Eggless Gluten Free Cheesecake Mousse

Total time50 min

Prep time20 min

Cook time0 min

4.6

(20)

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Ingredients

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
½ 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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