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Lime Mousse Cheesecake with Lime Glaze

A creamy, tangy cheesecake that melts in your mouth, complemented by a zesty lime glaze—a perfect dessert for any occasion!
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Prep Time 20 minutes
Total Time 4 hours
Servings: 8 servings
Course: Dessert, Sweet
Cuisine: American, Fusion
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Cheesecake Layer
  • 1.5 cups 1 ½ cups crushed graham crackers
  • 0.5 cups ½ cup unsalted butter, melted
  • 2 cups 2 cups cream cheese, softened
  • 1 cups 1 cup powdered sugar
  • 1 cups 1 cup sour cream
  • 1 teaspoon 1 teaspoon vanilla extract
  • 0.75 cups ¾ cup fresh lime juice (about 4-6 limes)
  • 0.25 cups ¼ cup lime zest Don’t skimp here!
  • 2 teaspoons 2 teaspoons unflavored gelatin
  • ⅓ cup ⅓ cup cold water
For the Lime Glaze
  • 0.5 cups ½ cup powdered sugar
  • 3 tablespoons 3 tablespoons fresh lime juice
  • 1 pieces Zest of 1 lime

Method
 

Preparation
  1. In a medium bowl, mix the crushed graham crackers with melted butter until crumbly.
  2. Press the mixture firmly into the bottom of a 9-inch springform pan, forming a nice crust.
  3. Refrigerate the crust while we move on to the cheesecake layer.
Make the Cheesecake Filling
  1. In a large mixing bowl, beat the softened cream cheese with the powdered sugar until smooth and creamy.
  2. Add the sour cream, vanilla extract, lime juice, and lime zest. Blend until everything is well combined.
  3. In a small bowl, sprinkle the gelatin over the cold water. Let it sit for a couple of minutes until it thickens.
  4. Heat the gelatin gently using a microwave for about 10 seconds until it liquefies.
  5. Quickly pour the gelatin mixture into the cream cheese mixture, and stir until evenly combined.
  6. Spoon the cheesecake filling over the prepared crust and smooth the top.
Chill It Out
  1. Refrigerate the cheesecake for at least 4 hours or until set.
Prepare the Lime Glaze
  1. Whisk together the powdered sugar, lime juice, and lime zest in a small bowl until smooth.
  2. Once the cheesecake has set, drizzle the lime glaze over the top.
Slice and Serve
  1. Run a knife around the edges of the springform pan to loosen the cheesecake, then carefully remove the sides.
  2. Slice into wedges, and serve chilled.

Notes

If you’re short on time, you can use store-bought graham cracker crumbs. For a fun twist, add some crushed mint leaves to the cheesecake mixture to elevate those citrus notes. Store any leftovers in the fridge, covered tightly for up to three days.