaves right before serving.
Let me know if you’d like a sugar-free, vegan, or gluten-free variation!
