Lemon Cheesecake Mousse

Spring is in the air here in Wisconsin and I can’t believe that Easter is this weekend! I have plans to head out to brunch with my family and hopefully enjoy a beautiful afternoon outside. I also have Friday off of work so I’m heading down to Chicago for the day! I’m looking forward to being in one of my favorite cities with friends.

I will also be heading to Chicago next weekend too so that I can work on a city guide for you! Stay tuned for that. In the mean time I’d like to share with you a delicious dessert that you can make for Easter! Lemon Cheesecake Mousse Cups put three of my favorite things together in individual servings.

INGREDIENTS

• 1 c. powdered sugar
• 1 package graham crackers, crushed, plus more for garnish
• 12 oz. cream cheese, softened to room temperature
• Juice of 1 lemon
• Pinch kosher salt

DIRECTIONS

1. Divide crushed graham crackers between 4 dessert cups. In a large bowl using a hand mixer, whip cream cheese until light and fluffy. Add powdered sugar, lemon juice, and salt and beat until combined. Fold in 1 cup whipped topping.
2. Pipe cream cheese mixture into cups and place in refrigerator until thickened, 1 hour up to overnight. When ready to serve, top with remaining whipped topping and garnish with crushed graham crackers and lemon wedges.   

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