Breastfeeding Friendly Gluten Free Cheesecake Mousse
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4 servings
For the crumble
- 4 oz gluten free graham crackers
- 2 tbsp unsalted butter, melted
- 1 tbsp granulated sugar
For the mousse
- 8 oz cream cheese, softened to room temperature
- Ā½ cup powdered sugar, sifted
- 1 tsp vanilla extract
- 1 tbsp fresh lemon juice
- 1 cup heavy cream, cold
For serving
- fresh berries, for serving (optional)
Instructions
- 1
Crush the gluten free graham crackers in a zip-top bag with a rolling pin, or pulse in a food processor, until you have coarse crumbs. Transfer to a small bowl and stir in the melted butter and granulated sugar until the crumbs are evenly moistened. Set aside.
- 2
In a large bowl, beat the softened cream cheese with a hand mixer on medium speed until completely smooth, about 2 minutes. Add the powdered sugar, vanilla extract, and lemon juice, and beat on medium until fully combined and fluffy, about 1 minute more.
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