Lemon Mousse Cheesecakes


Crushed digestive biscuits (plus extra for garnish)
350 g cream cheese, softened
125 g icing sugar
Juice of 1 lemon
Pinch of salt
60 g whipped dessert topping (such as Angel Delight, plus extra for garnish)
Lemon wedges for garnish
Step 1:

Distribute the crushed digestive biscuits evenly among 4 dessert cups.
Using a hand mixer, whip the cream cheese in a large bowl until it becomes light and fluffy.
Incorporate the icing sugar, lemon juice, and salt into the whipped cream cheese mixture, beating until well combined.
Make the whipped dessert topping separately and gently fold it into the cream cheese mixture.
Step 2:

Pipe the cream cheese mixture into the dessert cups and refrigerate until it thickens, which takes approximately 1 hour up to overnight.
Prior to serving, add the remaining whipped topping on the top and garnish with crushed digestive biscuits and lemon wedges.

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