Lemon Ginger Cheesecake Mousse Cups

Lemon Ginger Cheesecake Mousse Cups
4.3 from 3 ratings
This recipe is courtesy of Barefeet in the Kitchen
Servings
12
servings
Ingredients
  • 5 ounce package walkers ginger and lemon shortbread
  • 16 ounce cream cheese
  • 1/2 cup sugar
  • 2/3 cup heavy cream
  • 1/4 cup fresh lemon juice, about one medium lemon’s worth
  • 1/4 teaspoon kosher salt
  • fresh berries, for topping
Directions
  1. Place a shortbread round in each dish. Use the end of a rolling pin or your fingers to crush each cookie and press the crumbs into the bottom of each dish.
  2. Place the cream cheese and sugar in a mixing bowl and beat with an electric mixer until smooth, about 2 minutes. Add the cream, lemon juice, and salt. Beat again, until smooth and fluffy, about 3 minutes. Scoop the creamy mixture over the crumb crusts, dividing it between each dish. Top with additional shortbread crumbs and the berries of your choice.Refrigerate until ready to serve, at least 1 hour. Enjoy!