You must be logged in to post a review.
A graham cracker crust, topped with a cool and refreshing lime mousse cheesecake filling. It’s a perfect summer dessert!
For the crust:
Grease a 9-inch round springform pan and set aside. (Note: if you don’t have a springform pan, use a 9-inch pie dish.) Preheat oven to 350°F.
In a medium-size bowl, stir together the graham cracker crumbs and melted butter. Pour the crust into the greased springform pan, and use your hands to press the crust into the bottom and slightly up the sides of the pan.
Bake the crust at 350°F for 6-8 minutes. Then remove it from the oven and set pan on a rack to cool while you make the mousse filling. Baking the crust is not necessary, but the cheesecake will taste a lot better with a crunchier crust.
For the mousse cheesecake filling:
Combine the sugar and lime zest in the bowl of your standing mixer. With the whisk attachment, whisk together for 1 minute at medium speed, so the lime zest releases more flavor.
Whisk in the lime juice and cream cheese, and beat until completely incorporated, about 2 minutes. Add in the non-dairy whipped topping, and whisk on low speed until the filling is completely mixed together.
Pour the filling into the pan, spreading it with a spatula to cover the graham cracker crust. Cover with 1 cup of additional non-dairy topping (optional) and sprinkle with 1 tablespoon of graham cracker crumbs.
Freeze for at least 1 hour before enjoying! You can also refrigerate the cheesecake for a creamier texture.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!