The Inspiration Behind Lemon Cheesecake Mousse

Graham cracker crumbs and sugar should be whisked together in a mixing basin. Add the butter and mix until uniformly incorporated. Lightly press the ingredients into an equal layer and set aside. Divide the mixture among 8 to 10 dessert cups.
In a small dish, combine the lemon juice and water. After 5 minutes, evenly sprinkle the gelatin over the top. The heavy cream should be whisked into soft peaks in a medium mixing basin while this is happening.
Whip the sugar and 1/3 cup of powdered sugar until firm peaks form (don’t worry about lumps), then add the yellow food colorant if wanted. No need to clean the beaters.
Cream cheese should be whipped until it is light and fluffy in a different big bowl. After creaming the cheese and lemon curd, add the remaining 2/3 cup of powdered sugar. Mix well.
After the gelatin has rested, heat it for 30 seconds on high heat in the microwave. After dissolving the gelatin in 1 minute of whisking, put aside to cool for 3 minutes (any longer and the mousse might develop tiny lumps)—do not overdo it.
With a hand mixer on high speed, gradually add the gelatin mixture to the cream cheese mixture; continue beating until well blended.