Ingredients
Scale
- 1 1/2 cups graham cracker crumbs (about 10-12 full sheets)
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 2 (8-ounce) packages cream cheese, softened
- 1 (14-ounce) can sweetened condensed milk
- 1/2 cup fresh lime juice (from about 4-5 limes)
- 1 tablespoon lime zest, finely grated
- 1 teaspoon vanilla extract
- 2 cups heavy whipping cream
- 1/2 cup confectioners' sugar
- Pinch of salt
- Extra lime slices and zest for garnish (optional)
Instructions
- Prepare the Crust: In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Mix until well combined. Press the mixture firmly and evenly into the bottom of a 9-inch springform pan. Place in the freezer for 15 minutes to set.
- Make the Lime Mousse Filling: In a large mixing bowl, using an electric mixer, beat the softened cream cheese until smooth and creamy. Gradually beat in the sweetened condensed milk until fully incorporated and smooth.
- Stir in the fresh lime juice, lime zest, and vanilla extract until just combined. Be careful not to overmix at this stage to maintain the mousse texture later.
- Whip the Cream: In a separate large, chilled bowl, whip the heavy whipping cream with the confectioners' sugar and a pinch of salt until stiff peaks form. Be careful not to over-whip.
- Combine: Gently fold about one-third of the whipped cream into the cream cheese mixture to lighten it. Then, carefully fold in the remaining whipped cream until no streaks remain and the mixture is light and airy. Do not overmix.
- Assemble and Chill: Pour the lime mousse filling over the chilled graham cracker crust in the springform pan. Gently spread the top evenly with a spatula. Cover loosely with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, until firm.
- Serve: Once set, carefully remove the sides of the springform pan. Garnish with fresh lime slices and additional lime zest, if desired, before slicing and serving. Enjoy the refreshing taste!
Notes
For the best flavor, always use freshly squeezed lime juice – it makes a significant difference! Ensure your cream cheese is truly at room temperature for a smooth, lump-free filling. For extra stability, you can add 1 teaspoon of unflavored agar agar, dissolved in 2 tablespoons of hot water, to the cream cheese mixture before folding in the whipped cream. This cheesecake also freezes beautifully; wrap individual slices tightly for up to 1 month.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/8 of cake)
- Calories: 420
- Sugar: 35g
- Sodium: 250mg
- Fat: 28g
- Saturated Fat: 17g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 90mg