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Mousse-Topped Lime Cheesecake

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


  • 1-1/2 cups crushed chocolate graham crackers
  • 1/2 cup sweetened shredded 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 zest
  • 1 teaspoon vanilla extract
  • 2 drops green food coloring, optional
  • 2 large eggs, separated, room temperature
  • 1 cup semisweet chocolate chips
  • 5 tablespoons butter, cubed
  • 4 large egg yolks
  • 1/4 cup confectioners' sugar
  • 2 tablespoons hot brewed coffee
  • 1 teaspoon vanilla extract
  • 1/2 cup heavy whipping cream


  • 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°.
  • For filling, in a large bowl, beat cream cheese and sugar until smooth. Beat in the lime juice, flour, zest, vanilla and food coloring if desired.
  • Add egg yolks; beat on low speed just until blended. 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.
  • 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.
  • Beat whipping cream until soft peaks form; fold into topping. Spread over cheesecake. Refrigerate for at least 2 hours or until set.

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