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White Chocolate Lime Mousse Cake

 White Chocolate Lime Mousse Cake
The line at the dessert table convinced me this cake was a winner when I served it at a party. It makes a pretty presentation, baking up nice and high. The zippy lime and gingersnap flavors really come through.
12-16 ServingsPrep: 20 min. + chilling


  • 2 cups crushed gingersnaps (about 38 cookies)
  • 2 tablespoons sugar
  • 1/3 cup butter, melted
  • 1 envelope unflavored gelatin
  • 6 tablespoons lime juice
  • 9 ounces white baking chocolate, chopped
  • 2-1/2 cups heavy whipping cream
  • 3 packages (8 ounces each) cream cheese, softened
  • 1 cup sugar
  • 1 tablespoon grated lime peel


  • In a large bowl, combine the gingersnaps, sugar and butter; press
  • onto the bottom and 1 in. up the sides of a greased 9-in. springform
  • pan. Set aside.
  • In a microwave-safe dish, sprinkle gelatin over lime juice. Let stand
  • for 1 minute. Microwave on high for 10-20 seconds; stir until
  • gelatin is dissolved. Set aside.
  • In a microwave, melt chocolate with 1/2 cup cream; stir until smooth.
  • Cool slightly; stir in dissolved gelatin.
  • In a large bowl, beat cream cheese and sugar until smooth. Gradually

2 of 2

White Chocolate Lime Mousse Cake (continued)

Directions (continued)

  • add chocolate mixture and lime peel and mix well.
  • In another large bowl, beat remaining cream until stiff peaks form.
  • Gently fold into cream cheese mixture. Spoon over the crust. Cover
  • and chill overnight. Refrigerate leftovers. Yield: 12-16 servings.
Nutritional Facts: 1 serving (1 piece) equals 348 calories, 25 g fat (15 g saturated fat), 77 mg cholesterol, 206 mg sodium, 30 g carbohydrate, trace fiber, 3 g protein.