Lime Mousse Cheesecake Dessert

This Lime Mousse Cheesecake brings together the creamy richness of classic cheesecake with the light and airy texture of mousse for a dessert that feels both indulgent and refreshing. The bright citrus notes make it perfect for warm weather gatherings or anytime you crave something that balances sweetness with a tangy kick.

I started making this cheesecake for summer barbecues when I wanted something lighter than heavy chocolate desserts. The first time I brought it to a family cookout, three different people asked for the recipe before we even finished eating. Now it has become my signature contribution to every potluck.

Gather Your Ingredients

• Graham cracker crumbs: 1 ½ cups for the base. Look for crackers that are fresh and crisp as stale ones will make your crust taste flat. You can also crush whole crackers yourself for better texture and flavor.
• Granulated sugar: ¼ cup to sweeten the crust. This small amount balances the buttery richness without making it overly sweet.
• Unsalted butter: ½ cup melted to bind the crust together. Using unsalted lets you control the saltiness and allows the other flavors to shine through.
• Cream cheese: 16 oz softened to room temperature. This is crucial because cold cream cheese will be lumpy no matter how long you beat it. Set it out at least an hour before you start.
• Powdered sugar: 1 cup which dissolves more smoothly than granulated sugar in the mousse filling. It creates that silky texture we love in cheesecake.
• Heavy whipping cream: 1 cup with at least 36% fat content for the best volume and stability when whipped. The higher the fat content the better it holds its shape.
• Vanilla extract: 1 teaspoon adds warmth and rounds out the citrus flavor. Use pure vanilla rather than imitation for the best taste.
• Unflavored gelatin: 1 packet is what gives the mousse structure without baking. Make sure it is fresh as old gelatin may not set properly.
• Water: 2 tablespoons to bloom the gelatin before adding it to the mixture.
• Fresh lime juice and zest: from about 3 to 4 limes. Choose limes that feel heavy for their size as they contain more juice. The zest provides essential oils that make the flavor pop.

How to Make It

Prepare the Crust:

Start by placing your graham crackers in a food processor and pulsing until you get fine even crumbs or seal them in a plastic bag and crush with a rolling pin. Pour the crumbs into a medium bowl and add the granulated sugar. Drizzle the melted butter over the crumbs while stirring with a fork. Keep mixing until every bit of crumb looks moistened and the mixture clumps together when you squeeze it in your hand. This is the texture you want because it means the crust will hold together perfectly. Press this mixture firmly into the bottom of your 9 inch springform pan using the bottom of a measuring cup or glass to really pack it down. Pay special attention to the edges where the crust meets the sides of the pan. Place the pan in the refrigerator to chill for at least 15 minutes while you make the filling.

Dissolve the Gelatin:

Take a small bowl and sprinkle the entire packet of gelatin evenly over 2 tablespoons of cold water. Do not stir it yet. Let it sit undisturbed for 5 full minutes and you will see it absorb the water and turn into a thick gel like substance. This process is called blooming and it is essential for the gelatin to work properly. After the 5 minutes place the bowl in the microwave and heat it for 15 to 20 seconds just until the gelatin becomes completely liquid and clear. If there are still granules give it another 5 seconds but watch carefully because you do not want it to boil. Stir it gently and set it aside to cool slightly while you prepare the next step.

Make the Lime Mousse Filling:

Place your softened cream cheese in a large mixing bowl. Use an electric mixer on medium speed to beat it for about 2 minutes until it looks completely smooth with no lumps remaining. Add the powdered sugar and continue beating for another minute until the mixture is light and fluffy. The sugar should be fully incorporated and the texture should be creamy. Now add your fresh lime juice and lime zest along with the vanilla extract. Beat everything together until just combined. The mixture might look slightly thin after adding the lime juice but that is perfectly normal. In a separate clean bowl pour in the cold heavy whipping cream. Using clean beaters whip the cream on high speed until you see stiff peaks form. This usually takes 3 to 4 minutes. You will know it is ready when you lift the beaters and the peaks stand straight up without drooping.

Combine the Gelatin and Mousse:

Take your melted gelatin which should be cool but still liquid and pour it slowly into the cream cheese mixture while beating on low speed. Make sure it incorporates evenly throughout the mixture. Now comes the important part. Add about one third of the whipped cream to the cream cheese mixture and fold it in gently with a rubber spatula using a sweeping motion from the bottom of the bowl up and over. This lightens the cream cheese mixture and makes it easier to incorporate the rest of the whipped cream without deflating it. Add the remaining whipped cream and continue folding very gently until you see no more white streaks. The mixture should look light and airy like a cloud. Take your time with this step because rough handling will knock out all the air you worked to create.

Assemble the Cheesecake:

Remove your chilled crust from the refrigerator. Pour the lime mousse filling over the crust and use an offset spatula or the back of a spoon to spread it evenly to the edges. Gently tap the pan on the counter a few times to release any air bubbles. Smooth the top until it looks even and beautiful. Cover the entire pan loosely with plastic wrap making sure the wrap does not touch the surface of the mousse. Place it in the refrigerator and let it chill for at least 4 hours but overnight is even better. The mousse needs this time to fully set and develop its flavor.

Serve and Garnish:

When you are ready to serve run a thin knife around the edge of the pan between the cheesecake and the sides. This helps release it cleanly. Carefully remove the springform ring and transfer the cheesecake to a serving plate. Slice with a sharp knife wiping it clean between each cut for neat slices. You can garnish each slice with a thin lime wheel fresh whipped cream or even some toasted coconut for extra flair. The light creamy texture paired with that bright lime flavor makes every bite refreshing and satisfying.

The lime zest is truly the secret ingredient in this recipe. When I first started making this cheesecake I only used lime juice and wondered why the flavor seemed flat. A chef friend told me that the zest contains all the aromatic oils that make citrus sing. Now I always zest my limes before juicing them and the difference is remarkable. My daughter says she can smell the lime from across the room when I am making this and that bright fresh aroma is exactly what makes this dessert so irresistible.

Flavor Boosters

This cheesecake keeps beautifully in the refrigerator for up to five days when properly covered. I always keep it in the springform pan with plastic wrap pressed directly against any cut edges to prevent them from drying out. For the best flavor let it sit at room temperature for about 10 minutes before serving as this allows the mousse to soften slightly and makes the flavors more pronounced. If you have individual slices left over you can wrap them separately in plastic wrap and store them in an airtight container.

The cheesecake can be frozen for up to one month though the texture will be slightly different when thawed. Freeze it whole before slicing for the best results then thaw overnight in the refrigerator. Never freeze with fresh fruit garnishes as they become mushy when defrosted.

If you cannot find fresh limes you can use bottled lime juice in a pinch but the flavor will not be quite as bright and you will miss out on the zest. For a twist you can substitute half the lime juice with lemon juice for a mixed citrus flavor. The graham cracker crust can be replaced with crushed vanilla wafers or even gingersnap cookies for a spicier base. If you prefer a sweeter dessert add an extra quarter cup of powdered sugar to the filling. For a dairy free version you can use coconut cream in place of heavy cream and dairy free cream cheese though the texture will be slightly less stable.

Greek yogurt can replace up to half the cream cheese for a tangier lighter filling. Agar agar powder works as a vegetarian gelatin substitute using about half the amount. Honey or agave can replace powdered sugar but mix it very thoroughly to avoid graininess.

Serving Suggestions

This Lime Mousse Cheesecake shines as a standalone dessert but there are wonderful ways to dress it up. I love serving it with fresh berries especially raspberries or blueberries which complement the lime beautifully. A drizzle of raspberry coulis across the plate adds color and a fruity contrast. For summer gatherings I sometimes top each slice with a small dollop of coconut whipped cream and a sprinkle of toasted coconut flakes. The tropical vibe makes everyone smile. If you want to make it extra fancy a thin layer of lime curd spread over the top before chilling adds another dimension of citrus intensity.

Pair it with iced herbal tea or sparkling water with mint for a refreshing combination. Serve smaller portions as it is rich and a little goes a long way. Present it on a white platter to make the pale green color stand out beautifully.

Creative Twists

Mousse based desserts became popular in France during the 18th century and the technique of folding whipped cream into a flavored base has been used in kitchens worldwide ever since. Combining this European technique with American style cheesecake creates something uniquely delicious. Lime desserts are especially beloved in tropical regions where the fruit grows abundantly. Key lime pie from Florida inspired many variations including this mousse version which takes the tangy citrus flavor and gives it a lighter more elegant presentation. The no bake aspect also makes it practical for warm climates where turning on an oven is not always appealing.

Lime desserts are traditional in Caribbean and Latin American cuisine. The mousse technique allows the citrus flavor to stay bright and fresh. This fusion approach honors multiple dessert traditions in one recipe.

While this cheesecake works beautifully year round you can adapt it to match the seasons. In spring I sometimes add a layer of strawberry compote between the crust and mousse. Summer calls for tropical additions like passion fruit or mango puree swirled into the filling. Fall versions can include a gingersnap crust with candied ginger folded into the mousse for warmth. During winter holidays I have made a cranberry lime version with dried cranberries mixed into the crust and a cranberry glaze on top. Each variation keeps the light airy texture while changing the flavor profile to match what is fresh and available.

Use blood oranges in winter for a beautiful pink hue and deeper citrus notes. Add fresh mint leaves from your summer garden as a garnish. Incorporate seasonal berries directly into the mousse for bursts of flavor.

The first time I served this at a dinner party one of my guests who claimed she did not like cheesecake ate two slices. These stories remind me why I love sharing recipes because food truly brings people together.

Common Questions About This Recipe

→ How do I ensure the mousse sets properly?

Let the gelatin bloom fully in water, then gently melt it before mixing into the cheese base. Chill the cheesecake for at least 4 hours, or overnight, for best results.

→ Can I use bottled lime juice instead of fresh?

Fresh lime juice and zest provide the brightest flavor, but bottled juice can be used in a pinch. Add zest if possible to boost the citrus note.

→ Can I make this dessert in advance?

Yes, preparing it a day ahead allows the mousse to firm up and flavors to develop. Keep it covered in the refrigerator.

→ Is there a substitute for graham cracker crumbs?

You can use digestive biscuits or vanilla wafers as an alternative base. Adjust sugar and butter amounts as needed for texture.

→ How do I get smooth slices?

Wipe a sharp knife with warm water between cuts. This keeps the edges clean and preserves the mousse's delicate structure.