Lime Mousse Cheesecake brings together the rich, creamy indulgence of traditional cheesecake with the light, zesty brightness of lime mousse. This harmonious blend of textures and flavors creates a refreshing yet decadent treat that’s perfect for warm-weather gatherings or simply as a luxurious dessert.
What is Lime Mousse Cheesecake?
Lime Mousse Cheesecake is a multi-layered dessert that consists of:
- A buttery graham cracker crust offering a crisp foundation.
- A smooth and tangy cheesecake base, infused with fresh lime zest and juice.
- A light, airy lime mousse topping, made with whipped cream and cream cheese, delivering a citrusy punch.
This fusion provides a delightful balance—indulgent yet light, rich yet refreshing, making it stand out among traditional cheesecakes.
The Origins of Lime Mousse Cheesecake
While traditional cheesecake has roots tracing back to Ancient Greece, the modern version we know today evolved in the United States, particularly with the introduction of cream cheese in the late 1800s.
The mousse element originates from French cuisine, where airy, whipped desserts have long been celebrated. By incorporating lime into a mousse topping, this recipe puts a refreshing tropical spin on the cheesecake concept, making it an innovative fusion of cultures and techniques.
Ingredients and Equipment Needed
Graham Cracker Crust
- 1 ½ cups (150g) graham cracker crumbs
- ¼ cup (50g) granulated sugar
- 6 tablespoons (85g) unsalted butter, melted
Cheesecake Layer
- 16 oz (450g) full-fat cream cheese, softened
- ¾ cup (150g) granulated sugar
- 2 large eggs, room temperature
- ¼ cup (60g) sour cream
- 1 tablespoon fresh lime zest
- 2 tablespoons fresh lime juice
- 1 teaspoon vanilla extract
Lime Mousse Layer
- 1 packet (¼ oz or ~2 ¼ teaspoons) unflavored gelatin
- ¼ cup (60ml) cold water
- ½ cup (120ml) fresh lime juice (from 3-4 limes)
- 2 teaspoons fresh lime zest
- ¾ cup (150g) granulated sugar
- 4 oz (113g) full-fat cream cheese, softened
- 1 ½ cups (360ml) heavy whipping cream, cold
- Optional: 1-2 drops green food coloring
Garnish (Optional)
- Sweetened whipped cream
- Thin lime slices or twists
- Extra lime zest
Equipment
- 9-inch springform pan
- Food processor (optional)
- Electric mixer (handheld or stand)
- Mixing bowls
- Small saucepan
- Heavy-duty aluminum foil (for water bath)
Step-by-Step Directions For Lime Mousse Cheesecake
1. Prepare the Graham Cracker Crust
- Preheat oven to 350°F (175°C).
- Combine graham cracker crumbs, sugar, and melted butter in a bowl until moistened.
- Firmly press the mixture onto the bottom of a 9-inch springform pan.
- Bake for 10 minutes, then let cool completely.
2. Make the Cheesecake Layer
- Reduce oven temperature to 325°F (160°C).
- In a large bowl, beat the softened cream cheese until smooth.
- Gradually add sugar, mixing until incorporated.
- Add eggs one at a time, mixing lightly to avoid overbeating.
- Stir in sour cream, lime zest, lime juice, and vanilla.
- Pour mixture over cooled crust.
3. Bake Using a Water Bath
- Wrap the pan’s exterior in two layers of foil.
- Place in a larger roasting pan and fill with hot water, reaching halfway up the sides.
- Bake for 50-60 minutes, until edges are set and center slightly wobbles.
- Cool inside the oven for 1 hour before refrigerating for 4 hours.
4. Prepare the Lime Mousse
- Bloom gelatin: Sprinkle it over cold water, letting it sit for 5-10 minutes.
- Heat lime juice and sugar until dissolved—do not boil.
- Add bloomed gelatin, stirring until incorporated.
- Mix with softened cream cheese and lime zest.
- Whip heavy cream until stiff peaks form, then gently fold into the lime mixture.
5. Assemble and Chill
- Pour mousse over chilled cheesecake layer.
- Refrigerate for at least 4 hours, preferably overnight.
6. Garnish and Serve
- Run a knife around the pan edges before releasing the cheesecake.
- Top with whipped cream, lime slices, and zest.
- Slice using a hot knife and serve chilled.
Variations and Customization
Want to switch up your Lime Mousse Cheesecake? Here are some creative twists:
- Gluten-Free Option: Substitute almond flour or gluten-free cookies for the graham crust.
- Strawberry-Lime Fusion: Replace some lime juice with strawberry puree for a berry-citrus combo.
- Key Lime Mousse Cheesecake: Use key limes for a more intense citrus flavor.
- Coconut-Lime Cheesecake: Add toasted coconut to the crust and mousse layers.
Frequently Asked Questions (FAQs) About Lime Mousse Cheesecake
How do I prevent my cheesecake from cracking?
Using a water bath ensures even baking, reducing cracks. Also, do not overmix your batter!
Can I make this cheesecake ahead of time?
Absolutely! This dessert benefits from overnight chilling, making it ideal for advance preparation.
How long does Lime Mousse Cheesecake stay fresh?
Stored in the refrigerator, it stays fresh for up to 5 days. Freeze individual slices for longer storage.
Can I make a no-bake version?
Yes! Instead of baking, simply chill the cream cheese mixture until set and top with mousse.
Conclusion
This Lime Mousse Cheesecake is the ultimate balance between rich creaminess and bright citrus zest, making it a standout dessert. Whether for celebrations or casual indulgence, its silky texture and refreshing flavor will leave a lasting impression. Try it today, and savor the irresistible combination of cheesecake richness and mousse lightness!
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Lime Mousse Cheesecake: A Refreshing Twist on a Classic Dessert
- Total Time: 4 hours (including chilling)
- Diet: Vegetarian
Description
Lime Mousse Cheesecake brings together the rich, creamy indulgence of traditional cheesecake with the light, zesty brightness of lime mousse. This harmonious blend of textures and flavors creates a refreshing yet decadent treat that’s perfect for warm-weather gatherings or simply as a luxurious dessert.
Ingredients
For the Graham Cracker Crust:
- 1 ½ cups (about 150g) graham cracker crumbs
- ¼ cup (50g) granulated sugar
- 6 tablespoons (85g) unsalted butter, melted
For the Cheesecake Layer:
- 2 packages (16 oz / 450g total) full-fat cream cheese, softened to room temperature
- ¾ cup (150g) granulated sugar
- 2 large eggs, room temperature
- ¼ cup (60g) sour cream, room temperature
- 1 tablespoon fresh lime zest
- 2 tablespoons fresh lime juice
- 1 teaspoon vanilla extract
For the Lime Mousse Layer:
- 1 packet (¼ oz or ~2 ¼ teaspoons) unflavored gelatin
- ¼ cup (60ml) cold water
- ½ cup (120ml) fresh lime juice (from about 3–4 limes)
- 2 teaspoons fresh lime zest
- ¾ cup (150g) granulated sugar
- 4 oz (113g) full-fat cream cheese, softened
- 1 ½ cups (360ml) heavy whipping cream, cold
- Optional: 1-2 drops green food coloring
For Garnish (Optional):
- Sweetened whipped cream
- Thin lime slices or twists
- Extra lime zest
Equipment:
- 9-inch springform pan
- Food processor (optional, for crumbs)
- Electric mixer (handheld or stand)
- Mixing bowls
- Small saucepan
- Heavy-duty aluminum foil (for water bath)
Instructions
1. Prepare the Crust:
- Preheat oven to 350°F (175°C).
- In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Stir until evenly moistened.
- Press the crumb mixture firmly and evenly onto the bottom of the 9-inch springform pan.
- Bake for 10 minutes. Let cool completely on a wire rack while you prepare the cheesecake layer.
2. Prepare the Cheesecake Layer:
- Reduce oven temperature to 325°F (160°C).
- In a large bowl, beat the softened cream cheese with an electric mixer on medium speed until completely smooth.
- Gradually beat in the granulated sugar until smooth.
- Add the eggs one at a time, beating lightly on low speed just until each egg is incorporated. Scrape down the sides of the bowl as needed. Do not overmix.
- Stir in the sour cream, 1 tablespoon lime zest, 2 tablespoons lime juice, and vanilla extract until just combined.
- Pour the filling evenly over the cooled crust.
3. Bake the Cheesecake (Water Bath Recommended):
- Wrap the outside of the springform pan tightly with 2-3 layers of heavy-duty aluminum foil. Place the wrapped pan in a larger roasting pan.
- Carefully pour hot water into the roasting pan until it reaches about halfway up the sides of the springform pan.
- Bake for 50-60 minutes, or until the edges are set and the center is almost set (it should still have a slight wobble).
- Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour.
- Remove the cheesecake from the water bath and oven. Remove the foil. Let it cool completely on a wire rack at room temperature.
- Once completely cool, cover loosely with plastic wrap and refrigerate for at least 4 hours, or until well-chilled and firm.
4. Prepare the Lime Mousse Layer:
- In a small bowl, sprinkle the gelatin over the cold water. Let it sit for 5-10 minutes to bloom (it will become jelly-like).
- In a small saucepan, combine the ½ cup lime juice and ¾ cup granulated sugar. Heat over medium heat, stirring, until the sugar is completely dissolved. Do not boil.
- Remove the saucepan from the heat. Add the bloomed gelatin and stir until it has completely dissolved. Let the mixture cool to lukewarm (about 10-15 minutes), stirring occasionally.
- In a medium bowl, beat the 4 oz softened cream cheese until smooth. Gradually beat in the lukewarm lime-gelatin mixture and the 2 teaspoons lime zest until well combined. Stir in the green food coloring, if using.
- In a separate, chilled large bowl, whip the cold heavy cream with an electric mixer on high speed until stiff peaks form.
- Gently fold about one-third of the whipped cream into the lime-cream cheese mixture to lighten it. Then, gently fold in the remaining whipped cream until just combined and no streaks remain. Be careful not to deflate the mousse.
5. Assemble and Chill:
- Pour the lime mousse evenly over the top of the chilled cheesecake layer in the springform pan. Smooth the top with an offset spatula.
- Cover loosely with plastic wrap (try not to let it touch the mousse surface) and refrigerate for at least 4 more hours, or preferably overnight, until the mousse is completely set and firm.
6. Garnish and Serve:
- Carefully run a thin knife around the edge of the cheesecake before releasing the sides of the springform pan.
- Garnish the top with dollops or piped swirls of sweetened whipped cream, thin lime slices or twists, and/or extra lime zest just before serving.
- Slice with a sharp knife dipped in hot water and wiped clean between cuts.
Notes
This Lime Mousse Cheesecake is light, zesty, and perfect for warm-weather gatherings. For extra flair, garnish with fresh lime zest, whipped cream, or thin lime slices. You can also try substituting lemon or orange for a fun citrus twist. Store leftovers in the fridge for up to 3 days — if it lasts that long!
- Prep Time: 25 minutes
- Cook Time: 10 minutes (for base, optional)
- Category: Dessert
- Method: No-bake
- Cuisine: American
Keywords: Lime Mousse Cheesecake