Lemon No-Bake Cheesecake Mousse

Why Make This Recipe

Lemon No-Bake Cheesecake Mousse is a delightful dessert that combines the creamy richness of cheesecake with the bright, zesty flavor of lemon. This dessert is perfect for any occasion, whether it’s a summer gathering, a birthday celebration, or just a treat for yourself. Since it requires no baking, it’s easy to whip up in a hurry. Plus, the luscious lemon flavor is sure to impress family and friends!

How to Make Lemon No-Bake Cheesecake Mousse

Ingredients

• 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
• 2 boxes Nonni’s Limone Biscotti (crushed to fine crumbs)
• 4 tablespoons butter (melted)

Directions

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

How to Serve Lemon No-Bake Cheesecake Mousse

Serve the mousse chilled in individual cups or bowls. You can add toppings like extra whipped cream, fresh berries, or sliced lemon for added flavor and presentation. This dessert is best enjoyed cold for a refreshing treat.

How to Store Lemon No-Bake Cheesecake Mousse

You can store leftovers in the refrigerator for up to 3 days. Make sure to cover them with plastic wrap or an airtight container to keep them fresh.

Tips to Make Lemon No-Bake Cheesecake Mousse

• For a smoother texture, ensure the cream cheese is at room temperature before mixing.
• If you don’t have homemade lemon curd, store-bought works just fine but try to choose a high-quality one for the best flavor.
• You can change the flavors by using different types of curd, like raspberry or passion fruit, for a unique twist.

Variation

Try adding a layer of fresh fruit between the crust and the mousse for extra flavor. Strawberries, blueberries, or even fresh peaches would work beautifully!

FAQs

1. Can I use different flavors of curd?
Yes! You can substitute the lemon curd with other flavors, such as raspberry or lime, for a different twist on this dessert.

2. How can I make this dessert dairy-free?
You can use coconut cream instead of heavy cream and a dairy-free cream cheese alternative for a dairy-free version.

3. Can I prepare this in advance?
Absolutely! This dessert can be made a day ahead of time. Just keep it stored in the fridge until you’re ready to serve.

Lemon No-Bake Cheesecake Mousse

A delightful dessert combining creamy cheesecake richness with zesty lemon flavor, perfect for any occasion.

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Prep Time 30 minutes mins

Total Time 2 hours hrs

Servings: 6 servings

Course: Dessert, Snack

Cuisine: American

Calories: 300

Ingredients Method Notes

Ingredients

  

For the cheesecake mousse

• 1 cup heavy whipping cream Ensure it's cold for best results.
• 8 ounces cream cheese (at room temperature) Bring to room temperature for easier mixing.
• ¾ cup confectioner’s sugar
• 1 cup lemon curd Homemade is best!
• 1 unit Zest and juice of 1 lemon

For the crust

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

Method

 

Preparation

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

Serving

1. Serve the mousse chilled in individual cups or bowls. Add toppings like extra whipped cream, fresh berries, or sliced lemon for added flavor and presentation.

Storage

1. Store leftovers in the refrigerator for up to 3 days. Cover with plastic wrap or an airtight container to keep them fresh.

Notes

For a smoother texture, ensure cream cheese is at room temperature before mixing. Substitute the lemon curd with other flavors like raspberry for a unique twist.