The filling for these lemon cheesecake mousse cups is as light as a feather and works really well housed in these biscuits cups. It’s a novel and visually pretty way to present these desserts individually. Of course you could just layer the biscuits as a crumble in the bottom of a small glass or ramekin if you prefer something a little less finicky.

This was one of the recipes I developed for Bakers Lemon Tennis biscuits recently and was particularly loved by my nephew Luca (aka chief-dessert-taster). I also shared a pic on my Insta stories and so many people asked for the recipe. I topped them off with a few frozen blueberries because sadly the season had just ended so there were no more fresh ones around. They worked perfectly never the less.

Storage Instructions – No-Bake Lemon Cheesecake Mousse in Biscuit Cups

Short-Term (Up to 3 Days): Store the assembled biscuit cups with the mousse in an airtight container in the refrigerator. Keep them covered to prevent the mousse from absorbing any fridge odors.
Long-Term (Up to 1 Month – Mousse Only): The lemon cheesecake mousse can be made ahead and stored in an airtight container in the fridge for up to 3 days. It is not suitable to freeze.
Biscuit Cups: If preparing in advance, store the biscuit cups separately in an airtight container at room temperature to keep them crisp. Assemble just before serving for the best texture.
Tip: If the mousse starts to soften too much, briefly chill it in the fridge before serving.

Tips & Substitutions

Different Base Options: Instead of biscuit cups, you can serve the mousse in glasses, jars, or store-bought tart shells for an easy alternative.
Dairy-Free Version: Use coconut cream and dairy-free cream cheese for a plant-based twist.
More Citrus Flavours: Swap lemon for lime, orange, or a mix of citrus for a different flavour profile.
Extra Toppings: Garnish with whipped cream, fresh berries, or crushed meringue for added texture and flavor.
Make It Lighter: Substitute part of the cream cheese with Greek yogurt for a slightly tangier, lighter mousse.

Check out my other recipe using Bakers Lemon flavoured Tennis biscuits:

No-churn lemon ice cream cake

Recipe – Makes about 8

Prep Time:20

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

Break the Lemon Tennis biscuits into crumbs by hand or by using a food processor and mix in the melted butter until well combined.
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.
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.
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.
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.