Lemon Raspberry Mousse Cups
Lemon Raspberry Mousse Cups
Ingredients
For the Graham Cracker Crumble
- 1 cup graham crackers, finely crushed
- 1/4 cup unsalted butter, melted
- 1 tablespoon granulated sugar
For the Raspberry Layer
- 1 1/2 cups fresh raspberries
- 2 tablespoons granulated sugar
- 1 teaspoon lemon juice, freshly squeezed
For the Lemon Mousse
- 4 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 1 tablespoon lemon zest
- 1/4 cup lemon juice, freshly squeezed
- 1 1/2 cups heavy cream, cold
- 1 teaspoon vanilla extract
For Garnish
- 1/2 cup fresh raspberries
- 4 fresh mint leaves, small
Instructions
- 1
Prepare the Graham Cracker Crumble: In a small bowl, combine the crushed graham crackers, melted unsalted butter, and 1 tablespoon of granulated sugar. Mix until well combined. Divide the mixture evenly among 4 individual serving cups or glasses, pressing it gently into the bottom to form a compact layer. Place the cups in the refrigerator to chill while you prepare the other components.
⏱️ 5 min
- 2
Prepare the Raspberry Layer: In a separate bowl, gently mash 1 1/2 cups of fresh raspberries with 2 tablespoons of granulated sugar and 1 teaspoon of freshly squeezed lemon juice. You can leave some berries whole for texture. Set aside.
⏱️ 5 min
- 3
Prepare the Lemon Mousse Base: In a medium mixing bowl, using an electric mixer, beat the softened cream cheese until it is smooth and creamy, about 1-2 minutes. Add 1/2 cup of granulated sugar, lemon zest, and 1/4 cup of freshly squeezed lemon juice. Continue to beat until the mixture is light and fluffy, scraping down the sides of the bowl as needed.
⏱️ 7 min
- 4
Whip the Heavy Cream: In a separate, chilled large mixing bowl, pour the cold heavy cream and vanilla extract. Using clean beaters, whip the cream on medium-high speed until medium peaks form. Be careful not to over-whip, as it can turn grainy.
⏱️ 3 min
- 5
Combine Mousse Ingredients: Gently fold the whipped cream into the lemon-cream cheese mixture using a rubber spatula. Mix until just combined and no streaks of cream remain. Be careful not to deflate the mousse.
⏱️ 3 min
- 6
Assemble the Mousse Cups: Retrieve the chilled cups with the graham cracker crumble. Spoon or pipe an even layer of the mashed raspberry mixture over the crumble in each cup. Then, spoon or pipe the lemon mousse over the raspberry layer, filling each cup to the top.
⏱️ 7 min
- 7
Chill and Serve: Cover the mousse cups loosely with plastic wrap and refrigerate for at least 2 hours, or until the mousse is set. Before serving, garnish each cup with a few fresh raspberries and a small fresh mint leaf.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Lemon Raspberry Mousse Cups
Ingredients
For the Graham Cracker Crumble
- 1 cup graham crackers, finely crushed
- 1/4 cup unsalted butter, melted
- 1 tablespoon granulated sugar
For the Raspberry Layer
- 1 1/2 cups fresh raspberries
- 2 tablespoons granulated sugar
- 1 teaspoon lemon juice, freshly squeezed
For the Lemon Mousse
- 4 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 1 tablespoon lemon zest
- 1/4 cup lemon juice, freshly squeezed
- 1 1/2 cups heavy cream, cold
- 1 teaspoon vanilla extract
For Garnish
- 1/2 cup fresh raspberries
- 4 fresh mint leaves, small
Instructions
- 1
Prepare the Graham Cracker Crumble: In a small bowl, combine the crushed graham crackers, melted unsalted butter, and 1 tablespoon of granulated sugar. Mix until well combined. Divide the mixture evenly among 4 individual serving cups or glasses, pressing it gently into the bottom to form a compact layer. Place the cups in the refrigerator to chill while you prepare the other components.
⏱️ 5 min - 2
Prepare the Raspberry Layer: In a separate bowl, gently mash 1 1/2 cups of fresh raspberries with 2 tablespoons of granulated sugar and 1 teaspoon of freshly squeezed lemon juice. You can leave some berries whole for texture. Set aside.
⏱️ 5 min - 3
Prepare the Lemon Mousse Base: In a medium mixing bowl, using an electric mixer, beat the softened cream cheese until it is smooth and creamy, about 1-2 minutes. Add 1/2 cup of granulated sugar, lemon zest, and 1/4 cup of freshly squeezed lemon juice. Continue to beat until the mixture is light and fluffy, scraping down the sides of the bowl as needed.
⏱️ 7 min - 4
Whip the Heavy Cream: In a separate, chilled large mixing bowl, pour the cold heavy cream and vanilla extract. Using clean beaters, whip the cream on medium-high speed until medium peaks form. Be careful not to over-whip, as it can turn grainy.
⏱️ 3 min - 5
Combine Mousse Ingredients: Gently fold the whipped cream into the lemon-cream cheese mixture using a rubber spatula. Mix until just combined and no streaks of cream remain. Be careful not to deflate the mousse.
⏱️ 3 min - 6
Assemble the Mousse Cups: Retrieve the chilled cups with the graham cracker crumble. Spoon or pipe an even layer of the mashed raspberry mixture over the crumble in each cup. Then, spoon or pipe the lemon mousse over the raspberry layer, filling each cup to the top.
⏱️ 7 min - 7
Chill and Serve: Cover the mousse cups loosely with plastic wrap and refrigerate for at least 2 hours, or until the mousse is set. Before serving, garnish each cup with a few fresh raspberries and a small fresh mint leaf.
⏱️ 2 min