Lemon Cheesecake Mousse Cups
An elegant and easy dessert made with lemon curd and resting on a crunchy biscuit base topped with whipped cream and blueberries. These no-bake Cheesecake Mousse Cups are a refreshing treat to enjoy for springtime and summertime!
[adrotate group="2"] [adrotate group="4"]- 12 Digestive biscuits (crushed - see note)
- 4 Tbsp Butter (melted)
- 2½ Tbsp Lemon juice
- 1 Tbsp Water
- 1 Tsp Gelatine Powder
- 1½ Cups Double Cream (Heavy Cream)
- ½ Cup Icing Sugar
- 360g/12.7oz Philadelphia Cream Cheese
- 300g/10.6oz Lemon Curd
- 1 Tsp Yellow Food Colouring
- Whipped Cream
- Blueberries
- Lemon slices
- Mint
Preheat oven 180C/350F.
Mix crushed biscuits with melted butter and place on a sheet of baking paper. Bake in oven for 10 minutes.
Leave to cool then spoon evenly into your dessert cups.
In a small bowl, add the lemon juice and water. Sprinkle over the gelatine and leave to rest for a few minutes for the gelatine to absorb the juice.
In the meantime, whip the double cream until soft peaks form.
Sift in ¼ cup of the icing sugar, add the yellow food colouring and continue to whip until stiff.
In a separate bowl whip, the cream cheese until smooth.
Mix in the lemon curd and remaining icing sugar.
Heat rested gelatine in the microwave for 30 secs, until it turns to liquid. If it is hot, let it cool.
Add the dissolved gelatine to the cream cheese and whisk till well combined.
Gently fold in the whipped cream into the cream cheese filling a little at a time.
Spoon the cheesecake mousse into your dessert cups on top of the biscuit layer and refrigerate for 2 hours.
Top with piped whipped cream, blueberries and garnish with slices of lemon and mint.
Enjoy!
Substitute for Digestive Biscuits:
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Any semi-sweet biscuits.
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Australia: Marie Crackers
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US: Graham Crackers