Key Lime Mousse Cake
Indulge in the tropical bliss of this Key Lime Mousse Cake, a no-bake dessert that’s as refreshing as it is decadent. Featuring a buttery graham cracker crust and a silky smooth lime-infused mousse, this cake balances sweet and tangy flavors in every bite. The mousse combines creamy whipped topping, tangy Key lime juice, and a hint of zest for a light, airy texture, beautifully set with a touch of gelatin. Perfect for warm-weather gatherings or whenever you crave a taste of the tropics, this dessert is a show-stopping centerpiece. Garnish with whipped cream and extra lime zest for a presentation that’s as irresistible as the flavor. Ready in just 30 minutes of prep, this chilled treat is guaranteed to brighten any occasion!
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Recipe Information
Ingredients
- 200 grams Graham cracker crumbs
- 85 grams Unsalted butter, melted
- 50 grams Granulated sugar (for crust)
- 225 grams Cream cheese, softened
- 400 grams Sweetened condensed milk
- 300 ml Heavy whipping cream
- 30 grams Powdered sugar
- 120 ml Key lime juice
- 10 grams Key lime zest (plus extra for garnish)
- 7 grams Gelatin powder
- 45 ml Cold water
- 100 ml Whipped cream (optional, for garnish)
Instructions
Preheat your oven to 175°C (350°F). Grease and line the bottom of a 9-inch (23 cm) springform pan with parchment paper.
In a bowl, mix the graham cracker crumbs, melted butter, and granulated sugar until the mixture resembles wet sand. Press it evenly into the bottom of the prepared pan to form the crust.
Bake the crust in the preheated oven for 8-10 minutes until lightly golden. Remove and let it cool completely.
In a small bowl, combine the gelatin powder and cold water. Let the gelatin bloom for 5 minutes, then heat it gently in the microwave or over a double boiler until fully dissolved. Set aside to cool slightly.
In a large mixing bowl, beat the cream cheese until smooth and creamy. Add the sweetened condensed milk and mix until fully incorporated.
Pour in the Key lime juice and lime zest, and mix well. Slowly drizzle in the dissolved gelatin while mixing to ensure even distribution.
In a separate bowl, whip the heavy cream and powdered sugar to soft peaks. Gently fold the whipped cream into the lime mixture in three additions, ensuring a smooth and airy mousse.
Pour the mousse mixture onto the cooled crust, spreading it evenly. Cover the pan and refrigerate for at least 6 hours, or until fully set.
Once set, run a knife around the edges of the pan to release the mousse. Carefully remove the springform ring.
Garnish the top of the cake with whipped cream and additional lime zest, if desired. Slice and serve chilled.
Nutrition Facts
Calories |
511 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.9 g | 41% | |
| Saturated Fat | 18.4 g | 92% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 93 mg | 31% | |
| Sodium | 248 mg | 11% | |
| Total Carbohydrate | 49.1 g | 18% | |
| Dietary Fiber | 0.8 g | 3% | |
| Total Sugars | 38.4 g | ||
| Protein | 6.9 g | 14% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 145 mg | 11% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 212 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
