1 ½ cups graham cracker crumbs ½ cup unsalted butter, melted 1 cup cream cheese, softened 1 cup powdered sugar 1 cup heavy whipping cream 1 teaspoon vanilla extract Zest of 2 limes ½ cup fresh lime juice 2 teaspoons unflavored gelatin 2 tablespoons cold water
Preheat your oven to 350°F (175°C). In a medium bowl, combine the graham cracker crumbs and melted butter. Mix until well combined. Press the mixture firmly into the bottom of a 9-inch springform pan to form the crust. Bake for 10 minutes, then remove from the oven and let cool.
In a large mixing bowl, beat the softened cream cheese and powdered sugar together until smooth and creamy. Add the lime zest and lime juice, mixing until well incorporated.
In a separate bowl, whip the heavy cream and vanilla extract until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until fully combined.
In a small bowl, sprinkle the gelatin over the cold water and let it sit for about 5 minutes to bloom. Then, heat it in the microwave for about 10-15 seconds until dissolved. Allow it to cool slightly before adding it to the cream cheese mixture, stirring well to combine.
Pour the lime mousse filling over the cooled crust in the springform pan. Smooth the top with a spatula. Refrigerate for at least 4 hours, or until set.
Once set, carefully remove the sides of the springform pan. Slice and serve chilled.
Serves 8
Nutritional Information (per serving): Calories: 320 Net Carbs: 22g Protein: 4g Fat: 24g
For a twist, try adding a layer of fresh berries on top before serving for added flavor and color. You can also substitute lemon juice for lime juice for a different citrus flavor."
