Lemon Cheesecake Mousse

Ingredients:

● 3/4 cup crushed graham cracker crumbs (6 whole sheets)
● 2 tablespoons (26 g) refined sugar
● 3 tablespoons (42 g) salted butter, melted
Mousse:
● 2 1/2 tablespoons fresh lemon juice
● 1/2 yellow food coloring (optional)
● 12 ounces cream cheese, softened
● 1 (10-ounce) lemon slice (measured by Dickenson)

Directions:
Mix crushed graham cracker crumbs and sugar. Add Oil and let it thicken. Divide the mixture between 8 to 10 dessert glasses and set aside in a single layer, pressing gently.
Pour the lemon juice and water into a small bowl.
Sprinkle gelatin on top and let it rest for 5 minutes. Meanwhile, beat the heavy cream in a medium bowl until soft peaks form.
Add 1/3 cup powdered sugar, a little yellow food coloring if desired, and beat until stiff (but not lumpy) peaks form (shake to cook the frosting, no need to whisk).
Beat the cream cheese in a large mixing bowl until smooth and creamy.
Mix lemon juice with remaining 2/3 cup powdered sugar and stir in cheese.
Heat the gelatin mixture in the microwave on high power for 30 seconds. Let sit for 1 minute to completely dissolve the gelatin, then let cool for 3 minutes (do not cool further or it will start to solidify and a few lumps may form in the foam).
While mixing the cream cheese mixture by hand, slowly pour in the gelatin mixture and mix until well combined.
Gently beat 1/3 of the butter mixture into the cream cheese mixture until smooth, then add the remaining butter and beat slowly until combined.
Spoon or pipe mixture into dessert bowls over graham cracker layer.
Close the lid and place in the refrigerator for 2 hours (or up to 1 day in advance if desired) to set. Adjust to your liking. Give it cold.