Mousse-Topped Lime Cheesecake Recipe

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I created this mouthwatering cheesecake by combining a few different dessert ideas. Chocolate pairs well with the tropical flavors of lime and coconut.—Jessie Covey, Pikeville, Tennessee
TOTAL TIME: Prep: 1 hour Bake: 30 min. + chilling
MAKES:12 servings
Test Kitchen Approved
TOTAL TIME: Prep: 1 hour Bake: 30 min. + chilling
MAKES: 12 servings


  • 1-1/2 cups crushed chocolate graham crackers
  • 1/2 cup flaked coconut, toasted
  • 2 tablespoons sugar
  • 1/3 cup butter, melted
  • 2 packages (8 ounces each) cream cheese, softened
  • 3/4 cup sugar
  • 1/4 cup lime juice
  • 3 tablespoons all-purpose flour
  • 1 tablespoon grated lime peel
  • 1 teaspoon vanilla extract
  • 2 drops green food coloring, optional
  • 2 eggs, separated
  • 1 cup (6 ounces) semisweet chocolate chips
  • 5 tablespoons butter, cubed
  • 4 egg yolks
  • 1/4 cup confectioners' sugar
  • 2 tablespoons hot brewed coffee
  • 1 teaspoon vanilla extract
  • 1/2 cup heavy whipping cream

Nutritional Facts

1 serving (1 slice) equals 426 calories, 29 g fat (17 g saturated fat), 167 mg cholesterol, 248 mg sodium, 39 g carbohydrate, 1 g fiber, 5 g protein.


  1. In a bowl, combine the cracker crumbs, coconut and sugar; stir in butter. Press onto the bottom and 1 in. up the sides of a greased 9-in. springform pan. Place on a baking sheet. Bake at 350° for 7-9 minutes. Place pan on a wire rack. Reduce heat to 325°.
  2. For filling, in a large bowl, beat cream cheese and sugar until smooth. Beat in the lime juice, flour, peel, vanilla and food coloring if desired.
  3. Add egg yolks; beat on low speed just until combined. In a small bowl, beat egg whites until stiff peaks form; fold into filling. Pour into crust. Return pan to baking sheet. Bake for 30-35 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen. Cool 1 hour longer. Refrigerate overnight.
  4. For topping, in a microwave, melt chocolate chips and butter; stir until smooth. Set aside. In a heavy saucepan, whisk egg yolks, confectioners' sugar and coffee. Cook and stir over low heat until mixture is thickened and reaches at least 160° and coats the back of a metal spoon. Remove from the heat. Whisk in chocolate mixture and vanilla. Cool completely.
  5. Beat whipping cream until soft peaks form; fold into topping. Spread over cheesecake. Refrigerate for at least 2 hours or until set. Yield: 12 servings.
Originally published as Mousse-Topped Lime Cheesecake in Taste of Home's Holiday & Celebrations Cookbook Annual 2006, p61

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