No-Bake Lemon Mousse Cheesecake

This no bake lemon mousse cheesecake makes the perfect spring or summer dessert. It's tangy, sweet and creamy and features a delicious lemon biscotti base.

Course Dessert

Cuisine American

Prep Time 20

Refrigerate 2

Total Time 2 20

Servings

Calories 637kcal

Author Jenna Shaughnessy

Ingredients

For The Mousse

1 cup heavy whipping cream
8 ounces cream cheese at room temperature
¾ cup confectioner's sugar
1 cup lemon curd homemade is best!
zest and juice of 1 lemon

For The Crust

2 boxes Nonni's Limone Biscotti crushed to fine crumbs
4 tablespoons butter melted

US Customary - Metric

Instructions

Using a hand or stand mixer with the whisk attachment, beat the cream on high speed until stiff peaks form. Transfer the whipped cream to a second bowl and set aside.
Beat the cream cheese and powdered sugar together until smoothly combined and slightly fluffy. Add the lemon curd, juice, and zest. Beat for about 30 seconds on medium, then for 2-3 minutes on high speed, until mixture is smooth.
Using a rubber spatula, gently fold in the whipped cream until no streaks remain. Set aside.
To make the crust, combine Nonni's Limon Biscotti crumbs and melted butter. Divide evenly among serving dishes, then top with the mousse. Refrigerate for at least 2 hours, or overnight, until ready to serve. Garnish as desired with additional whipped cream, lemon wedges, blueberries and a sprig of fresh mint.

Nutrition