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No-bake lemon cheesecake mousse in biscuit cups

A super easy and delicious no-bake lemon cheesecake mousse in biscuit cups. A perfect single-serve, make-ahead dessert. Top with fresh blueberries or other fresh fruit.

Prep Time
20 mins
Servings: 8
Course: Dessert
Cuisine: American

Ingredients

  • 200 grams Lemon Tennis biscuits
  • 100 grams butter melted
  • 125 grams cream cheese
  • 50 grams icing sugar
  • 80 ml lemon curd
  • 250 ml cream whipped
  • Fresh berries to serve optional

Instructions

    Cup of Yum
  1. Break the Lemon Tennis biscuits into crumbs by hand or by using a food processor and mix in the melted butter until well combined.
  2. Lightly grease 8 holes of a standard 12-hole muffin tin. Cut strips of non-stick baking paper no wider than the base width of each hole. Line each of the muffin cups with this strip, which will act as a sling to lift out the biscuit cups out later.
  3. Scoop about 1/4 cup of biscuit crumbs into each muffin cup and carefully press down and along the edges to compact and make a cup shape. Place the cups in the freezer for 15 minutes to firm up.
  4. Using an electric mixer whip the cream to soft peak stage then remove from the bowl and set aside. Using the same bowl and whisk, beat the cream cheese, lemon curd and icing sugar until well blended and fluffy. Add the whipped cream and gently mix this through.
  5. Empty this mix into a piping bag and generously fill the biscuit cups. Set aside in the fridge until firm. Decorate with fresh or frozen blueberries.

Notes

  • Store any leftover cups in a sealed container in the fridge.