Introduction:
This Refreshing Lime Mousse Cheesecake is a zesty, light, and creamy dessert that perfectly balances sweet and tangy flavors. The fluffy lime mousse sits atop a buttery graham cracker crust, creating a delightful contrast in texture. With a no-bake filling and a vibrant citrus flavor, this cheesecake is an ideal dessert for warm days or any occasion where you crave something fresh and refreshing.
Ingredients:
For the Crust:
- Graham crackers: 1½ cups (about 10-12 crackers), crushed
- Unsalted butter: ½ cup (115g), melted
- Granulated sugar: 2 tbsp
For the Lime Mousse Cheesecake:
- Cream cheese: 16 oz (450g), softened
- Sweetened condensed milk: 1 (14 oz) can
- Lime juice: ½ cup (120ml), freshly squeezed
- Lime zest: 1 tbsp (from 2-3 limes)
- Heavy cream: 1 cup (240ml), cold
- Powdered sugar: ¼ cup (30g)
- Gelatin: 1½ tsp (or 1 packet, about 7g)
- Water: ¼ cup (60ml), cold (for blooming gelatin)
Optional Garnishes:
- Lime slices or zest for decoration
- Whipped cream
- Fresh mint leaves
Instructions:
1. Make the Crust:
- In a medium bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix until well combined.
- Press the mixture firmly into the bottom of a 9-inch springform pan to create an even layer.
- Chill the crust in the refrigerator for at least 15 minutes while you prepare the filling.
2. Prepare the Lime Mousse:
- In a small bowl, sprinkle the gelatin over the cold water and let it sit for 5 minutes to bloom.
- After the gelatin blooms, gently heat it in the microwave for 15-20 seconds or until fully dissolved. Let it cool slightly.
- In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
- Gradually add the sweetened condensed milk, lime juice, and lime zest, and continue mixing until everything is well incorporated and smooth.
- Stir the cooled gelatin into the cream cheese mixture and mix well.
3. Whip the Cream:
- In a separate bowl, whip the cold heavy cream with powdered sugar until stiff peaks form.
- Gently fold the whipped cream into the lime-cream cheese mixture, being careful not to deflate the mousse.
4. Assemble the Cheesecake:
- Pour the lime mousse filling over the chilled graham cracker crust, smoothing the top with a spatula.
- Refrigerate the cheesecake for at least 4 hours or until set (overnight is best for optimal firmness and flavor).
5. Garnish and Serve:
- Once set, remove the cheesecake from the springform pan.
- Garnish with lime slices, whipped cream, or fresh mint leaves if desired.
Tips for Success:
- Room temperature cream cheese will blend smoothly without lumps, giving your mousse a silky texture.
- Chill the cheesecake overnight for the best texture and flavor development.
- Make sure the gelatin is cool but not set before adding it to the filling, or it may create lumps.
Recommendations:
- For an extra burst of lime flavor, drizzle a lime glaze over the top or serve with a side of lime curd.
- This cheesecake pairs well with coconut or tropical fruits like mango or kiwi for a fresh summer dessert.
Nutrition (per slice):
- Calories: 380
- Protein: 7g
- Carbohydrates: 35g
- Fat: 24g
- Fiber: 1g
- Sugar: 28g
- Sodium: 200mg
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