I'll be honest, traditional cheesecakes sometimes feel a bit heavy for me. That's why this recipe changed everything. After dozens of tests, I landed on this perfect Lime Mousse Cheesecake. It was the star of my grandma's 70th birthday, and it's been my most-requested dessert ever since. It has the tang, the creaminess, and that airy mousse texture that just melts in your mouth. I'm so excited to finally share my go-to "guaranteed win" recipe with you.
Lime Mousse Cheesecake is an absolute showstopper, featuring a luscious lime mousse atop a buttery crust. This cheesecake is light, creamy, and full of zesty lime flavor that wakes up your taste buds with its perfect balance of sweet and tart. No-bake cheesecake is flavored with white chocolate, lime juice, and gingersnap cookies creating layers of incredible flavor.
Jump to:
- Why You'll Love This Lime Mousse Cheesecake
- Ingredients for Lime Mousse Cheesecake
- How to Make Lime Mousse Cheesecake
- My Top Tips for Lime Mousse Cheesecake
- Making Lime Mousse Cheesecake with My Family
- Substitutions for Lime Mousse Cheesecake
- Variations on Lime Mousse Cheesecake
- Equipment for Lime Mousse Cheesecake
- Storage Tips for Lime Mousse Cheesecake
- Adam's Tip for Lime Mousse Cheesecake
- FAQ about Lime Mousse Cheesecake
- Conclusion
- Related
- Pairing
- recipe
Why You'll Love This Lime Mousse Cheesecake
- No-bake simplicity: This no bake lime mousse cheesecake requires no oven time, making it perfect for hot summer days.
- Light and refreshing: The tangy key lime mousse on top of creamy cheesecake creates a dessert that's indulgent but not heavy.
- Make-ahead friendly: Make this stunning layered, citrussy dessert ahead of time for stress-free entertaining.
Ingredients for Lime Mousse Cheesecake
This easy lime mousse cheesecake uses unflavored gelatin to set both layers perfectly. The gingersnap cookie crust adds warmth and spice, while white-chocolate lime filling creates richness. The grated lime zest provides intense citrus flavor, and chilled heavy whipping cream makes the mousse incredibly light.
What You'll Need
For the Gingersnap Crust:
- 2 cups gingersnap cookie crumbs
- ¼ cup granulated sugar
- 6 tablespoons butter, melted
- Pinch of salt
For the Cheesecake Layer:
- 16 ounces (2 packages) cream cheese, softened
- ½ cup granulated sugar
- ¼ cup fresh lime juice
- 2 tablespoons lime zest
- 1 teaspoon vanilla extract
- 4 ounces white chocolate, melted and cooled
- 1 packet (2 ¼ teaspoons) unflavored gelatin
- 3 tablespoons cold water
- 1 cup heavy cream, whipped
For the Lime Mousse Layer:
- 1 cup heavy whipping cream, chilled
- ¼ cup powdered sugar
- ¼ cup fresh lime juice
- 1 tablespoon lime zest
- 1 packet (2 ¼ teaspoons) unflavored gelatin
- 2 tablespoons cold water
- Green food coloring (optional)
For Garnish:
- Lime slices
- Whipped cream
- Additional lime zest
Why These Ingredients Matter
- Gingersnap cookie crust: The warm spice of ginger pairs beautifully with tart lime and adds complexity to this lime mousse cake.
- White chocolate: Adds richness and subtle sweetness to the white-chocolate lime filling without overpowering the citrus.
- Unflavored gelatin: Essential for setting the no-bake layers while keeping them light and creamy.
How to Make Lime Mousse Cheesecake
Step-by-Step Directions
- Make the crust: Mix gingersnap crumbs, sugar, melted butter, and salt until combined.
- Press mixture firmly into the bottom of a 9-inch springform pan.
- Refrigerate while preparing the filling.
- For the cheesecake layer: Sprinkle unflavored gelatin over 3 tablespoons cold water, let bloom for 5 minutes.
- Microwave gelatin for 15 seconds until dissolved. Let cool slightly.
- Beat cream cheese and sugar until smooth and fluffy.
- Add lime juice, grated lime zest, and vanilla. Mix until combined.
- Stir in cooled melted white chocolate.
- Add dissolved gelatin and mix well.
- Fold in whipped egg whites or whipped cream gently to keep it light.
- Pour over the gingersnap cookie crust and smooth the top.
- Refrigerate for at least 2 hours until set.
- For the mousse: Sprinkle gelatin over 2 tablespoons cold water, let bloom, then microwave until dissolved.
- Whip chilled heavy whipping cream with powdered sugar to stiff peaks.
- Fold in lime juice, lime zest, and cooled gelatin. Add food coloring if desired.
- Spread mousse over the set cheesecake layer.
- Refrigerate for at least 4 hours or overnight.
- Garnish with lime slices, whipped cream, and lime zest before serving.
Hint: For key lime mousse cheesecake, use Key lime juice instead of regular lime juice for a more authentic Florida Keys flavor.
My Top Tips for Lime Mousse Cheesecake
Make sure your gelatin is completely dissolved and slightly cooled before adding it to the cream cheese or whipped cream. If it's too hot, it will deflate the whipped cream. If it's not dissolved completely, you'll have lumpy spots. The mousse layer needs at least 4 hours to set properly, so plan accordingly. This patience is similar to what we need with our dark chocolate raspberry cheesecake, where proper chilling makes all the difference.
Making Lime Mousse Cheesecake with My Family
Last weekend, Adam helped me make this lime mousse recipe for a family gathering. He was fascinated by watching the gelatin bloom and dissolve. "It's like science, Mom!" he said excitedly. When it came time to zest the limes, he carefully grated them and said, "This smells amazing!"
The next day when we unmolded the finished cheesecake, Adam's jaw dropped. "Look at the two different layers! It's so pretty!" Grandma Viola tried a slice and said, "This no-bake key lime cheesecake has a smooth, creamy, mousse-like filling with a graham cracker crust that's absolutely divine. The lime flavor is so fresh and bright."
Substitutions for Lime Mousse Cheesecake
- Crust: Use buttery shortbread crust or graham cracker crust instead of gingersnap cookie crust for different flavor profiles.
- Limes: Can you use regular limes for key lime cheesecake? Yes! Regular Persian limes work perfectly and are easier to find.
- White chocolate: Omit for a lighter version, though it adds wonderful richness to the white-chocolate lime filling.
- Cream cheese: For philadelphia lime mousse cheesecake, use Philadelphia brand for the creamiest texture.
Variations on Lime Mousse Cheesecake
- Raspberry swirl: Create a raspberry recipes inspired version by swirling raspberry puree through the mousse layer.
- Keto version: Make a keto key lime cheesecake mousse using sugar substitutes and almond flour crust.
- Individual portions: Make cheesecake mousse no bake cups in individual glasses for perfect portions. Check out this key lime cheesecake for more lime inspiration.
Equipment for Lime Mousse Cheesecake
- 9-inch springform pan: Essential for easy removal and creating a tall, beautiful presentation.
- Electric mixer: Makes whipping cream and beating cream cheese smooth and effortless.
- Microplane or zester: For getting fine grated lime zest without the bitter white pith.
- Offset spatula: Perfect for spreading the mousse layer evenly over the cheesecake.
Storage Tips for Lime Mousse Cheesecake
- Refrigerator: Cover and store for up to 4 days. The mousse stays light and airy throughout.
- Freezer: Not recommended as the mousse texture changes when frozen and thawed.
- Make-ahead: This dessert must be made at least 6 hours ahead, making it perfect for refreshing desserts entertaining.
This recipe is perfect for lime cheesecake recipes collections and sweet cooking occasions. The tangy key lime mousse with gingersnap cookie crust makes it ideal for summer celebrations. It pairs beautifully with our easy Oreo cheesecake when you want variety in your mousse cheesecake repertoire.
Adam's Tip for Lime Mousse Cheesecake
"Don't skip the lime slices on top because they look really fancy and you can tell what flavor it is right away. Also, this tastes way better when it's really cold, so make sure you chill it long enough."
FAQ about Lime Mousse Cheesecake
What is cheesecake mousse made of?
Cheesecake mousse is made of cream cheese, sugar, flavoring (like lime juice and grated lime zest), unflavored gelatin to help it set, and whipped egg whites or chilled heavy whipping cream folded in to make it light and airy. For this lime mousse cheesecake, we make two layers: a denser cheesecake base and a lighter mousse top. The mousse layer has more whipped cream and less cream cheese, creating that signature cloud-like texture.
What is the difference between cheesecake and cheesecake mousse?
Traditional cheesecake is dense and rich, usually baked with eggs, and has a firm, sliceable texture. Cheesecake mousse is lighter and airier because it includes whipped egg whites or whipped cream and is typically no-bake, set with gelatin. This no bake lime mousse cheesecake combines both textures: a creamy cheesecake layer on bottom and a light tangy key lime mousse on top, giving you the best of both worlds.
Can you use regular limes for key lime cheesecake?
Yes! Regular limes work perfectly for this key lime mousse cheesecake. Key limes are smaller and more aromatic, but Persian limes (the common grocery store variety) have great flavor and are much easier to find. You'll need about 4 to 5 regular limes to get ½ cup juice. The white-chocolate lime filling tastes delicious with either variety, so use what's available.
Can you add cream cheese to mousse?
Absolutely! Adding cream cheese to mousse creates cheesecake mousse, which has more body and tang than traditional mousse. For this best lime mousse cheesecake, the bottom layer has more cream cheese for stability, while the top mousse layer has less cream cheese and more chilled heavy whipping cream for that light, airy texture. The cream cheese adds richness and that signature cheesecake flavor to the dessert.
Conclusion
Now that you've mastered this light and zesty Lime Mousse Cheesecake, you have the perfect dessert for any celebration. The gingersnap cookie crust, white-chocolate lime filling, and tangy key lime mousse create an unforgettable combination that melts in your mouth. This is my guaranteed win recipe, and now it's yours too.
This easy lime mousse cheesecake is perfect for refreshing desserts and special occasions. Try our millionaires cheesecake bars or pumpkin better than sex cake for more indulgent treats. Happy baking!
Related
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Pairing
These are my favorite dishes to serve with Lime Mousse Cheesecake:
recipe
Easy No-Bake Lime Mousse Cheesecake
Equipment
- 1 9-inch Springform Pan Lightly greased for easy release
- 1 Electric hand mixer or stand mixer For smooth filling
- 2 Mixing bowls One for each layer
- 1 Microplane or zester For fresh lime zest
- 1 Rubber spatula For folding the mousse
- 1 Measuring cups & spoons Accuracy matters
Ingredients
For the Gingersnap Crust
- 2 cups gingersnap cookie crumbs Finely crushed
- ¼ cup granulated sugar
- 6 tablespoon unsalted butter Melted
- 1 pinch salt
For the Cheesecake Layer
- 16 oz cream cheese Softened
- ½ cup granulated sugar
- ¼ cup fresh lime juice
- 2 tablespoon lime zest Freshly grated
- 1 teaspoon vanilla extract Pure
- 4 oz white chocolate Melted & cooled
- 1 packet unflavored gelatin 2 ¼ tsp
- 3 tablespoon cold water
- 1 cup heavy whipping cream Whipped
For the Lime Mousse Layer
- 1 cup heavy whipping cream Chilled
- ¼ cup powdered sugar
- ¼ cup fresh lime juice
- 1 tablespoon lime zest
- 1 packet unflavored gelatin 2 ¼ tsp
- 2 tablespoon cold water
- green food coloring Optional
For Garnish
- lime slices
- whipped cream
- lime zest
Instructions
- I let my daughter pour the [gingersnap cookie crumbs] into the bowl while I add the melted [butter], [sugar], and [salt]. She loves stirring until it smells warm and spicy. We press it firmly into the pan together and chill it.
- We sprinkle the [gelatin] over cold [water] and wait for it to puff up, my kitchen helper calls it “magic water.” I gently warm it until smooth.
- I beat the [cream cheese] and [sugar] until fluffy, then let my daughter add the [lime juice], [lime zest], and [vanilla]. We stir in the silky [white chocolate] and the warm gelatin.
- She gently folds in the fluffy [whipped cream] like I taught her, slow and gentle so the cheesecake stays light. Then we spread it into the crust and refrigerate.
- We repeat the gelatin step for the mousse by blooming the [gelatin] with cold [water] and warming it until smooth.
- She watches wide-eyed as the [heavy cream] transforms with [powdered sugar] into soft clouds. We gently fold in the [lime juice], [lime zest], and green coloring.
- We carefully spread the mousse over the chilled cheesecake layer and tuck it into the fridge overnight. This is the hardest part, waiting.
- Just before serving, she decorates with [lime slices], [whipped cream], and extra [lime zest]. Every cheesecake gets her personal stamp of love.
Notes
- This recipe must chill at least 6 hours for clean slices. Overnight is best.
- Regular limes work beautifully if Key limes aren’t available.
- For a gluten-free version, use gluten-free gingersnaps.
- Store leftovers tightly covered in the refrigerator for up to 4 days.
- This pairs beautifully with fresh berries or iced coffee on warm afternoons.
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