Raspberry Lemon Cheesecake Mousse

Ingredients:

– 1 cup graham cracker crumbs
– 1/4 cup unsalted butter, melted
– 1 (8 oz) package cream cheese, softened
– 1/2 cup powdered sugar
– 1 teaspoon lemon zest
– 2 tablespoons fresh lemon juice
– 1 cup heavy cream
– 1/2 cup raspberry jam
– Fresh raspberries and lemon slices for garnish

Instructions:

1. In a small bowl, mix the graham cracker crumbs and melted butter. Divide the mixture among serving glasses and press into the bottom to form the crust.
2. In a mixing bowl, beat the cream cheese until smooth. Add the powdered sugar, lemon zest, and lemon juice, and mix until well combined.
3. In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture.
4. Spoon the cheesecake mousse over the graham cracker crust in the serving glasses.
5. Warm the raspberry jam in the microwave for a few seconds until it is pourable. Drizzle the jam over the mousse in each glass.
6. Refrigerate for at least 2 hours to set.
7. Before serving, garnish with fresh raspberries and lemon slices.

Prep Time: 15 minutes | Chilling Time: 2 hours | Servings: 6

Enjoy this delightful dessert! 🍋