Lime Mousse Cheesecake Recipe

This Lime Mousse Cheesecake Recipe is a dessert that just screams summer! With a citrus tropical fruit flavor deeply sinked in the light and airy texture of mousse mixed with cheesecake, this recipe is a real satisfying mouth experience.

This is one of the best sour desserts you can make with excess lime. And even if lime juice isn’t available in your area, you can use calamansi juice as a lime substitute to achieve a similar taste. It is also incredibly high in health benefits that will surely elevate your cold dessert beyond tasty, making it healthy in the process!

Click here to read Calamansi Juice Benefits

For natural, healthy calamansi juice, this one by Nature’s Juice is your best bet as they are sourced directly from local farmers with little preservation for maximum benefits and retained natural flavor.

Aside from the flavoring, using Maven pure unsalted butter from O-Superstore is also a great choice with its top-quality raw materials and rich buttery aroma from its high fat and milk content.

See full recipe below:

Ingredients

Crust:

1 1/2 cups graham cracker crumbs

1/4 cup granulated sugar

1/2 cup Maven unsalted butter, melted

Cheesecake Filling:

16 oz (450g) cream cheese, softened

1 cup granulated sugar

1 teaspoon vanilla extract

1 cup heavy cream

1/2 cup Nature’s Juice Calamansi Unsweetened Concentrate

Zest of 2 limes

1 envelope (0.25 oz) unflavored gelatin (optional, for firmer texture)

Lime Mousse:

1 cup heavy cream

1/4 cup powdered sugar

1 tablespoon Nature’s Juice Calamansi Unsweetened Concentrate

Lime zest for garnish

Preparation

Directions

Crust

1. Preheat oven to 350°F (175°C).
2. Mix graham cracker crumbs, sugar, and melted butter in a bowl. Press into a springform pan and bake for 8–10 minutes. Let cool.

Cheesecake Filling

1. Beat softened cream cheese until smooth. Mix in sugar and vanilla.
2. In a separate bowl, whip heavy cream until stiff peaks form, then fold into the cream cheese mixture.
3. Stir in calamansi concentrate and lime zest. If using gelatin, dissolve in warm water, cool slightly, and mix in.
4. Pour over the crust, smooth the top, and refrigerate for at least 4 hours.

Plating/Presentation:

1. Whip heavy cream with powdered sugar until stiff. Fold in calamansi concentrate. Spread or pipe over the chilled cheesecake.
2. Garnish with lime zest and serve cold.