Lemon Cheesecake Mousse Pie

1. 1

   Bring cream cheese to room temperature.

2. 2

   Pre-bake graham crust in 375F oven for 8 minutes. Allow to cool.

3. 3

   Whip cream to stiff peaks. Refrigerate.

4. 4

   Beat cream cheese together with milk on high speed until very light and fluffy.

5. 5

   In the meantime, soak gelatin in lemon juice and gently heat just until gelatin dissolves. Allow to cool for a few minutes.

6. 6

   Slowly pour the juice mixture into the cream cheese mixture as it is still being beaten.

7. 7

   Fold whipped cream into the mousse mixture and pour into pre-baked shell-

8. 8

   Chill in refrigerator at least 10 h.

* Per serving · 4 servings · Values may vary.

No additional tips available.