No-Bake Lemon Cheesecake Mousse Dessert Cups

PREPARATION

1. Thoroughly mix together butter and graham cracker crumbs and lightly press into the bottom of dessert cups. Set aside.
2. In a small microwave-safe bowl, combine lemon juice and water and sprinkle gelatin over the top. Let rest 5 minutes.
3. Meanwhile, in a medium bowl using an electric mixer, whip heavy cream until soft peaks form. Add 1/2 cup powdered sugar, and continue mixing until stiff peaks form.
4. In a separate mixing bowl, beat cream cheese with an electric mixer until smooth and fluffy. (It’s fine to use the same unwashed beaters.) Add lemon curd and remaining 1/2 cup powdered sugar and mix until incorporated.
5. Place small bowl of gelatin mixture in the microwave for 30 seconds. Whisk thoroughly for 1 minute, then let cool 3 minutes.
6. With an electric mixer on low, slowly pour cooled gelatin mixture into cream cheese mixture until well incorporated. Add 1/3 of the whipped cream and gently fold in to lighten the cream cheese mixture. Then, add all but 1/2 cup of the remaining whipped cream and again gently fold to combine.
7. Spoon lemon mousse mixture evenly into dessert cups and top with remaining 1/2 cup whipped cream.
8. Cover and chill until set, at least 2 hours. Garnish with lemon, blueberries and mint if desired, and serve. Enjoy!