Refreshing Lime Mousse Cheesecake (Print version)
A no-bake lime mousse cheesecake with buttery graham crust, creamy lime filling, and airy mousse topping. Cool, zesty, and summer-ready.
# Ingredients:
For the crust
01 -
1 1/2 cups (170 g) graham cracker crumbs
02 -
3 tablespoons granulated sugar
03 -
6 tablespoons (85 g) unsalted butter, melted
For the filling
04 -
16 oz (450 g) cream cheese, softened
05 -
3/4 cup (150 g) granulated sugar
06 -
1/3 cup (80 ml) fresh lime juice (about 4 limes)
07 -
1 tablespoon lime zest
08 -
1 teaspoon vanilla extract
09 -
1 cup (240 ml) cold heavy cream
For the lime mousse
10 -
1 cup (240 ml) cold heavy cream
11 -
1/4 cup (30 g) powdered sugar
12 -
1 tablespoon fresh lime juice
13 -
1 teaspoon lime zest
# Instructions:
01 -
Stir together graham cracker crumbs, sugar, and melted butter. Press firmly into the bottom of a 9-inch springform pan. Bake at 350°F (175°C) for 8 to 10 minutes until fragrant and lightly golden. Let cool completely.
02 -
In a large bowl, beat the softened cream cheese and granulated sugar with an electric mixer until smooth and creamy, about 2 minutes. Add the lime juice, lime zest, and vanilla extract, and mix until just combined.
03 -
In a separate bowl, whip 1 cup of the cold heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture in two additions, keeping as much air in the batter as possible.
04 -
Pour the filling over the cooled crust and smooth the top with a spatula. Refrigerate for at least 4 hours, or overnight for the cleanest slices.
05 -
Whip the remaining 1 cup heavy cream with the powdered sugar until stiff peaks form. Fold in the lime juice and lime zest until evenly distributed.
06 -
Spread or pipe the lime mousse over the chilled cheesecake. Return to the refrigerator for at least 1 hour to let the layers set together before slicing.
# Good to know:
01 -
For the neatest slices, run a thin knife under hot water and wipe it dry between each cut.
02 -
Best served cold directly from the refrigerator.