Refreshing Lime Mousse Cheesecake
Indulge in the zesty and creamy Lime Mousse Cheesecake — a luscious fusion of citrus brightness and velvety texture atop a buttery graham cracker crust. Perfect for summer gatherings or a refreshing twist on classic cheesecake!
Equipment
- Springform Pan
- Electric Mixer
- Mixing Bowls
- Whisk
- Oven
- Zester
Ingredients
Graham Cracker Crust
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter melted
Cheesecake Filling
- 2 packages (8 oz each) cream cheese softened
- ½ cup sugar
- 3 large eggs
- ½ cup fresh lime juice
- zest of 2 limes
Whipped Cream Topping
- 1 cup heavy whipping cream
- ½ cup sugar
Instructions
- Preheat oven to 325°F (160°C). Line a springform pan with parchment paper.
- Mix graham cracker crumbs with melted butter until evenly moistened. Press firmly into the bottom of the pan and bake for 10 minutes. Cool completely.
- In a large bowl, beat cream cheese with sugar until smooth and creamy. Add eggs one at a time, mixing until incorporated.
- Stir in lime juice and lime zest, blending until evenly combined.
- Pour filling over the cooled crust and smooth the top. Bake for 50–60 minutes or until the center is set but slightly jiggly.
- Let cheesecake cool to room temperature, then refrigerate for at least 4 hours or overnight.
- Whip heavy cream and sugar together until soft peaks form. Spread or pipe over the chilled cheesecake.
- Chill for an additional hour, then garnish with lime zest or slices before serving.
Notes
For best results, use fresh lime juice and zest for the most vibrant flavor. Store covered in the refrigerator for up to a week or freeze for up to 3 months. Garnish with lime slices, mint, or coconut flakes for added flair.