Ingredients:

  • 1 cup (120g) Graham cracker crumbs
  • 2 tbsp (25g) Granulated sugar
  • 4 tbsp (56g) Unsalted butter, melted and cooled
  • 8 oz (225g) Full-fat cream cheese, softened to room temperature
  • 1 cup (120g) Powdered sugar, sifted
  • 1 cup (240ml) Heavy whipping cream, very cold
  • 3 tbsp (45ml) Freshly squeezed lemon juice
  • 1 tbsp Lemon zest
  • 1 tsp Pure vanilla extract

Instructions:

  1. Combine crumbs. Mix 1 cup (120g) graham cracker crumbs with 2 tbsp (25g) granulated sugar and 4 tbsp (56g) melted butter. Note: Stir until it looks like wet sand.
  2. Press base. Divide the mixture into 6 jars and press down firmly with the back of a small spoon until the crust is packed and even.
  3. Whip cream. In a chilled bowl, beat 1 cup (240ml) heavy cream until stiff peaks form and hold their shape.
  4. Cream cheese. In a separate bowl, beat 8 oz (225g) softened cream cheese and 1 cup (120g) sifted powdered sugar until the mixture is completely silky.
  5. Add aromatics. Incorporate 1 tbsp lemon zest, 3 tbsp (45ml) lemon juice, and 1 tsp vanilla into the cheese mixture. Note: Don't worry if it looks slightly thin at this stage.
  6. Fold gently. Using a spatula, fold one third of the whipped cream into the cheese mixture to lighten it.
  7. Final fold. Add the remaining whipped cream and fold until no white streaks remain and it looks cloud like.
  8. Pipe mousse. Transfer the mousse to a piping bag and fill the prepared jars.
  9. Garnish and chill. Add an extra pinch of zest on top until the surface looks bright and inviting.
  10. Set time. Chill in the fridge for at least 30 minutes before serving.