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Close-up of a lime mousse cheesecake slice showing its creamy white texture and vibrant green top layer, garnished with whipped cream on a modern grey plate

Easy No-Bake Lime Mousse Cheesecake

This Easy No-Bake Lime Mousse Cheesecake is light, creamy, and bursting with fresh citrus flavor, layered over a spiced gingersnap crust. It’s the perfect make-ahead dessert for family gatherings, summer parties, and sweet kitchen memories with the kids.
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Course: Dessert
Cuisine: American
Keyword: easy cheesecake recipe, family dessert recipe, lime mousse dessert, No-bake lime cheesecake, summer desserts
Prep Time: 25 minutes
Chilling Time: 6 hours
Total Time: 6 hours 25 minutes
Servings: 10 servings
Calories: 420kcal
Cost: $14

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.

Nutrition

Serving: 1slice (100g) | Calories: 420kcal | Carbohydrates: 38g | Protein: 6g | Fat: 28g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 95mg | Sodium: 270mg | Potassium: 145mg | Fiber: 1g | Sugar: 28g | Vitamin A: 820IU | Vitamin C: 9mg | Calcium: 92mg