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Lemon Cheesecake Mousse
  • 1 box lemon Jello
  • 1/2 cup boiling water
  • 1/4 cup cold water
  • 1 (8 oz) block cream cheese, softened
  • zest of 1 lemon
  • 1 lemon , juiced
  • 1 1/2 cup heavy cream , divided
  • 1 tablespoon sugar
  • lemon sugar (optional)
  1. Combine the lemon Jello and the boiling water in a small bowl. Stir until the Jello crystals are completely dissolved. Stir in the cold water. Set this aside to cool slightly.
  2. Beat ¾ cup of the heavy cream with 1 tablespoon of sugar until stiff peaks form.
  3. In a separate bowl, whip together the cream cheese, 1 teaspoon of the lemon zest and lemon juice until fluffy using a hand blender or upright stand mixture. Gradually add in the cooled Jello mixture. Next, add in the remaining ¾ cup of heavy cream. Whip this mixture for a few minutes to incorporate well. The mix will be very thin but frothy.
  4. Scoop a spoonful of the whipped cream into the thin cream cheese mixture. Gently fold together. Once combined, add in the remaining whipped cream and fold together. Try to be gentle when combining, as the whipped cream is what makes this mixture light and fluffy.
  5. Spoon the mixture into mason jars or other individual serving glass dessert dishes. Put the lids on the mason jars or cover with food plastic wrap. Chill in the fridge for a minimum 3 hours until completely set or preferably overnight.
  6. Optional: combine the remaining lemon zest with 2 tablespoons of sugar. Seal in an air tight container until you’re ready to serve the lemon cheesecake mousse. Sprinkle about 1 teaspoon of sugar on top of each portion before serving.