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Lime Mousse Cheesecake with Lime Glaze

A refreshing dessert that combines the richness of cheesecake with a light lime mousse and zesty glaze, perfect for any occasion.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 4 hours 30 minutes
Servings: 12 servings
Course: Baking, Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the crust
  • 1.5 cups 1 1⁄2 cups graham cracker crumbs The base that adds a satisfying crispiness.
  • 0.25 cups 1⁄4 cup granulated sugar A touch of sweetness to enhance the flavors.
  • 0.5 cups 1⁄2 cup unsalted butter, melted Rich and creamy, binds the crust together beautifully.
For the cheesecake filling
  • 24 oz 24 oz cream cheese, softened Luxuriously creamy, it’s the heart of the cheesecake.
  • 1 cup 1 cup granulated sugar To sweeten the creamy filling perfectly.
  • 1 tsp 1 tsp vanilla extract Aromatic and fragrant, bringing warmth.
  • 3 large 3 large eggs Adds structure and richness to the cheesecake.
  • 0.25 cups 1⁄4 cup fresh lime juice Juicy and tangy, it infuses the cheesecake with flavor.
  • 2 units Zest of 2 limes Provides vibrant aroma and an additional zing to the dessert.
For the lime mousse
  • 1 cup 1 cup heavy whipping cream Whipped to fluffy perfection for the mousse.
  • 0.25 cups 1⁄4 cup powdered sugar Lightens the mousse and adds sweetness.
  • 1 tbsp 1 tbsp lime zest Enhances the mousse with zesty goodness.
  • 0.25 cups 1⁄4 cup fresh lime juice Tangy and refreshing drizzle to top it all off.
  • 2 tbsp 2 tbsp powdered sugar To sweeten the glaze without overpowering.

Method
 

Preparation
  1. Preheat the oven to 325°F (163°C). Grease and line a 9-inch springform pan with parchment paper.
  2. In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Press mixture into the bottom of the prepared pan and bake for 10 minutes. Let cool.
  3. In a large bowl, beat softened cream cheese and 1 cup granulated sugar until smooth and creamy for about 3 minutes.
  4. Add vanilla extract, lime juice, and lime zest; mix well to create cheesecake batter.
  5. Incorporate eggs one at a time, beating well after each addition. Pour the cheesecake batter into the crust and smooth the top.
Baking
  1. Bake cheesecake for 45-50 minutes until the edges are set and the center has a slight jiggle.
  2. Turn off the oven and let the cheesecake cool inside with the door ajar for 1 hour.
  3. After an hour, remove from the oven, let it cool completely at room temperature, then refrigerate for at least 4 hours or overnight.
Making the Lime Mousse
  1. In a chilled bowl, beat heavy whipping cream and 1/4 cup powdered sugar until stiff peaks form.
  2. Gently fold in lime juice and lime zest until well incorporated.
Assembly
  1. Spread the lime mousse evenly over the chilled cheesecake layer.
  2. For the lime glaze, mix together fresh lime juice and 2 tbsp powdered sugar until smooth. Drizzle over the mousse.
  3. Garnish with extra lime zest or slices, if desired.

Notes

Tips: Ensure cream cheese is at room temperature for a smooth filling. Consider using a water bath while baking for a creamier texture. Chill the mixing bowl for whipping cream beforehand.