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People often ask me where my recipe ideas come from. And I never know what to answer- no, I really can’t answer. Because I simply don’t know.
Okay, sometimes I know. I mean, the Butterscotch Bundt Cake that I published in my column in Ami magazine was a dream I had during my commute home from work one day. Okay, so I can’t exactly tell you where the dream came from, but it’s something. And some recipes are carefully researched and created to fit a theme, holiday or inspiration.
But this recipe came to my head, completely formed, in a split second. I was talking to my sister-in-law about dessert I would bring for a party she was making. She mentioned a yellow color scheme, so naturally my mind went to lemon. And then, because there’s a cheesecake holiday coming up, my mind went to cheesecake. And in a tenth of a second, this entire recipe appeared, fully formed, in my head.
Good news is, it was as delicious in real life as it seemed in my head. And better news, it’s super easy, no bake, and looks really pretty. Can you possibly ask for anything else?
- 1 cup heavy whipping cream or non-dairy whip topping
- 1 cup lemon pie filling
- 12 ounces unwhipped cream cheese (or tofutti cream cheese)
- 1 teaspoon vanilla extract
- a few drops yellow food coloring, optional
- 1 cup powdered sugar
- ½ cup graham cracker crumbs
- 2 Tablespoons sugar
- 2 Tablespoons melted butter or margarine
- In the bowl of an electric mixer, whip the cream until stiff.
- Remove from the mixer and set aside. (No need to wash the bowl before continuing.) Add the lemon pie filling and cream cheese to the mixer and beat until smooth. Add the vanilla extract, food coloring (if using) and powdered sugar and beat until combined.
- Using a rubber spatula, add the whipped cream into the cream cheese mixture, slowly (do it in batches), until its fully incorporated. Set aside.
- To make the crumbs, combine the graham cracker crumbs, sugar and melted butter or margarine.
- Place a small amount of the crumbs on the bottom of a cup. Pipe the mousse over the crumbs to fill the cup, then add more crumbs on top.
- Serve chilled.
Enjoy!
If you liked this recipe, you’ll also love:
Shortcut Cannoli with Chocolate Mousse Filling
Tools needed for this recipe:
Thanks for stopping by friends! Hope you love these gorgeous little treats. Have a great Shavuot and come back after for some yummy healthy recipes. -Miriam
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Reblogged this on Food Incorporated.
I love your creativity.
how many mousse cuos do these make
I made these tonight , only made 10. What size cups did you use to make 30? And should I add more pie filling or some lemon zest to make it more lemony? Thanks.
Who cares where the ideas come from when they’re this good! Beautiful photos, Miriam, of a beautiful dessert! These are just as lovely to look at as I’m sure they are to eat. My husband would love these since his favourite dessert flavour is lemon.
Beautifully delicious! On my list to try!
i will need to make it:) it looks amazing
Wow! These look great. Would love to try them.
I made something like this once. Only instead of lemon pie filling, I used vanilla pudding and freshly squeezed lemon juice. And I used lemon pound cake on the bottom, and dried some of the cake to crumble on top.
Oh, and I but them in some fancy tall schnapps cups.
But your pic is waaaaay better than mine…
Could these be piped into mini tart shells?
You bet! Yum.
What a beautiful dessert! I love these bite-size desserts.
My dad adores lemon desserts! I think I’ll try making this tomorrow morning so he’ll have something scrumptious when he comes home from work. By the way, your creativity is astounding. I would never be able to whip something up like that without guidelines.
These look absolutely delicious! I love anything lemony… add in creamy and I’m beyond ecstatic!
Love what you did with them!!!!!
Some of my best ideas come to me while driving!
The no bake is perfect for warm weather desserts and the lemon mousse looks creamy and delicious! It looks so fancy in the glasses.
How would it taste if I prepare the mixture for second day shavuos and assemble right before I serve. Would it taste the same ?
Should be fine!
Can these be made in advance
Sure! They freeze nicely!
So pretty! Absolutely love the square stem dishes. Could you tell me where I could purchase them? Thanks.
They sell them at my local grocery store- not sure where online they carry them!
PS they’re disposable
A fun treat to make with my 4 year old!!! Thanks for sharing.
yum! i already made cheesecake though
Wow!!! This looks delicious! I’ve been looking for a good/different dairy dessert and I love the fact that it has lemon too. Can’t wait to try this! Have a great chag!
perfect for dessert! I should try this one..thanks
How many cups would this make?
It looks really good and seems like its not that hard to make
Thanks for sharing.
I froze this and it make delicious creamy mini ice cream trifles.
Thanks!
Great idea!
I’m about to make it so I am going to let you know how it goes……..
Hi i hate this it is,so stupid I burned them iin the oven because it did not show how long to cook them!!!!!!
Me too! It calls for no bake, but then again, it says to heat the oven at 333 degrees. WHY! Idk u tell me!
Hi,
Approximately how many lemon mousse cheesecakes do you get from each recipe? Thanks!
About 3 dozen, but it will depends on the size of your cup.
Enjoy!
Thanks!!!
Is powdered sugar regular sugar or confectionary sugar?
How long will these last in the fridge? I want to make them ahead of time for a party. Thanks!
If you make them ahead of time, you’re best off freezing them!
Hello,
These really look and sound lovely, but where I come from we don’t get lemon pie filling. What is it precisely (I take it it’s some ready-made formula/mix for a cake) and can it be replaced with some assembled ingredients?
Thanks for taking time to answer!
You can sub homemade lemon curd instead.
What is lemonn pie filling….is it canned or lemon meringue filling by bakers choice which comes in a box?
Is the lemon pie filling from a can?
Yes!
I just made these – the flavor was absolutely amazing. I’m in the UK and used lemon curd instead of lemon pie filling since that was all that was available. I have a question – the texture of my filling was VERY liquidy. I thought it would set after chilling them all day but it remained the same. The taste was spot on – no complaints there, but is it intended to be so liquidy (like the consistency of a cake batter or even an uncooked cheesecake batter), or is it supposed to be a bit more firm and aerated like a mousse?
Any tips would be useful!
omg! these look absolutly delicous… a must to try…. i luv anything lemon so make that dairy…. i think ill eat it all by myself…
just a quick comment. it would be helpful if it has a print button like your other recipes have….
I’m working on adding the print button to the old recipes…it’s a lot work though so it’s not happening overnight!
I just made these and they’re awesome! What do you think about using other flavored pie filling? Like strawberry?
That works nicely.
I couldn’t find lemon pie filling so bought lemon curd, will that work? Thanks
Wow they look great I can’t get pie filling in australia so will try lemon curd, I will make them into round glass teacups thanks for sharing your recipes
Cheers
Rosie
Hi-what kind of tip did you use to pipe these? They look delicious!
Wilton 1M