Lemon Cheesecake Mousse Recipe
Easy to prepare and perfect for entertaining in the hot summer months, this creamy, tangy, lemon mousse stars cream cheese and a homemade graham cracker crust.
If you love a sweet-tart combination, you'll love these lemon cheesecake recipes.
1.25.20 ... https://www.allrecipes.com/recipe/273859/lemon-cheesecake-mousse/ ... Okay, Friends, I kinda made this. I pretty much did. Keep reading, I expect this to be helpful. ;) I had old sweetened condensed milk to use. It had darkened a bit & lost its smooth, thick texture & gotten like melted mozzarella. 'Didn't let that stop me. :D I made a different recipe for pie - with two blocks of cream cheese, without heavy cream. It still had ribbons when cutting; didn't firm up. 'Scooped it from the pie crust & folded in 8oz, 3c, Cool Whip; then, folded in the crust. Good, but - here's the lesson - 3c Cool Whip was too much - too much as in too light & too much for the amount of crust - so I'm pretty sure 2c heavy cream, 4c whipped, would be too much. I'm thinking ingredient should read "2 cups whipped cream". As I did, 3 cups, whipped, I had two pies' worth of filling & one crust. Does that make sense to anyone? Anyone?! :o :) ... 1c heavy = 2c whipped.
I made only a 1/2 batch, and still wound up with 8 servings. Next time I will add lemon zest to the mousse, but everyone liked this one.
This quick lemon cheesecake made with gelatin and a graham cracker crust takes half the time and tastes just as sweet and delicious as the traditionally prepared dessert.
I wish I had just whipped the cream and folded it into the mixture. I think it would have had more volume. I like a prominent lemon flavor so I added the lemon zest so it had good lemon flavor.
These creamy lemon cheesecake bars are even smoother than regular lemon bars and made 100% from scratch starting with a simple shortbread cookie crust.
When you add citrus to a classic cheesecake, you get pretty much the perfect dessert: a rich and decadent treat that's still somehow light and refreshing.