If you love bright, zesty desserts that feel light and refreshing, you are going to absolutely adore this No-Bake Lime Mousse Cheesecake Recipe. This cheesecake brings together the tangy vibrancy of fresh lime with the creamy indulgence of mousse, all layered over a buttery graham cracker crust that complements every bite. It’s a breeze to prepare since there’s no baking involved, making it perfect for warm days or any time you want a cool, dreamy dessert without turning on the oven. Trust me, once you try this, it’ll become your go-to whenever you crave something citrusy and smooth with minimal fuss.
Ingredients You’ll Need
Gathering the right ingredients is where the magic of this No-Bake Lime Mousse Cheesecake Recipe begins. Each component plays an essential role — from the crunchy crust that offers texture to the luscious mousse filling that melts in your mouth. Let’s take a closer look at these simple but indispensable ingredients.
- 1 1/2 cups graham cracker crumbs: The base of your crust, providing that perfect crunch and subtle sweetness.
- 1/4 cup sugar: Sweetens the crust while balancing the tart lime flavor.
- 1/2 cup unsalted butter, melted: Binds the crust ingredients and adds richness.
- 2 cups cream cheese, softened: The creamy heart of the cheesecake, giving it that smooth texture.
- 1 can (14 oz) sweetened condensed milk: Sweetness and silkiness all in one, it blends beautifully with cream cheese.
- 1/2 cup fresh lime juice: Brings the unmistakable bright tang that defines this dessert.
- 1 tablespoon lime zest: Delivers an intense lime aroma and flavor punch.
- 1 teaspoon vanilla extract: Adds warmth and depth to balance the citrus.
- 2 cups heavy whipping cream: Whipped to fluffy perfection, this makes the mousse light and airy.
- Lime slices and zest for garnish: A fresh, beautiful finishing touch that hints at what’s inside.
How to Make No-Bake Lime Mousse Cheesecake Recipe
Step 1: Creating the Crust
Start by mixing your graham cracker crumbs, sugar, and melted butter in a medium bowl until every crumb is evenly coated and looks like wet sand. Press this mixture firmly into the bottom of a 9-inch springform pan to build a sturdy, crunchy base. Refrigerate the crust while you prepare the luscious filling — this helps it set perfectly and hold together when slicing.
Step 2: Preparing the Cream Cheese Mixture
In a large bowl, beat your softened cream cheese until it’s smooth and creamy with no lumps. Gradually blend in the sweetened condensed milk for that signature creamy sweetness that will keep the mousse dreamy and light. This step ensures your filling has a silky texture that blends beautifully with the lime flavors.
Step 3: Adding Lime and Vanilla
To the cream cheese mixture, stir in the fresh lime juice, lime zest, and vanilla extract with gentle but thorough folding. The lime juice injects that necessary tart punch, while zest adds brightness and an aromatic lift. A splash of vanilla balances everything out, making the flavor round and inviting.
Step 4: Whipping the Cream
In a chilled bowl, whip your heavy cream until stiff peaks form—this means the cream holds firm peaks when you lift the whisk. It’s this fluffy whipped cream that transforms the cheesecake from dense to delightfully mousse-like, giving it a cloud-like texture.
Step 5: Folding in the Whipped Cream
Gently fold the whipped cream into your lime and cream cheese mixture. Take your time here so you don’t deflate the airy whipped cream—fold until the mixture is fully combined and uniformly light in color and texture. This step is the secret to the no-bake mousse lightness you’re aiming for.
Step 6: Assembling and Chilling
Pour your luscious mousse filling over the chilled crust and smooth the top with a spatula for an even finish. Pop the whole cheesecake into the fridge for at least 4 hours, but overnight is ideal to let all the flavors meld and the mousse set into a silky, sliceable perfection.
How to Serve No-Bake Lime Mousse Cheesecake Recipe
Garnishes
Before serving, brighten this cheesecake with fresh lime slices and a sprinkle of lime zest for a zesty pop of color and flavor. You can also add a few mint leaves or a dusting of powdered sugar for a classy touch. These garnishes enhance the visual appeal and amplify the citrus notes making each slice irresistible.
Side Dishes
This cheesecake pairs beautifully with light accompaniments like fresh berries or a simple berry compote to add a different fruit dimension. For drinks, think iced tea, sparkling water with a splash of lime, or even a delicate white wine to complement the fresh, tart flavors of the cheesecake.
Creative Ways to Present
Consider serving the No-Bake Lime Mousse Cheesecake Recipe in individual clear cups or mini mason jars for parties or as charming single-serve desserts. Layer with crushed graham crackers at the bottom and lime zest on top for an Instagram-worthy finish. You could even sprinkle toasted coconut flakes on top for an unexpected tropical twist.
Make Ahead and Storage
Storing Leftovers
Leftover cheesecake should be covered tightly with plastic wrap or stored in an airtight container and kept refrigerated. It stays fresh and delicious for up to 4 days, maintaining that creamy texture and zesty flavor without drying out.
Freezing
This cheesecake freezes well if you want to save it for later. Wrap it securely in plastic wrap and then foil, or store in a freezer-safe container. Freeze for up to a month. When ready to enjoy, thaw overnight in the refrigerator for the best texture.
Reheating
This is a chilled dessert, so no reheating is necessary. Simply serve straight from the fridge for the perfect cold, mousse-like experience every time. Letting it sit at room temperature for 10-15 minutes before serving can enhance the creaminess without losing its chilled essence.
FAQs
Can I use bottled lime juice instead of fresh lime juice?
Fresh lime juice is highly recommended because it offers the brightest, most natural flavor which is essential for this dessert’s signature tang. Bottled lime juice might be more convenient but could result in a less vibrant taste.
What can I do if I don’t have a springform pan?
A regular cake pan or pie dish can work, but a springform pan makes it much easier to remove the cheesecake without breaking it. If using a regular pan, line it with parchment paper for easier removal.
Is it possible to make this recipe vegan or dairy-free?
This recipe relies heavily on dairy for its creamy texture, but you could experiment with vegan cream cheese, coconut condensed milk alternatives, and coconut cream whipped to stiff peaks. The texture and flavor might be different but still delicious.
How long does the cheesecake need to chill?
At least 4 hours in the refrigerator is necessary for the mousse to set properly, but chilling it overnight yields the best texture and flavor.
Can I add other flavors to this cheesecake?
Absolutely! You can add a splash of other citrus juices like lemon or orange, or fold in finely chopped fresh berries for a twist. Just keep an eye on the balance between citrus and sweetness to keep it delicious.
Final Thoughts
This No-Bake Lime Mousse Cheesecake Recipe is one of those special desserts that feels both refreshing and indulgent in every forkful. It’s incredibly simple to make but impressive enough to serve at gatherings or weekend treats. I can’t wait for you to try it and discover how the perfect balance of creamy, sweet, and tangy can brighten your dessert menu effortlessly.
Print
No-Bake Lime Mousse Cheesecake Recipe
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours 20 minutes (including chilling time)
- Yield: 8 servings
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Description
This No-Bake Lime Mousse Cheesecake is a refreshing and creamy dessert featuring a zesty lime-flavored mousse atop a crisp graham cracker crust. Perfect for warm days or when you want a luscious dessert without turning on the oven, this cheesecake combines tangy lime, smooth cream cheese, and whipped cream into a light, airy treat that sets beautifully in the refrigerator.
Ingredients
Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup unsalted butter, melted
Filling
- 2 cups cream cheese, softened
- 1 can (14 oz) sweetened condensed milk
- 1/2 cup fresh lime juice
- 1 tablespoon lime zest
- 1 teaspoon vanilla extract
- 2 cups heavy whipping cream
Garnish
- Lime slices
- Lime zest
Instructions
- Prepare the crust: In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix thoroughly until the crumbs are evenly coated with butter, creating a moist but crumbly mixture.
- Form the crust: Press the crumb mixture firmly and evenly into the bottom of a 9-inch springform pan to create the crust base. Place the crust in the refrigerator to chill and firm up while you prepare the filling.
- Beat cream cheese: In a large bowl, beat the softened cream cheese until it becomes smooth and creamy, ensuring there are no lumps for a velvety texture.
- Add sweetened condensed milk: Gradually blend in the sweetened condensed milk into the cream cheese mixture until fully incorporated, resulting in a smooth and sweet base.
- Mix lime and vanilla: Add fresh lime juice, lime zest, and vanilla extract to the cream cheese mixture. Stir gently but thoroughly to combine all the flavors evenly.
- Whip heavy cream: In a separate chilled bowl, whip the heavy whipping cream until stiff peaks form. This will add lightness and airiness to the mousse.
- Fold whipped cream: Carefully fold the whipped cream into the lime and cream cheese mixture, combining gently to maintain the fluffy texture without deflating the whip.
- Assemble and chill: Pour the mousse filling over the prepared graham cracker crust and smooth the top evenly with a spatula. Refrigerate the assembled cheesecake for at least 4 hours or preferably overnight to set properly.
- Garnish and serve: Before serving, garnish the cheesecake with lime slices and additional lime zest to enhance the fresh citrus aroma and presentation.
Notes
- Ensure the cream cheese is fully softened to avoid lumps in the filling.
- Use freshly squeezed lime juice for the best citrus flavor.
- Chilling the bowl and beaters before whipping cream helps achieve stiff peaks faster.
- For a firmer crust, you can bake the crust for 8-10 minutes at 350°F (not required but optional).
- Store any leftovers covered in the refrigerator for up to 3 days.
