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Zesty Lime Mousse Cheesecake Delight

Zesty Lime Mousse Cheesecake Delight

Creamy, airy lime mousse cheesecake with a crisp graham cracker crust, bright citrus zing, and a smooth, silky finish—perfect for warm-weather gatherings.
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Prep Time: 25 minutes
Cook Time: 10 minutes
Total Time: 35 minutes
Servings: 12
Calories: 120kcal

Ingredients
 

Main Ingredients

  • 2 cup graham cracker crumbs
  • 0.33 cup granulated sugar for crust
  • 0.5 cup unsalted butter melted
  • 24 oz cream cheese softened
  • 0.75 cup granulated sugar for filling
  • 0.75 cup fresh lime juice about 6 to 8 limes
  • 2 tbsp lime zest
  • 2 tsp vanilla extract
  • 2 cup heavy whipping cream cold
  • 2.25 tsp unflavored powdered gelatin
  • 0.25 cup cold water for blooming gelatin
  • 0.25 tsp fine sea salt
  • 1 cup whipped cream for garnish; optional
  • 12 thin lime slices optional garnish

Instructions

Preparation Steps

  • Prep a 9-inch springform pan by lightly greasing the sides and lining the bottom with parchment. Preheat oven to 350°F for the crust.
  • Make crust: In a bowl, combine graham cracker crumbs, 0.33 cup sugar, and melted butter until evenly moistened. Press firmly into the bottom of the pan.
  • Bake the crust for 8 to 10 minutes until fragrant and lightly set. Cool completely on a rack.
  • Bloom gelatin: Sprinkle gelatin over 0.25 cup cold water in a small bowl. Let sit 5 minutes to bloom.
  • Warm the bloomed gelatin in the microwave in 5 to 10 second bursts, stirring, until just dissolved and fluid (do not boil). Set aside to cool slightly.
  • Make filling base: Beat softened cream cheese, 0.75 cup sugar, and salt on medium speed until smooth and fluffy, about 2 minutes. Mix in lime juice, lime zest, and vanilla until silky.
  • Whip the cream: In a separate bowl, whip heavy cream to medium-soft peaks. Do not overwhip.
  • Combine: Fold whipped cream into the lime-cream cheese base in 2 to 3 additions. With the mixer running on low, slowly stream in the dissolved gelatin and mix just to combine.
  • Assemble: Pour mousse over the cooled crust and smooth the top. Chill uncovered 30 minutes, then cover and refrigerate at least 6 hours (or overnight) until fully set.
  • Finish: Release from the pan, garnish with whipped cream and thin lime slices, slice with a hot knife, and serve cold.

Notes

For a firmer slice, increase gelatin to 3 tsp. Adjust sweetness by reducing the filling sugar to 0.5 cup for a sharper citrus bite. Cheesecake keeps refrigerated, covered, for up to 3 days; freeze (without garnish) for up to 1 month.