1-Step 1: Prepare the Crust In a mixing bowl, whisk together 3/4 cup graham cracker crumbs and 2 tablespoons sugar. Add 3 tablespoons melted butter and stir until evenly moistened. Divide the mixture among 8 to 10 dessert cups and lightly press it into an even layer. Set aside for now.

2-Step 2: Bloom the Gelatin In a small bowl, combine 2 1/2 tablespoons lemon juice and 1 1/2 tablespoons water, then sprinkle 1 1/2 teaspoons unflavored gelatin powder evenly over the top and let it rest for 5 minutes. This step is key for the mousse to set properly, so don’t skip it.

3-Step 3: Whip the Cream In a medium bowl, whip 1 1/2 cups heavy cream until soft peaks form. Add 1/3 cup of the 1 cup powdered sugar and yellow food coloring if you want, then whip until stiff peaks form without any lumps. This adds the fluffy base that makes the dessert so delightful.

4-Step 4: Mix the Cream Cheese Base In a separate large bowl, whip 12 ounces softened cream cheese until smooth and fluffy. Mix in 1 (10-ounce) jar lemon curd and the remaining 2/3 cup powdered sugar until everything blends together nicely.

5-Step 5: Add and Cool the Gelatin Heat the gelatin mixture in the microwave on high for 30 seconds, then whisk for 1 minute to dissolve it fully. Let it cool for exactly 3 minutes to keep it from setting too soon. For more on using gelatin, you can learn from reliable sources that explain the basics.

6-Step 6: Combine and Fold While mixing the cream cheese mixture with a hand mixer, slowly pour in the gelatin mixture and blend until combined. Gently fold one-third of the whipped cream into the cream cheese mixture to lighten it, then fold in the remaining whipped cream until fully combined. This keeps the mousse airy and prevents over-mixing.

7-Step 7: Chill and Serve Spoon or pipe the mousse over the graham cracker crust in the dessert cups. Cover and refrigerate for at least 2 hours or up to 1 day to set. Once it’s ready, garnish with lemon wedges, blueberries, and mint if desired, and serve cold for the best taste.