No Bake Lime Mousse Torte

No Bake Lime Mousse Torte

Made  times
RB1953 0

"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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8 h 45 m servings 669 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • 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

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Ready In

  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.


  1. 60 Ratings

Most helpful positive review

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...

Most helpful critical review

This was okay but not worth the expense. None of the flavors were strong enough to come through-not even the chocolate. The texture was nice and it looked pretty.

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Most positive
Least positive

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...

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...

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 dess...

I turned it into a lower calorie version by: Not adding sugar to the cookie base, and used only 1 cup cookies rather than 2 c (plenty!). Used only 4 tbs butter. I used 1/2 pint of cream to melt ...

I have tried many key lime recipes for my boyfriend- he loved this one! kind of like key lime pie. Definatly double the key lime juice and add slightly more zest. i was making 2- i made 2 crus...

Incredibly creamy, tart, and delicious! I cannot begin to tell you the look on people's faces when they enjoy this dessert - I used it as a dessert special in the restaurant where I work, and it...

Very good and refreshing- not a heavy taste- very light and I didn't even have to bake it! 2nd time I made it I substited lemon for the lime and that was very good too. Be sure to add the zest a...

This dessert is wonderful! I brought it to a BBQ and everyone who tried it loved it. I did switch out the whipped heavy cream for cool whip, and used nilla wafers for the crust, but followed e...

OMG! Thanks for sharing this recipe. The gingersnaps made it! My husband asked that next time I double the crust so it would be thicker. And my four year old asked that I not put grass in the pi...

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