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Refreshing Lime Mousse Cheesecake with Lime Glaze — A Bright, No-Fuss Dessert for Busy Days

There are days when you want dessert that tastes like sunshine but doesn’t steal your whole evening. Enter the Refreshing Lime Mousse Cheesecake with Lime Glaze — a light, zesty no-bake cheesecake that practically smiles at you from the fridge and says, “You deserve this.” Whether you’re a busy mom juggling carpools, a professional craving a sweet finish to dinner, or someone who just loves bright citrus desserts, this lime mousse cheesecake delivers creamy tang with minimal fuss.

As someone who cooks with my sister Patricia and loves turning simple ingredients into memorable moments, I wrote this recipe to be approachable, reliable, and a little bit playful — the kind of dessert that makes people say, “Who made this?” and then ask for the recipe. Let’s dive in.

Why You’ll Love This Refreshing Lime Mousse Cheesecake

• It’s a no-bake cheesecake that sets in the fridge — no oven anxiety required.
• The lime mousse layer is airy and bright, perfect for warm weather or when you want something light after a rich meal.
• The lime glaze adds glossy, photogenic charm without fuss.
• It’s flexible: make it in a springform pan, in individual cups for a party, or as a layered trifle for a potluck.

Secondary keywords you’ll see along the way: lime mousse, lime glaze, no-bake cheesecake, easy lime dessert.

Ingredients

Makes one 9-inch (23 cm) cheesecake, about 10–12 slices

Crust

• 2 cups (200 g) graham cracker crumbs (or digestive biscuits)
• 6 tbsp (85 g) unsalted butter, melted
• 2 tbsp granulated sugar

Lime mousse cheesecake filling

• 16 oz (450 g) cream cheese, room temperature
• 1 cup (200 g) granulated sugar
• 2 tbsp lime zest (from about 2–3 limes)
• 1/2 cup (120 ml) freshly squeezed lime juice (about 4 limes)
• 2 tsp pure vanilla extract
• 1 tsp unflavored gelatin (or 1 packet, about 7 g) + 3 tbsp water OR 1 tbsp powdered agar-agar (for vegetarian option — see tips)
• 1 1/2 cups (360 ml) heavy whipping cream, cold

Lime glaze

• 1/2 cup (120 ml) freshly squeezed lime juice
• 1/3 cup (67 g) granulated sugar
• 1 tbsp cornstarch mixed with 2 tbsp water (slurry) OR 1/2 tsp unflavored gelatin dissolved in 2 tbsp water
• 1 tsp lime zest
• Optional: thin strip of lime zest or edible flowers for garnish

Equipment

• 9-inch springform pan (or 9-inch cake pan lined with parchment)
• Electric mixer or stand mixer
• Small saucepan
• Rubber spatula

Step-by-step: How to Make This Lime Mousse Cheesecake

1. Prepare the crust.
   • In a medium bowl, combine graham cracker crumbs, melted butter, and sugar. Mix until moistened and the texture holds when pressed.
   • Press the mixture evenly into the bottom of a 9-inch springform pan. Use the bottom of a measuring cup to press firmly.
   • Chill in the fridge while you make the filling (about 15 minutes).
2. Bloom the gelatin (if using gelatin).
   • Sprinkle 1 tsp gelatin over 3 tbsp cold water in a small bowl and let sit for 5 minutes to bloom. Microwave for 10–15 seconds or warm gently until dissolved. Set aside. (If using agar-agar, follow package instructions to dissolve in liquid.)
3. Make the cream cheese base.
   • In a large mixing bowl, beat room-temperature cream cheese and 1 cup sugar until smooth and slightly fluffy, scraping down the sides as needed.
   • Add lime zest, vanilla extract, and lime juice. Mix on low speed until just combined and creamy. Taste — it should be pleasantly tart.
4. Whip the cream.
   • In a chilled bowl, whip the 1 1/2 cups cold heavy cream to soft peaks.
   • Gently fold about one-third of the whipped cream into the cream cheese mixture to lighten it. Then fold in the remaining whipped cream until uniform. This creates the mousse texture.
5. Set with gelatin.
   • If using gelatin, stir the warm dissolved gelatin into the lime-cream cheese mixture quickly and fold to distribute evenly. Work gently but briskly so the mousse stays airy.
   • If using agar-agar or no setting agent, chill longer (6–8 hours) — texture will be softer but still delicious.
6. Assemble and chill.
   • Pour the lime mousse filling over the chilled crust, smoothing the top with an offset spatula.
   • Refrigerate uncovered for 30 minutes, then cover loosely with plastic wrap and chill at least 4 hours, preferably overnight. This helps flavors meld and the mousse firm up.
7. Make the lime glaze (about 30–45 minutes before serving).
   • In a small saucepan, whisk lime juice and sugar over medium heat until sugar dissolves.
   • Stir in the cornstarch slurry (or dissolved gelatin) and cook, whisking constantly, until the glaze thickens and becomes glossy (2–3 minutes).
   • Remove from heat and stir in lime zest. Cool to room temperature — warm glaze can melt the mousse, so wait until it’s cool but still pourable.
8. Glaze and finish.
   • When the glaze is cool, pour gently over the chilled mousse, spreading evenly.
   • Return to fridge for 15–30 minutes to let glaze set.
   • Run a thin knife around the pan edge before releasing the springform. Garnish with extra lime zest, thin lime slices, or edible flowers if you like.
9. Serve.
   • Slice with a knife dipped in hot water and wiped dry between slices for clean cuts. Enjoy!

Cooking Tips (from my kitchen to yours)

• Room-temperature cream cheese mixes more smoothly and prevents lumps. If you forgot to take it out, microwave it for just 8–10 seconds wrapped in plastic.
• If you’re short on time, use a hot knife for slicing instead of waiting for the fridge to fully firm the cheesecake — but be gentle.
• Want it lighter? Replace half the heavy cream with mascarpone for a silkier mousse.
• For vegetarian friends, agar-agar works well, but it sets firmer and faster — dissolve it properly in warm liquid and test the texture.
• Leftover lime juice? Freeze in an ice cube tray and use for dressings, cocktails, or future desserts.

A Short Story from My Kitchen

Patricia and I first tested this recipe the weekend before a backyard dinner party. We were short on oven space (sisters, am I right?), but had a bowl full of limes from a farmer’s market. We doubled the recipe because one cheesecake never lasts long at our family gatherings. By the time guests arrived, the mousse had set, the glaze glinted in the sun, and someone proclaimed it “the most cheerful dessert I’ve eaten.” That seal of approval from my sister (who’s brutally honest) told me this recipe was a keeper.

FAQs

Q: Can I make this ahead of time?
A: Absolutely. This no-bake cheesecake is perfect made the day before. Store covered in the fridge up to 3 days. For longer storage, freeze slices wrapped tightly (see next FAQ).

Q: Can I freeze slices?
A: Yes. Wrap individual slices in plastic wrap and place in an airtight container; freeze up to 2 months. Thaw in the fridge overnight before serving.

Q: Can I substitute lime for lemon or key lime?
A: You can swap limes for lemons if you prefer a sweeter tang, or use key limes for a punchier flavor. If you use key limes, you may need a touch more sugar depending on taste.

Q: Is this a true no-bake cheesecake?
A: Yes — the crust and filling are no-bake. If you’d rather, you can bake the crust for 8 minutes at 350°F (175°C) for extra firmness, then cool before filling.

Q: My lime mousse is too soft. What happened?
A: A few possibilities: not enough gelatin/setting agent, under-whipped cream, or warm fridge temperature. For a firmer set, increase gelatin by 1/2 tsp next time (or chill longer).

Serving Ideas and Pairings

• Serve with fresh berries or a dollop of whipped cream to temper the tartness.
• Pair with light cocktails — try a mojito or a glass of sparkling wine for brunch.
• For parties, make in individual cups for easy portioning and prettier presentation.

Internal resources you might enjoy: check out more no-bake dessert ideas and easy sweets over at the site map (Browse dessert recipes) or revisit favorite kitchen tips and stories on our homepage (Anna & Patricia’s Kitchen).

Conclusion

If you’re searching for a bright, crowd-pleasing dessert that feels indulgent but won’t monopolize your evening, this Refreshing Lime Mousse Cheesecake with Lime Glaze is your new go-to. It’s a breeze to assemble, makes a pretty centerpiece, and keeps well — perfect for last-minute guests or planned celebrations. For another twist on lime sweets, try this Delicious Lime Cake Recipe: A Family Favorite, or watch and learn an alternative no-bake lime cheesecake method with the Easy Key Lime Cheesecake – no bake! {VIDEO} The Recipe Rebel.

Happy baking (or not-baking)! If you make this, tag us or drop a comment — Patricia and I love hearing how these recipes become part of your table and your memories.

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Refreshing Lime Mousse Cheesecake is the perfect easy lime dessert for busy cooks. Bright, no-bake, and delicious — a new family favorite.