Lime Mousse Cheesecake: A Zesty No-Bake Delight
Zesty lime mousse cheesecake made with graham cracker crust, cream cheese, lime juice, zest, and whipped cream. A creamy, tangy, no-bake dessert perfect for any occasion!
Ingredients
For the Crust:
- 1½ cups 150 g graham cracker crumbs
- ½ cup 113 g unsalted butter, melted
- ¼ cup 50 g granulated sugar
For the Filling:
- 16 oz 450 g cream cheese, softened to room temperature
- ¾ cup 150 g granulated sugar
- 1 teaspoon pure vanilla extract
Zest of 2 fresh limes
- ½ cup 120 ml freshly squeezed lime juice (approximately 4 limes)
- 1 cup 240 ml heavy whipping cream
- For Garnish Optional:
- Whipped cream
- Lime slices and additional zest
Instructions
- Preheat the Oven (If Baking the Crust): Preheat the oven to 350°F (175°C). This step is optional and intended for those who prefer a firmer, lightly toasted crust. Alternatively, the crust may be refrigerated to set without baking.
- Prepare the Graham Cracker Crust: In a mixing bowl, combine the graham cracker crumbs, melted unsalted butter, and granulated sugar. Stir until the mixture resembles wet sand and is evenly moistened.
- Form the Crust Base: Transfer the crumb mixture into a 9-inch springform pan. Press it firmly and evenly into the bottom of the pan using the back of a spoon or flat-bottomed glass. If baking, place the crust in the preheated oven for 8 to 10 minutes, or until lightly golden. Remove and allow it to cool completely before adding the filling.
- Prepare the Cream Cheese Mixture: In a large mixing bowl, beat the softened cream cheese with the granulated sugar using a hand mixer or stand mixer on medium speed. Continue beating until the mixture becomes smooth, creamy, and free of lumps.
- Incorporate Flavor Elements: Add the vanilla extract, lime zest, and freshly squeezed lime juice to the cream cheese mixture. Beat until the ingredients are thoroughly combined, and the texture is light and silky.
- Whip the Heavy Cream: In a separate mixing bowl, whip the heavy cream until stiff peaks form. Ensure the cream is well chilled prior to whipping for optimal volume and stability.
- Combine the Mixtures: Gently fold the whipped cream into the cream cheese and lime mixture using a spatula. Take care to fold slowly and evenly to maintain the airy texture. Avoid overmixing to prevent deflation.
- Assemble the Cheesecake: Pour the finished mousse filling over the cooled crust in the springform pan. Smooth the top surface with a spatula for a polished appearance.
- Chill the Cheesecake: Cover the cheesecake and refrigerate for a minimum of 4 hours, or overnight for best results. The cheesecake should be set and firm before serving.
- Garnish and Serve: Prior to serving, garnish the cheesecake with a generous dollop of whipped cream and decorate with lime slices and additional zest, if desired. Serve chilled.