Refined Lime Mousse Cheesecake with Green Grape Garnish

Short description

This Refined Lime Mousse Cheesecake offers a refreshing twist on traditional cheesecake with its airy lime-infused mousse, crisp biscuit base, and elegant garnishes. Finished with fresh green grapes, zest, and a hint of green coulis, it’s a sophisticated dessert with delicate citrus balance and visual appeal.

Why You’ll Love This Recipe

• Light and refreshing: Lime mousse gives a bright, tangy lift to classic cheesecake flavor.

• Elegant presentation: Garnishes like grapes and microgreens elevate the aesthetic.

• No baking required: Ideal for warm days or when you need a low-effort dessert.

• Refined flavor profile: Balanced sweetness and citrus for a gourmet finish.

• Make-ahead perfection: Sets in the fridge—great for preparing in advance.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Biscuit Base

• 1 cup (100 g) digestive or graham cracker crumbs

• 3 tbsp unsalted butter, melted

• 1 tbsp brown sugar (optional)

Lime Mousse Cheesecake Layer

• 1¼ cups (280 g) cream cheese, at room temperature

• ⅓ cup (70 g) granulated sugar

• 2 tsp lime zest

• ¼ cup (60 ml) fresh lime juice

• 1 tsp vanilla extract

• 2 tsp powdered gelatin + 2 tbsp cold water

• ¾ cup (180 ml) heavy whipping cream, whipped to soft peaks

Lime Jelly Drops (Optional Garnish)

• ¼ cup (60 ml) lime juice

• 1 tsp sugar

• 1 tsp gelatin

Topping Garnish

• Fresh green grapes (sliced or shaped)

• Lime zest

• Microgreens or edible leaves

• Green syrup or coulis (e.g., kiwi-lime)

Directions

1. Make the Biscuit Base

• In a bowl, combine crushed biscuits with melted butter and brown sugar (if using).

• Press firmly into the base of your mold or dessert ring.

• Chill in the refrigerator for 15 minutes to firm.

2. Prepare the Lime Mousse Cheesecake Layer

• Bloom gelatin in cold water for 5 minutes.

• In a large bowl, beat cream cheese with sugar, lime juice, zest, and vanilla until smooth.

• Gently melt the bloomed gelatin and mix into the cream cheese base.

• Fold in whipped cream until smooth and fully incorporated.

• Pour mousse over the chilled crust. Smooth the top and refrigerate for 4–6 hours, or until fully set.

3. Optional: Make Lime Jelly Drops

• Warm lime juice and sugar in a small pan.

• Stir in gelatin until fully dissolved.

• Pipe into spherical molds and refrigerate until firm.

4. Assemble and Garnish

• Once mousse is set, carefully unmold the cheesecake.

• Top with sliced or shaped green grapes, fresh lime zest, lime jelly drops, and microgreens.

• Finish with a drizzle of green syrup or coulis for color and flavor contrast.

Servings and timing

• Yield: 6–8 servings

• Prep time: 25 minutes

• Chill time: 4–6 hours

• Total time: Approximately 5–6½ hours

Variations

• Tropical touch: Use passionfruit or mango juice in place of lime for a tropical mousse.

• Nutty base: Add crushed pistachios or coconut flakes to the biscuit layer.

• Citrus blend: Mix lime with lemon or yuzu juice for added complexity.

• Mini portions: Prepare in ramekins or mini dessert rings for individual servings.

• Herbal hint: Infuse the mousse with a touch of basil or mint for freshness.

Storage/reheating

• Refrigeration: Keep covered in the fridge for up to 3 days.

• Freezing: Freeze (without garnishes) for up to 1 month. Thaw in the fridge before decorating.

• Serving: Serve chilled; garnish just before serving for best texture and color.

FAQs

1. Can I make this without gelatin?

You can use agar-agar or omit for a softer set, though it may not hold shape as well.

2. Can I use bottled lime juice?

Fresh lime juice is recommended for the best flavor, but bottled can work in a pinch.

3. What can I use instead of microgreens?

Fresh mint leaves or edible flowers offer a lovely, natural garnish alternative.

4. How do I make the kiwi-lime coulis?

Blend kiwi, lime juice, and a bit of sugar until smooth. Strain and chill before using.

5. Can I use a springform pan instead of a mousse ring?

Yes, just line the sides with acetate or parchment for a cleaner edge.

6. Is it safe to freeze this mousse cake?

Yes, it freezes well without garnishes. Add decorations after thawing.

7. How do I keep the top smooth?

Use an offset spatula to level the mousse before chilling.

8. Can I add food coloring to the mousse?

Yes, a small amount of green gel coloring can enhance the lime theme visually.

9. How do I prevent the crust from crumbling?

Use enough melted butter and press the base firmly before chilling.

10. Can I serve this as a plated dessert?

Absolutely. Slice neatly and garnish each plate with syrup and fruit for a restaurant-style presentation.

Conclusion

Refined Lime Mousse Cheesecake with Green Grape Garnish is a refreshing, elegant dessert with layers of creamy citrus mousse and crisp base, topped with thoughtful garnishes that bring color and flavor. Perfect for spring and summer events or anytime you want to impress with a light, luxurious finish.

Refined Lime Mousse Cheesecake with Green Grape Garnish

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• Author: Douaa
• Prep Time: 30 minutes
• Cook Time: 4–6 hours
• Total Time: 0 hours
• Yield: ~5 hours
• Category: Dessert
• Method: No-Bake / Chilled
• Cuisine: French-Inspired

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Description

This Refined Lime Mousse Cheesecake with Green Grape Garnish is a refreshing and elegant no-bake dessert. With a zesty lime cream cheese mousse over a buttery biscuit base and topped with fresh grapes, edible greens, and a touch of green syrup, it’s the perfect centerpiece for spring and summer occasions.

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Ingredients

Biscuit Base:

• 1 cup (100g) digestive or graham cracker crumbs

• 3 tbsp melted unsalted butter

• 1 tbsp brown sugar (optional)

Lime Mousse Cheesecake Layer:

• 1 1/4 cups (280g) cream cheese, room temperature

• 1/3 cup (70g) granulated sugar

• 2 tsp lime zest

• 1/4 cup (60ml) fresh lime juice

• 1 tsp vanilla extract

• 2 tsp powdered gelatin + 2 tbsp water (bloomed)

• 3/4 cup (180ml) heavy whipping cream, whipped to soft peaks

Optional Lime Jelly Drops:

• 1/4 cup (60ml) lime juice

• 1 tsp sugar

• 1 tsp gelatin

Topping Garnish:

• Fresh green grapes (sliced or shaped)

• Lime zest

• Microgreens or edible leaves

• Green syrup or kiwi-lime coulis (for drizzling)

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Instructions

• Make the Crust:

  • Combine biscuit crumbs, melted butter, and brown sugar.

  • Press into the bottom of your mold or dessert ring.

  • Chill in the refrigerator for at least 15 minutes.

• Prepare the Lime Mousse Cheesecake Layer:

  • Bloom gelatin in cold water (2 tbsp).

  • Beat cream cheese, sugar, lime juice, zest, and vanilla until smooth.

  • Melt the bloomed gelatin gently, then mix it into the cream cheese mixture.

  • Fold in whipped cream gently until fully combined.

  • Pour mousse over the chilled crust and smooth the top.

  • Chill in the refrigerator for 4–6 hours, or until set.

• Optional – Make Lime Jelly Drops:

  • Heat lime juice and sugar in a small pan.

  • Stir in gelatin until fully dissolved.

  • Pipe into silicone spherical molds and refrigerate until firm.

• Assemble and Garnish:

  • Carefully unmold the cheesecake.

  • Garnish with sliced green grapes, a sprinkle of lime zest, and edible microgreens.

  • Optionally top with lime jelly drops and a drizzle of green syrup or coulis.

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Notes

• Use a ring mold with acetate for clean, professional edges.

• Micro basil or baby mint makes a beautiful and tasty garnish.

• Store in the refrigerator and serve chilled for best texture and flavor.