Refreshing Lime Mousse Cheesecake with Lime Glaze — A Bright No-Bake Treat for Busy Days

If you love a dessert that tastes like sunshine in a spoon, this Refreshing Lime Mousse Cheesecake is going to be your new best friend. Light, tangy, and just the right amount of indulgent, this lime mousse cheesecake (also known as a no-bake lime cheesecake) is perfect for busy weeknights, last-minute dinner parties, or whenever you need a tiny vacation from the everyday. I promise it’s easier than it looks — and there’s a sweet, glossy lime glaze to make it feel extra special.

Before we begin, if you’re a fan of no-bake delights or want a quick lime-forward option for summer, you might also enjoy this detailed recipe for a no-bake lime mousse cheesecake from the same kitchen — it’s a helpful companion to what follows.

Why You’ll Love This Refreshing Lime Mousse Cheesecake

Bright citrus flavor without being cloying — the lime glaze gives it that glossy, bakery-style finish.
No oven required: perfect for hot days or when you want dessert without turning your kitchen into a sauna.
Crowd-pleasing and elegant enough for guests but simple enough for a weeknight treat.
Flexible: swap graham crackers for ginger snaps, or make mini versions for parties.

Ingredients
(Serves 8–10)

Crust

2 cups graham cracker crumbs (about 12–14 crackers)
1/3 cup granulated sugar
6 tablespoons unsalted butter, melted

Lime Mousse Cheesecake Filling

16 oz (450 g) cream cheese, softened to room temperature
1 cup powdered sugar, sifted
2 cups heavy cream, cold
1/2 cup sweetened condensed milk
Zest of 3 limes (reserve a bit for garnish)
1/2 cup fresh lime juice (about 4–5 limes)
1 packet (about 1 tablespoon) unflavored gelatin OR 1 1/4 teaspoons powdered gelatin
3 tablespoons cold water (for blooming gelatin)

Lime Glaze

1/2 cup granulated sugar
1/4 cup water
1/4 cup fresh lime juice
1 tablespoon cornstarch mixed with 1 tablespoon water (slurry) OR 1 teaspoon unflavored gelatin bloomed in 2 tablespoons water
Optional: a few drops of green food coloring for visual pop

Garnish

Lime slices or thin lime rounds
Extra lime zest
Whipped cream dollops (optional)

Equipment

9-inch springform pan (or an 8-inch would work for a taller cheesecake)
Electric mixer or stand mixer
Small saucepan
Mixing bowls
Spatula and measuring tools

Step-by-Step Directions

Make the crust:
- Combine graham cracker crumbs and sugar in a medium bowl. Stir in melted butter until mixture resembles wet sand.
- Press firmly into the bottom of a 9-inch springform pan. Use the bottom of a measuring cup to compact the crust evenly.
- Chill in the fridge while you prepare the filling — 10–15 minutes will do.
Bloom the gelatin:
- Sprinkle gelatin over 3 tablespoons cold water and let sit for 5 minutes. If you’re using powdered gelatin, follow the packet’s instructions for blooming.
- Microwave the bloomed gelatin for 10–15 seconds until dissolved (don’t boil). Set aside to cool slightly.
Prepare the cream cheese base:
- In a large bowl, beat the softened cream cheese and powdered sugar until smooth and lump-free (about 2–3 minutes).
- Add the sweetened condensed milk, lime zest, and lime juice. Beat on low until combined and creamy.
Make the lime mousse:
- In a separate bowl, whip the cold heavy cream to soft peaks.
- Stir a couple of tablespoons of whipped cream into the cream cheese mixture to lighten it.
- Gently fold in the remaining whipped cream until mostly combined; don’t overmix.
- Slowly drizzle in the dissolved gelatin while folding — this helps the mousse set without lumps.
- Pour filling over the chilled crust and spread evenly. Smooth the top with a spatula.
Chill:
- Cover and chill the cheesecake for at least 4 hours, preferably overnight. This allows the mousse to set firm and the flavors to meld.
Make the lime glaze:
- In a small saucepan, combine sugar, water, and lime juice. Warm gently until sugar dissolves.
- Stir in the cornstarch slurry and cook until slightly thickened, 1–2 minutes. If using gelatin, add the bloomed gelatin now and stir to dissolve.
- Remove from heat and cool to room temperature. If desired, add a drop or two of green food coloring for an extra glossy finish.
- Carefully pour glaze over the chilled cheesecake and spread evenly. Return to fridge for 15–30 minutes to set the glaze.
Serve:
- Release the springform ring and transfer to a serving plate.
- Garnish with lime slices, extra zest, and whipped cream dollops.
- Slice with a sharp knife dipped in hot water for clean cuts.

Cooking Tips (short, useful, and slightly cheeky)

Room-temp cream cheese makes life easier. If you forget, slice it thin and let it sit for 10–15 minutes — it’ll be ready, I promise.
For a firmer set, use a touch more gelatin (an extra 1/4 teaspoon). Without gelatin, this stays a mousse and will be softer.
Want individual servings? Make this in small jars or a muffin tin lined with cupcake liners (adjust chilling time).
Don’t skip chilling — the mousse needs time to relax and become sliceable, unlike toddlers.
If you’re planning a full meal, pair this bright dessert with a simple main like balsamic-glazed chicken with mozzarella for a lovely contrast of sweet, savory, and citrus.

A Little Backstory (because food is more than ingredients)
Patricia and I first made a lime mousse cheesecake years ago when I wanted something light for a summer barbecue. My sister insisted on bringing fireworks for the grill and a tub of whipped cream she’d “accidentally” bought in bulk. The cheesecake landed on the dessert table and every bite disappeared faster than I could say “more lime, please.” Now it’s our go-to when we want something that looks fancy but is forgiving for home cooks. If you’ve ever worried about making a dessert that will impress without consuming your whole weekend, this is the one to try.

FAQs (quick answers for busy cooks)
Q: Can I use key limes instead of regular limes?
A: Absolutely — key limes give a more floral, tart flavor. Substitute the same amount of juice, but start with less zest; key lime zest is potent.

Q: Can I make this gluten-free?
A: Yes. Swap graham cracker crumbs for gluten-free cookies or almond meal. Press and chill as usual.

Q: How long will leftovers last?
A: Stored in the fridge, it keeps 3–4 days. For longer storage, freeze slices wrapped tightly for up to 1 month. Thaw in the fridge overnight.

Q: Is there a dairy-free version?
A: You can experiment with dairy-free cream cheese and coconut cream, but textures will vary. Use a stabilizer like agar-agar if you go vegan.

Q: Can I skip the glaze?
A: Yes — the mousse is delicious on its own. The glaze adds shine and a citrus punch, but it’s optional.

Menu Pairings and Serving Ideas

For a casual dinner: pair with grilled chicken and a crisp salad.
For a celebration: serve with fresh berries and champagne or sparkling water with lime.
Want a simpler presentation? Make it in individual glasses and top with a lime curl and mint leaf.

Why this works for busy American women (and anybody who loves delicious simplicity)
This dessert hits the sweet spot: quick assembly, make-ahead convenience, and a bright flavor profile that feels fresh rather than heavy. Whether you’re juggling work, kids’ activities, and dinner, or planning a small gathering, the Refreshing Lime Mousse Cheesecake lets you look like you’ve spent hours fussing without actually spending hours fussing. That’s my kind of kitchen magic.

Conclusion

If you’re inspired to explore more lime-forward desserts or want a family favorite to compare notes with, check out this bright and zesty Delicious Lime Cake Recipe: A Family Favorite for another citrus option, and for a classic cheesecake take, this Easy Key Lime Cheesecake – no bake! {VIDEO} The Recipe Rebel offers a helpful video and tips. Both are great companions if you want to vary textures and presentation for parties or mixing up your dessert rotation.

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Refreshing Lime Mousse Cheesecake is a bright, no-bake dessert for busy cooks — quick, easy, and delicious. Try this lime glaze cheesecake today!