Gluten-Free Lemon Cheesecake Mousse

Here’s a Gluten-Free Lemon Cheesecake Mousse recipe:

Ingredients:

• 1 1/2 cups heavy cream
• 1 cup cream cheese (softened)
• 1/2 cup powdered sugar
• 2 tablespoons lemon juice (freshly squeezed)
• 1 tablespoon lemon zest
• 1/2 teaspoon vanilla extract
• 1/2 cup gluten-free graham crackers or gluten-free cookies (crushed)
• Fresh blueberries and mint leaves for garnish
• Whipped cream for topping

Instructions:

1. Prepare the Crust:
   • Crush the gluten-free graham crackers or gluten-free cookies into fine crumbs. You can use a food processor or crush them by hand in a plastic bag with a rolling pin.
   • Spoon about 1-2 tablespoons of the crushed cookies into the bottom of each jar or serving dish.
2. Make the Mousse:
   • In a large mixing bowl, beat the softened cream cheese with the powdered sugar until smooth and creamy.
   • Add the lemon juice, lemon zest, and vanilla extract. Continue to mix until fully incorporated.
   • In a separate bowl, whip the heavy cream until soft peaks form.
   • Gently fold the whipped cream into the cream cheese mixture until it’s smooth and fluffy.
3. Assemble the Mousse:
   • Spoon or pipe the lemon cheesecake mousse over the gluten-free graham cracker or cookie crust in each jar.
   • Smooth the top with a spatula and refrigerate for at least 2 hours to set.
4. Garnish and Serve:
   • Once chilled, top each mousse with a dollop of whipped cream, a few fresh blueberries, and a mint leaf for garnish.
   • Serve chilled and enjoy!

This gluten-free lemon cheesecake mousse is light, refreshing, and just the right amount of tangy sweetness!