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White Chocolate & Lime Cheesecake Mousse
Prep Time
20 mins
Total Time
20 mins
Servings: 30 shot glasses
Author: Nicole
  • 1 packet powdered gelatine (9 g)
  • zest of 1 lime
  • 6 tbsp lime juice (ca. 3 limes)
  • 250 g white chocolate
  • 500 ml whipping cream
  • 600 g cream cheese, softened
  • 150 g white sugar
  • Fresh raspberries for garnish (optional)
  1. Zest 1 lime and juice the limes. You’ll need 6 tbsp of lime juice.

  2. Pour the lime juice in a microwave safe bowl and add the gelatine powder.

  3. Microwave on high for 15 seconds.

  4. Then stir to dissolve the gelatine.

  5. Put the chocolate and 100 ml of cream in another microwave safe bowl and melt the chocolate.

  6. Stir well and let cool a little bit.

  7. In a large bowl, beat the cream cheese with the sugar until smooth.

  8. With the speed on low, slowly add the molten chocolate.

  9. Add the lime zest.

  10. In another bowl, whip the remaining cream until stiff peaks are formed and gently fold the whipped cream into the cream cheese mixture.

  11. Now you can put the mousse in a large bowl, in serving glasses or, like I did for a birthday party, in small shot glasses.

  12. Refrigerate for at least two hours or up to two days before serving.

  13. For serving, you can top the mousse with fresh berries, chocolate shavings and/or lime zest.