This cheesecake mousse actually tastes better after chilling overnight. Once chilled, it can be covered with plastic wrap and refrigerated for up to 3 days.
—CAROLINE WAMELINK CLEVELAND HEIGHTS, OH
PREP: 20 MIN. + CHILLING • MAKES: 12 SERVINGS
1 package (8 ounces) cream cheese, softened
1/2 cup confectioners’ sugar
1 1/2 teaspoons vanilla extract
1/2 teaspoon grated lemon peel
3/4 cup heavy whipping cream, whipped
1/2 cup graham cracker crumbs
4 teaspoons sugar
2 tablespoons butter, melted
Sliced fresh strawberries, optional
1. In a large bowl, beat cream cheese, confectioners’ sugar, vanilla and lemon peel until fluffy. Fold in whipped cream. Divide among 12 dessert dishes. Cover and refrigerate at least 2 hours.
2. Meanwhile, preheat oven to 375°. Combine cracker crumbs and sugar in a small bowl; add butter and mix well. Press to a 1/4-in. thickness on an ungreased baking sheet. Bake 10-12 minutes or until lightly browned. Cool completely.
3. Just before serving, crumble graham cracker mixture; sprinkle over mousse. Top with strawberries if desired.