Lemon cheesecake mousse
heavy whipping cream
icing sugar, sifted
Step by step
Use a food processor or chopper to crush the cookies into small pieces. Dived over the serving glasses.
Pour the whipping cream in the bowl of a stand mixer fitted with the Mixer Whisk. Slowly bring to speed 8 and mix until soft peaks form.
Switch out the Mixer Whisk for the Paddle Attachment. Add the cream cheese, lemon curd, vanilla extract, zest of 1 lemon and the icing sugar. Mix on speed 2 until smooth.
Spoon the lemon cheesecake mixture over the cookie base and let set in the fridge for at least 6 hours.
Garnish with a slice of lemon, whipped cream and fruit of your choice.