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This Lime Mousse Cheesecake combines a cool mousse texture with creamy cheesecake richness, all infused with fresh lime zest and juice. No baking is required, making it an ideal dessert for hot days or special occasions when you want something impressive yet deceptively simple.
I created this on a sweltering afternoon when baking was not an option. Now it is the only cheesecake my friends ask for whenever we gather.
Ingredients
- Graham cracker crumbs: give the light but sturdy base select ones without artificial flavorings for the best taste
- Granulated sugar: adds sweetness to the crust and balances the tang
- Unsalted butter: binds the crust and adds richness always use fresh high-quality butter for the best result
- Cream cheese: forms the creamy base choose full-fat blocks at room temperature for smoothest texture
- Powdered sugar: sweetens the mousse and dissolves easily making the filling silky
- Heavy whipping cream: is whipped to airy peaks creating the mousse effect use cold cream for best volume
- Fresh lime juice: offers real citrus flavor and bright acidity freshly squeezed limes will give the most vibrant results
- Lime zest: intensifies lime aroma always zest limes before juicing for maximum flavor
- Vanilla extract: rounds out the flavors opt for pure extract instead of imitation for a warmer note
- Unflavored gelatin: adds stability to the mousse choose a high-quality brand for best set
- Water: blooms the gelatin and helps it dissolve smoothly use filtered water when possible
Step-by-Step Instructions
- Prepare the Crust:
- Mix graham cracker crumbs sugar and melted butter in a medium bowl until the texture resembles damp sand. Press this mixture firmly into the base of a nine-inch springform pan. Chill in the refrigerator while you make the filling so it sets firmly.
- Dissolve the Gelatin:
- Sprinkle gelatin over cool water in a small bowl. Let it rest for five minutes to bloom. Gently warm it in the microwave until fully dissolved and fluid then stir until clear. Set aside to cool slightly.
- Make the Lime Mousse Filling:
- With a stand mixer or hand mixer beat cream cheese and powdered sugar until luxuriously smooth. Add lime juice lime zest and vanilla blending until well combined. Whip the heavy cream separately until it forms stiff peaks holding its shape when lifted.
- Combine the Gelatin and Mousse:
- Carefully pour the dissolved gelatin into the cream cheese mixture mixing on low so it distributes evenly. Next, fold in the whipped cream gently in batches to maintain the airy texture until fully combined and no streaks remain.
- Assemble the Cheesecake:
- Pour your mousse mixture over the prepared crust. Smooth the top gently with a spatula. Chill uncovered for at least four hours preferably overnight so the mousse sets and slices cleanly.
- Serve and Garnish:
- Just before serving remove from pan. Decorate with fresh lime slices more zest or dollops of whipped cream if desired. Cut servings with a hot dry knife for perfect slices.
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Lime zest is my favorite part as it perfumes the whole dessert. Once my daughter wanted to help so we zested limes together and ended up making it our special occasion ritual. The aroma fills the kitchen and never fails to lift my mood.
Storage Tips
Always cover the cheesecake tightly before refrigerating to prevent it from absorbing other flavors. For longer storage wrap well and freeze up to a month. Thaw gently overnight in the fridge and garnish only right before serving for the freshest look.
Ingredient Substitutions
You can swap out graham cracker crumbs for digestive biscuits or even use half toasted coconut for a tropical note. If limes are hard to find lemons or key limes work well to alter the flavor. Coconut cream can be used in place of some heavy cream for a subtle coconut profile.
Serving Suggestions
This dessert pairs beautifully with fresh berries or a tangy fruit coulis. For a party presentation try spooning portions into small glass jars or ramekins. A small scoop of sorbet on the side complements the fresh lime flavor and creates a refreshing summer finale.
Cultural Notes
While cheesecake has roots in ancient Greece this mousse-style no-bake version feels distinctly modern. Lime is a staple in Caribbean and Latin American desserts giving this cheesecake a sun-kissed tropical flair that is perfect for contemporary gatherings.
Frequently Asked Questions
- → Can I use bottled lime juice instead of fresh?
Fresh lime juice is recommended for the brightest, most authentic flavor, but bottled juice can be used in a pinch, though some tanginess may be lost.
- → How do I ensure a smooth, lump-free filling?
Start with room temperature cream cheese and beat until smooth before adding other ingredients. This helps avoid lumps in the mousse.
- → What can I use instead of graham cracker crumbs for the crust?
Try digestive biscuits, shortbread, or even crushed vanilla wafers. For a tropical twist, coconut flakes work well when blended with crumbs.
- → How do I achieve clean cheesecake slices?
Dip your knife in hot water and dry it between cuts to create neat, clean slices without sticking.
- → Can this dessert be prepared ahead of time?
Yes, it can be made 1–2 days in advance. Just add garnishes just before serving for the best presentation.
- → Is it possible to freeze the cheesecake?
Absolutely. Wrap the set cheesecake well and freeze for up to a month. Thaw overnight in the refrigerator before serving.