Zesty Lime Mousse Cheesecake Delight: A Refreshing Twist on a Classic Dessert

Preheat the oven to 350°F (175°C).
In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter, mixing until evenly combined.
Press the mixture firmly into the bottom of a 9-inch springform pan to form an even crust.
Bake the crust for 8-10 minutes until lightly golden. Allow it to cool completely before adding the layers.
2. Make the Cheesecake Layer:

In a large bowl, beat the softened cream cheese with granulated sugar until smooth and creamy.
Add the vanilla extract, lime juice, and lime zest, and continue to beat until fully incorporated.
In a separate bowl, whip the heavy cream until stiff peaks form, then gently fold it into the cream cheese mixture until smooth.
Pour the cheesecake mixture over the cooled graham cracker crust, spreading it into an even layer. Refrigerate for at least 2 hours to set.
3. Make the Lime Mousse:

In a medium bowl, whip the heavy cream and powdered sugar until soft peaks form.
Gently fold in the fresh lime juice and lime zest. If you want a firmer mousse, you can dissolve the unflavored gelatin in a small amount of water and add it to the mousse mixture.
Carefully spread the mousse over the set cheesecake layer, smoothing it out into an even layer.
4. Chill and Set:

Refrigerate the entire dessert for at least 4 hours, or overnight for best results, to allow the mousse to firm up and the flavors to meld.
5. Serve:

Once set, carefully remove the cheesecake from the springform pan. Slice and serve chilled. Garnish with extra lime zest or a few lime wedges for a decorative touch.
Serving and Storage Tips