Discover the ultimate refreshing dessert with this incredible Lime Mousse Cheesecake. This no-bake recipe combines a buttery graham cracker crust with a light, airy, and zesty lime mousse filling. It’s the perfect make-ahead treat for any occasion, from summer barbecues to elegant dinner parties. If you’re searching for a dessert that’s both simple and stunning, this is it.
We designed this recipe for enthusiastic home cooks who love to impress without spending hours in the kitchen. The texture is unbelievably smooth and creamy, and the vibrant lime flavor is perfectly balanced—not too sweet, not too tart. It’s a guaranteed crowd-pleaser that will have everyone asking for the recipe.
Why This Lime Mousse Cheesecake is a Must-Try
You will fall in love with this recipe from the very first bite. It’s a dessert that truly delivers on all fronts.
- Completely No-Bake: Keep your kitchen cool! This entire recipe comes together without ever turning on the oven.
- Light and Airy Texture: Unlike dense, heavy cheesecakes, this mousse version is wonderfully light and melts in your mouth.
- Incredibly Refreshing: The bright, zesty flavor of fresh lime makes this the ultimate palate cleanser and a perfect dessert for warmer weather.
- Simple, Accessible Ingredients: You don’t need any fancy ingredients to create this showstopper. Everything can be found at your local grocery store.
Essential Ingredients for the Perfect Cheesecake
This recipe uses simple ingredients to create three distinct, delicious layers. Here’s what you’ll need.
For the Graham Cracker Crust
- Graham Cracker Crumbs: The classic, crunchy base. You can buy pre-crushed crumbs or make your own by pulsing whole crackers in a food processor.
- Granulated Sugar: Adds a touch of sweetness to balance the buttery flavor.
- Unsalted Butter: Melted butter is the glue that holds our simple, delicious crust together.
For the Creamy Lime Mousse Filling
- Cream Cheese: Use full-fat, block-style cream cheese, softened to room temperature for a lump-free filling.
- Sweetened Condensed Milk: This adds sweetness, creaminess, and helps the filling set perfectly without gelatin.
- Heavy Whipping Cream: Whipped to stiff peaks, this is the secret to the light, airy, mousse-like texture.
- Fresh Lime Juice & Zest: The star of the show! Freshly squeezed lime juice provides the best, most vibrant flavor. The zest adds an extra punch of citrus aroma.
How to Make Lime Mousse Cheesecake: A Step-by-Step Guide
Follow these simple steps to create a flawless dessert. It’s easier than you think!
Step 1: Prepare the Graham Cracker Crust
In a medium bowl, combine the graham cracker crumbs and granulated sugar. Pour in the melted butter and stir with a fork until all the crumbs are evenly moistened. Press the mixture firmly and evenly into the bottom of a 9-inch springform pan. Use the bottom of a glass or measuring cup to pack it tightly. Place the crust in the freezer to firm up while you prepare the filling.
Step 2: Make the Lime Mousse Filling
In a large bowl, beat the softened cream cheese with an electric mixer on medium speed until it’s completely smooth and creamy. Add the sweetened condensed milk and beat until well combined, scraping down the sides of the bowl as needed. Next, beat in the fresh lime juice and lime zest until fully incorporated. The mixture should be thick and smooth.
In a separate, chilled bowl, whip the heavy cream on high speed until stiff peaks form. Be careful not to over-whip. Gently fold about one-third of the whipped cream into the lime and cream cheese mixture to lighten it. Then, carefully fold in the remaining whipped cream until the filling is uniform in color and no white streaks remain.
Step 3: Assemble and Chill
Remove the crust from the freezer. Pour the lime mousse filling over the chilled graham cracker crust and spread it into an even layer with a spatula. Cover the pan with plastic wrap and refrigerate for at least 6 hours, or preferably overnight, until the cheesecake is firm. For the best results, let it chill overnight. When ready to serve, run a knife around the edge of the pan before releasing the springform sides. Garnish with extra lime zest, lime slices, or a dollop of whipped cream.
Pro Tips for a Flawless No-Bake Cheesecake
Keep these tips in mind for dessert perfection.
- Use Room Temperature Cream Cheese: This is the most important tip for a smooth, lump-free filling. Set it on the counter for at least an hour before you begin.
- Fresh Lime Juice is Key: Bottled lime juice simply doesn’t compare to the bright, zesty flavor of fresh limes.
- Chill Your Bowl and Beaters: For the fluffiest whipped cream, place your mixing bowl and beaters in the freezer for 15 minutes before whipping the cream.
- Don’t Rush the Chill Time: The cheesecake needs adequate time to set. Chilling it overnight yields the best texture and makes for cleaner slices. Looking for another dessert that’s perfect to make ahead? Try these amazing Raspberry Lemon Cupcakes.
Flavor Variations and Topping Ideas
While this Lime Mousse Cheesecake is perfect as is, you can easily customize it. For a different citrus twist, try using Meyer lemon or key lime juice. You can also experiment with the crust by using crushed shortbread cookies or gingersnaps instead of graham crackers. For toppings, consider a simple whipped cream border, a sprinkle of toasted coconut, or fresh berries.
If you enjoy fruity and creamy desserts, our White Chocolate Raspberry Cake (coming soon) is another fantastic option.
Storing Your Lime Mousse Cheesecake
Store your cheesecake tightly covered in the refrigerator for up to 4 days. The flavors will meld and deepen, and it’s just as delicious on day two! You can also freeze the cheesecake for up to 3 months. To do so, freeze the whole cheesecake on a pan until firm, then wrap it tightly in a layer of plastic wrap followed by a layer of aluminum foil. Thaw it in the refrigerator overnight before serving.
This easy storage makes it a great dessert to pair with savory make-ahead dishes like our delicious Hobo Casserole.
Frequently Asked Questions
Absolutely! This is a great make-ahead dessert. You can prepare it up to 2 days in advance and store it, covered, in the refrigerator until you are ready to serve.
Yes! While graham cracker is classic, this recipe works wonderfully with a crust made from crushed shortbread cookies, vanilla wafers, or even gingersnaps for a spicy kick.
You can, but for the best, most vibrant flavor, we strongly recommend using freshly squeezed lime juice. The flavor is noticeably brighter and more authentic than bottled juice.
For clean, professional-looking slices, use a large, sharp knife. Dip the knife in hot water and wipe it clean with a paper towel before making each cut. This will prevent the filling from sticking to the blade.
For the best results, the cheesecake needs to chill for at least 6 hours to become firm enough to slice cleanly. However, we recommend chilling it overnight for the perfect texture.
The most common reasons are not chilling it long enough, using room temperature heavy cream (it should be cold to whip properly), or using a reduced-fat or whipped cream cheese, which contains more water and stabilizers.
Share Your Creation!
We are so excited for you to try this amazing Lime Mousse Cheesecake recipe! It’s the perfect blend of creamy, tangy, and sweet. If you make it, please leave a comment below and let us know how it turned out. Don’t forget to save this recipe to your favorite dessert board on Pinterest!
Lime Mousse Cheesecake Recipe
Lime Mousse Cheesecake (The Easiest No-Bake Recipe!)
Ingredients
Equipment
Instructions
- In a medium bowl, mix the graham cracker crumbs and sugar. Add the melted butter and stir until all crumbs are moistened.
- Press the mixture firmly into the bottom of a 9-inch springform pan. Freeze while you make the filling.
- In a large bowl, beat the softened cream cheese with an electric mixer until smooth. Beat in the sweetened condensed milk, followed by the lime juice and zest, until fully combined.
- In a separate chilled bowl, whip the heavy cream to stiff peaks. Gently fold the whipped cream into the cream cheese mixture in two additions until no streaks remain.
- Pour the filling over the chilled crust and spread evenly. Cover and refrigerate for at least 6 hours, or preferably overnight, until firm.
- When ready to serve, run a thin knife around the edge of the pan before releasing the springform sides. Garnish as desired.
Notes
Tip 2: For extra clean slices, dip a sharp knife in hot water and wipe it dry between each cut.
Tip 3: Do not use reduced-fat or whipped cream cheese, as it will not set properly.
