Lime Mousse Cheesecake Recipe

Introduction

This Lime Mousse Cheesecake is a refreshing dessert that’s light, creamy, and bursting with citrus flavor. Perfect for warm days or any time you want a bright, zesty treat with a smooth texture.

Ingredients

• 1 ½ cups graham cracker crumbs
• ¼ cup granulated sugar (for crust)
• ½ cup unsalted butter, melted
• 16 oz cream cheese, softened
• 1 cup powdered sugar
• 1 cup heavy whipping cream
• ½ cup fresh lime juice (about 3-4 limes)
• Zest of 2 limes
• 1 teaspoon vanilla extract
• 1 packet (1/4 oz) unflavored gelatin
• 2 tablespoons water
• ¼ cup granulated sugar (for gelatin)
• Lime slices or zest for garnish (optional)
• Whipped cream (optional)

Instructions

1. Step 1: In a medium bowl, combine the graham cracker crumbs, ¼ cup sugar, and melted butter. Mix until the crumbs are evenly coated and the mixture resembles wet sand. Press firmly into the bottom of a 9-inch springform pan. Chill in the refrigerator while preparing the mousse filling.
2. Step 2: Sprinkle the gelatin over 2 tablespoons of water in a small bowl and let sit for about 5 minutes to bloom. Then heat gently in the microwave for 15-20 seconds until liquid. Stir and set aside.
3. Step 3: Beat the softened cream cheese with powdered sugar in a large bowl until smooth and creamy. Add lime juice, lime zest, and vanilla extract, mixing until combined. In a separate bowl, whip heavy cream to stiff peaks.
4. Step 4: Slowly add the melted gelatin into the cream cheese mixture, stirring well. Gently fold in the whipped cream until smooth and fully incorporated, being careful not to deflate it.
5. Step 5: Pour the lime mousse filling over the chilled crust. Smooth the top with a spatula and refrigerate for at least 4 hours or overnight to set.
6. Step 6: Before serving, garnish with lime slices or zest and a dollop of whipped cream if desired. Slice and serve chilled.

Tips & Variations

• Use a food processor to crush the graham crackers for an even finer crust texture.
• Substitute lime juice with lemon juice for a different citrus flavor.
• For a lighter version, replace half the cream cheese with Greek yogurt.
• Add a tablespoon of lime liqueur to the mousse for an adult twist.
• If you don’t have a springform pan, use a regular 9-inch pie dish and be careful when serving.

Storage

Store the cheesecake covered in the refrigerator for up to 3-4 days. Keep it chilled to maintain mousse texture. To reheat slightly for a softer slice, let it sit at room temperature for 10 minutes before serving, but avoid warming it in the microwave.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cheesecake ahead of time?

Yes, this cheesecake benefits from resting in the fridge overnight to allow the mousse to fully set and flavors to develop.

What can I use if I don’t have gelatin?

You can substitute gelatin with agar-agar powder following the package instructions for setting, but note that texture may vary slightly.

Lime Mousse Cheesecake Recipe

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5 from 116 reviews

A refreshing Lime Mousse Cheesecake featuring a crisp graham cracker crust and a light, creamy lime mousse filling. This no-bake dessert is perfect for citrus lovers seeking a tangy yet smooth treat, garnished optionally with lime slices and whipped cream for an elegant touch.

• Author: Naya
• Prep Time: 20 minutes
• Cook Time: 0 minutes
• Total Time: 4 hours 20 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: American

Ingredients

Scale 1x2x3x

For the Crust:

• 1 ½ cups graham cracker crumbs
• ¼ cup granulated sugar
• ½ cup unsalted butter, melted

For the Lime Mousse Filling:

• 16 oz cream cheese, softened
• 1 cup powdered sugar
• 1 cup heavy whipping cream
• ½ cup fresh lime juice (about 3–4 limes)
• Zest of 2 limes
• 1 teaspoon vanilla extract
• 1 packet (1/4 oz) unflavored gelatin
• 2 tablespoons water
• ¼ cup granulated sugar

For the Topping (optional):

• Lime slices or zest for garnish
• Whipped cream

Instructions

1. Prepare the Crust: In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until the crumbs are evenly coated and the mixture resembles wet sand. Press the mixture firmly into the bottom of a 9-inch springform pan. Chill in the refrigerator while preparing the mousse filling.
2. Dissolve the Gelatin: In a small bowl, sprinkle the gelatin over 2 tablespoons of water. Let it sit for about 5 minutes to bloom. Then, gently heat it in the microwave for about 15-20 seconds, or until it becomes liquid. Stir well and set aside.
3. Make the Lime Mousse Filling: In a large bowl, beat the softened cream cheese with powdered sugar until smooth and creamy. Add the fresh lime juice, lime zest, and vanilla extract, and mix until fully combined. In a separate bowl, whip the heavy cream until stiff peaks form.
4. Combine the Gelatin and Mousse: Slowly add the melted gelatin into the cream cheese mixture, mixing well to combine. Then, gently fold in the whipped cream until smooth and fully incorporated, taking care not to deflate the whipped cream.
5. Assemble the Cheesecake: Pour the lime mousse filling over the chilled graham cracker crust. Smooth the top with a spatula and refrigerate for at least 4 hours or overnight to allow the mousse to set completely.
6. Serve & Garnish: Before serving, garnish with lime slices or zest and a dollop of whipped cream if desired. Slice and serve chilled for best texture and flavor.

Notes

• Ensure the cream cheese is softened to room temperature for easy mixing and a smooth filling.
• Blooming the gelatin is essential to avoid lumps in the mousse.
• The mousse needs adequate chilling time to set properly; overnight refrigeration recommended for optimal texture.
• Use fresh lime juice and zest for the best citrus flavor.
• This cheesecake is gluten-containing due to the graham crackers; substitute with gluten-free crumbs if necessary.

Keywords: lime mousse cheesecake, no bake cheesecake, lime dessert, creamy lime mousse, graham cracker crust