Description
This Zesty Lime Mousse Cheesecake is a refreshing, no-bake dessert perfect for warm weather. Featuring a crisp graham cracker crust and a light, creamy lime-flavored mousse filling, it combines tangy lime juice and zest with rich cream cheese and whipped cream for a luscious, fluffy treat. Easy to prepare and chilled to set, this cheesecake makes a delightful ending to any meal.
Ingredients
Scale
Crust
- 1 1/2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
Filling
- 16 ounces cream cheese, softened
- 3/4 cup granulated sugar
- 1/4 cup fresh lime juice
- 1 tablespoon lime zest
- 1 teaspoon vanilla extract
- pinch of salt
- 1 cup heavy whipping cream, cold
- 2 tablespoons powdered sugar
Instructions
- Prepare the crust: Preheat your oven to 325°F (163°C) and grease a 9-inch springform pan. In a medium bowl, combine the graham cracker crumbs with the melted butter until the mixture is well combined and moist. Press the mixture firmly and evenly into the bottom of the prepared pan to form the crust. Bake the crust for 8 minutes to set, then remove from the oven and allow it to cool completely.
- Make the cream cheese mixture: In a large mixing bowl, beat the softened cream cheese until smooth and creamy using an electric mixer. Gradually add the granulated sugar, beating until fully incorporated and the texture is silky. Add the fresh lime juice, lime zest, vanilla extract, and a pinch of salt, then continue beating until the mixture is smooth and uniform in color.
- Whip the cream: In a separate chilled bowl, whip the cold heavy whipping cream together with the powdered sugar using an electric mixer until stiff peaks form. This will add lightness and air to the mousse filling.
- Combine and fold: Gently fold the whipped cream into the lime cream cheese mixture with a spatula. Take care to fold slowly and thoroughly, preserving the airiness for a light and fluffy mousse texture.
- Assemble and chill: Spread the mousse filling evenly over the cooled graham cracker crust in the springform pan. Cover and refrigerate the cheesecake for at least 4 hours, allowing the mousse to fully set and develop its texture and flavor.
- Serve: Once set, carefully remove the cheesecake from the springform pan. Slice into 8 servings and serve chilled. Optionally, garnish with extra lime zest or thin lime slices for a vibrant garnish.
Notes
- For extra lime flavor, garnish with additional lime zest or thin lime slices before serving.
- This cheesecake can be made a day in advance and stored covered in the refrigerator to enhance flavor and convenience.
