Lemon Ginger Cheesecake Mousse Cups

Try this delicious fourth of July treat
Contributor

This recipe is courtesy of Barefeet in the Kitchen

12
Servings
187
Calories Per Serving
Deliver Ingredients

Ingredients

  • 5  Ounces  package Walkers Ginger and Lemon Shortbread
  • 16  Ounces  cream cheese
  • 1/2  Cup  sugar
  • 2/3  Cups  heavy cream
  • 1/4  Cup  fresh lemon juice, about one medium lemon’s worth
  • 1/4  Teaspoon  kosher salt
  • fresh berries, for topping

Directions

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.

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!

Nutritional Facts

Total Fat
15g
21%
Sugar
2g
2%
Saturated Fat
8g
33%
Cholesterol
40mg
13%
Carbohydrate, by difference
10g
8%
Protein
3g
7%
Vitamin A, RAE
134µg
19%
Vitamin C, total ascorbic acid
1mg
1%
Vitamin K (phylloquinone)
1µg
1%
Calcium, Ca
38mg
4%
Choline, total
12mg
3%
Fiber, total dietary
1g
4%
Folate, total
9µg
2%
Iron, Fe
1mg
6%
Magnesium, Mg
5mg
2%
Niacin
1mg
7%
Phosphorus, P
49mg
7%
Selenium, Se
2µg
4%
Sodium, Na
179mg
12%
Water
43g
2%

Lemon Shopping Tip

Buying fruits in season when they are at the peak of their freshness make for great tasting food and can save you money.

Lemon Cooking Tip

Don’t throw out your overripe fruit – instead blend into a smoothie or salad dressing, add to muffin batter, bake into a cobbler, or boil down with sugar and a little lemon juice to make jam.

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