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How To Make Lemon Cheesecake Mousse

Lemon Cheesecake Mousse desserts are one of my favorites! This wonderful delight is colorful, juicy, and excellent for spring and summer. It’s impossible to resist this graham cracker cheesecake with a smooth, silky, and delectable whipped cheesecake topping! It is a no-bake recipe, too! There’s no excuse not to make it!

Yield: 8 CUPS

Prep time: 10 MIN

Chill time: 25 MIN

Total time: 35 MIN

Lemon cheesecake mousse recipe

INGREDIENTS:

FOR THE CRUST:

1 cup Graham cracker crumbs

2 tablespoons sugar

4 tablespoons butter, melted and cooled

FOR THE MOUSSE:

1 ½ cups cream cheese

¾ cup powdered sugar

2 tablespoons lemon juice

Yellow food coloring gel

1 cup whipping cream

Lemon cheesecake mousse recipe dessert

DIRECTIONS:

1. Into a medium bowl, add the cracker crumbs, sugar and melted butter, mix until moistened and combined. Prepare some mini cups, press the crumbs to the bottom of the cups. Set aside.

Lemon cheesecake mousse recipe how to make

2. Into another bowl, add cream cheese and powdered sugar, beat with an electric hand mixer until light and fluffy. Add the lemon juice and continue to mix. At this point, you can color the cream with gel food coloring. Finally, add 1 cup of whipping cream and mix until light and fluffy.

Lemon cheesecake mousse recipe

3.Transfer to a piping bag, pipe the mousse into the cups. Top the mousse with whipped cream, decorate with a lemon slice and mint leaf. Chill in the fridge for at least 30 minutes. These mousse cups can be stored for 2–3 days in an airtight container.

Source: Lemon Cheesecake Mouse Recipe

For more delicious dessert: Tastycious

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The Best Peanut Butter Oreo Cheesecake Recipe

This simple no-bake peanut butter cheesecake recipe is full of peanut butter flavor with a chocolate cookie crust, so put your stove and oven away because it is a no-bake recipe! It’s filled with a smooth and creamy peanut butter filling that will satisfy every sweet tooth! If you like peanut butter, you can also try this Peanut Butter And Jelly Donut.

Yield: 16 SERVINGS

Prep time: 20 MIN

Chill time: 30 MIN

Total time: 50 MIN

Peanut Butter Cheesecake with chocolate

INGREDIENTS:

FOR THE OREO CRUST:

24 oreo cookies, finely grounded

4 tablespoon melted butter

FOR THE PEANUT BUTTER CREAM CHEESE:

2½ cups cream cheese

1 cup powdered sugar

2¼ cups peanut butter

1 cup whipping cream

20 chocolate can∂ιєs, chopped

Chocolate ganache

Cheesecake Peanut butter

DIRECTIONS:

TO MAKE THE OREO CRUST:

1. Preheat the oven to 350°F (180°C). Prepare a 9-inch round springform pan with parchment paper at the bottom and line the side with a cake collar. Set aside.

2. Into a mixing bowl, mix together the grounded Oreo and melted butter until moistened. Using the back of a spoon, firmly press the crust to the bottom of the pan.

3. Bake for 5 minutes and let cool to room temperature. After that, put it in the fridge and start making the peanut butter cream cheese.

Cut the cheesecake

TO MAKE THE PEANUT BUTTER CREAM CHEESE:

1. In a mixing bowl, beat the cream cheese and powdered sugar at medium speed until smooth. Add the peanut butter and continue to mix, add the whipping cream and beat until incorporated.

2.Fill the cooled peanut butter cookie crust with the filling and spread it out evenly, remove the cheesecake from the pan, sprinkle with chopped chocolate and drizzle chocolate sauce on top. Chill the cake for at least 30 minutes, best to leave it overnight in the fridge.

3. Slice and serve, the cheesecake can be stored in the refrigerator for up to 4 days.

final result cheesecake

Source: Peanut Butter Oreo Cheesecake

For more delicious dessert: Tastycious

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