Instructions:
1. Create the Crust: In a mixing bowl, combine crushed graham crackers with sugar. Stir in melted butter until the mixture is evenly moistened. Divide this crumbly base among 8 – 10 dessert cups, pressing gently to form a uniform layer. Set aside.
2. Bloom the Gelatin: In a small bowl, combine the lemon juice and water. Sprinkle the gelatin over the top and let it sit for 5 minutes to bloom.
3. Whip the Cream: In a separate bowl, whip the heavy cream until it begins to form soft peaks. Add 1/3 cup powdered sugar and, if desired, a touch of yellow food coloring. Continue whipping until stiff peaks form. Set the whipped cream aside.
4. Make the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Add the lemon curd and the remaining 2/3 cup powdered sugar, mixing until fully incorporated.
5. Dissolve the Gelatin: Heat the gelatin mixture in the microwave for 30 seconds. Stir thoroughly for about 1 minute to ensure the gelatin is completely dissolved. Let it cool for 3 minutes.
6. Combine and Fold: Slowly pour the cooled gelatin mixture into the cream cheese mixture, blending well to combine. Gently fold in one-third of the whipped cream to lighten the mixture, then carefully fold in the remaining whipped cream until the mousse is smooth and fluffy.
7. Assemble the Mousse: Spoon or pipe the lemon cheesecake mousse over the prepared graham cracker crusts in the dessert cups. Cover the cups and refrigerate for at least 2 hours, or up to 1 day ahead for a more intense flavor.
8. Garnish and Enjoy: Before serving, add a dollop of sweetened whipped cream, and garnish with lemon wedges, fresh blueberries, and a sprig of mint for a burst of color. Serve chilled for a delightfully refreshing treat!
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