Easy Lime Mousse Cheesecake

I love a showstopper dessert with a secret, and the secret to this stunning Lime Mousse Cheesecake is… you don’t even have to turn on your oven! This is my favorite easy no bake cheesecake recipe because it’s completely stress-free (no cracks, ever!) and perfect for a hot day.

It’s an incredibly elegant dessert without any of the fuss. This easy lime mousse cheesecake delivers that perfect balance of tangy and sweet without being too heavy.

Why You’ll Love This Lime Mousse Cheesecake

This no bake lime mousse cheesecake brings together everything you love about key lime pie with the lightness of mousse. The fresh lime zest adds incredible brightness, while the whipped topping creates that signature airy texture that makes this dessert so refreshing.

Plus, it requires no baking! This philadelphia lime mousse cheesecake uses simple ingredients and sets up beautifully in the refrigerator. The sweetened condensed milk filling creates richness without being dense. This technique works similarly to my key lime pie bars where bright citrus flavors shine through.

Ingredients for Lime Mousse Cheesecake

This key lime mousse cheesecake proves that spectacular desserts start with fresh ingredients and proper chilling time. This lime mousse bbc good food style recipe uses simple techniques for impressive results.

What You’ll Need

For the Graham Cracker Crust:

• 2 cups graham cracker crumbs
• 1/3 cup granulated sugar
• 6 tablespoons butter, melted
• Pinch of salt

For the Creamy Lime Filling:

• 16 oz cream cheese, softened
• 1 can (14 oz) sweetened condensed milk
• 1/2 cup fresh lime juice (about 4-5 limes)
• 2 tablespoons fresh lime zest
• 8 oz whipped topping (Cool Whip), divided
• 1/4 cup powdered sugar

For the Simple Lime Glaze:

• 1 cup powdered sugar
• 2-3 tablespoons fresh lime juice
• 1 teaspoon lime zest

For Garnish:

• Additional lime slices
• Extra whipped topping
• Lime zest

Why These Ingredients Matter

Using fresh lime juice and fresh lime zest is crucial for that authentic tart citrus flavor that makes this dessert so special. Room temperature cream cheese blends smoothly without lumps. The sweetened condensed milk filling adds richness and natural sweetness while helping the mousse set properly. Whipped topping creates that light and airy mousse texture that’s so different from traditional dense cheesecake. The graham cracker crust provides the perfect slightly sweet, crunchy base.

Instructions for Making Lime Mousse Cheesecake

This lime mousse recipe uses simple techniques that create impressive results without any complicated steps.

Step-by-Step Directions

Step 1: Make the crust by combining graham cracker crumbs, sugar, melted butter, and salt. Press firmly into the bottom of a 9-inch springform pan. Refrigerate while making filling.

Step 2: In a large bowl, beat the cream cheese until smooth and fluffy, about 3 minutes.

Step 3: Add sweetened condensed milk and beat until well combined. Mix in lime juice and lime zest until smooth.

Step 4: Gently fold in half of the whipped topping and the powdered sugar until just combined. Don’t overmix or you’ll deflate the mousse.

Step 5: Pour the creamy lime filling over the chilled crust and smooth the top. Refrigerate for at least 4 hours or overnight until set.

Step 6: Make the simple lime glaze by whisking together powdered sugar, lime juice, and zest until smooth. Adjust consistency with more juice if needed.

Step 7: Before serving, spread remaining whipped topping over the chilled cheesecake. Drizzle with lime glaze and garnish with lime slices and zest.

Hint: For the brightest lime flavor, zest your limes before juicing them. The zest contains essential oils that provide intense citrus flavor you can’t get from juice alone.

My Lime Mousse Cheesecake Story

Last summer, I was craving something light and citrusy after a heavy barbecue when Grandma suggested we make a lime mousse cheesecake with lime glaze. “Jazzy,” she said, “sometimes the best desserts are the ones that refresh rather than weigh you down. Let’s make something that tastes like sunshine.” I was skeptical that something so simple could be impressive.

We spent the afternoon zesting and mixing, and she taught me her secret about folding rather than stirring to keep the mousse fluffy. “Gentle hands make light desserts,” she explained as we watched the mixture come together. When we cut into it the next day after proper chilling, the texture was absolutely perfect and that refreshing lime mousse cheesecake flavor was exactly what we needed.

Now this lime cheesecake mousse has become my go-to summer dessert when I want something that feels elegant but easy. Every time I make it, I think about Grandma’s wisdom that the best warm-weather desserts should make you feel lighter, not fuller, much like when she taught me to make my southern banana cobbler with the same focus on balance.

Substitutions for Lime Mousse Cheesecake

Fresh lime juice – bottled lime juice works in a pinch, though fresh tastes significantly better

Graham crackers – gingersnap cookies create a spicier, more complex crust

Whipped topping – homemade whipped cream works but may not set as firmly

Sweetened condensed milk – coconut condensed milk creates a dairy-free version

Variations on Lime Mousse Cheesecake

Key lime cheesecake mousse – use key limes instead of regular limes for more authentic Florida flavor

Keto key lime cheesecake mousse – use sugar-free sweetener and almond flour crust for low-carb version

Refreshing lime mousse cheesecake – add coconut extract and top with toasted coconut for tropical vibes

Lime mousse cake – layer the mousse between cake layers instead of using crust for elegant presentation

No bake lime mousse torte – make in a tart pan for a sophisticated presentation

Equipment for Lime Mousse Cheesecake

9-inch springform pan – makes removal and serving so much easier

Electric mixer – creates perfectly smooth cream cheese filling without lumps

Microplane zester – gets the finest lime zest without bitter white pith

Rubber spatula – essential for gently folding to maintain that airy texture

Storage Tips for Lime Mousse Cheesecake

Refrigerator – store covered for up to 4 days, this is a chilled refrigerator dessert best kept cold

Freezing – freezes well for up to 2 months, thaw overnight in refrigerator before serving

Serving – let sit at room temperature for 10 minutes before slicing for cleanest cuts

Grandma’s Secret for Lime Mousse Cheesecake

Room temperature cream cheese – Grandma always tells me, “Jazzy, cold cream cheese creates lumps no matter how long you beat it. Give it an hour on the counter”

Fold, don’t stir – she insists on gentle folding because “every air bubble you keep in that whipped topping is what makes it mousse instead of pudding”

Chill overnight – “Four hours is the minimum, honey, but overnight is when the flavors really meld and the texture gets perfect”

Look at that gorgeous pale green filling with fluffy white topping, drizzled with that glossy lime glaze! This is exactly what your finished refreshing lime mousse cheesecake with lime glaze should look like – light, bright, and absolutely irresistible.

FAQ about Lime Mousse Cheesecake

Conclusion

Here’s to keeping your kitchen cool while still creating a flawless, impressive Lime Mousse Cheesecake. I hope this easy, no-bake method becomes your new favorite secret weapon for elegant entertaining.

It pairs beautifully with other light desserts like my chocolate chip cookie dough brownie bites for a complete dessert spread. If you’re looking for more classic lime dessert inspiration, I found this amazing Key Lime Cheesecake that offers a traditional baked version with equally delicious results.