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Lime Mousse Cheesecake Recipe

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3.9 from 298 reviews

This Lime Mousse Cheesecake features a buttery graham cracker crust topped with a light and zesty lime mousse filling. The creamy, tangy mousse is made from cream cheese, fresh lime juice, whipped cream, and gelatin for a perfect airy texture. Garnished with lime slices and whipped cream, this no-bake dessert is both refreshing and indulgent, ideal for warm weather or any citrus lover’s treat.

Ingredients

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 mixing bowl, combine graham cracker crumbs and granulated sugar. Pour in melted butter and stir until the mixture resembles wet sand. Press the crust mixture firmly into the bottom of a springform pan or pie dish. Refrigerate for at least 30 minutes to set while preparing the filling.
  2. Bloom the Gelatin: In a small bowl, sprinkle unflavored gelatin over 2 tablespoons of cold water. Let it sit for 5 minutes until the gelatin absorbs the water and becomes spongy.
  3. Heat the Gelatin: Gently warm the gelatin mixture in the microwave for about 15-20 seconds or over a double boiler until fully dissolved. Stir in ¼ cup granulated sugar until dissolved. Set aside to cool slightly.
  4. Mix the Cream Cheese and Sweeteners: In a large bowl, beat the softened cream cheese until smooth and creamy. Add powdered sugar and continue to beat until well combined.
  5. Add Flavorings: Stir in fresh lime juice, lime zest, and vanilla extract into the cream cheese mixture, blending thoroughly for a tangy and aromatic mousse base.
  6. Incorporate Gelatin: Gradually add the cooled gelatin mixture to the cream cheese filling, stirring continuously to ensure it is evenly mixed and smooth.
  7. Whip the Cream: In a separate bowl, whip the heavy whipping cream to stiff peaks using a hand mixer or stand mixer for about 3-5 minutes.
  8. Fold Whipped Cream: Gently fold the whipped cream into the lime cream cheese mixture. Use a spatula to fold in a few strokes to retain the airy and light mousse texture.
  9. Assemble and Chill: Pour the mousse filling over the chilled crust in the pan, spreading it evenly. Refrigerate the cheesecake for at least 4 hours or overnight until firm and set.
  10. Serve and Garnish: Once set, garnish the cheesecake with lime slices, lime zest, and whipped cream as desired before slicing and serving.

Notes

  • Ensure cream cheese is softened to room temperature to achieve a smooth filling without lumps.
  • Do not overheat gelatin; it should dissolve but remain slightly cool before adding to prevent lumps.
  • For a more intense lime flavor, you can add extra lime zest in the filling or garnish.
  • This cheesecake is a no-bake dessert, ideal for warm climates or when avoiding oven use.
  • Use a springform pan for easier removal and cleaner slices.
  • Store leftover cheesecake covered in the refrigerator for up to 3 days.

Find it online: https://justsosavory.com/lime-mousse-cheesecake-recipe/