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Key Lime Pie Mousse Cups Recipe

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4.3 from 57 reviews

  • Author: Amina
  • Total Time: 2 hours 20 minutes
  • Yield: 8 servings

Description

This Key Lime Pie Mousse Cups recipe is a delightful and refreshing dessert that layers a buttery graham cracker crust with a smooth, tangy key lime mousse, topped optionally with light whipped cream for a perfect balance of flavors and textures. Easy to assemble and best served chilled, these mousse cups are excellent for parties or a light dessert treat.

Ingredients

Crust

  • ⅔ cup graham cracker crumbs
  • 2 tsp granulated sugar
  • 2 tbsp melted butter

Mousse

  • 4 oz cream cheese, softened
  • 6 tbsp granulated sugar
  • ¼ cup fresh key lime juice (or regular lime juice)
  • 1 tsp vanilla extract
  • Pinch of salt
  • 1 cup heavy cream

Whipped Cream Topping (optional)

  • ½ cup heavy cream
  • 1 tbsp sugar (or pure maple syrup)
  • 1 tsp pure vanilla extract

Garnish

  • Lime zest and/or lime slices
  • Extra graham cracker crumbs

Instructions

  1. Make the crust: In a small bowl, combine ⅔ cup of graham cracker crumbs, 2 teaspoons sugar, and 2 tablespoons melted butter. Stir until the mixture has a texture resembling wet sand. Spoon a couple of tablespoons into the bottom of each cup or jar, pressing down gently to form an even crust layer.
  2. Prepare the mousse base: In a medium to large bowl, beat 4 ounces of softened cream cheese until smooth and creamy. Add 6 tablespoons of granulated sugar, ¼ cup fresh key lime juice, 1 teaspoon vanilla extract, and a pinch of salt. Beat everything together until fully combined and silky smooth.
  3. Whip the cream: In a separate bowl, whip 1 cup of heavy cream to stiff peaks, meaning the cream holds firm when the whisk is lifted.
  4. Combine mousse and whipped cream: Gently fold the whipped cream into the lime-cream cheese mixture until the mixture is smooth and fluffy, taking care not to deflate the airiness of the whipped cream.
  5. Assemble the mousse cups: Spoon or pipe the mousse over the graham cracker crust in each cup. Smooth the tops. For larger 8-oz jars, you can repeat layers of graham cracker crumbs and mousse, with optional whipped cream between layers. For smaller 4-oz mini jars, a single layer of crust and mousse is sufficient.
  6. Chill: Refrigerate the assembled mousse cups for at least 2 hours or until the mousse is set.
  7. Make optional whipped cream topping: Using a handheld or stand mixer fitted with a whisk attachment, whip ½ cup heavy cream with 1 tablespoon sugar (or pure maple syrup as a healthier alternative) and 1 teaspoon pure vanilla extract on medium-high speed until medium peaks form. Medium peaks hold shape but are slightly softer than stiff peaks, making them ideal for topping.
  8. Garnish and serve: Just before serving, top each mousse cup with a dollop of the whipped cream, a sprinkle of lime zest and/or lime slices, and additional graham cracker crumbs for extra texture and flavor.

Notes

  • The recipe yields approximately 8 servings, either in four 8-oz jars or eight 4-oz mini jars.
  • For a healthier option, substitute sugar in the whipped cream topping with pure maple syrup.
  • Fresh key lime juice offers the distinct classic flavor, but regular lime juice can be used as a substitute.
  • Be gentle when folding whipped cream into the mousse mixture to maintain its airy texture.
  • Allow at least 2 hours of chilling time for the mousse to set properly before serving.
  • This dessert can be prepared a day ahead and stored covered in the refrigerator.
  • Prep Time: 20 minutes
  • Cook Time: 0 minutes
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American

Find it online: https://aminabakes.com/key-lime-pie-mousse-cups-recipe/