Here’s a Lime Mousse Cheesecake recipe — light, tangy, creamy, and absolutely refreshing! Perfect for spring and summer vibes.
Lime Mousse Cheesecake
Crust:
• 1 1/2 cups graham cracker crumbs
• 1/4 cup sugar
• 6 tbsp melted butter
Cheesecake Base:
• 16 oz (2 blocks) cream cheese, softened
• 1/2 cup sugar
• Zest of 2 limes
• Juice of 2 limes (about 1/4 cup)
• 1 tsp vanilla extract
Lime Mousse Topping:
• 1 cup heavy whipping cream
• 1/4 cup powdered sugar
• 1 tsp lime zest
• 1 packet (7g) unflavored gelatin
• 3 tbsp lime juice (warm)
Instructions:
1. Make the Crust:
• Preheat oven to 325°F (163°C).
• Mix graham cracker crumbs, sugar, and melted butter.
• Press into the bottom of a 9-inch springform pan.
• Bake for 10 minutes. Let cool.
2. Make the Cheesecake Layer:
• Beat cream cheese until smooth.
• Add sugar, lime zest, lime juice, and vanilla. Mix until creamy.
• Spread over cooled crust. Chill while making mousse.
3. Make the Lime Mousse:
• In a small bowl, dissolve gelatin in the warm lime juice (not hot). Let sit 5 minutes to bloom.
• Whip heavy cream with powdered sugar and lime zest until soft peaks form.
• Mix gelatin mixture into the whipped cream gently.
• Spread the mousse over the cheesecake layer.
4. Chill & Serve:
• Refrigerate at least 4–6 hours, or overnight for best texture.
• Garnish with extra lime zest, thin lime slices, or whipped cream swirls.
Want a no-bake version or a keto-friendly tweak?