Zesty Lime Mousse Cheesecake Delight

If sunshine had a flavor, it would live right here. Zesty Lime Mousse Cheesecake Delight is a no-bake, silky-smooth, totally refreshing dessert that tastes like a vacation you can cut into wedges. It’s part cheesecake, part mousse—bright with fresh lime, topped with fluffy cream, and held together by a buttery graham crust that doesn’t crumble into chaos. Make it when your brain needs a little tart-and-creamy therapy but your oven refuses to cooperate.

My husband ate a slice standing at the counter—“just to even out the edge”—and then somehow “evened it out” three more times. The kids call it “green pie,” which it is not, but I’m picking my battles. We’ve taken this to backyard hangouts, birthdays, Tuesdays. It’s that chill, low-drama dessert that still makes people think you’re a kitchen wizard.

How to Make It

This one’s a breezy little project: press a crust, whip a cloud, fold it all together, and then chill your jets. Here’s what I grab:
– Graham cracker crumbs: 2 cups (about 14 full sheets, crushed)
– Unsalted butter: 6 tablespoons, melted
– Sugar: 2 tablespoons + a pinch of salt
– Powdered gelatin: 1 envelope (about 2 1/2 teaspoons)
– Cold water: 1/4 cup (for blooming)
– Fresh lime juice: 1/2 cup (4–5 limes) and zest from 2 limes (about 1 tablespoon)
– Cream cheese: 16 ounces, room temp (don’t fight cold blocks—trust me)
– Powdered sugar: 3/4 cup
– Vanilla extract: 1 teaspoon
– Heavy whipping cream: 1 cup, very cold
Optional: extra whipped cream and lime zest to make it look like you really tried.

First, stir the crumbs with melted butter, sugar, and salt until it feels like damp sand. Press into a 9-inch springform pan—bottom and a little up the sides. Chill that guy so it firms up while you do the fun part.

Bloom the gelatin in cold water (it’ll look like applesauce—good). Warm the lime juice in a small saucepan just until steamy, then whisk in the bloomed gelatin till smooth and clear. Take it off the heat and let it cool a minute (not hot, not set—just friendly).

Beat the cream cheese with powdered sugar, vanilla, and lime zest until super smooth. Stream in the warm-lime-gelatin mixture while the mixer’s running on low. It’ll look glossy and smell like a beach.

Whip the cream to soft-medium peaks (we’re talking swoopy, not stiff). Fold it into the lime-cheesecake base in two additions so you don’t squash the fluff. Scrape it into the crust, wiggle the pan to settle, smooth the top, and then—you know the drill—chill 4–6 hours, preferably overnight. Garnish with more whipped cream and zest if you’re feeling fancy (I always am).

✔Ingredient Notes

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– Graham Crackers: If the crumbs look dry, add 1 more tablespoon melted butter—sandy, not dusty, is the goal.
– Cream Cheese: Room temp or bust; cold blocks turn lumpy and you’ll be chasing bits forever.
– Limes: Fresh juice + zest is the difference between “good” and “omg.” Bottled works in a pinch; zest still matters.
– Powdered Gelatin: Bloom in cold water first or it’ll clump like a bad mood. Agar works, but read the Variations.
– Heavy Cream: Cold bowl, cold beaters, fluffy dreams. Soft peaks fold better and don’t deflate the mousse.
– Powdered Sugar: Dissolves cleanly—granulated can get gritty unless you heat it, and we’re not doing that today.
– Vanilla: Just a splash rounds out the citrus so it doesn’t taste one-note sour.
– Butter: Unsalted keeps the crust mellow; salted is fine—just skip the pinch of salt.

✔Recipe Steps

1. Line a 9-inch springform pan (optional) and press together 2 cups graham crumbs, 6 tbsp melted butter, 2 tbsp sugar, and a pinch of salt; chill 10 minutes.
2. Bloom 1 envelope gelatin in 1/4 cup cold water for 5 minutes.
3. Warm 1/2 cup lime juice until steamy; whisk in bloomed gelatin until fully dissolved, then cool 3–5 minutes.
4. Beat 16 oz room-temp cream cheese with 3/4 cup powdered sugar, 1 tsp vanilla, and 1 tbsp lime zest until smooth.
5. Stream in the warm lime-gelatin mixture on low speed; whip 1 cup cold cream to soft-medium peaks and gently fold into the filling.
6. Pour into crust, smooth, and chill 4–6 hours (or overnight); garnish with whipped cream and extra zest before slicing.

What to Serve It With

– A bowl of ripe berries or mango slices—color, juice, all of it.
– Toasted coconut flakes if you want a beachy moment.
– Iced coffee, cold brew, or sparkling lime water with a pinch of salt.
– Salty snacks (kettle chips, pretzels) because sweet loves salty.

✔Tips & Mistakes

– Let the gelatin cool slightly before adding or you’ll curdle the cream cheese. Warm, not hot.
– Don’t overwhip the cream; stiff peaks fold like bricks and you’ll lose the mousse vibe.
– If your crust crumbles, it needed more butter or a firmer press—pack it down with the bottom of a measuring cup.
– Grainy filling = cold cream cheese. Microwave it 10–15 seconds at a time until just soft, then beat again.
– Bitter zest happens if you grate too deep. Stay on the shiny green, avoid the white pith.

✔Storage Tips

Fridge: Cover the pan or leftover slices and keep 3–4 days. It actually slices cleaner on day two.
Freezer: Freeze slices on a tray, then wrap and stash up to 1 month. Thaw in the fridge for best texture.
Cold from the fridge is peak. And yes, I’ve had a slice for breakfast. It’s dairy and citrus—basically a yogurt parfait with swagger.

✔Variations and Substitutions

– Key lime twist: Use key lime juice and double the zest. Tang city.
– Coconut-lime: Swap 1/4 cup of the cream for thick coconut cream; add toasted flakes on top.
– Gluten-free: Use GF graham crackers or almond flour (1 3/4 cups almond flour + 4–5 tbsp butter).
– Dairy-light: Sub 1/2 cup Greek yogurt for part of the cream cheese; still creamy, a little tangier.
– Agar-agar: Use 1 teaspoon agar powder; simmer it in the lime juice for 2 minutes to activate, then proceed.
– Sweeteners: Honey ↔ sugar works; use 1/2 cup honey and reduce lime juice by a tablespoon. Maple is lovely too.
– Bars instead of slices: Press into an 8×8 pan and cut squares. Bake sale energy without the bake.
– Obviously no soy sauce in cheesecake—save tamari ↔ soy sauce swaps for stir-fries, not dessert.

Frequently Asked Questions

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 minutes

Cook Time: 10 minutes minutes

Total Time: 35 minutes minutes

Servings: 12

Calories: 120kcal

Ingredients

 

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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.