Lemon Cheesecake Mousse - Better Batter Gluten Free Flour

Lemon Cheesecake Mousse

I am a huge fan of individual and mini desserts and these bite-sized lemon mousse cheesecakes are cute and delicious. Many of the different components can be made ahead of time.

lemon cheesecake mousse

For the crust:

  • 3/4 c crushed store-bought gluten free graham crackers, 6 full rectangles (or make your own using this Better Batter recipe)
  • 2 Tbl granulated sugar
  • 3 Tbl unsalted butter or df margarine, melted

For the mousse:

  • 2 1/2 Tbl fresh lemon juice
  • 1 1/2 Tbl water
  • 1 1/2 tsp unflavored gelatin powder, or vegan alternative (agar powder)
  • 1 1/2 c heavy cream or Rich’s Whip dairy free alternative
  • 1 c Better Batter Corn-Free Powdered Sugar, divided
  • Yellow food coloring (optional)
  • 12 oz cream cheese, or Daiya brand df alternative, softened

For the lemon curd:

  • zest and juice from 2 lemons, about 1/2 c juice total
  • 3/4 c granulated sugar
  • 1/4 c unsalted butter, or df alternative, room temperature
  • 2 eggs, (or 1/2 c water plus 2 tbsp Better Batter gluten free flour, whisked together)
  • pinch of salt

Garnish options: lemon wedges, fresh fruit, or additional whipped cream

Instructions

I used shot glasses as serving cups for my desserts as shown in the photos. The number of servings from this recipe will depend on the size of your serving dish.

Make the lemon curd. In the bowl of a stand mixer or using a large bowl and a handheld electric mixer, beat together the lemon zest and butter or df alternative until light and fluffy. Add the sugar and salt and beat well. Add the eggs one at a time (or the water and flour slurry in two parts) and then add the lemon juice. The mixture will look curdled. Transfer the curd mixture to a medium saucepan and place over medium-low heat. Whisk constantly as the curd comes to a simmer and begins to thicken. Remove from the heat and pour into a bowl to cool. Place a piece of plastic wrap directly on the surface of the cooked lemon curd so a thick skin does not form. Then cover the bowl with a second piece of plastic wrap and chill for at least two hours. You will need approximately 10 oz of this lemon curd for the mousse recipe.

Make the crumb layer. Place the graham crackers in the bowl of a food processor or mini chopper. Pulse until you have fine crumbs. Add sugar and butter or df alternative and pulse until well combined. Divide the mixture evenly among the dessert cups and gently press into place using your fingers or the back of a spoon. Set aside.

Make the mousse. Pour the lemon juice and water into a small bowl and sprinkle the gelatin  or agar powder over the top, let rest 5 minutes. Make the whipped cream by beating the heavy cream or rich whip in a medium bowl until soft peaks form. Add in 1/3 c powdered sugar and tint with yellow food coloring, if desired. Whip until stiff peaks form. Tap excess whipped cream from beaters and use the same mixer to beat the cream cheese until smooth and fluffy in a second bowl. Mix in the lemon curd and remaining 2/3 c powdered sugar into the cream cheese. Gently warm the gelatin or agar mixture in the microwave on high power for 30 seconds and then whisk to dissolve the gelatin before letting it cool for 3 minutes. Beat the gelatin mixture into the cream cheese mixture before folding in all of the whipped cream with a large spatula. Spoon the mousse into a large zip top bag and trim a corner off to make a piping bag. Pipe mousse into the dessert cups over the graham cracker layer.

Chill and serve. Gently cover the dessert cups with plastic wrap and refrigerate for two hours to set. Garnish with additional whipped cream, lemon wedges, or berries. Serve cold.

 

Adapted from Cooking Classy and Barefoot Contessa

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