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Refreshing Lime Mousse Cheesecake
Alyssa

Refreshing Lime Mousse Cheesecake

Indulge in Refreshing Lime Mousse Cheesecake—a creamy, tangy dessert with a zesty lime kick. Perfectly light and refreshing for any occasion.
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Ingredients Method

Ingredients
  

Crust:
  • 1 cup graham cracker crumbs – provides a buttery base with a touch of sweetness.
  • ¼ cup granulated sugar – sweetens the crust and enhances flavor.
  • ⅓ cup unsalted butter melted – binds the crumbs together while adding richness.
Cheesecake Filling:
  • 16 oz cream cheese softened – the creamy foundation that characterizes cheesecake.
  • 1 cup granulated sugar – balances the tanginess of lime with sweetness.
  • 1 tsp vanilla extract – adds depth of flavor.
  • 1 cup heavy cream – contributes a rich velvety texture to the filling.
  • ½ cup fresh lime juice – infuses the cheesecake with a bright tangy taste.
  • Zest of 2 limes – enhances the citrus flavor profile with aromatic oils.
  • Optional: 1 envelope unflavored gelatin – offers stability to the filling.
Lime Mousse:
  • 1 cup heavy cream – forms the base of the mousse for a light and airy texture.
  • ¼ cup powdered sugar – sweetens the mousse for balance with acidity.
  • 1 tbsp fresh lime juice – adds a zesty kick to elevate the flavor.
  • Lime zest for garnish – finishes the presentation and adds visual appeal.

Method
 

Make the Crust:
  1. Preheat your oven to 350°F (175°C).
  2. In a medium bowl, combine 1 cup of graham cracker crumbs, ¼ cup granulated sugar, and ⅓ cup melted unsalted butter. Mix until fully combined.
  3. Press the mixture into the bottom of a springform pan to form an even layer.
  4. Bake in the preheated oven for 8-10 minutes until lightly golden. Remove from oven and allow to cool.
Prepare the Filling:
  1. In a large mixing bowl, beat 16 oz softened cream cheese, 1 cup granulated sugar, and 1 tsp vanilla extract together with an electric mixer until smooth.
  2. In a separate bowl, whip 1 cup heavy cream until soft peaks form.
  3. Gently fold the whipped cream into the cream cheese mixture along with ½ cup fresh lime juice and the zest of 2 limes. If using, add 1 envelope unflavored gelatin, mixing until just incorporated.
Assemble:
  1. Pour the cream cheese mixture over the cooled graham cracker crust, spreading evenly.
  2. Cover with plastic wrap and chill in the refrigerator for at least 4 hours to set.
Make the Mousse:
  1. In a mixing bowl, whip 1 cup heavy cream and ¼ cup powdered sugar together until stiff peaks form.
  2. Gently fold in 1 tbsp fresh lime juice until fully blended.
Finish:
  1. Once the cheesecake has set, spread the mousse mixture over the top of the cheesecake.
  2. Garnish with additional lime zest for a fresh touch.
Serve:
  1. Keep the cheesecake chilled until ready to serve, then slice and enjoy!