Best 9 Mousse Topped Lime Cheesecake Recipes

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Are you ready to tantalize your taste buds with a delightful symphony of flavors? Presenting the ultimate guide to creating the most exquisite Mousse Topped Lime Cheesecake! Embark on a culinary adventure as we delve into the secrets of crafting this delectable dessert, combining the tangy zest of lime with the creamy richness of a cheesecake and the воздушность mousse topping. This article will provide you with all the essential tips, tricks, and step-by-step instructions to achieve cheesecake perfection. Get ready to impress your friends and family with this stunning dessert that will leave them craving for more!

Here are our top 9 tried and tested recipes!

NO-BAKE KEY LIME CHEESECAKE



No-Bake Key Lime Cheesecake image

This easy mousse-like treat blends the tartness of Key lime pie with the richness of cheesecake. Its graham-cracker crust sets in the freezer rather than the oven, and the traditional whipped-cream topping is folded right into the filling, along with fresh citrus juice and zest, cream cheese, and sweetened condensed milk. Chill it overnight, and wake up to a world of bliss.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 35m

Yield Makes one 9-inch cake

Number Of Ingredients 9

1 cup finely ground graham crackers (from 9 crackers)
3 tablespoons sugar
1/2 teaspoon kosher salt
5 tablespoons unsalted butter, melted and cooled
2 packages (8 ounces each) cream cheese, room temperature
1 can (14 ounces) sweetened condensed milk
1/3 cup fresh Key lime juice, plus 2 teaspoons grated zest (from 16 limes), and thinly sliced lime rounds for serving
1/2 teaspoon pure vanilla extract
1/2 cup cold heavy cream

Steps:

  • Whisk together cracker crumbs, sugar, and salt. Stir in butter until mixture resembles wet sand and holds together when squeezed. Press evenly into the bottom of a 9-inch springform pan. Freeze until firm, 15 minutes.
  • Meanwhile, in the bowl of an electric mixer fitted with the paddle attachment, beat cream cheese and condensed milk on medium-high speed until fluffy, about 5 minutes. Add lime juice, zest, and vanilla. Beat 1 minute more.
  • In a separate bowl, whip cream to stiff peaks. Gently fold into cream-cheese mixture. Pour over chilled crust; smooth top with an offset spatula. Cover with plastic and refrigerate at least 12 hours and up to 3 days.
  • Run a knife along cake's edge before releasing sides of pan, then under bottom to loosen. Serve, garnished with lime rounds.

NO-BAKE LIME CHEESECAKE



No-Bake Lime Cheesecake image

Being from the Sunshine State, I love any recipe containing citrus. This one, featuring lime, is quick to mix up and disappears almost as fast. Substitute orange juice, zest and slices for the lime to get another great cheesecake variation.

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 12 servings.

Number Of Ingredients 13

3 cups graham cracker crumbs
2/3 cup sugar
2/3 cup butter, melted
FILLING:
2 envelopes unflavored gelatin
1 cup lime juice
1/4 cup cold water
1-1/2 cups sugar
5 large eggs, lightly beaten
2 teaspoons grated lime zest
2 packages (8 ounces each) cream cheese, softened
1/2 cup butter, softened
1/2 cup heavy whipping cream

Steps:

  • In a large bowl, combine the graham cracker crumbs, sugar and butter. Press onto the bottom and 2 in. up the sides of a greased 9-in. springform pan. Cover and refrigerate for at least 30 minutes., In a small saucepan, sprinkle gelatin over lime juice and cold water; let stand for 1 minute. Stir in the sugar, eggs and lime zest. Cook and stir over medium heat until mixture reaches 160°. Remove from the heat., In a large bowl, beat cream cheese and butter until fluffy. Gradually beat in gelatin mixture. Cover and refrigerate for 45 minutes or until partially set, stirring occasionally. , In a small bowl, beat cream until stiff peaks form; fold into lime mixture. Spoon into crust. Cover and refrigerate for 3-4 hours or until set. Just before serving, remove sides of pan. Refrigerate leftovers.

Nutrition Facts : Calories 590 calories, Fat 39g fat (23g saturated fat), Cholesterol 190mg cholesterol, Sodium 400mg sodium, Carbohydrate 56g carbohydrate (44g sugars, Fiber 1g fiber), Protein 8g protein.

PHILADELPHIA VANILLA MOUSSE CHEESECAKE



PHILADELPHIA Vanilla Mousse Cheesecake image

After baking, this creamy vanilla cheesecake on a vanilla wafer crust gets a second layer of cream cheese with whipped topping and more vanilla for an elegant, special occasion dessert.

Provided by Philadelphia

Categories     Trusted Brands: Recipes and Tips     PHILADELPHIA Cream Cheese

Time 6h15m

Yield 16

Number Of Ingredients 7

40 NILLA Wafers, crushed
3 tablespoons butter or margarine, melted
4 (8 ounce) packages PHILADELPHIA Cream Cheese, softened, divided
1 cup sugar, divided
4 teaspoons vanilla, divided
3 eggs
1 (8 ounce) tub COOL WHIP Whipped Topping, thawed

Steps:

  • Heat oven to 325 degrees F.
  • Mix wafer crumbs and butter; press onto bottom of 9-inch springform pan.
  • Beat 3 pkg. cream cheese, 3/4 cup sugar and 1 Tbsp. vanilla with mixer until well blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
  • Bake 50 to 55 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool completely in pan.
  • Beat remaining cream cheese, sugar and vanilla with mixer in large bowl until well blended. Whisk in COOL WHIP; spread over cheesecake. Refrigerate 4 hours. Remove rim of pan before serving cheesecake.

Nutrition Facts : Calories 331.1 calories, Carbohydrate 26.3 g, Cholesterol 105.5 mg, Fat 23.6 g, Protein 5.1 g, SaturatedFat 13.5 g, Sodium 292.7 mg, Sugar 17.9 g

DIANA'S FAVORITE LEMON MOUSSE CHEESECAKE



Diana's Favorite Lemon Mousse Cheesecake image

Provided by Food Network

Categories     dessert

Time 1h39m

Yield 12 servings

Number Of Ingredients 13

18 graham crackers crushed
1/2 cup melted butter
1/4 cup sugar, plus 1 1/4 cups sugar, plus 1/4 cup sugar
3 large lemons
4 eggs, separated
24 ounces softened cream cheese, three 8-ounce packages
1/3 cup flour
Lemon Curd, recipe follows
3 extra-large or 4 regular egg yolks, strained through a sieve
1 lemon, zested
1/3 cup lemon juice
1/2 cup sugar
1/3 cup unsalted butter, cut into pieces

Steps:

  • Adjust oven rack to middle position and preheat oven to 325 degrees F.
  • Combine crushed graham crackers, melted butter and 1/4 cup sugar. Press graham cracker crust in the bottom of a 10-inch springform pan coming up about 1-inch on the sides. Seal the outside of the pan with foil and set in a baking dish. Add water to the baking dish to come 1-inch up the sides. Bake crust for 10 minutes.
  • Zest lemons until you have 1 tablespoon of lemon zest. Place zest in a small bowl and set aside. Squeeze the lemons to acquire 3/4 cup lemon juice and set aside.
  • In a mixing bowl, using an electric mixer, with paddle, beat cream cheese until smooth. Gradually add 1 1/4 cups sugar and continue to beat until light and fluffy, about 5 minutes. Add egg yolks, flour, lemon juice, and zest and beat until smooth.
  • In a separate mixing bowl, whip the egg whites to soft peaks. Add remaining sugar to the egg whites and continue to whip until stiff peaks have formed. Fold the egg whites into the lemon batter. Pour batter into the crust. Bake cheesecake until set and golden, about 55 to 65 minutes.
  • Remove from oven and cool in the pan on a cooling rack, about 4 hours. Once cooled, refrigerate uncovered until chilled. Add pre-made Lemon Curd on top of cheesecake. Loosen sides with a cake spatula before unmolding and serve.
  • Over medium heat whisk to combine yolks, zest, lemon juice and sugar in a 1 quart saucepan.
  • Cook for approximately 8 minutes until the mixture thickens and looks smooth. Remove saucepan from heat and add butter, one piece at a time with a wooden spoon until it is fully incorporated. Pour mixture into a bowl and put plastic directly on top of mixture.
  • Let cool on counter then refrigerate.

WHITE CHOCOLATE LIME MOUSSE CAKE



White Chocolate Lime Mousse Cake image

The line at the dessert table convinced me this cake was a winner when I served it at a party. It makes a pretty presentation, baking up nice and high. The zippy lime and gingersnap flavors really come through.

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 12-16 servings.

Number Of Ingredients 11

2 cups crushed gingersnaps (about 38 cookies)
2 tablespoons sugar
1/3 cup butter, melted
FILLING:
1 envelope unflavored gelatin
6 tablespoons lime juice
9 ounces white baking chocolate, chopped
2-1/2 cups heavy whipping cream
3 packages (8 ounces each) cream cheese, softened
1 cup sugar
1 tablespoon grated lime zest

Steps:

  • In a large bowl, combine the gingersnaps, sugar and butter; press onto the bottom and 1 in. up the sides of a greased 9-in. springform pan. Set aside. , In a microwave-safe dish, sprinkle gelatin over lime juice. Let stand for 1 minute. Microwave on high for 10-20 seconds; stir until gelatin is dissolved. Set aside. , In a microwave, melt chocolate with 1/2 cup cream; stir until smooth. Cool slightly; stir in dissolved gelatin. , In a large bowl, beat cream cheese and sugar until smooth. Gradually add chocolate mixture and lime zest and mix well. , In another large bowl, beat remaining cream until stiff peaks form. Gently fold into cream cheese mixture. Spoon over the crust. Cover and chill overnight. Refrigerate leftovers.

Nutrition Facts : Calories 348 calories, Fat 25g fat (15g saturated fat), Cholesterol 77mg cholesterol, Sodium 206mg sodium, Carbohydrate 30g carbohydrate (22g sugars, Fiber 0 fiber), Protein 3g protein.

NO BAKE LIME MOUSSE TORTE



No Bake Lime Mousse Torte image

This torte is tart and tangy. I take it to a lot of potluck dinners and everyone raves and begs for the recipe. It is easy and can be made several days ahead. Decorate with dollops of whipped cream, raspberries, and fresh mint leaves, if desired.

Provided by RB1953

Categories     Desserts     Chocolate Dessert Recipes     White Chocolate

Time 8h45m

Yield 12

Number Of Ingredients 10

2 cups gingersnap cookie crumbs
2 tablespoons white sugar
5 tablespoons melted butter
1 (.25 ounce) envelope unflavored gelatin
⅔ cup lime juice
2 ½ cups heavy cream, divided
9 ounces white chocolate, chopped
3 (8 ounce) packages cream cheese, softened
1 cup white sugar
2 tablespoons grated lime zest

Steps:

  • Combine cookie crumbs and sugar in a large bowl. Pour in melted butter, and mix thoroughly. Press into the bottom and one inch up the sides of a 10-inch springform pan.
  • Sprinkle the gelatin over the lime juice in a small bowl, and set aside to soften. Bring 1/2 cup of whipping cream to a simmer in a heavy pan. Remove from heat, and pour over the chopped white chocolate. Let soften for two minutes, then whisk until smooth. Mix the gelatin into the warmed chocolate until melted; set aside to cool to room temperature. Beat remaining 2 cups of cream to stiff peaks in a large bowl, and set aside.
  • Beat the cream cheese with the sugar with an electric mixer until well blended. Slowly blend white chocolate mixture into cream cheese, then mix in lime zest. Fold the whipped cream into the cream cheese mixture, and pour into prepared crust. Cover pan with plastic wrap, and refrigerate overnight.

Nutrition Facts : Calories 669.2 calories, Carbohydrate 46.3 g, Cholesterol 146.7 mg, Fat 52 g, Fiber 0.4 g, Protein 7.7 g, SaturatedFat 31.5 g, Sodium 295 mg, Sugar 37 g

LIME MOUSSE CAKE



Lime Mousse Cake image

Categories     Cake     Food Processor     Mixer     Chocolate     Dessert     Mother's Day     Cream Cheese     Lime     Summer     Birthday     Shower     Chill     Party     Bon Appétit     Kidney Friendly     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 12 to 14 servings

Number Of Ingredients 12

Crust
2 cups ground gingersnap cookies (about 38 cookies)
2 tablespoons sugar
5 tablespoons unsalted butter, melted
Filling
6 tablespoons Key lime juice or fresh lime juice
1 envelope unflavored gelatin
2 1/2 cups chilled whipping cream
9 ounces good-quality white chocolate (such as Lindt or Baker's), chopped
3 8-ounce packages cream cheese, room temperature
1 cup sugar
1 1/2 tablespoons grated lime peel

Steps:

  • For crust:
  • Combine ground cookies and sugar in processor. Add melted butter and process, using on/off turns, until moist clumps form. Press mixture onto bottom and 1 inch up sides of 10-inch-diameter springform pan.
  • For filling:
  • Place lime juice in bowl. Sprinkle gelatin over to soften. Bring 1/2 cup cream to simmer in heavy medium saucepan. Remove from heat. Add white chocolate and stir until melted and smooth. Stir in gelatin mixture. Cool slightly. Using electric mixer, beat cream cheese, sugar and lime peel in large bowl to blend. Slowly beat white chocolate mixture into cream cheese mixture. Using clean dry beaters, beat remaining 2 cups whipping cream in another large bowl to peaks. Fold into white chocolate mixture. Pour filling into prepared crust. Cover and refrigerate overnight. (Can be prepared 2 days ahead. Keep refrigerated.) Release pan sides from cake. Transfer cake to platter and serve.

FAVORITE LEMON MOUSSE CHEESECAKE



Favorite Lemon Mousse Cheesecake image

After having a piece of Lemon Mousse Cheesecake at the Cheesecake Factory, I went on a mission to find a similar recipe. This was found on the Food Network website. The recipe is courtesy of Peggy Russell.

Provided by Miss Erin C.

Categories     Cheesecake

Time 1h35m

Yield 12 serving(s)

Number Of Ingredients 14

18 graham crackers, crushed
1/2 cup melted butter
1/4 cup sugar
3 large lemons
24 ounces softened cream cheese
1 1/4 cups sugar
3 -4 large eggs, separated
1/4 cup sugar
1/3 cup flour
3 -4 large egg yolks, strained through a sieve
1 lemon, zested
1/3 cup lemon juice
1/2 cup sugar
1/3 cup unsalted butter, cut into pieces

Steps:

  • Adjust oven rack to center position, preheat oven to 325F degrees.
  • Combine grushed graham crackers, melted butter and 1/4 c sugar.
  • Press mixture into the bottom of a 10" springform pan comin up about 1" on the sides.
  • Seal the outside of the pan in foil and set in a baking dish.
  • Add water to the baking dish to come up about 1" on the side.
  • Bake crust for 10 minutes.
  • Zest lemons until you have 1 Tbls of lemon zest.
  • Place zest in a small bowl and set aside.
  • Squeeze the lemons to acquire 3/4 c lemon juice and set aside.
  • In a mixing bowl, using an electric mixer with the paddle attachment, beat cream cheese until smooth.
  • Gradually add 1-1/4 cups of sugar and continue to beat until light and fluffy, about 5 minutes.
  • Add egg yolks, flour, lemon juice and zest and beat until smooth.
  • In a separate mixing bowl, whip the egg whites to soft peaks.
  • Add remaining sugar to the egg whites and continue to whip until soft peaks have formed.
  • Fold the egg whites into the lemon batter.
  • Pour batter into the crust.
  • Bake cheesecake until set ans golden, about 55-65 minutes.
  • Remove from oven and cool in the pan on a cooling rack, about 4 hours.
  • Once cooled, refrigerate uncovered until chilled.
  • Add pre-made lemon curd on top of cheesecake.
  • Loosen side with a spatula before unmolding and serve.
  • Lemon Curd---------------.
  • Over medium heat, whisk to combine yolks zest, lemon juice and sugar in a 1 quart saucepan.
  • Cook for approximatley 8 minutes until the mixture thickens and looks smooth.
  • Remove saucepan from heat and add butter, 1 piece at a time with a wooden spoon until it's fully incorporated.
  • Pour mixture into a bowl and put plastic directly on top of the mixture.
  • Let cool on the counter, then refrigerate.

LIME MOUSSE CAKE



Lime Mousse Cake image

I got this recipe from Epicurious and it quickly became a favorite. Much easier to make than it looks, it's lighter (and easier) than a cheesecake, and everyone seems to love it. The best part is you can make it ahead of time and forget about it until it's time to serve. It's a great ending for a Mexican or summer menu.

Provided by Claire de Luna

Categories     Dessert

Time 20m

Yield 12-14 serving(s)

Number Of Ingredients 10

2 cups ground gingersnap cookies (about 38 cookies)
2 tablespoons sugar
5 tablespoons unsalted butter, melted
6 tablespoons key lime juice or 6 tablespoons fresh lime juice
1 (1/4 ounce) envelope unflavored gelatin
2 1/2 cups chilled whipping cream
9 ounces good-quality white chocolate, chopped (such as Lindt or Baker's)
3 (8 ounce) packages cream cheese, room temperature
1 cup sugar
1 1/2 tablespoons lime zest

Steps:

  • For crust: Combine ground cookies and sugar in processor. Add melted butter and process, using on/off turns, until moist clumps form. Press mixture onto bottom and 1 inch up sides of 10-inch-diameter springform pan.
  • For filling: Place lime juice in bowl. Sprinkle gelatin over to soften. Bring 1/2 cup cream to simmer in heavy medium saucepan. Remove from heat. Add white chocolate and stir until melted and smooth. Stir in gelatin mixture. Cool slightly. Using electric mixer, beat cream cheese, sugar and lime peel in large bowl to blend. Slowly beat white chocolate mixture into cream cheese mixture. Using clean dry beaters, beat remaining 2 cups whipping cream in another large bowl to peaks. Fold into white chocolate mixture. Pour filling into prepared crust. Cover and refrigerate overnight. (Can be prepared 2 days ahead. Keep refrigerated.) Release pan sides from cake. Transfer cake to platter and serve.

Nutrition Facts : Calories 602.3, Fat 49.7, SaturatedFat 31, Cholesterol 146, Sodium 207.7, Carbohydrate 34.9, Sugar 31.6, Protein 7.1

Tips:

  • Use high-quality ingredients for the best flavor. This means using fresh limes, cream cheese, and sour cream.
  • Make sure the cream cheese is softened to room temperature before using it. This will help it mix smoothly with the other ingredients.
  • Don't overbeat the cheesecake mixture. Overbeating can cause the cheesecake to be dense and crumbly.
  • Bake the cheesecake in a water bath. This will help prevent the cheesecake from cracking.
  • Chill the cheesecake for at least 4 hours before serving. This will allow the flavors to meld and the cheesecake to set properly.
  • To make the mousse topping, whip the heavy cream until stiff peaks form. Then, fold in the lime curd and lime zest.
  • Pipe the mousse topping onto the chilled cheesecake. You can use a piping bag or a spoon to do this.
  • Chill the cheesecake again for at least 30 minutes before serving.

Conclusion:

This mousse-topped lime cheesecake is a delicious and refreshing dessert that is perfect for any occasion. The creamy cheesecake filling is perfectly complemented by the light and fluffy mousse topping. This cheesecake is sure to be a hit with everyone who tries it.

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