Lime Mousse Cheesecake

When it comes to desserts that tantalize the taste buds and create a lasting impression, a cheesecake is often at the top of the list. This beloved dessert has captivated palates for centuries, evolving from its traditional roots into countless variations that cater to diverse flavor preferences. Among these variations, the Zesty Lime Mousse Cheesecake stands out as a bright and refreshing option, perfect for summer gatherings or any occasion that calls for a sweet yet tangy treat.

Discover the refreshing delight of Zesty Lime Mousse Cheesecake, a perfect summer dessert that combines creamy cheesecake with light and airy lime mousse. This no-bake version features a delicious graham cracker crust, making it easy to prepare and incredibly satisfying. With a tangy lime flavor and a balance of textures, this cheesecake is not just a treat for the taste buds but also offers nutritional benefits. Perfect for any occasion, this dessert is sure to impress your guests and become a new favorite. Enjoy the zesty twist on a classic cheesecake recipe today!

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Ingredients

For the crust:

1 ½ cups graham cracker crumbs

½ cup unsalted butter, melted

¼ cup granulated sugar

Pinch of salt

For the cheesecake layer:

16 oz (450g) cream cheese, softened

1 cup granulated sugar

1 tsp vanilla extract

¾ cup sour cream

Juice and zest of 2 limes

3 large eggs

For the lime mousse:

1 cup heavy whipping cream

½ cup powdered sugar

Juice and zest of 1 lime

1 tsp gelatin (optional, for stabilization)

2 tbsp cold water (if using gelatin)

Instructions

Prepare the crust:

- Preheat the oven to 325°F (160°C).

- In a mixing bowl, combine graham cracker crumbs, melted butter, sugar, and salt. Mix until well blended.

- Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes until lightly golden. Remove and let cool.

Make the cheesecake layer:

- In a large bowl, beat the softened cream cheese with an electric mixer until creamy and smooth, about 2-3 minutes.

- Gradually add granulated sugar and vanilla extract, mixing until combined.

- Add the sour cream, lime juice, and lime zest, and mix until just combined.

- Add the eggs one at a time, mixing on low speed until just incorporated. Do not overmix.

- Pour the cheesecake filling over the cooled crust, spreading it evenly.

Bake the cheesecake:

- Bake in the preheated oven for 45-50 minutes, or until the edges are set and the center has a slight jiggle.

- Turn off the oven and leave the cheesecake inside for an additional hour to cool gradually.

- Remove from the oven and let it cool completely at room temperature. Refrigerate for at least four hours or overnight.

Prepare the lime mousse:

- If using gelatin, sprinkle it over cold water in a small bowl and let it sit for 5 minutes to bloom. Then, heat gently to dissolve.

- In a large mixing bowl, whip the heavy cream and powdered sugar together until stiff peaks form.

- Fold in the lime juice and zest gently. If using, gradually fold in the dissolved gelatin until well combined.

Assemble the cheesecake:

- Once the cheesecake is fully chilled and set, spread the prepared lime mousse evenly over the top of the cheesecake.

- Return the assembled cheesecake to the refrigerator for an additional 2 hours to allow the mousse to set.

Serve:

- Once set, carefully remove the springform pan. Slice and serve chilled. Garnish with lime slices or zest if desired.

Prep Time: 30 minutes | Total Time: 5 hours (including chilling) | Servings: 12