Best Key Lime Mousse Cake Recipes

KEY LIME WHITE CHOCOLATE MOUSSE CAKE image

Categories Fruit

Number Of Ingredients 13

Crust:
2 cups crushed graham crackers
1/2 cup butter, melted
1/4 cup sugar
Filling:
6 tablespoons fresh Key lime juice
1 envelope unflavored gelatin
2 1/2 cups heavy whipping cream, divided
10 (1-ounce) squares white chocolate, chopped
3 (8-ounce) packages cream cheese, softened
1 cup sugar
1 1/2 tablespoons lime zest
Garnish: white chocolate curls, Key lime wedges

Steps:

In a medium bowl, combine graham cracker crumbs, butter, and sugar. Press into bottom and 1 inch up sides of a 10-inch springform pan. Set aside. In a large bowl, combine lime juice and gelatin; let stand for 2 minutes. Bring 1/2 cup cream to a simmer in a small saucepan. Remove from heat, and add white chocolate, stirring until smooth. Stir in gelatin mixture, and allow to cool. In a large bowl, beat cream cheese, sugar, and lime zest at medium speed with an electric mixer until combined. Slowly beat cooled white chocolate mixture into cream cheese mixture. In a large bowl, beat remaining 2 cups cream at high speed with an electric mixer until soft peaks form. Fold into white chocolate mixture, and pour into pie crust. Cover, and freeze overnight. Remove from freezer, and gently run a knife around edges of pan to release crust from sides of pan. Garnish with white chocolate curls and Key lime wedges, if desired. Cut into wedges with a knife that has been dipped into hot water.

Key Lime Mousse Cake image

Provided by grandma2969

Categories Dessert

Time 45m

Yield 12 serving(s)

Number Of Ingredients 9

1 (9 ounce) package yellow cake mix
2 tablespoons all-purpose flour
1/2 cup cold water
1 egg
1 cup frozen limeade concentrate, thawed
1 (12 ounce) container Cool Whip, thawed
1 (3 1/3 ounce) package instant white chocolate pudding and pie filling mix
1 lime
2 tablespoons white chocolate chips, grated

Steps:

preheat oven to 325*.
Grease and flour 9" springform pan. In small batter bowl, combine cake mix and flour, mix well using whisk. Add water and egg; whisk till smooth.
Pour batter into pan.
Bake 25-28 m inutes till toothpick inserted in center comes out clean.
Remove from oven to wire rack and cool completely. Leave cake in pan.
Brush cake with 1/2 cup of the limeade concentrate (thawed).
Attach large star tip to pastry bag, fill with 1 cup of Cool Whip and set this aside in refrigerator to decorate later.
In medium microwave safe bowl, micro cream cheese on high 30 seconds or softened. whisk till smooth.
Gradually add remaining limeade concentrate, whisking until smooth. add remaining whipped topping and pudding mix, mix till smooth with spatula.
Spoon filling over cake, spread evenly using small spreader.
Zest lime, then slice lime thinly, cut slices in half.
If desired, you may grate white chocolate morsels on hand grater, over filling.
Run a smooth blade knife around inside of cake and release collar.
Use reserved Cool Whip that is in pastry bag to pipe design around top edge of cake.
Place lime halves between design (stars) and sprinkle lime zest over cake.
Tastes better if you chill cake for 1 hour before serving.