Lemon Cheesecake Mousse Cups
These bright and tangy lemon cheesecake mousse cups are irresistibly creamy, light as air, and layered with buttery graham cracker crumbs. Perfect for spring parties, brunches, or anytime you crave a sweet citrus treat!
Ingredients
- 1 cup heavy whipping cream or non-dairy whip topping
- 1 cup lemon pie filling
- 12 oz unwhipped cream cheese or Tofutti cream cheese
- 1 tsp vanilla extract
- A few drops yellow food coloring optional
- 1 cup powdered sugar
For Graham Cracker Crumbs:
- ½ cup graham cracker crumbs
- 2 Tbsp sugar
- 2 Tbsp melted butter or margarine
Instructions
- Whip cream to stiff peaks and set aside.
- Beat lemon pie filling and cream cheese until smooth.
- Add vanilla, food coloring (if using), and powdered sugar.
- Gently fold in whipped cream until fully combined.
- Mix graham crumbs, sugar, and butter.
- Layer crumbs in dessert cups, pipe in mousse, and top with more crumbs.
- See full steps with tips & photos → https://wimpysdiner.net/lemon-cheesecake-mousse-cups/
Notes
- Vegan Swap: Use dairy-free cream cheese and coconut whip to make these mousse cups vegan-friendly.
- Flavor Twist: Swap lemon pie filling with lime or passion fruit curd for a fun variation.
- Make Ahead: These can be prepared a day in advance and stored covered in the fridge.
- Presentation Tip: Use clear glass cups or jars to show off the beautiful layers!