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Delicious Zesty Lime Mousse Cheesecake

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This no-bake lime mousse cheesecake has a buttery graham cracker crust, a creamy lime filling, and a fluffy lime mousse topping. The refreshing citrus flavor and airy texture make it the perfect dessert for any occasion

Ingredients

Scale
  1. For the Crust:

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

    For the Cheesecake Filling:

    • 16 oz (450g) cream cheese, softened
    • 1 cup granulated sugar
    • 1 tsp vanilla extract
    • 1 cup heavy cream
    • ½ cup freshly squeezed lime juice (about 4 limes)
    • Zest of 2 limes
    • 1 envelope (0.25 oz) unflavored gelatin (optional, for firmer texture)

    For the Lime Mousse:

    1. 1 cup heavy cream
    2. ¼ cup powdered sugar
    3. 1 tbsp freshly squeezed lime juice
    4. Lime zest for garnish

Instructions

  • Make the Crust:
    Preheat oven to 350°F (175°C).
    Mix graham cracker crumbs, sugar, and melted butter.
    Press into a springform pan and bake for 8-10 minutes. Cool completely.

  • Prepare the Cheesecake Filling:
    Beat cream cheese until smooth, then add sugar and vanilla extract.
    Whip 1 cup heavy cream into stiff peaks and fold into the mixture.
    Stir in lime juice and zest.
    If using gelatin, dissolve in water, heat until fully dissolved, then mix in.

  • Assemble the Cheesecake:
    Pour the filling over the cooled crust and smooth the top.
    Refrigerate for at least 4 hours to set.

  • Make the Lime Mousse:
    Whip 1 cup heavy cream with powdered sugar until stiff peaks form.
    Gently fold in lime juice.
    Spoon or pipe over the chilled cheesecake.

  • Garnish & Serve:
    Sprinkle with lime zest.
    Serve chilled and enjoy!

Notes

  • If you want a firmer cheesecake, you can use the gelatin as instructed in the filling.
  • Be sure to let the cheesecake set for at least 4 hours (overnight is ideal) for the best texture.
  • You can pipe the mousse for a decorative touch or spoon it on top.

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