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No Bake Lime Mousse Torte

No Bake Lime Mousse Torte

  • Prep

    45 m
  • Ready In

    8 h 45 m
RB1953

RB1953

This torte is tart and tangy. I take it to a lot of potluck dinners and everyone raves and begs for the recipe. It is easy and can be made several days ahead. Decorate with dollops of whipped cream, raspberries, and fresh mint leaves, if desired.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

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  • Calories:
  • 669 kcal
  • 33%
  • Fat:
  • 52 g
  • 80%
  • Carbs:
  • 46.3g
  • 15%
  • Protein:
  • 7.7 g
  • 15%
  • Cholesterol:
  • 147 mg
  • 49%
  • Sodium:
  • 295 mg
  • 12%

Based on a 2,000 calorie diet

Directions

  1. Combine cookie crumbs and sugar in a large bowl. Pour in melted butter, and mix thoroughly. Press into the bottom and one inch up the sides of a 10-inch springform pan.
  2. Sprinkle the gelatin over the lime juice in a small bowl, and set aside to soften. Bring 1/2 cup of whipping cream to a simmer in a heavy pan. Remove from heat, and pour over the chopped white chocolate. Let soften for two minutes, then whisk until smooth. Mix the gelatin into the warmed chocolate until melted; set aside to cool to room temperature. Beat remaining 2 cups of cream to stiff peaks in a large bowl, and set aside.
  3. Beat the cream cheese with the sugar with an electric mixer until well blended. Slowly blend white chocolate mixture into cream cheese, then mix in lime zest. Fold the whipped cream into the cream cheese mixture, and pour into prepared crust. Cover pan with plastic wrap, and refrigerate overnight.
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Reviews

Vicky C
47

Vicky C

12/9/2007

I'm a Culinart Arts student and I made this as a homework assignment and boy oh boy did it go over big! It's very rich and creamy, I just called it a cheesecake and went with it. This also works INCREDIBLY well as a frozen dessert. You do have to let it thaw a little before cutting into it, maybe 10 minutes or so, but it's soooooo good!

Persephone
36

Persephone

7/4/2007

This was delicious! I made this for my husband's birthday, particularly because it is waaaay toooooo hot to turn the oven on right now in Southern CA. The texture is light, the ginger snap crust is far better than the typical graham cracker crust, the tanginess is refreshing, and the cheesecake has already disappeared from the fridge. I am very picky about desserts, having worked as a pro baker. THIS IS VERY GOOD!

ONE88FAN
24

ONE88FAN

10/3/2006

My family really enjoyed this recipe. The only thing I would change would be the name - I would call it No Bake Lime Cheesecake! Easy to make - the flavors blended perfectly - light, rich dessert that will be made again at my house. Thanks for sharing this recipe.

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