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Layered Lemon Mousse Cheesecake

Prep Time
Total Time

16 servings

Treat yourself to this Layered Lemon Mousse Cheesecake. This Layered Lemon Mousse Cheesecake is topped with a creamy lemon mousse for the perfect finishing touch.

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What You Need

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Make It

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  • Heat oven to 325ºF.
  • Combine graham crumbs and butter; press onto bottom of 9-inch springform pan.
  • Beat 3 pkg. cream cheese, sugar and vanilla in large bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
  • Bake 50 to 55 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool cheesecake completely.
  • Add boiling water to gelatin mix in large deep bowl; stir 2 min. until completely dissolved. Cool 10 min. Add remaining cream cheese; beat with mixer on low speed until blended. Gradually increase speed to medium-high while beating until mixture is well blended. Gently stir in COOL WHIP and lemon zest. Spread over cheesecake. Refrigerate 4 hours. Remove rim before serving cheesecake.

Special Equipment Needed

Healthy Living

Save 50 calories and 8g fat, including 4g saturated fat, per serving by preparing with PHILADELPHIA Neufchatel Cheese and COOL WHIP LITE Whipped Topping.

Soften Cream Cheese

Place completely unwrapped package of cream cheese in microwaveable bowl. Microwave on HIGH 10 sec. or just until softened. Add 15 sec. for each additional package of cream cheese.


  • 16 servings

Nutritional Information

Serving Size 16 servings
Calories 350
Total fat 25g
Saturated fat 15g
Cholesterol 105mg
Sodium 320mg
Carbohydrate 25g
Dietary fiber 0g
Sugars 19g
Protein 6g
% Daily Value
Vitamin A 25 %DV
Vitamin C 0 %DV
Calcium 4 %DV
Iron 6 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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