For the cheesecake mousse:
For the lemon jelly:
For the cookie base:
Mix all the ingredients in the bowl of a mixer and beat for 2 or 3 minutes until it whips up and acquires a consistent texture.
Bring the water with the lemon rind and sugar to a boil. Allow to infuse for 5 minutes and strain. Reheat and add the previously hydrated gelatin.
With the help of a measuring spoon, distribute 10g of crumble in each 125ml glass. Pour the cheesecake mousse from a piping bag and cover with the still warm gelatin. Immediately cover the containers with the lid. Allow to gel for 4 hours under refrigeration before sale.