* 8 ounces cream cheese, at room temperature * 1 cup heavy cream * 2 Tablespoons sour cream * 1 cup powdered sugar * 1 teaspoon vanilla extract * ½ teaspoon lemon zest * 1/2 cup graham crackers, crushed (optional) * 2 Tablespoons butter, melted (optional)
**INSTRUCTIONS** ***Cheesecake Mousse***
1. Using a stand mixer with a paddle attachment, beat the sour cream, cream cheese, and lemon zest until it’s all smooth. 2. Next, add powdered sugar and vanilla and mix again until all ingredients are well combined. 3. In a separate bowl, whisk the heavy cream until it reaches stiff peaks. 4. Finally, gently fold the whipped cream into the cream cheese mixture.
***Graham Cracker “Crust”***
1. To make the graham cracker crust, simply crush the crackers until they’re ground into tiny pieces. I just broke them up in my hands, but you can also quickly pulse them in a food processor or place in a ziploc bag and crush them with a rolling pin. 2. Then, mix the cracker crumbles with melted butter and mix with a fork. If it’s too wet, add more crackers; if it’s too dry, add more butter.
***Serving*** Place some of the graham cracker “crust” in the bottom of a glass and then add the cheesecake mousse. Serve in a beautiful glass with toppings of your choice and enjoy!
welcometomyparlour
Well there’s two word I didn’t know I needed to hear together until now! Sounds fantastic!
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# Cheesecake Mousse
For full recipe, tips, and tricks, please visit: [https://maplewoodroad.com/cheesecake-mousse/](https://maplewoodroad.com/cheesecake-mousse/)
**INGREDIENTS**
* 8 ounces cream cheese, at room temperature
* 1 cup heavy cream
* 2 Tablespoons sour cream
* 1 cup powdered sugar
* 1 teaspoon vanilla extract
* ½ teaspoon lemon zest
* 1/2 cup graham crackers, crushed (optional)
* 2 Tablespoons butter, melted (optional)
**INSTRUCTIONS**
***Cheesecake Mousse***
1. Using a stand mixer with a paddle attachment, beat the sour cream, cream cheese, and lemon zest until it’s all smooth.
2. Next, add powdered sugar and vanilla and mix again until all ingredients are well combined.
3. In a separate bowl, whisk the heavy cream until it reaches stiff peaks.
4. Finally, gently fold the whipped cream into the cream cheese mixture.
***Graham Cracker “Crust”***
1. To make the graham cracker crust, simply crush the crackers until they’re ground into tiny pieces. I just broke them up in my hands, but you can also quickly pulse them in a food processor or place in a ziploc bag and crush them with a rolling pin.
2. Then, mix the cracker crumbles with melted butter and mix with a fork. If it’s too wet, add more crackers; if it’s too dry, add more butter.
***Serving***
Place some of the graham cracker “crust” in the bottom of a glass and then add the cheesecake mousse. Serve in a beautiful glass with toppings of your choice and enjoy!
Well there’s two word I didn’t know I needed to hear together until now! Sounds fantastic!