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–+ servings

Lime Mousse Cheesecake

Indulge in a creamy and zesty Lime Mousse Cheesecake with a buttery graham cracker crust. Perfect for any occasion, this easy recipe balances tangy and sweet flavors effortlessly.
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Prep Time: 20 minutes
Cook Time: 1 hour 10 minutes
Chilling Time: 4 hours
Total Time: 5 hours 30 minutes
Servings: 12 people
Calories: 310kcal
Cost: $15

Equipment

  • 9-inch springform pan
  • Mixing bowls
  • Electric mixer
  • Small saucepan
  • Whisk
  • Spatula
  • Glass for pressing crust

Ingredients

  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 1/2 cup melted butter
  • 3 packs (8 oz each) cream cheese, softened
  • 1 cup granulated sugar
  • 1 cup sour cream
  • 1/4 cup fresh lime juice
  • 1 tablespoon lime zest
  • 3 large eggs
  • 1/2 cup heavy cream
  • 1/2 cup sweetened condensed milk
  • 2 tablespoons gelatin
  • 1/4 cup cold water
  • 1/4 cup fresh lime juice for glaze
  • 1/4 cup granulated sugar for glaze
  • q.s. fresh blackberries and mint leaves for garnish to taste

Instructions

  • Preheat your oven to 325°F (160°C) and grease a 9-inch springform pan.
  • In a bowl, mix graham cracker crumbs, 1/4 cup sugar, and melted butter until it looks like wet sand. Press this mixture firmly into the bottom of the pan.
  • In a large mixing bowl, beat the cream cheese and sugar until smooth. Add sour cream, lime juice, and zest, blending until combined. Add eggs one at a time, mixing gently after each addition. Pour the filling over the crust.
  • Bake for 60-70 minutes, until the center is set but still slightly jiggly. Let the cheesecake cool completely to room temperature.
  • In a small saucepan, sprinkle gelatin over cold water and let it bloom for 5 minutes, then gently heat until dissolved. In another bowl, whisk together sweetened condensed milk, heavy cream, and lime juice. Stir in gelatin mixture and pour over the cooled cheesecake. Refrigerate for at least 4 hours or overnight.
  • In a small saucepan, combine 1/4 cup lime juice and sugar. Heat until the sugar dissolves and thickens slightly. Pour the glaze over the cheesecake and spread it evenly. Garnish with fresh blackberries and mint leaves.

Notes

For best results, use room-temperature ingredients to ensure smoother mixing. To make it dairy-free, substitute cream cheese with vegan alternatives and use coconut cream instead of heavy cream. Store leftovers in the fridge tightly wrapped to prevent absorbing odors. It can also be frozen for up to 2 months; just be sure to thaw overnight in the fridge. Enjoy!

Nutrition

Calories: 310kcal | Carbohydrates: 40g | Protein: 5g | Fat: 15g | Saturated Fat: 8g | Cholesterol: 70mg | Sodium: 200mg | Potassium: 120mg | Fiber: 1g | Sugar: 27g | Vitamin A: 300IU | Vitamin C: 10mg | Calcium: 50mg | Iron: 0.4mg
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