The Best Lime Mousse Cheesecake Recipe with a Refreshing Glaze

This lime mousse cheesecake is everything you want in a spring or summer dessert: airy, citrusy, and indulgently creamy—without being heavy. With a buttery base, a silky lime-infused mousse, and a glossy lime glaze on top, it’s a showstopper that’s as balanced as it is beautiful.

Why You’ll Love This Recipe

Bright and Zesty Flavor: Fresh lime juice and zest bring a punch of citrusy goodness.
Creamy, Airy Texture: Lightened mousse-style filling makes every bite melt in your mouth.
Perfectly Balanced: Not overly sweet, with a refreshing tart finish.
Impressive Yet Easy: Looks stunning, but simple to make ahead and chill.

Ingredients

For the Crust

• 1 cup graham cracker crumbs (low-fat or sugar-free if preferred)
• 2 tbsp light butter, melted
• 1 tbsp granulated sugar substitute

For the Lime Mousse Cheesecake Filling

• 8 oz reduced-fat cream cheese, softened
• 1/2 cup fat-free Greek yogurt
• 1/3 cup powdered sugar substitute
• Zest of 2 limes
• 1/4 cup fresh lime juice
• 1 tsp vanilla extract
• 1 packet unflavored gelatin
• 2 tbsp cold water
• 1 cup light whipped topping, thawed

For the Lime Glaze

• 1/4 cup lime juice
• 1 tbsp cornstarch
• 1 tbsp granulated sugar substitute
• Zest of 1 lime

Instructions

Make the Crust

• Preheat oven to 350°F (175°C).
• Mix graham cracker crumbs, melted butter, and sweetener in a bowl until combined.
• Press firmly into the bottom of an 8-inch springform pan.
• Bake for 8–10 minutes until lightly golden. Let cool completely.

Prepare the Lime Mousse

• In a small bowl, sprinkle gelatin over cold water and let sit for 5 minutes.
• Gently heat in the microwave for 10–15 seconds until fully dissolved. Set aside.
• In a large bowl, beat cream cheese until smooth. Add yogurt, powdered sweetener, lime zest, juice, and vanilla. Mix until creamy.
• Stir in dissolved gelatin.
• Fold in whipped topping gently until well combined.
• Pour the mixture over the cooled crust and smooth the top. Refrigerate while you make the glaze.

Make the Lime Glaze

• In a small saucepan, whisk lime juice, cornstarch, sweetener, and zest over medium heat.
• Stir constantly until thickened and glossy (about 3–4 minutes).
• Let the glaze cool slightly, then spread over the chilled cheesecake layer.
• Return cheesecake to fridge and chill for at least 4 hours or overnight until fully set.

Serve

• Carefully release the springform pan.
• Slice and serve cold. Garnish with lime slices or mint if desired.

Nutritional Information (Per Serving, Approximate)

Calories: 180 | Carbs: 14g | Fat: 9g | Protein: 6g | Sugar: 4g | Fiber: 1g

Tips for Success

• Use Fresh Lime Juice: Bottled juice can dull the flavor—fresh makes a noticeable difference.
• Chill Thoroughly: This mousse-style cheesecake needs enough time to firm up. Don’t rush the chill.
• Serve Cold: It tastes best straight from the fridge—cool, creamy, and refreshing.
• Garnish Smartly: A sprinkle of extra lime zest or light whipped topping adds beautiful contrast.

Why This Recipe Works

• No Heavy Cream Required: Greek yogurt and whipped topping provide lightness without the extra fat.
• Balanced Sweetness and Tartness: Lime adds tang that cuts through the creaminess perfectly.
• Crust-to-Cream Ratio: A thin graham base keeps the dessert satisfying but not overly dense.
• Make-Ahead Friendly: Ideal for dinner parties or prepping the night before a get-together.

This Refreshing Lime Mousse Cheesecake with Lime Glaze is everything you love about dessert, only lighter, brighter, and more balanced. From its creamy lime center to the tangy glaze on top, it’s a treat that feels indulgent but won’t weigh you down. A perfect finale for warm-weather meals or anytime you’re craving something citrusy and cool.