Lemon Cheesecake Mousse for One
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A light lemon cream cheese mousse spooned over a buttery graham crumb crust in one ramekin. No baking needed.
Ingredients
Crust
- ¼ cup graham cracker crumbs (about 2 large sheets)
- 1 Tbsp melted salted butter
Mousse
- 2 oz room-temperature cream cheese
- 3 Tbsp granulated sugar
- 1 Tbsp lemon juice
- ½ tsp lemon zest
- ½ cup heavy cream
Equipment
- mixing bowl
- hand mixer
- measuring cups
Directions
- Stir the crumbs with the melted butter and press them into the bottom of a 10-oz ramekin.
- In a bowl, beat the cream cheese with the sugar, lemon juice, and zest until smooth.
- In another bowl, whip the heavy cream for 2 to 3 minutes, until it holds stiff peaks.
- Gently fold the whipped cream into the lemon cream cheese.
- Spoon the mousse over the crumb crust and refrigerate for at least 20 minutes.
Nutrition
Serving: 264g | Calories: 944kcal | Carbohydrates: 61g | Protein: 8.4g | Fat: 76g | Saturated Fat: 47g | Trans Fat: 2.6g | Cholesterol: 222mg | Sodium: 410mg | Potassium: 244mg | Fiber: 0.8g | Sugar: 49g | Vitamin A: 2735IU | Vitamin C: 6.6mg | Calcium: 154mg | Iron: 1mg
Nutrition is an estimate per serving from USDA FoodData Central, for the whole recipe (1 serving); ¼ cup graham cracker crumbs counted as graham crackers. Brands and portions vary, so use it only as an approximation.