Directions
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In a bowl, combine the crushed graham crackers and melted butter until it resembles wet sand. Press this mixture firmly into the bottom of a springform pan to form the crust. Chill in the refrigerator for 30 minutes to let the crust set up.
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In a separate bowl, pour in the heavy whipping cream. Beat it with an electric mixer until stiff peaks form. This should take about 3-5 minutes. Once done, set it aside so it can maintain its tremendous fluffiness.
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In another bowl, add the softened cream cheese. Beat it with the powdered sugar, fresh lime juice, lime zest, and vanilla extract until the mixture is smooth and creamy, ensuring there are no lumps.
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Gently fold the whipped cream into the cream cheese mixture using a spatula. Be careful to not deflate the whipped cream; this will help keep the mousse light and airy.
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Pour the mousse filling over the chilled graham cracker crust, smoothing the top with a spatula. The contrast between the creamy filling and the firm crust is tremendous.
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Cover the cheesecake loosely with plastic wrap and refrigerate it for at least 4 hours, or until it has fully set. This allows the flavors to meld beautifully.
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Before serving, garnish with lime slices or a dollop of whipped cream. This is the cherry on top that brings the dessert to life.
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