Can this be made in under 30 minutes?

Yes, the recipe is designed to be quick and efficient.

Does it work for meal prep?

Most versions store well for one to three days.

Yes, simple swaps can be made for convenience or dietary needs.

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Preheat the oven to 350°F (175°C).
Crush the gingersnap cookies and mix with melted butter; press into the bottom of a pie dish to form the crust. Bake for 10 minutes and let cool.
In a saucepan, combine cranberries and sugar, and cook over medium heat until cranberries burst and mixture thickens, about 10 minutes. Let cool.
Beat cream cheese until smooth, add vanilla and lemon juice, and blend well.
In a separate bowl, whip heavy cream until stiff peaks form.
Gently fold the cooled cranberry mixture into the cream cheese mixture, then fold in the whipped cream.
Pour the mousse into the cooled crust and refrigerate for at least 240 minutes, or until set.
Serve chilled and enjoy!

For a lighter version, swap half the cream for plain Greek yogurt. Store covered in the refrigerator for up to three days.