Creamy lemony cheesecake mousse with a chewy ginger and lemon crust proved to be completely and totally irresistible. Adding a pile of fresh berries on top took these treats right over the top and I could not get enough of this dessert. I wound up making this dessert three different times last week because I kept craving them!I adore lemon desserts. Lemon is my first pick almost every time I’m given the choice, so you know that when I saw Walkers new Gluten Free Ginger and Lemon Shortbread, I almost squealed with happiness. Okay, I’ll admit it, there was much squealing, no almost about it.
These cookies did not disappoint either. Loaded with chewy bites of ginger and plenty of lemon, I have raved to countless friends about just how awesome these cookies are. Between the Ginger and Lemon and the Chocolate Chip varieties, Walkers Shortbreads have been my favorite sweet treat for the past month.These cheesecake cups can be made in 4-ounce jars, small ramekins, or even disposable plastic cups for a crowd. Any dish that will hold about ½ – ¾ cup will work nicely. I made a triple batch of these Lemon Ginger Cheesecake Mousse Cups last weekend and shared them with some friends and family. They disappeared in minutes and everyone who tasted them loved them!
Check out all of the Gluten Free Dessert Recipes on this website!Kitchen Tip: I use this bowl, this spatula, this mixer, and these jars to make this recipe.Get New Recipessent to your inbox!Sign me up!We never share your information with third parties and will protect it in accordance with our Privacy Policy.
Lemon Ginger Cheesecake Mousse Cups
SavePinPrintReviewServings: 6 -8 servings
Ingredients
- ▢1 4.9- ounce package Walkers Gluten Free Ginger and Lemon Shortbread
- ▢16 ounces cream cheese
- ▢1/2 cup sugar
- ▢2/3 cup heavy cream
- ▢1/4 cup fresh lemon juice about 1 medium lemon’s worth
- ▢1/4 teaspoon kosher salt
- ▢fresh berries for topping
Instructions
- Place a shortbread round in each dish. Use the end of a rolling pin or your fingers to crush each cookie and press the crumbs into the bottom of each dish.
- Place the cream cheese and sugar in a mixing bowl and beat with an electric mixer until smooth, about 2 minutes. Add the cream, lemon juice, and salt. Beat again, until smooth and fluffy, about 3 minutes. Scoop the creamy mixture over the crumb crusts, dividing it between each dish. Top with additional shortbread crumbs and the berries of your choice.
- Refrigerate until ready to serve, at least 1 hour. Enjoy!
