Refreshing Lime Mousse Cheesecake

This cheesecake is light, creamy, and full of zesty lime flavor that wakes up your taste buds. The smooth mousse texture makes it feel airy and refreshing, like a cool summer breeze in dessert form. I made it for a sunny afternoon treat, and it was gone before I knew it.

I love how the tart lime balances the sweetness of the cheesecake. The buttery crust gives it just the right crunch, and every bite melts like silk. It’s elegant, simple, and perfect for when you want something light but satisfying.

If you’re craving a dessert that’s cool, citrusy, and beautiful, this Refreshing Lime Mousse Cheesecake is perfect. Let’s make it together—it’s smooth, tangy, and absolutely refreshing from the first bite to the last.

Why You’ll Love This Recipe

• Reader Favorite: One home baker shared, “This tastes like sunshine in a dessert.”
• Light and Creamy: The mousse layer is airy and smooth, creating a perfect contrast with the rich cheesecake base.
• No-Bake Option: Skip the oven and let the fridge do the work.
• Make-Ahead Friendly: Prepare this dessert a day ahead for stress-free entertaining.
• Perfect for Summer: The fresh lime flavor is cool and refreshing on hot days.

What You Need to Know Before You Start

Prep Time & Cook Time:

• Prep Time: 25 minutes
• Chill Time: 4-6 hours (or overnight)
• Total Time: About 4 hours and 30 minutes

Servings: This recipe makes one 9-inch cheesecake, serving 8-10 people. Want to serve more guests? Double the recipe and use two pans.

Difficulty: Easy enough for beginners but impressive enough for special occasions.

Required Kitchen Tools

• 9-inch springform pan
• Mixing bowls (medium and large)
• Electric mixer (hand or stand mixer)
• Rubber spatula
• Measuring cups and spoons
• Microwave-safe bowl
• Zester or grater
• Small saucepan

Ingredients

These simple ingredients come together to create a bright, refreshing dessert that tastes like a dream.

Fresh lime juice and zest bring natural citrus flavor, while the mousse layer adds a cloud-like texture. Here’s everything you’ll need to make this special cheesecake:

For the Crust:

• 1 and 1/2 cups graham cracker crumbs
• 3 tablespoons granulated sugar
• 6 tablespoons unsalted butter, melted

For the Cheesecake Layer:

• 16 ounces cream cheese, softened to room temperature
• 1/2 cup granulated sugar
• 2 teaspoons vanilla extract
• 1/4 cup fresh lime juice
• 1 tablespoon lime zest

For the Lime Mousse Topping:

• 1 and 1/2 cups heavy cream, cold
• 1/4 cup powdered sugar
• 2 tablespoons fresh lime juice
• 1 teaspoon lime zest
• 1 packet (2 and 1/4 teaspoons) unflavored gelatin
• 3 tablespoons cold water

Variations for Lime Mousse Cheesecake

• Add Lemon: Mix lime with lemon juice for a different citrus twist.
• Use Key Limes: Swap regular limes for key limes to get a sweeter, more tropical flavor.
• Try Different Crusts: Use vanilla wafer crumbs or crushed shortbread cookies instead of graham crackers.
• Add Color: Mix in a few drops of green food coloring to the mousse for a fun look.
• Top with Berries: Add fresh raspberries, blueberries, or strawberries on top before serving.

How to Make Refreshing Lime Mousse Cheesecake Step-by-Step Instructions

1. Prepare the Crust

Mix graham cracker crumbs, sugar, and melted butter in a bowl until the mixture looks like wet sand. Press this mixture firmly into the bottom of your springform pan. Place the pan in the fridge while you make the filling.

2. Make the Cheesecake Layer

Beat the softened cream cheese in a large bowl until it becomes smooth and creamy. Add sugar and beat for another 2 minutes until fluffy. Mix in vanilla extract, lime juice, and lime zest until everything is well combined. Pour this mixture over the chilled crust and spread it evenly with a spatula. Put the pan back in the fridge.

3. Prepare the Gelatin

Pour cold water into a small bowl and sprinkle gelatin over the top. Let it sit for 5 minutes until it becomes thick and spongy. Warm this mixture gently in the microwave for 10-15 seconds until the gelatin dissolves completely. Let it cool slightly.

4. Whip the Mousse

In a clean bowl, whip the cold heavy cream with powdered sugar until soft peaks form. Add lime juice and lime zest, then continue whipping until stiff peaks appear. Gently fold in the cooled gelatin mixture with a spatula, working carefully to keep the mousse light and airy.

5. Assemble and Chill

Spread the lime mousse evenly over the cheesecake layer. Smooth the top with a spatula to create a pretty finish. Cover the pan with plastic wrap and refrigerate for at least 4-6 hours, or overnight for best results.

6. Serve

When ready to serve, run a thin knife around the edge of the pan before releasing the springform. Slice with a warm, clean knife for neat pieces.

Serving and Decoration

Beautiful Presentation Ideas:

• Top each slice with a thin lime wheel or a small lime wedge
• Add a dollop of whipped cream on the side
• Sprinkle extra lime zest over the top for color
• Place fresh mint leaves as a garnish
• Dust lightly with powdered sugar for an elegant look

Perfect Pairings:

• Serve with a cup of hot tea or coffee
• Pair with fresh berries on the side
• Add a small scoop of vanilla ice cream for extra indulgence
• Serve alongside sparkling water with lime

How to Serve Lime Mousse Cheesecake

This refreshing dessert works wonderfully for many occasions:

• For Summer Parties: Serve chilled on hot afternoons for a cool treat.
• For Special Dinners: End a nice meal with this light, elegant dessert.
• For Brunch: Offer as a sweet option at weekend gatherings.
• For Potlucks: Transport easily in the springform pan and serve on arrival.
• For Celebrations: Decorate with candles for birthdays or anniversaries.

Storing Lime Mousse Cheesecake

• Refrigerator: Cover the cheesecake with plastic wrap or store in an airtight container for up to 4 days in the fridge.
• Freezer: Wrap individual slices in plastic wrap, then aluminum foil. Freeze for up to 2 months. Thaw in the refrigerator overnight before serving.
• Make-Ahead Tip: This dessert actually tastes better when made a day ahead, giving all the flavors time to blend together.

Tips and Tricks for Success

Room Temperature Matters: Make sure cream cheese is fully softened before mixing to avoid lumps.

• Fresh is Best: Use fresh lime juice and zest, not bottled, for the brightest flavor.
• Don’t Skip Chilling: Give the cheesecake enough time in the fridge to set properly.
• Gentle Folding: When adding gelatin to whipped cream, fold carefully to keep the mousse light.
• Warm Your Knife: Dip your knife in hot water and wipe it clean between cuts for perfect slices.
• Test the Gelatin: Make sure gelatin is fully dissolved before adding it to the cream.
• Springform Success: Line the bottom of your pan with parchment paper for easy removal.

Nutrition

Nutrient	Per Serving (1/10 of recipe)
Calories	385
Total Fat	28g
Saturated Fat	17g
Cholesterol	85mg
Sodium	220mg
Total Carbohydrates	32g
Dietary Fiber	0g
Sugars	26g
Protein	4g
Vitamin C	8% Daily Value
Calcium	6% Daily Value
Iron	4% Daily Value

Note: Nutrition information is approximate and may vary based on specific ingredients used.

Refreshing Lime Mousse Cheesecake FAQs

Can I make this without gelatin?
Gelatin helps the mousse set properly. Without it, the mousse layer may be too soft. If you need a vegetarian option, try agar powder following package directions.

Why is my mousse layer runny?
Make sure the gelatin was fully dissolved and mixed well into the whipped cream. Also, the cheesecake needs enough chill time to set completely.

Can I use bottled lime juice?
Fresh lime juice tastes much better and gives brighter flavor. Bottled juice can work in a pinch, but the result won’t be as fresh-tasting.

How do I know when it’s set?
The mousse should feel firm when you gently touch the surface. If it jiggles too much or feels wet, give it more time in the fridge.

Can I make mini versions?
Yes. Use individual serving cups or a muffin tin lined with paper liners. Adjust the chill time to about 2-3 hours for smaller portions.

What if I don’t have a springform pan?
You can use a regular 9-inch pie pan or cake pan. Line it with parchment paper so you can lift the cheesecake out, or simply serve it directly from the pan.