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Lime Mousse Cheesecake

A refreshing, light, and no-bake cheesecake with bright lime flavors, perfect for busy weeknights or entertaining guests.
Print Recipe
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 4 hours
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 360
Ingredients Method Notes

Ingredients
  

Crust
  • 1.5 cups 1 1/2 cups (150 g) graham cracker crumbs (about 10–12 crackers)
  • 3 tbsp 3 tbsp granulated sugar
  • 6 tbsp 6 tbsp (85 g) unsalted butter, melted
Lime Mousse Cheesecake Filling
  • 16 oz 16 oz (450 g) cream cheese, room temperature
  • 1 cup 1 cup (200 g) granulated sugar
  • 2 tbsp 2 tbsp lime zest (from about 2–3 limes)
  • 0.5 cup 1/2 cup (120 ml) fresh lime juice (about 3–4 limes)
  • 1 tsp 1 tsp pure vanilla extract
  • 1.25 cups 1 1/4 cups (300 ml) heavy whipping cream, cold
  • 2 tsp 2 tsp unflavored powdered gelatin (or 1 packet, about 7 g)
  • 3 tbsp 3 tbsp cold water (for blooming gelatin)
Lime Glaze
  • 1 cup 1 cup (120 g) powdered sugar, sifted
  • 2-3 tbsp 2–3 tbsp fresh lime juice (adjust for thickness)
  • 1 tsp 1 tsp lime zest
  • 1-2 tsp 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

Method
 

Make the crust
  1. 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.
  2. Combine graham cracker crumbs and sugar in a bowl. Stir in melted butter until the texture resembles damp sand.
  3. Press firmly into the bottom of a 9-inch springform pan with the back of a measuring cup to compact it.
  4. 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.
Bloom the gelatin
  1. Sprinkle gelatin over 3 tbsp cold water in a small bowl and let sit 5 minutes until it becomes spongy.
  2. Warm the bloomed gelatin gently until fully dissolved; don’t boil. Let cool slightly.
Prepare the cream cheese base
  1. In a large bowl, beat the room-temperature cream cheese until smooth and lump-free.
  2. Add sugar, lime zest, lime juice, and vanilla. Beat until combined and glossy.
  3. Mix in the slightly cooled dissolved gelatin and blend until evenly distributed.
Whip the cream
  1. In a chilled bowl, whip the cold heavy cream to soft peaks.
  2. 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.
Assemble and chill
  1. Spoon the mousse over the prepared crust and smooth the top.
  2. Refrigerate at least 4 hours, preferably overnight.
Make the lime glaze
  1. Whisk powdered sugar, lime juice, and lime zest until smooth.
  2. Add corn syrup if using, for extra shine.
  3. Pour gently over chilled cheesecake and smooth. Refrigerate short time for glaze to set slightly.
Garnish and serve
  1. Run a thin knife around the pan edge before releasing the springform.
  2. Top with lime zest, whipped rosettes, or berries. Serve chilled.

Notes

For the best flavor, use fresh lime juice. Make-ahead option available; can be made 24 hours in advance.