Lemon Cheesecake Mousse

8 cups

3 cup Crushed graham crackers

2 tbsp sugar

3 tbsp salted butter (melted)

2 tbsp lemon juice

1 tbsp unflavored gelatin powder

1 tbsp water

1 cups heavy cream

1 cup powdered sugar

340 g cream cheese

10 oz. lemon curd

Sweetened whipped cream

lemon wedges

n a mixing bowl whisk together graham cracker crumbs and sugar. Pour in butter and stir until evenly moistened. Divide mixture among 8 – 10 dessert cups and lightly press into an even layer, set aside.

Pour lemon juice and water into a small bowl. Sprinkle gelatin evenly over top, let rest 5 minutes.

Whip heavy cream in a medium mixing bowl until soft peaks form. Add in 1/3 cup of the powdered sugar and whip until stiff peaks form.

In a separate large mixing bowl whip cream cheese until smooth and fluffy. Mix lemon curd and remaining 2/3 cup powdered sugar into cream cheese mixture.

Heat rested gelatin mixture in the microwave on high power for 30 seconds. Whisk for 1 minute to thoroughly dissolve gelatin, then let cool 3 minutes

While mixing cream cheese mixture with hand mixer, slowly pour in gelatin mixture then blend until thoroughly combined.

Gently fold 1/3 of the whipped cream mixture into the cream cheese mixture to lighten, then add remaining whipped cream and gently fold until combined.

Spoon mixture into dessert cups over graham cracker layer. Refrigerate 2 hours to set. Garnish as desired. Serve cold.