Ingredients

Scale

For the Graham Cracker Crust:

1 cup graham cracker crumbs (or digestive biscuits)
2 tablespoons melted butter
1 tablespoon sugar

For the Lemon Cheesecake Mousse:

8 oz (225g) cream cheese, softened
½ cup powdered sugar
1 teaspoon vanilla extract
Zest of 1 lemon
2 tablespoons fresh lemon juice
1 cup heavy whipping cream, chilled

For Garnish:

Whipped cream
Lemon zest or lemon slices
Crushed graham crackers

Instructions

Step 1: Prepare the Graham Cracker Base

In a small bowl, combine graham cracker crumbs, melted butter, and sugar. Mix until the crumbs are evenly coated. Divide the mixture evenly into serving cups and gently press it down with a spoon or the back of a glass to form a crust layer. Set aside.

Step 2: Make the Lemon Cheesecake Mousse

In a large bowl, beat the softened cream cheese with powdered sugar, vanilla extract, lemon zest, and lemon juice until smooth and creamy.

Step 3: Whip the Heavy Cream

In a separate bowl, using an electric mixer, whip the chilled heavy cream until stiff peaks form. This will help create a light and fluffy mousse texture.

Step 4: Fold the Whipped Cream into the Cheesecake Mixture

Gently fold the whipped cream into the lemon cheesecake mixture in batches. Be careful not to deflate the whipped cream—you want to keep the mousse light and airy.

Step 5: Assemble the Mousse Cups

Spoon or pipe the lemon cheesecake mousse over the prepared graham cracker crust in each cup. Smooth the tops with a spoon or spatula.

Step 6: Chill and Serve

Cover and refrigerate for at least 2 hours to allow the mousse to set. Before serving, garnish with whipped cream, extra lemon zest, and a sprinkle of crushed graham crackers.

Enjoy your luscious No-Bake Lemon Cheesecake Mousse Cups!

Prep Time: 15 minutes
Chill Time: 2 hours

Nutrition

Calories: 320
Sugar: 18g
Fat: 22g
Carbohydrates: 28g
Fiber: 1g
Protein: 4g