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Lime Mousse Cheesecake: Refreshing Lime Mousse Cheesecake with Lime Glaze

There’s something about a bright, citrusy dessert that feels like sunshine on a plate. This Lime Mousse Cheesecake is exactly that — a light, no-bake cheesecake that doubles as a showstopper for weeknight dessert rescues and weekend dinner parties alike. If you’ve been hunting for a fuss-free, creamy lime dessert that tastes special without turning your kitchen into a chemistry lab, you’re in the right place.

Before we dive in, if you love playful cheesecakes, you might also enjoy this take on Bites of Strawberry Cheesecake with Crunchy Crumble — perfect inspiration for mixing flavors and textures.

Why You’ll Love This Lime Mousse Cheesecake

• Bright, tangy lime flavor that cuts through sweetness — perfect after heavy meals.
• Light mousse texture keeps it from feeling too dense; guests won’t feel weighed down.
• Mostly no-bake and can be made ahead — lifesaver for busy schedules or moms prepping for a party.
• Easy to dress up: lime glaze, zest, fresh berries, or a sprinkle of toasted coconut.

This recipe is written with busy American home cooks in mind — especially the moms and working women who want dessert that’s quick, lovable, and reliably delicious. I’m Anna, cooking alongside my sister Patricia, and we created this because sometimes you want a dessert that feels fancy but doesn’t demand an entire afternoon.

What you’ll need (Ingredients)
Makes one 9-inch springform cheesecake (8–10 servings)

Crust

• 1 1/2 cups (150 g) graham cracker crumbs (about 10–12 crackers)
• 3 tbsp granulated sugar
• 6 tbsp (85 g) unsalted butter, melted

Lime mousse cheesecake filling

• 16 oz (450 g) cream cheese, room temperature
• 1 cup (200 g) granulated sugar
• 2 tbsp lime zest (from about 2–3 limes)
• 1/2 cup (120 ml) fresh lime juice (about 3–4 limes)
• 1 tsp pure vanilla extract
• 1 1/4 cups (300 ml) heavy whipping cream, cold
• 2 tsp unflavored powdered gelatin (or 1 packet, about 7 g)
• 3 tbsp cold water (for blooming gelatin)

Lime glaze (pourable)

• 1 cup (120 g) powdered sugar, sifted
• 2–3 tbsp fresh lime juice (adjust for thickness)
• 1 tsp lime zest
• 1–2 tsp light corn syrup (optional, for shine)

Optional garnishes

• Extra lime zest or thin lime slices
• Whipped cream rosettes
• Fresh raspberries or blueberries
• Toasted coconut flakes

Kitchen tools

• 9-inch springform pan
• Electric mixer (hand or stand)
• Mixing bowls
• Small saucepan (optional)
• Spatula

Step-by-step Directions
Note: Read through once before starting so the gelatin steps flow easily.

1. Make the crust

   • Preheat the oven to 350°F (175°C) if you’d like a slightly firmer crust; otherwise this crust can be pressed and chilled for a fully no-bake version.
   • Combine graham cracker crumbs and sugar in a bowl. Stir in melted butter until the texture resembles damp sand.
   • Press firmly into the bottom of a 9-inch springform pan with the back of a measuring cup to compact it.
   • Bake for 8–10 minutes for a toasted flavor, then cool to room temp. If keeping no-bake, chill 15 minutes in refrigerator to set.

2. Bloom the gelatin

   • Sprinkle gelatin over 3 tbsp cold water in a small bowl and let sit 5 minutes until it becomes spongy.
   • Warm the bloomed gelatin gently (either 10–15 seconds in the microwave or over very low heat in a saucepan) until fully dissolved. Don’t boil. Let cool slightly.

3. Prepare the cream cheese base

   • In a large bowl, beat the room-temperature cream cheese until smooth and lump-free (about 2–3 minutes).
   • Add sugar, lime zest, lime juice, and vanilla. Beat until combined and glossy. Taste and adjust lime juice or zest if you want brighter flavor.
   • Mix in the slightly cooled dissolved gelatin and blend until evenly distributed.

4. Whip the cream

   • In a chilled bowl, whip the cold heavy cream to soft peaks.
   • Fold a third of the whipped cream into the cream cheese mixture to lighten it, then gently fold in the remaining whipped cream until uniform. Go slowly to keep the mousse airy.

5. Assemble and chill

   • Spoon the mousse over the prepared crust and smooth the top.
   • Refrigerate at least 4 hours, preferably overnight. The gelatin keeps the mousse stable and sliceable.

6. Make the lime glaze (about 10 minutes before serving)

   • Whisk powdered sugar, lime juice, and lime zest until smooth. Add corn syrup if using, for extra shine.
   • If glaze is too thin, add a touch more powdered sugar. If too thick, thin with small drops of lime juice.
   • Pour gently over chilled cheesecake and smooth. Refrigerate 10–15 minutes for glaze to set slightly.

7. Garnish and serve

   • Run a thin knife around the pan edge before releasing the springform.
   • Top with lime zest, whipped rosettes, or berries. Serve chilled.

Cooking Tips (because nobody needs extra stress)

• Room-temp cream cheese = lump-free filling. Take it out 30–60 minutes before you start.
• Want a make-ahead hero? Make it 24 hours in advance and keep refrigerated. It tastes even better after the flavors marry.
• No gelatin? Use 1 tsp agar-agar dissolved per package directions, but expect a slightly different texture.
• If you prefer a denser slice, bake the crust briefly. For a totally no-heat day, chill it well and press tightly.
• Zest before juicing — it’s easier and you won’t waste a single lime.

Personal note from my kitchen
This lime mousse cheesecake became my go-to when my sister Patricia and I hosted our first summer dinner party. I remember juggling salad and a fussy oven dial (why does it always get dramatic?), but the cheesecake was calm—made ahead and fridge-ready—so we could actually enjoy our guests. My kids declared it “the green cake of magic,” which honestly, is the highest praise in our house.

Serving suggestions

• Pair with a fruity iced tea or a crisp sparkling wine to complement the citrus.
• Offer small slices with espresso for a post-dinner pick-me-up.
• For a festive twist, top slices with a raspberry coulis to add visual pop and tang.

Substitutions & dietary notes

• Gluten-free crust: swap graham crumbs for gluten-free cookies or crushed toasted oats.
• Lower-sugar option: use powdered erythritol for the glaze and a sugar substitute suited for baking in the filling, but keep tasting as you go.
• Vegetarian: gelatin alternatives like agar-agar work, but read package conversions closely.

FAQ — quick answers for busy cooks
Q: Can I freeze this cheesecake?
A: Yes. Wrap the entire springform (first freeze solid on a tray for 2–3 hours) then double-wrap in plastic and foil. Thaw in the fridge overnight. The mousse may soften slightly; serve chilled.

Q: Can I use bottled lime juice?
A: Fresh lime juice gives brighter flavor. Bottled works in a pinch but may taste flatter.

Q: How long does it keep in the fridge?
A: 3–4 days, covered. The texture and bright lime flavor are best within 48 hours.

Q: Can I make individual servings?
A: Absolutely. Use small jars or ramekins and chill 2–3 hours. Adjust crust and filling proportions per jar.

Q: Want it sweeter or tarter?
A: Adjust sugar and lime juice to taste. Start with the recipe amounts, then tweak next time — cheesecake is forgiving and personal.

A few more chef’s tricks

• If your mousse looks slightly soft after chilling, give it another 1–2 hours; gelatin sometimes needs more time to firm up fully.
• Want cleaner slices? Dip your knife in hot water, wipe dry, and slice; repeat between cuts.
• Make mini versions for potlucks — they disappear fast and are easier to transport.

Other recipes you might love
Curious about other easy, crowd-pleasing desserts? Our site has plenty of sweet inspiration. For a cozy spice-infused cake that pairs beautifully with cream cheese frosting, try this Applesauce Cake with Cinnamon Cream Cheese Frosting. It’s a favorite for cooler nights and family gatherings.

Conclusion

If you need a dessert that’s light, zesty, and made-ahead friendly, this Lime Mousse Cheesecake is your new best friend. It’s bright enough to make summer feel eternal but simple enough to pull off on a busy weeknight. For more lime-forward baking ideas that families adore, check out this Delicious Lime Cake Recipe: A Family Favorite. If you’re curious about other no-bake lime cheesecakes (with a great how-to video), take a look at Easy Key Lime Cheesecake – no bake! {VIDEO} The Recipe Rebel.

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Lime Mousse Cheesecake: a bright, no-bake treat for busy homes. Quick, creamy, and zesty—perfect for family dessert or easy entertaining. Try it today!