Lime Mousse Cheesecake
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.
- 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
Ingredients
- For the crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup sugar
- 1/2 cup unsalted butter, melted
- For the cheesecake filling:
- 16 oz (2 packages) cream cheese, softened
- 1 cup powdered sugar
- 1 cup sour cream
- 2 teaspoons vanilla extract
- 1 tablespoon lime zest
- ½ cup lime juice (freshly squeezed)
- For the lime mousse:
- 1 cup heavy cream
- ¼ cup powdered sugar
- ½ teaspoon vanilla extract
- 2 tablespoons lime juice
- 1 tablespoon lime zest
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.
Find it online: https://yumfamilyrecipes.com/lime-mousse-cheesecake/
