Lemon Cheesecake Mousse

This lemon cheesecake mousse is light, creamy, and layered with buttery cookie crumbs and bright lemon curd for the ultimate no-bake dessert.

Ingredients

• 1 1/2 cups graham cracker crumbs
• 4 tbsp unsalted butter, melted
• 8 oz cream cheese, softened
• 1/2 cup powdered sugar
• 2 tbsp fresh lemon juice
• 1 tbsp lemon zest
• 1 tsp vanilla extract
• 1 cup heavy whipping cream, cold
• 1/2 cup lemon curd, plus extra for topping
• Whipped cream, for garnish
• Lemon slices, for garnish

Instructions

1. In a small bowl, mix the graham cracker crumbs with the melted butter until evenly moistened. Press the mixture into the bottom of serving glasses or dessert cups.
2. In a large bowl, beat the softened cream cheese and powdered sugar until smooth and fluffy. Mix in the lemon juice, lemon zest, and vanilla extract.
3. In a separate bowl, whip the cold heavy cream to stiff peaks. Gently fold the whipped cream into the cream cheese mixture until light and fully combined.
4. Spoon or pipe a layer of the cheesecake mousse over the crust. Add a spoonful of lemon curd, then another layer of mousse.
5. Top with more lemon curd and smooth lightly with the back of a spoon for a swirled finish.
6. Chill for at least 2 hours, or until set and nicely cold.
7. Before serving, garnish with whipped cream and lemon slices for a bright, bakery-style look.

Tip: For the fluffiest texture, make sure the cream cheese is fully softened and fold the whipped cream in gently so the mousse stays airy.