^^ Pin for later!
Here’s an indulgence.
A RICH lemon cheesecake mousse. Less firm than a cheesecake, yet a little thicker than mousse. The taste is fresh. The texture is thick and creamy. The feeling(s) after you finish one: satisfied, thankful, mesmerized, inspired, etc., etc.
Makes for an AMAZING summer dessert; maybe with a raspberry and a mint leaf to garnish if for a party?
I originally found this recipe with Let’s Dish. There’s a link to her (Danelle’s) page. Check out her version because it is delicious. I’ll admit it though, I haven’t altered this version too much because Danelle’s was so glorious without modifications. I only changed my portioning of lemon curd and adjusted the rest so that it could fit my needs.
My needs are parties. For me, this recipe is great in large quantities, put into little containers, and given to guests. Having said that, my portion changes produced 9 servings for small wine glasses. Secondly, I think this would be amazing as a topping for cupcakes or a layered cake filling. I LOVE cream cheese frostings – This is nowhere near a frosting, but you get my point. If used for a topping or filling, you will likely have some left over – HAVE NO FEAR! Just eat it ^.^
Lemon pie filling
Danelle’s recipe states that it produces 8, which is great for small portions and people with will power. However, I can’t quite help myself. I tried, honestly I did. The first time I made this, I followed the recipe which produced 8 portions. I had one. And then I had another. And then I wanted more… luckily I had the sense to save some for guests, and luckily there were plenty more desserts.
So that was the first time I made this glorious recipe. The second time (which is when these pictures were taken) was by request. Someone who tried my first attempt wanted these portioned for a bake sale to raise money and awareness for Sick Kid’s Hospital and the Children’s Miracle Network (CMN’s logo is red and yellow – hence the color in the pictures). He specifically stated “they are delicious. Feel free to make a double batch and give me ALL the extra”. to which I responded with, ” BAHAHA, nuh uh. Maybe half the extra…. maybe. Because there likely won’t be any, sir.”
And there wasn’t any. Sorry not Sorry 😀
So here we have a revised recipe that works for me, and hopefully for many people who read this. You can also half the recipe for a family dessert, or double it for a larger party. Have fun and enjoy the DELICIOUSNESS 😀
This recipe is for a lemon cheesecake mousse. Play with the flavoring! Instead of lemon curd/pie filling, try:
any other pie filling
melted white chocolate
If using a flavoring that needs preparing, ensure that it has cooled before adding it to the mixture
If this is your first time whipping cream: Just keep going. I know, it takes forever. here are two pictures of whipped cream at almost done, and done. Stiff peaks mean the picture on the right. It’ll happen. Also, don’t judge my old-school handheld mixer – please
Almost done Done
1.5 cup whipping cream
12 ounces (1.5 bricks) cream cheese, room temp
2 cup lemon curd or prepared lemon pie filling
2 tsp vanilla
3/4 cup powdered sugar
Whip the cream with an electric mixer until stiff peaks form. *see note
In a separate bowl, beat the cream cheese and lemon curd/ pie filling/ flavor until smooth.
Stir in the vanilla and powdered sugar and mix until combined.
Fold in the whipped cream until fully incorporated.
Pipe or spoon into serving dishes. Refrigerate until serving. Garnish as desired.