Why You’ll Love This Recipe

Lime Mousse Cheesecake is a perfect balance of creamy, tart, and sweet. The cheesecake layer is rich and dense, while the lime mousse topping is light, fluffy, and bursting with citrusy freshness. It’s a no-bake recipe that is simple to prepare and requires minimal effort for such an impressive result. Ideal for summer gatherings, holidays, or as an everyday treat, this dessert is guaranteed to impress your guests. Plus, it can be made ahead of time, so you can enjoy the celebration without the stress of last-minute preparations!

Ingredients

1 ½ cups graham cracker crumbs
¼ cup sugar
1/3 cup melted butter
2 packages (8 oz each) cream cheese, softened
1 cup heavy cream
1 cup powdered sugar
2 teaspoons lime zest
1/3 cup fresh lime juice
2 teaspoons unflavored gelatin
2 tablespoons water

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Prepare the crust: In a bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir until well combined. Press the mixture into the bottom of a springform pan to form an even crust. Refrigerate for at least 30 minutes to set.
Make the mousse layer: In a small bowl, sprinkle the gelatin over the water and let it bloom for about 5 minutes. Heat the gelatin mixture in the microwave for 15-20 seconds to dissolve it completely.
Whisk the cream cheese mixture: In a large bowl, beat the softened cream cheese with powdered sugar until smooth and fluffy. Add the lime zest and lime juice, mixing until fully incorporated.
Add the gelatin mixture: Stir the dissolved gelatin into the cream cheese mixture.
Whip the heavy cream: In a separate bowl, whip the heavy cream to stiff peaks, then gently fold it into the lime mixture.
Assemble the cheesecake: Pour the lime mousse over the chilled crust, spreading it out evenly. Refrigerate for at least 4 hours or until fully set.
Serve: Once set, slice and serve chilled. Garnish with additional lime zest or whipped cream if desired.

Servings and Timing

Servings: 8-10
Prep time: 30 minutes
Chill time: 4 hours (or overnight for best results)
Total time: 4 hours 30 minutes (including chilling time)

Variations

Add fruit topping: Fresh berries such as raspberries, strawberries, or blueberries pair wonderfully with this lime cheesecake. You can add them on top of the mousse for extra flavor and color.
Switch the citrus: While lime is a classic choice, you can experiment with lemon, orange, or grapefruit for a unique twist.
Make it gluten-free: Use gluten-free graham crackers for the crust, or swap the crumbs with crushed almonds or oats for a gluten-free base.
Add a layer of fruit gel: Before topping with the lime mousse, you could add a layer of fruit gel, such as lime or passion fruit, for extra flair and flavor.

Storage/Reheating

Storage: Store the cheesecake in an airtight container in the refrigerator for up to 5 days. The mousse will remain fresh and fluffy for the duration of its storage.
Freezing: While it’s best served fresh, you can freeze slices of the cheesecake for up to 2 months. Just make sure to wrap each slice in plastic wrap and foil before placing them in a freezer-safe bag.
Reheating: This cheesecake does not require reheating. Simply thaw from the freezer in the refrigerator overnight before serving.

FAQs

Can I make Lime Mousse Cheesecake ahead of time?

Yes, this dessert is perfect for making ahead. Prepare it the day before and let it chill in the refrigerator for a minimum of 4 hours or overnight.

Can I use store-bought graham cracker crumbs for the crust?

Absolutely! Store-bought graham cracker crumbs will save you time and make the recipe even easier to prepare.

Can I use a different citrus juice instead of lime?

Yes! You can substitute lemon, orange, or even grapefruit juice for a different citrus flavor.

How do I prevent the crust from being too crumbly?

Make sure to press the graham cracker crust mixture firmly into the pan to help it set. Refrigerating it before adding the mousse also helps to solidify the base.

Is there a way to make this recipe sugar-free?

Yes, you can substitute the sugar with a sugar alternative such as Stevia, Erythritol, or Monk Fruit to make the recipe sugar-free.

Can I use whipped topping instead of heavy cream?

You can use whipped topping, but freshly whipped heavy cream provides a richer and fluffier texture, enhancing the mousse’s taste.

Is this recipe suitable for vegetarians?

Yes, this recipe is vegetarian-friendly as long as you use vegetarian-friendly gelatin.

What kind of pan is best for this recipe?

A 9-inch springform pan works best for this recipe, as it allows for easy removal of the cheesecake once set.

How long will the cheesecake last in the fridge?

It will stay fresh for up to 5 days in the fridge when stored properly in an airtight container.

Can I use a different crust for this cheesecake?

Yes, you can swap the graham cracker crust for a cookie-based crust, such as Oreos or digestive biscuits, for a different flavor.

Conclusion

Lime Mousse Cheesecake is the ideal dessert for anyone who enjoys a tangy and refreshing treat. With its creamy texture and zesty lime flavor, this cheesecake offers a delightful balance of sweetness and tartness. Whether for a special occasion or a casual gathering, it’s sure to be a crowd-pleaser. Easy to make and customizable to your liking, this recipe is a keeper for anyone who loves desserts with a twist!

Lime Mousse Cheesecake

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This refreshing Lime Mousse Cheesecake combines a creamy, tangy lime mousse with a rich cheesecake base, creating the perfect balance of sweetness and tartness. It’s a no-bake dessert that’s light, airy, and ideal for a summer treat or special occasion.

Author: Emily
Prep Time: 20 minutes
Cook Time: 10 minutes (for the crust)
Total Time: 4 hours
Yield: 8 servings
Category: Dessert
Method: No-Bake, Chilled
Cuisine: American
Diet: Vegetarian

Instructions

Prepare the crust:
Preheat the oven to 350°F (175°C).
In a bowl, combine graham cracker crumbs, sugar, and melted butter. Stir until fully mixed.
Press the mixture firmly into the bottom of a springform pan to form an even crust.
Bake for 10 minutes, then remove and let it cool.
Make the cheesecake filling:
In a large mixing bowl, beat the softened cream cheese until smooth using an electric mixer.
Add powdered sugar, sour cream, vanilla extract, lime zest, and lime juice. Continue beating until the mixture is smooth and well-combined.
Pour the cheesecake filling over the cooled crust and smooth it out with a spatula. Place it in the fridge to chill while you make the mousse.
Make the lime mousse:
In a chilled bowl, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form.
Gently fold in lime juice and lime zest until fully combined. Be careful not to deflate the whipped cream.
Spoon the lime mousse on top of the cheesecake filling, spreading it evenly with a spatula.
Chill and serve:
Refrigerate the cheesecake for at least 4 hours, or overnight, to let it set properly.
Before serving, garnish with extra lime zest or fresh lime slices if desired.

Notes

This cheesecake can be made ahead of time and kept in the fridge for up to 2-3 days.
If you prefer a sweeter mousse, adjust the powdered sugar to taste.
You can use a pre-made graham cracker crust to save time.