Description
This Refreshing Lime Mousse Cheesecake is a delightful no-bake dessert featuring a crisp graham cracker crust, a creamy lime-infused cheesecake layer, and a light, fluffy lime gelatin mousse topping. Perfectly chilled and garnished with whipped cream and lime zest, it’s an ideal summer treat that’s both tangy and creamy.
Ingredients
Scale
For the crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tablespoons unsalted butter, melted
For the cheesecake layer:
- 16 oz cream cheese, softened
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- Juice and zest of 1 lime
- 1 cup heavy cream, whipped to stiff peaks
For the lime mousse layer:
- 1 (3 oz) box lime gelatin (Jello)
- ½ cup boiling water
- ½ cup cold water
- 1 cup whipped cream or whipped topping
Optional topping:
- Extra whipped cream
- Lime zest
- Thin lime slices for garnish
Instructions
- Prepare the crust: Preheat your oven to 350°F (175°C). In a bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Mix well until the crumbs are evenly coated. 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 and fragrant, then remove from the oven and allow to cool completely.
- Make the cheesecake layer: In a large mixing bowl, beat the softened cream cheese with granulated sugar until smooth and creamy. Add vanilla extract, lime juice, and lime zest, mixing well to incorporate the lime flavor evenly. Gently fold in the stiffly whipped heavy cream to keep the mixture light and airy. Spread this cheesecake layer evenly over the cooled crust. Place in the refrigerator and chill for 30 minutes to firm up.
- Prepare the mousse layer: In a separate bowl, dissolve the lime gelatin powder into ½ cup of boiling water, stirring until completely dissolved. Add ½ cup of cold water and stir again. Let the mixture cool to room temperature without allowing it to set. Once cool, gently fold in the whipped cream or whipped topping until the mixture is light and fluffy. Carefully spread the mousse layer over the chilled cheesecake layer to create a smooth top.
- Chill and set: Return the assembled cheesecake to the refrigerator and chill for at least 4 hours, or until fully set and firm.
- Serve with garnish: Before serving, top the cheesecake with additional whipped cream, a sprinkle of lime zest, and thin lime slices for an elegant and refreshing finish.
Notes
- For a stronger lime flavor, add extra lime zest or a few drops of lime extract to the cheesecake layer.
- This cheesecake is best served well chilled to maximize its refreshing texture and flavor.
- Consume within 3 days for optimal freshness and taste.
