LEMON CHEESECAKE MOUSSE
1 ½ C. crushed graham crackers (12 full sheets)
4 T. sugar
6 T. butter
⅛ t. salt
1 ½ C. heavy cream
2 T. powdered sugar
4 T. fresh lemon juice
1 ½ t. unflavored gelatin powder (½ t. shy of full pkg.)
12 oz. cream cheese, softened
10 oz. jar lemon curd
⅔ C. powdered sugar
With a muddler or the back of a large wooden spoon, crush graham crackers in a small bowl. Add sugar, mix. In another small bowl, microwave butter for 30 seconds. Pour butter oven graham crackers and stir. Spoon 1 tablespoon of crumbs into each 2 oz. dessert cup, press. Set aside.
In a small bowl mix lemon juice and water. Sprinkle gelatin evenly over top. Let rest 5 minutes.
Meanwhile in a stand mixer whip heavy cream until soft peaks form. Add powdered sugar, whip until stiff but not lumpy. Scrape whipping cream from bowl and move to another bowl. To the mixer (no need to wash) add cream cheese and whip until smooth and fluffy. Add lemon curd. Mix until smooth. Heat rested gelatin mixture in the microwave on high for 30 seconds. Whisk for 1 minute to thoroughly dissolve gelatin, let cool 3 minutes (no longer or it may start to set leaving you with a lumpy mousse). While mixing cream cheese, slowly add gelatin and blend to combined. Gently fold in ⅓ of the whipped cream into cream cheese, then fold in the rest. Spoon or pipe 1 T. of mousse into dessert cups over graham cracker crust. Cover and refrigerate 2 hours to 1 day ahead to set or freeze. Serve cold. Makes 40 (2 oz.) servings.
Do Ahead: Make and freeze. They thaw quickly so it is a perfect make ahead treat and good for travel.