A refreshing twist on classic cheesecake, this layered dessert combines a buttery graham crust, creamy baked filling, and a light, tangy lime mousse. Topped with whipped cream and garnished with fresh lime, it’s a showstopper for spring and summer gatherings.

Why You’ll Love This Recipe

• Combines baked cheesecake with airy mousse for a stunning texture contrast

• Refreshing citrus flavor perfect for warm weather

• Make-ahead friendly and great for entertaining

• Beautiful presentation with minimal effort

• No water bath needed

Ingredients

For the Crust:

• 1½ cups graham cracker crumbs

• ¼ cup granulated sugar

• ½ cup unsalted butter, melted

For the Cheesecake:

• 24 oz cream cheese, softened

• 1 cup granulated sugar

• 3 large eggs

• 1 tsp vanilla extract

For the Lime Mousse:

• ¼ cup water

• 1 tbsp unflavored gelatin

• ½ cup lime juice

• Zest of 2 limes

• 1 cup heavy cream

• ½ cup powdered sugar

For the Whipped Cream Topping:

• 1 cup heavy cream

• 2 tbsp powdered sugar

• Lime slices and zest, for garnish

Directions

Prep Time: 25 minutes
Cooking Time: 50 minutes
Total Time: 5 hours (includes chilling)
Servings: 12
Calories: 450 kcal per serving

1. Preheat the oven to 325°F (160°C). Grease a 9-inch springform pan.

2. Mix graham cracker crumbs, sugar, and melted butter. Press into the bottom of the pan and refrigerate while preparing the cheesecake.

3. Beat cream cheese and sugar until smooth. Add eggs one at a time, mixing thoroughly. Stir in vanilla extract.

4. Pour the cheesecake filling over the crust and smooth the top.

5. Bake for 45–50 minutes, or until the center is just set. Allow to cool completely at room temperature.

6. For the mousse, sprinkle gelatin over water in a small saucepan. Let sit 5 minutes to bloom. Heat over low until dissolved, then cool slightly.

7. In a bowl, mix lime juice and zest with the cooled gelatin mixture.

8. In another bowl, whip heavy cream with powdered sugar to stiff peaks. Gently fold into the lime mixture until fully combined.

9. Spread lime mousse evenly over the cooled cheesecake. Refrigerate for at least 4 hours or overnight.

10. Before serving, whip remaining cream with powdered sugar to stiff peaks. Spread over the mousse layer.

11. Garnish with lime zest and slices just before serving.

Serving Ideas

• Serve chilled with extra lime zest or a light lime glaze

• Pair with a glass of iced tea or citrus cocktail for a bright finish

• Top each slice with a thin lime wheel or mint leaf for a pretty touch

Tips & Variations

• For a stronger citrus punch, substitute part of the lime juice with lemon

• Try a shortbread or vanilla wafer crust instead of graham cracker

• Add a few drops of green food coloring to the mousse for a pastel hue

• Use stabilized whipped cream if preparing more than a day in advance

• Store covered in the fridge for up to 4 days

Frequently Asked Questions

Can I use bottled lime juice instead of fresh?
Fresh lime juice is recommended for the best flavor, but bottled can work in a pinch.

Do I need a springform pan?
A springform pan makes slicing and serving much easier, especially with layered desserts like this one.

Why bloom the gelatin separately?
Blooming ensures the gelatin dissolves evenly without clumps, giving your mousse the right texture.

Can I make the mousse layer without gelatin?
It won’t set as firmly, but you can make a softer mousse by simply folding whipped cream into lime curd or a thick lime custard.

Final Thoughts

Lime Mousse Cheesecake is a light yet luscious dessert that’s ideal for summer get-togethers or special occasions. Its creamy texture, citrus brightness, and beautiful layers make it a standout treat. Make it ahead and watch it disappear slice by slice.