Description
This Refreshing Lime Mousse Cheesecake is a delightful no-bake dessert perfect for summer. It features a zesty lime-flavored cream cheese filling atop a buttery graham cracker crust, creating a light, airy mousse texture. With a perfect balance of tangy citrus and creamy sweetness, this cheesecake is chilled to set, making it ideal for warm weather enjoyment.
Ingredients
Scale
Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 1 tablespoon lime zest
Filling
- 1/2 cup fresh lime juice
- 2 teaspoons unflavored gelatin
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 tablespoon lime zest
- 1 cup heavy whipping cream, cold
- 2 tablespoons powdered sugar
Instructions
- Prepare the crust: In a medium bowl, mix graham cracker crumbs, granulated sugar, melted butter, and lime zest until combined. Press the mixture firmly into the bottom of a 9-inch springform pan. Chill in the refrigerator while preparing the filling.
- Dissolve the gelatin: In a small saucepan, heat the lime juice over low heat. Sprinkle the gelatin over the juice and stir constantly until the gelatin is fully dissolved. Remove from heat and let cool slightly.
- Make the cream cheese mixture: In a large bowl, beat the cream cheese until smooth. Add the granulated sugar, vanilla extract, and lime zest, mixing until well combined. Slowly pour in the cooled lime-gelatin mixture and mix thoroughly.
- Whip the cream: In a separate bowl, whip the cold heavy cream with powdered sugar until stiff peaks form.
- Combine mixtures: Gently fold the whipped cream into the cream cheese mixture until fully incorporated, ensuring a light and airy texture.
- Chill the cheesecake: Pour the filling over the prepared crust, smoothing the top. Cover and refrigerate for at least 6 hours or overnight until fully set.
- Garnish and serve: Before serving, garnish with lime slices or extra lime zest for a decorative and fresh touch.
Notes
- Use key limes for a more intense citrus flavor.
- For a lighter version, substitute Greek yogurt for half the cream cheese.
- This cheesecake is best served chilled straight from the fridge.
