Lime Berry Cheesecake Mousse

Lime Berry Cheesecake Mousse

recipe by chef Felix Papadakis


  • 1 cup gingersnap cookies
  • 2 tablespoons butter, melted
  • 10 ounces full fat cream cheese (one 8 ounce block and a quarter--2 ounces)
  • 7 ounces sweetened condensed milk (half of a 14 ounce can)
  • 1 teaspoon vanilla
  • pinch salt
  • The zest of one lime, grated finely and preferably on a rasp
  • 2 ounces of freshly sqeezed lime juice (about 2 limes)
  • Any selection of fresh berries (blueberries, raspberries, strawberries), about 1 cup


Use a rolling pin to crush the gingersnap cookies in a plastic bag to a medium grind and then place in a bowl. Add the melted butter and stir well. Divide amongst the 4 dishes in which you will be serving the mousse.

In a medium bowl, place the cream cheese, the sweetened condensed milk, the vanilla, salt and lime peel and whisk well until there are no lumps, about 2-3 minutes. Add the lime juice and stir well until a mousselike consistency is achieved. Divide the mousse amongst the 4 dishes and top with the berries.

Chill for about 30 minutes and serve.

Serves 4.

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