Key Lime Mousse Cake Recipes

NO-BAKE KEY LIME CHEESECAKE

Steps:

• Whisk together cracker crumbs, sugar, and salt. Stir in butter until mixture resembles wet sand and holds together when squeezed. Press evenly into the bottom of a 9-inch springform pan. Freeze until firm, 15 minutes.
• Meanwhile, in the bowl of an electric mixer fitted with the paddle attachment, beat cream cheese and condensed milk on medium-high speed until fluffy, about 5 minutes. Add lime juice, zest, and vanilla. Beat 1 minute more.
• In a separate bowl, whip cream to stiff peaks. Gently fold into cream-cheese mixture. Pour over chilled crust; smooth top with an offset spatula. Cover with plastic and refrigerate at least 12 hours and up to 3 days.
• Run a knife along cake's edge before releasing sides of pan, then under bottom to loosen. Serve, garnished with lime rounds.

LIME MOUSSE CAKE

Steps:

• For crust: Combine ground cookies and sugar in processor. Add melted butter and process, using on/off turns, until moist clumps form. Press mixture onto bottom and 1 inch up sides of 10-inch-diameter springform pan.
• For filling: Place lime juice in bowl. Sprinkle gelatin over to soften. Bring 1/2 cup cream to simmer in heavy medium saucepan. Remove from heat. Add white chocolate and stir until melted and smooth. Stir in gelatin mixture. Cool slightly. Using electric mixer, beat cream cheese, sugar and lime peel in large bowl to blend. Slowly beat white chocolate mixture into cream cheese mixture. Using clean dry beaters, beat remaining 2 cups whipping cream in another large bowl to peaks. Fold into white chocolate mixture. Pour filling into prepared crust. Cover and refrigerate overnight. (Can be prepared 2 days ahead. Keep refrigerated.) Release pan sides from cake. Transfer cake to platter and serve.

KEY LIME MOUSSE CAKE

Steps:

• preheat oven to 325*.
• Grease and flour 9" springform pan. In small batter bowl, combine cake mix and flour, mix well using whisk. Add water and egg; whisk till smooth.
• Pour batter into pan.
• Bake 25-28 m inutes till toothpick inserted in center comes out clean.
• Remove from oven to wire rack and cool completely. Leave cake in pan.
• Brush cake with 1/2 cup of the limeade concentrate (thawed).
• Attach large star tip to pastry bag, fill with 1 cup of Cool Whip and set this aside in refrigerator to decorate later.
• In medium microwave safe bowl, micro cream cheese on high 30 seconds or softened. whisk till smooth.
• Gradually add remaining limeade concentrate, whisking until smooth. add remaining whipped topping and pudding mix, mix till smooth with spatula.
• Spoon filling over cake, spread evenly using small spreader.
• Zest lime, then slice lime thinly, cut slices in half.
• If desired, you may grate white chocolate morsels on hand grater, over filling.
• Run a smooth blade knife around inside of cake and release collar.
• Use reserved Cool Whip that is in pastry bag to pipe design around top edge of cake.
• Place lime halves between design (stars) and sprinkle lime zest over cake.
• Tastes better if you chill cake for 1 hour before serving.

KEY LIME MOUSSE TART

Steps:

• Preheat oven to 350°.
• Add NILLA Wafers and sugar to the bowl of a food processor and pulse until fine crumbs form. Transfer to a medium bowl and add coconut flakes and melted butter. Toss to combine completely. Pour the crumbs into a 8" tart pan with removable bottom. Press the crumbs into the bottom and sides of the pan. Bake for 8-10 minutes or until browned. Set aside to cool completely.
• In a large bowl, combine the sweetened condensed milk and lime juice. Stir until thick and well incorporated. Set aside.
• Place the gelatin in a small bowl and cover with water. Let stand two minutes to bloom. Microwave in 10 second bursts until gelatin is dissolved. Cool the gelatin to near room temperature, but do not let it set -- very important.
• Add the whipping cream to the bowl of a stand mixer (if you don't have a stand mixer use a large mixing bowl and a handheld mixer) Whip the cream for one minute on a medium speed. Slowly add the sugar to the cream. Turn off the mixer and check to see that the gelatin has cooled, but not set. Add the gelatin and continue to whip until stiff peaks form. Separately reserve about 1 - 1 1/2 cups of whipped topping for garnish.
• Spoon about 1/2 cup of whipped cream into the key lime filling and lightly stir to combine. Add the rest of the whipped cream and fold completely into the mixture, careful not to deflate the cream too much.
• Pour the filling into the cooled pie crust and smooth over with a spatula.
• Add reserved whipped cream to a piping bag fitted with a large star tip. Fold the end of the bag over once or twice to seal and use a steady pressure to pipe the whipped cream around the edge of the tart and in the center. Sprinkle with toasted coconut and slices of key lime. Refrigerate for at least two hours for a cloud like dessert.
• For a frozen tart -- freeze at least two hours. To serve, remove the tart from the freezer and let it sit out on the counter for 10-15 minutes to soften a little before slicing it.

WHITE CHOCOLATE LIME MOUSSE CAKE

Steps:

• 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 add chocolate mixture and lime zest 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.

NO BAKE LIME MOUSSE TORTE

Steps:

• 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.
• 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.
• 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.

KEY LIME MOUSSE

Steps:

• Whisk together zest, juice, sugar, salt, and eggs in a small heavy saucepan. Add butter and cook over medium-low heat, whisking frequently, until thick enough to hold marks of whisk, about 5 minutes. Force through a fine-mesh sieve into a bowl, then quick-chill in an ice bath, stirring occasionally, about 5 minutes.
• Beat cream until it holds stiff peaks, then fold into custard gently but thoroughly. Spoon into glasses and chill at least 2 hours and up to 12.

LIME MOUSSE CAKE

Steps:

• For crust:
• Combine ground cookies and sugar in processor. Add melted butter and process, using on/off turns, until moist clumps form. Press mixture onto bottom and 1 inch up sides of 10-inch-diameter springform pan.
• For filling:
• Place lime juice in bowl. Sprinkle gelatin over to soften. Bring 1/2 cup cream to simmer in heavy medium saucepan. Remove from heat. Add white chocolate and stir until melted and smooth. Stir in gelatin mixture. Cool slightly. Using electric mixer, beat cream cheese, sugar and lime peel in large bowl to blend. Slowly beat white chocolate mixture into cream cheese mixture. Using clean dry beaters, beat remaining 2 cups whipping cream in another large bowl to peaks. Fold into white chocolate mixture. Pour filling into prepared crust. Cover and refrigerate overnight. (Can be prepared 2 days ahead. Keep refrigerated.) Release pan sides from cake. Transfer cake to platter and serve.