In a large bowl, beat the cream cheese, confectioners' sugar, vanilla and lemon peel until fluffy. Fold in the whipped cream. Divide among the 12 dessert dishes. Cover and refrigerate for at least 2 hours.
Meanwhile, combine cracker crumbs and sugar in a small bowl; add butter and mix well. Press to 1/4 inch thickness on an ungreased baking sheet. Bake at 375 for 10-12 minutes or until light golden brown. Cool completely.
Just before serving, crumble graham cracker mixture; sprinkle over mousse. If desired, top with fresh strawberries
Originally Submitted
11/28/2011
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