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
Scale
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.
