Lemon Cheesecake Mousse

Ingredients

• 3/4 cup crushed graham crackers
• 2 Tbsp granulated sugar
• 3 Tbsp salted butter, melted
• 2 1/2 Tbsp fresh lemon juice
• 1 1/2 Tbsp water
• 1 1/2 tsp unflavored gelatin powder
• 1 1/2 cups heavy cream
• 1 cup powdered sugar, divided
• Yellow food coloring, optional
• 12 oz cream cheese, softened
• 1 jar lemon curd, tested with Dickenson's
• Sweetened whipped cream, lemon wedges, blueberries and mint for garnish, optional

Directions

1. Whisk the graham cracker crumbs with the sugar in a mixing bowl. Add the melted butter and stir until the crumbs are evenly dampened. Portion the mixture into 8 – 10 dessert cups, press it gently into a level base, and set the cups aside.
2. Combine the lemon juice and water in a small bowl. Scatter the gelatin across the surface in an even layer and leave it alone for 5 minutes.
3. While the gelatin sits, beat the heavy cream in a medium mixing bowl until it holds soft peaks. Add 1/3 cup of the powdered sugar, use yellow food coloring if you want the color a little sunnier, and keep whipping until the peaks are firm but still smooth, not clumpy. Shake the cream off the beaters, but there is no need to wash them.
4. In a separate large mixing bowl, beat the cream cheese until it is smooth and fluffy. Beat in the lemon curd and the remaining 2/3 cup powdered sugar until combined.
5. Microwave the rested gelatin mixture on high power for 30 seconds. Whisk it for 1 minute so the gelatin fully dissolves, then cool it for 3 minutes, but do not let it sit longer or it can begin setting and leave small bits in the mousse.
6. With the hand mixer running on the cream cheese mixture, drizzle in the gelatin mixture slowly, then beat until everything is fully blended.
7. Fold 1/3 of the whipped cream into the cream cheese mixture first to loosen it. Add the rest of the whipped cream and fold gently until the mousse is combined.
8. Spoon or pipe the mousse into the dessert cups over the graham cracker layer. Cover the cups and chill for 2 hours, or up to 1 day ahead if desired, until set. Garnish as desired and serve cold.