Description
This Refreshing Lime Mousse Cheesecake is a delightful, creamy dessert combining a crisp graham cracker crust with a tangy lime-infused cream cheese mousse. Perfectly chilled, it offers a light and airy texture with a burst of citrus flavor, making it an ideal treat for warm days or any special occasion.
Ingredients
Scale
Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/3 cup unsalted butter, melted
Filling
- 16 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 tablespoon lime zest
- 2 tablespoons lime juice
- 1 cup heavy cream, cold
- 1/4 cup powdered sugar
- 1 tablespoon lime juice (additional for mousse)
Garnish
- Lime slices or zest for garnish
Instructions
- Prepare the crust: Preheat the oven to 350°F. In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Press the mixture firmly into the bottom of a 9-inch springform pan to form an even crust. Bake for 8 to 10 minutes until set, then remove from oven and let cool completely.
- Make the cream cheese mixture: In a large bowl, beat the softened cream cheese with granulated sugar, vanilla extract, lime zest, and lime juice until the mixture is smooth and creamy with no lumps.
- Whip the cream: In a separate chilled bowl, whip the cold heavy cream with powdered sugar and the additional tablespoon of lime juice until stiff peaks form, providing a light and airy texture.
- Combine mousse: Gently fold the whipped cream into the cream cheese mixture until fully combined, ensuring the mousse remains fluffy.
- Assemble and chill: Spread the lime mousse mixture evenly over the cooled crust in the springform pan. Refrigerate for at least 4 hours or until the mousse is firm and set.
- Garnish and serve: Before serving, decorate the top with lime slices or extra lime zest. Slice and serve chilled for best flavor and texture.
Notes
- For a more intense lime flavor, add an extra teaspoon of lime zest to the filling.
- Use cold heavy cream to achieve the best whipped texture in the mousse.
- For individual servings, layer the mousse in small cups instead of using a whole springform pan.
