Its been really sticky and humid here these past few days. We have had an awful lot of rain, which doesn't help. Rain and warm temperatures = high humidity! I am so NOT a fan!
I wanted to make a fresh dessert that didn't involve a lot of work and that would not involve me turning on my oven. I also had a quantity of lemon curd that needed using up.
I love lemon curd. Generally speaking I like to make my own. I use it up in all sorts and to be honest, it is so good I could eat it with a spoon. Yes, I am that much of a lemon curd freak!
I had seen a Lemon Cheesecake Mousse Recipe on Pinterest that looked promising. It was from a blog called Somewhat Simple by Alicia Skousen. It looked incredibly simple and used a very few ingredients.
All plusses in my books. It did make six servings however and I just didn't want that much of such a decadent dessert in my house!
I love Lemon desserts however. They are so refreshing, especially in the summer time. And refrigerated no-cook desserts are even more so. I decided I had to make it, but not as written.
It was a very simple effort on my part to downsize the original recipe to make only 2 delicious servings. It ended up that 1/3 cup of all the major ingredients was all that was needed. (Don't worry I give both metric and North American measurements as always.)
This is the best lemon cheese cake mousse! I was really pleased with how quick and easy it came together. I always like to have my recipes done and photographed by noon. This literally came together in 10 minutes.
I had to go out and pick up a few things for my sister who is nursing a very sick cat so I was able to do that, drop them off, and visit for a bit and still be home in enough time to put this together and photograph it by noon. I call that a win!
WHAT YOU NEED TO MAKE LEMON CHEESECAKE MOUSSE (FOR TWO)
Just a few very simple ingredients. Simple is my preference most of the time!! Life is too short to do complicated!
For the mousse:
- 1/3 cup (60ml) whipping or heavy cream
- 1/3 cup (105g) good quality lemon curd
- 1/3 cup (80g) full fat cream cheese, at room temperature
- 1/3 cup (43g) icing sugar
- 1/8 tsp vanilla
- 3 TBS of graham cracker crumbs (in the UK use Digestive biscuit crumbs)
- 1/2 TBS sugar
- 1/2 TBS butter, melted
You can use either homemade or ready made lemon curd. If you are using ready made make sure you use one which has a rich lemon flavor and that isn't neon yellow. My favorite purchased lemon curd is Tiptree Wilkin and Sons. You can find it on Amazon, or in any good British grocery supply shop.
Today I used my own homemade curd. I did a tutorial on how to make your own here. It does make about 3 cups, so be warned. Having said that however, I have never had a person turn down the gift of a pot of lemon curd, so making your own is a great way to treat yourself as well as make friends!
I used Philadelphia Cream Cheese, full fat. This is readily available in the UK also. I would not use the lower fat one as I don't think! Icing sugar is also known as powdered sugar or confectioners sugar.
If you don't have any, you can whiz regular granulated sugar in a food processor until it is really fine.
It is very easy to make your own graham cracker or Digestive biscuit crumbs. You can either whiz them in a food processor or pop a few into a zip lock baggie and run a heavy rolling pin over them several times until they are crushed fine. Easy peazy!\
HOW TO MAKE LEMON CHEESECAKE MOUSSE (FOR TWO)
This is one of the quickest and easiest desserts to make. I guarantee!
To make the crust, whisk together the melted butter, sugar and crumbs until well combined. Divide between two dessert glasses and press into the bottom of each. Set aside.Pour the whipping/double cream into a chilled bowl and beat until stiff with an electric hand whisk. Set aside.Beat the cream cheese and lemon curd together in another bowl until smooth. Beat in the icing sugar and vanilla. Using a small spatula, gently fold in the whipped cream until everything is blended.
Divide the mixture evenly between the two dessert glasses, spooning it over top of the crumb mixture, and giving the top a nice swirl. Cover and chill until ready to eat.
Garnish as desired and serve. (I garnished with some lemon bits and served it with crisp little lemon biscotti.)
This was delicious right out of the bowl. I could not stop from licking off the spoon and scraping out the bowl with my spatula and licking off the spatula. Yes, I am a bit of a glutton, especially when it comes to lemon anything!
Lemon desserts are my favorite desserts of all!!
This was FAB-U-LOUS! Rich and cream. Cool and decadent, with just the right balance of tart lemon flavor and sweetness! Some lemon desserts can be too tart. They can also be over-compensated in sweetness. This was just right!
I adorned the top of each mousse cup with some chunks of fresh lemon and I served it chilled with some crisp lemon biscotti on the side. Nonni's Limoncello Biscotti from Costco.
The two together were fabulously tasty! I will be making this again, and I would love to make the full version sometime when I am having family over! I highly recommend. I think fresh raspberries would also go with this beautifully.
If you love lemon desserts as much as I do, you will probably also love the following:
CREAMY LEMON PIE FOR TWO - Tart and refreshing, rich and creamy, this lovely pie is sized very generously for two people. It boasts a rich lemon filling and a delicious gingersnap crust. There is no cream cheese or condensed milk in this pie. The filling literally takes only two ingredients. Sour Cream and lemon curd. The crust is nice and snappy and I garnished it with whipped cream rosettes and some candied ginger.
LEMON CURD DRIZZLE CAKE - You will need to turn the oven on for this delicious cake! This is my favorite of all the lemon cakes. Dense and moist with a lovely crumb and beautiful lemon flavor! Its also very simple to make. Just bang everything into a food processor and give it a quick blitz together before scraping the batter into a loaf tin and baking to lush lemon perfection! A lemon glaze finishes it off in a most beautiful way.
Lemon Cheesecake Mousse (for two)
Yield: 2Author: Marie RaynerPrep time: 10 MinTotal time: 10 MinQuick, easy and incredibly delicious. If you like lemon desserts, you will simply love LOVE this one!Ingredients
For the mousse:- 1/3 cup (60ml) whipping or heavy cream
- 1/3 cup (105g) good quality lemon curd
- 1/3 cup (80g) full fat cream cheese, at room temperature
- 1/3 cup (43g) icing sugar
- 1/8 tsp vanilla
- 3 TBS of graham cracker crumbs (in the UK use Digestive biscuit crumbs)
- 1/2 TBS sugar
- 1/2 TBS butter, melted
Instructions
- To make the crust, whisk together the melted butter, sugar and crumbs until well combined. Divide between two dessert glasses and press into the bottom of each. Set aside.
- Pour the whipping/double cream into a chilled bowl and beat until stiff with an electric hand whisk. Set aside.
- Beat the cream cheese and lemon curd together in another bowl until smooth. Beat in the icing sugar and vanilla. Using a small spatula, gently fold in the whipped cream until everything is blended.
- Divide the mixture evenly between the two dessert glasses, spooning it over top of the crumb mixture, and giving the top a nice swirl. Cover and chill until ready to eat.
- Garnish as desired and serve. (I garnished with some lemon bits and served it with crisp little lemon biscotti.)
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