No-bake lime mousse pie is perfect for spring

Spring has sprung, or at least, it will on Saturday, March 20. And not a moment too soon! Everyone is tired of the lockdowns and ready to get out and enjoy some freedom and mild air scented with fresh earth and new growth.

To celebrate, I recommend this lime mousse torte. It’s tart, fresh and tangy, plus the lovely green colour reminds us of summer to come. Best of all, it’s a no-bake recipe so it’s easy to make and can be prepared a few days ahead of time. Decorate with dollops of whipped cream, raspberries, lime slices and fresh mint leaves for a truly inspiring dessert that will impress everyone. Minimal effort, maximum effect. My favourite kind of dessert!


No-bake lime mousse torte

Prep time is 45 minutes plus an additional 8 hours for chilling. Serves 8-12.




2 cups gingersnap cookie crumbs
2 tablespoons white sugar
5 tablespoons melted butter


1 (0.25 ounce) envelope unflavored gelatin
2/3 cup lime juice
2 ½ cups heavy cream, divided
9 ounces white chocolate, chopped
3 (8 ounce) packages cream cheese, softened
1 cup white sugar
2 tablespoons grated lime zest

Garnishes (optional):

Whipped cream or whipped coconut, raspberries, raspberry coulis, lime slices, mint leaves, lime zest



Step 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.

Step 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.

Step 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.



Use whatever combination of garnishes you like to decorate with. Raspberry coulis drizzled on top is an especially pretty embellishment.



For an even simpler variation, use vanilla wafer cookies from the grocery store to line paper muffin cups. Place one cookie in each paper liner and place each liner into a 12-cup muffin tin. Top each cookie with enough filling to cover. Distribute evenly between all 12 cups. Alternatively, you can buy ready-made pie tart shells and fill after pre-baking and cooling. Refrigerate overnight. Decorate each with a dollop of whipped cream and a raspberry or 1/4 slice of lime. Grate some lime zest on top for an added flourish. These are especially great because they’re so portable. Enjoy!