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.