In a large bowl, beat the softened cream cheese until smooth and creamy.
Gradually add the granulated sugar and vanilla extract, mixing well.
In a separate bowl, whip 1 cup of heavy cream until stiff peaks form.
Gently fold the whipped cream into the cream cheese mixture.
Stir in the freshly squeezed lime juice and lime zest.
If using gelatin for a firmer texture, dissolve it in 2 tablespoons of water and heat gently until fully dissolved. Let it cool slightly before folding into the cheesecake filling.
3. Assemble the Cheesecake:
Pour the cheesecake filling over the cooled graham cracker crust.
Smooth the top with a spatula and refrigerate for at least 4 hours, or until the cheesecake is set.
4. Prepare the Lime Mousse:
In a medium bowl, whip 1 cup of heavy cream with powdered sugar until stiff peaks form.
Gently fold in 1 tablespoon of freshly squeezed lime juice.
Spoon or pipe the lime mousse over the chilled and set cheesecake.
5. Garnish and Serve:
Garnish the cheesecake with additional lime zest for a pop of color and extra flavor.
Serve chilled and enjoy the refreshing blend of lime and creamy mousse!
Prep Time: 20 minutes
Cook Time: 10 minutes
Chilling Time: 4 hours
Total Time: 4 hours 30 minutes
Servings: 8-10
