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–+ servings
Lime Cheesecake Mousse

Lime Cheesecake Mousse

Indulge in the creamy and zesty delight of Lime Cheesecake Mousse. Perfectly balanced, easy to make, and ideal for any occasion. Try this refreshing dessert today!
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Prep Time 20 minutes
Cook Time 10 minutes
Chilling Time 4 hours
Total Time 4 hours 30 minutes
Servings: 8 people
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 150 g Graham crackers or speculoos cookies, crushed
  • 50 g Powdered sugar
  • 120 g Melted butter
  • 450 g Softened cream cheese
  • 200 g Powdered sugar
  • 1 tsp Vanilla extract
  • 250 ml Heavy whipping cream
  • 120 ml Lime juice (about 4 limes)
  • Zest of 2 limes Lime zest
  • 1 sachet Gelatin (optional for a firmer texture)

Equipment

  • Mixing bowl
  • Electric mixer
  • Spatula
  • Springform pan
  • Zester

Method
 

  1. Preheat your oven to 175°C (350°F).
  2. In a mixing bowl, combine the crushed graham crackers, powdered sugar, and melted butter.
  3. Press the mixture firmly into the bottom of a springform pan to create a crust.
  4. Bake for 8-10 minutes until golden brown, then let it cool completely.
  5. In a large bowl, beat the softened cream cheese until smooth and creamy.
  6. Add the powdered sugar and vanilla extract, mixing until fully combined.
  7. In another bowl, whip the heavy cream until stiff peaks form and gently fold it into the cream cheese mixture.
  8. Stir in the lime juice and zest; if using gelatin, mix it in now.
  9. Pour the cheesecake filling over the cooled crust and smooth the top.
  10. Place in the refrigerator to set for at least 4 hours.
  11. For the lime mousse, whip the heavy cream with powdered sugar until stiff peaks form.
  12. Add the lime juice and gently fold to incorporate.
  13. Spread or pipe the mousse over the chilled cheesecake layer.
  14. Decorate with a sprinkle of lime zest.
  15. Slice with a warm knife and serve chilled.

Nutrition

Calories: 320kcalCarbohydrates: 26gProtein: 3gFat: 22gSaturated Fat: 13gCholesterol: 70mgSodium: 150mgPotassium: 200mgFiber: 1gSugar: 15gVitamin A: 500IUVitamin C: 10mgCalcium: 80mgIron: 0.5mg

Notes

Make sure your cream cheese is at room temperature for a smoother blend.
Chill your mixing bowl and beaters before whipping cream for better stability.
Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze individual slices for up to 1 month.
For a dairy-free version, use plant-based alternatives for the cream cheese and heavy cream.
Garnish with lime slices or edible flowers for an elegant presentation.
Tried this recipe?Let us know how it was!