Lemon Cheesecake Mousse
A light, bright, and flavorful lemon cheesecake mousse offers a sweet and tangy dessert that is simple to prepare.
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Instructions
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Start boiling water.
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Combine lemon juice, lemon zest, and powdered gelatin in a small bowl, then stir in boiling water until gelatin dissolves.
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Chill this mixture in the refrigerator for 1 to 2 hours until it begins to firm.
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In a medium bowl, mix cream cheese, 1 cup powdered sugar, vanilla, and salt until creamy.
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Add the chilled lemon-gelatin mixture to the cream cheese mixture and mix well.
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Whip heavy cream, gradually adding 1/4 cup confectioners' sugar, until stiff peaks form; set aside 1/3 for garnish.
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Fold the whipped cream into the cream cheese mixture until fully combined.
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Divide into individual containers and refrigerate overnight or up to 1 day; serve with reserved whipped cream, blueberries, and lemon zest.