Lemon Cheesecake Mousse

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Lemon Cheesecake Mousse

This No-Bake Lemon Cheesecake Mousse is a light and refreshing summer dessert. It’s not overly sweet, but just the perfect finish for a Summer meal. Recently, we went boating at the lake with friends so I brought these cute little individual servings of Lemon Cheesecake Mousse for everyone! They were perfect (and because I made the mousse in canning jars with lids, they were actually very easy to transport. I just stashed them in the cooler with some ice!) Usually an outing on the lake doesn’t mean a fancy dessert! It’s fluffy and sweet and lemon-y! I topped them with blueberry pie filling. Everyone loved them!

These wide mouth, half-pint canning jars and lids are reusable, so I keep them around for fun desserts like this!

Before you begin, you’ll need to chill the unopened can of milk, a metal mixing bowl and the beaters from your electric mixer for several hours or overnight.

Make the graham cracker crust by combining the crumbs and the sugar. Then drizzle in the melted butter and stir together. Divide the crumb mixture equally into 12 dessert dishes or wide mouth, half pint jars. (This dessert can also be made in a 13” x 9” pan.)

Graham Cracker Crumb Crust

Dissolve the Jello in the boiling water. Add sugar and stir until dissolved. Whisk in the softened cream cheese. When smooth and creamy, set it aside.

In the chilled bowl and using the chilled beaters, pour the chilled can of milk into the mixing bowl. Notice my emphasis on the word “chilled?” (Remember, this is evaporated milk, NOT sweetened condensed milk!) Whip on high speed with an electric mixer until soft peaks form. It’s similar to making whipped cream. (I’ll bet you didn’t know you could whip evaporated milk, did you?) It is not sweet yet, but will get it’s sweetness when you add the Jello mixture.

Whipped Evaporated Milk

Carefully fold the Jello mixture into the whipped milk until combined.

Jello into Whipped Milk

Spoon the fluffy mixture over the graham cracker layer in the jars and chill until firm. (At this point, I just put the lids and rings on the jars and stacked them in the fridge.)

Lemon Cheesecake Mousse in a jar

Before serving, top with cherry or blueberry pie filling, or sweetened fresh strawberry or peach slices. And maybe a dollop of whipped cream! Doesn’t this look scrumptious?

A spoonful of lemon cheesecake mousse

Lemon Cheesecake Mousse

Ingredients

  • 1 small package lemon Jello
  • 1 ½ cup boiling water
  • ¾ cup sugar
  • 12 oz. cream cheese, softened (1½ packages)
  • 1 12. oz. can evaporated milk, chilled (NOT sweetened, condensed milk)
  • 1 ¼ cup graham cracker crumbs
  • ¼ cup sugar
  • 1/3 cup melted butter

Instructions

  1. Before you begin, you will need to chill the unopened can of milk, a metal mixing bowl and the beaters from your electric mixer for several hours or over night. (This will help the milk whip and become fluffy.)
  2. Make the graham cracker crust by combining the crumbs and the sugar. Then drizzle in the melted butter and stir together. Divide the crumb mixture into 12 dessert dishes or half pint jars. (This can also be made in a 13” x 9” pan.)
  3. Dissolve the Jello in the boiling water. Add sugar and stir until dissolved. Whisk in the softened cream cheese. When smooth, set aside.
  4. In the chilled bowl, using the chilled beaters, pour the chilled milk into the bowl. Whip on high speed with an electric mixer until soft peaks form (similar to making whipped cream.)
  5. Carefully fold the Jello mixture into the whipped milk until combined.
  6. Spoon the fluffy mixture over the graham cracker layer and chill until firm.
  7. Before serving, top with cherry or blueberry pie filling, or sweetened fresh strawberry or peach slices.
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