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Lime Mousse Cheesecake

This refreshing Lime Mousse Cheesecake features a creamy lime mousse on a buttery graham cracker crust, topped with a zesty lime glaze, perfect for summer gatherings and celebrations.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 4 hours
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

For the Crust
  • 1.5 cups graham cracker crumbs
  • 0.5 cup unsalted butter, melted
  • 0.25 cup sugar
For the Lime Mousse
  • 1 cup heavy whipping cream
  • 8 ounces cream cheese, softened
  • 1 cup confectioners' sugar
  • 0.5 cup fresh lime juice (about 4 limes)
  • 0.5 teaspoon vanilla extract
For the Lime Glaze
  • 0.5 cup powdered sugar
  • 2 tablespoons fresh lime juice

Method
 

Make the Crust
  1. Preheat your oven to 350°F (175°C).
  2. In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar. Mix until well combined.
  3. Press the mixture into the bottom of a 9-inch springform pan. Bake for 8-10 minutes, until lightly golden. Remove from the oven and let it cool.
Prepare the Mousse
  1. In a large bowl, whip the heavy whipping cream until soft peaks form. Set aside.
  2. In another bowl, mix the softened cream cheese, confectioners' sugar, lime juice, lime zest, and vanilla extract until smooth and creamy.
  3. Gently fold the whipped cream into the cream cheese mixture until no white streaks remain.
Assemble Your Cheesecake
  1. Spoon the lime mousse over the cooled graham cracker crust, smoothing it out with a spatula.
  2. Cover and refrigerate for at least 4 hours, or ideally overnight, to let it set perfectly.
Make the Lime Glaze
  1. In a small bowl, whisk together the powdered sugar and lime juice until smooth.
  2. Once the cheesecake is set, pour the glaze over the top, letting it drip down the sides for that gorgeous presentation.

Notes

If you don't have limes, you can substitute lime juice with lemon juice for a similar tang. Store leftovers in the refrigerator for about 3-4 days.