This super quick dessert is simple to make and tastes great! Gail’s No-Bake Lemon Mousse Cheesecake Cups will be a brand new favorite.

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When it comes to creative desserts, Gail of From The Pantry To Table knows her stuff! Her Mint Aero Cheesecake was a hit and we know that her Lemon Mousse Cheesecake Cups will be too.

Made in small dessert cups, these mini treats are not only easy to make but they taste great. One batch makes 8-10 servings and it’s perfect for last minute get togethers.

Lemon Mousse Cheesecake Cups Ingredients

via From The Pantry To The Table

Base

  • 1/2 packet Nice Biscuits (sweet digestive biscuits)
  • 3 Tbsp salted butter, melted

Filling

  • 2 1/2 Tbsp fresh lemon juice
  • 1-1/2 Tbsp water
  • 1 1/2 tsp unflavored gelatin powder
  • 1-1/2 cups heavy cream
  • 1 Cup icing sugar, divided
  • Yellow food coloring (optional)
  • 12 oz cream cheese, softened
  • 1 jar lemon curd (10 oz)

Decorations (optional)

  • Sweetened whipped cream
  • lemon wedges
  • blueberries
  • mint

Lemon Mousse Cheesecake Cups Instructions

via From The Pantry To The Table

Place biscuit crumbs in a bowl and pour in the butter. Stir until evenly moistened. Next, 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, and let rest 5 minutes. Meanwhile, whip heavy cream in a medium mixing bowl until soft peaks form.

Add in 1/3 cup of the icing sugar, tint with yellow food coloring if desired, and whip until stiff (but not lumpy) peaks form (shake cream from beaters, no need to clean).

In a separate large mixing bowl whip cream cheese until smooth and fluffy. Mix lemon curd and remaining 2/3 cup icing 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 (no longer or it may start to set and you could end up with little lumps in the mousse).

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

Next, 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.

Lastly, spoon or pipe mixture into dessert cups over the biscuit layer. Cover and refrigerate 2 hours (or up to 1 day ahead if desired) to set. Garnish as desired. Serve chilled

Want More Gail?

Gail is mum to three grown children and Nana to six grandchildren. She runs her cooking blog on Facebook from her home in Australia.

She is widely followed and shares recipes for dinners, desserts, and everything in-between. We are thrilled to have her as a WHOot Contributor. Be sure to join her on Facebook here.

Gails Recipes

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