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lemon mousse cheesecake

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.


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 tbsp butter melted


  • 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.