Ingredients

24 ounces cream cheese, softened to room temperature

2 teaspoons vanilla extract

1/4 teaspoon salt

1 1/2 cups powdered sugar

1 cup heavy whipping cream

1/2 cup vanilla Greek yogurt

Zest of 1 lemon

Juice of 2 lemons

4 graham crackers (the full “sheets”), broken into pieces

1/2 cup unsweetened shredded coconut

1 cup macadamia nuts

1/4 teaspoon salt

2 tablespoons sugar

4 tablespoons unsalted butter, melted

Lemon slices, if desired

Edible flowers (optional)

Instructions

Step 1: Make the crust by toasting the shredded coconut in a skillet over medium heat, stirring frequently until golden brown. Be careful, as it can burn quickly.

Step 2: In a food processor, combine the toasted coconut, graham cracker pieces, macadamia nuts, 1/4 teaspoon salt, and sugar. Pulse until fine crumbs form.

Step 3: Add the melted butter to the crumb mixture and pulse again until the mixture is moistened and holds together.

Step 4: Press the crust mixture into the bottom and about 1/2 to 1 inch up the sides of a 9-inch springform pan. Set aside.

Step 5: In a stand mixer bowl, beat the softened cream cheese, vanilla extract, salt, and powdered sugar on medium-high until fluffy, about 2 to 3 minutes. Scrape down the sides as needed.

Step 6: Add the heavy whipping cream, vanilla Greek yogurt, lemon zest, and lemon juice. Beat on medium for 1 to 2 minutes, then increase speed to high and mix for another 3 to 4 minutes until the mixture is thick and creamy.

Step 7: Pour the lemon cheesecake mousse into the prepared crust. Cover with plastic wrap and refrigerate for at least 6 hours or overnight until the filling is set.

Step 8: Before serving, garnish the pie with lemon slices and edible flowers if desired.

Tips & Variations

For a nut-free option, substitute macadamia nuts with extra graham crackers or seeds like sunflower or pumpkin seeds.

Use lime zest and juice instead of lemon for a different citrus twist.

To make portable individual servings, use a muffin tin lined with parchment paper and skip the crust pressing step.

FAQs

Can I use regular yogurt instead of Greek yogurt?

Yes, you can use regular yogurt, but Greek yogurt gives a thicker and creamier consistency that complements the mousse texture best.

Do I have to use a springform pan?

A springform pan is ideal for easy removal without disturbing the crust and mousse, but you can use any 9-inch pie dish. Just be extra gentle when slicing and serving.