Lemon Cheesecake Mousse Parfaits
A refreshing and light dessert featuring creamy lemon mousse layered with a crunchy graham cracker crust. Perfect for sunny days and gatherings.
Ingredients
Mousse Base
- 1 cup heavy whipping cream Provides the creamy, rich base of the mousse.
- 8 ounces cream cheese, at room temperature Essential for a smooth and indulgent cheesecake flavor.
- 3/4 cup powdered sugar Adds necessary sweetness.
- 1 cup lemon curd Store-bought or homemade; offers a juicy burst of lemoniness.
- 1 each lemon, zest and juice Enhances the lemon flavor.
- 1-2 drops yellow food coloring (optional) For enhanced visual appeal.
Graham Crust
- 3 each graham crackers, crushed to fine crumbs Provides a crunchy base for the mousse.
- 1 tablespoon granulated sugar Helps sweeten the crumb mixture.
- 1 tablespoon butter, melted Binds the crumbs together.
Instructions
Preparation
- Whip the heavy whipping cream on high speed until stiff peaks form. Transfer to a second bowl and set aside.
- In the original mixing bowl, combine the cream cheese and powdered sugar. Beat on high speed until fluffy, about 1-2 minutes.
- Add the lemon curd, lemon juice, and lemon zest into the cream cheese mixture. Beat on medium speed for about 30 seconds, then increase to high for 2-3 minutes until smooth. Add food coloring if using.
- Gently fold the whipped cream into the lemon mixture until no streaks of white remain.
- In a separate bowl, combine the crushed graham crackers, granulated sugar, and melted butter. Mix well.
Assembly
- Divide the graham cracker mixture evenly among serving dishes to create a bottom layer.
- Top the graham cracker layer with the lemon mousse.
- Refrigerate for at least 2 hours or overnight to allow flavors to meld.
- Garnish with additional whipped cream, fresh lemon zest, or berries before serving.
Notes
Consider making your own lemon curd for enhanced flavor. This dessert can be prepared a day in advance for convenience. Variants include using lime or orange instead of lemon.