Creamy Blackberry Lime Mousse Cheesecake Bars Recipe – Easy Homemade Dessert

Imagine opening your kitchen window on a breezy summer afternoon and catching the scent of fresh blackberries mingling with a subtle hint of lime—honestly, that’s the exact aroma that fills my house when I bake these Creamy Blackberry Lime Mousse Cheesecake Bars with Graham Crust. The first time I tried this recipe, I was just looking for a way to use up a pile of tart blackberries from the farmer’s market. One bite in, I knew I’d stumbled onto something special. The contrast of the velvety mousse, tangy cheesecake, and buttery graham base was the kind of moment where you pause, take a deep breath, and just smile because, you know what, you’re onto something truly special here.

This dessert brings me right back to the days when I was knee-high to a grasshopper, picking berries with my grandma and sneaking them straight into my mouth—no shame! There’s a nostalgia in every bite, but with a fresh, modern twist thanks to bright lime and impossibly creamy mousse. My family couldn’t stop sneaking extra bars off the cooling rack (let’s face it, I was right there with them). These cheesecake bars have become a staple for family gatherings, bake sales, and those random Tuesday nights when you just need a sweet pick-me-up. I’ve tested the recipe more times than I’d care to admit—in the name of research, of course—and each time it’s pure, nostalgic comfort in a pan.

If you’re looking for a dessert that’s dangerously easy, absolutely gorgeous on a Pinterest board, and guaranteed to win hearts at any potluck or picnic, you’re going to want to bookmark this one. Creamy Blackberry Lime Mousse Cheesecake Bars feel like a warm hug from someone who knows you well. Trust me, this is the dessert you’ll wish you’d discovered years ago.

Why You’ll Love These Creamy Blackberry Lime Mousse Cheesecake Bars

You know, after dozens of cheesecake recipes and even more mousse experiments, I can say these Creamy Blackberry Lime Mousse Cheesecake Bars are a total game-changer for homemade desserts. Years of testing (and taste-testing, if I’m being honest) have taught me what works, what doesn’t, and what actually gets rave reviews from folks. Here’s why you’ll fall for this recipe:

• Quick & Easy: Comes together in about an hour, with just a bit of chill time for the mousse and cheesecake layers to set up. Perfect for busy weeknights or last-minute gatherings!
• Simple Ingredients: No fancy grocery run required. If you’ve got cream cheese, fresh or frozen blackberries, lime, and some pantry staples, you’re already halfway there.
• Perfect for Any Occasion: These bars are a hit for brunches, potlucks, backyard BBQs, and holiday dessert spreads. They look pretty enough for Pinterest but taste even better.
• Crowd-Pleaser: Kids can’t get enough of the fruity mousse, and adults love the tangy lime and rich cheesecake. Even picky eaters end up going back for seconds.
• Unbelievably Delicious: The mousse is light and airy, the cheesecake is creamy with a hint of tang, and the graham crust adds that addictive crunch. It’s next-level comfort food that doesn’t feel heavy.

What makes this recipe stand out? The mousse layer isn’t just folded in—blackberries are puréed and gently whipped with cream for a cloud-like texture, while lime zest adds brightness and zing. Plus, the cheesecake is baked low and slow for a silky bite that never cracks or gets grainy. I’m a stickler for texture, and this bar hits every mark.

This isn’t just another cheesecake bar—it’s the kind that makes you close your eyes after the first bite. It’s comfort food with a fresh twist, so you can treat yourself and your loved ones without spending all day in the kitchen. Whether you want to impress guests or just sneak a midnight snack, these Creamy Blackberry Lime Mousse Cheesecake Bars deliver every time.

What Ingredients You Will Need

The magic of these Creamy Blackberry Lime Mousse Cheesecake Bars is in the simple, wholesome ingredients that pack serious flavor and texture. Most of these are pantry staples or easy to find, and I’ve included a few notes on trusted brands and substitutions where it matters. Here’s what you’ll need:

• For the Graham Crust:
  • Graham cracker crumbs – 1 1/2 cups (150g) (I love using Honey Maid for the best flavor and crunch)
  • Unsalted butter, melted – 6 tbsp (85g)
  • Granulated sugar – 2 tbsp (25g)
  • Pinch of salt
• For the Cheesecake Layer:
  • Cream cheese, softened – 12 oz (340g) (full-fat for creamy texture; I always go for Philadelphia)
  • Granulated sugar – 1/2 cup (100g)
  • Large eggs – 2, room temperature
  • Vanilla extract – 1 tsp
  • Lime zest – 1 tsp (adds brightness; organic limes if possible)
  • Lime juice – 2 tbsp (30ml)
  • Sour cream – 1/3 cup (80g) (can substitute with Greek yogurt for a tangier flavor)
• For the Blackberry Lime Mousse:
  • Fresh or frozen blackberries – 1 1/2 cups (200g) (thawed if using frozen)
  • Granulated sugar – 1/4 cup (50g)
  • Heavy whipping cream – 1 cup (240ml), cold
  • Cream cheese – 4 oz (115g), softened
  • Lime juice – 2 tbsp (30ml)
  • Lime zest – 1/2 tsp
  • Powdered gelatin – 1 1/2 tsp (or 1 envelope unflavored)
  • Cold water – 2 tbsp (30ml) (for blooming the gelatin)
• For Garnish (Optional but pretty!):
  • Extra blackberries – a handful
  • Lime slices or zest curls
  • Whipped cream

If you’re gluten-free, swap in gluten-free graham crackers. Dairy-free? Use vegan cream cheese and coconut yogurt. In summer, I love switching in fresh raspberries for a twist. For best results, use ripe berries and full-fat dairy—trust me, it makes a difference.

Equipment Needed

You don’t need any fancy gadgets for these Creamy Blackberry Lime Mousse Cheesecake Bars, but a few reliable tools make life easier. Here’s what I use:

• 8×8-inch (20×20 cm) square baking pan (a glass pan works best for even baking and easy cutting)
• Mixing bowls (medium and large)
• Electric mixer or stand mixer (I use my hand mixer for small batches—it’s quick and easy)
• Measuring cups and spoons (a must for accuracy)
• Rubber spatula (for scraping and smoothing layers)
• Food processor or blender (for puréeing blackberries—if you don’t have one, mash berries with a fork and strain for seeds)
• Fine mesh sieve (to strain blackberry seeds if you like a smoother mousse)
• Small saucepan (for blooming gelatin and warming the blackberry mixture)
• Parchment paper (for easy pan release)

If you’re missing a food processor, a potato masher and a sieve will get the job done. For budget-friendly options, thrift stores often stock great baking pans and mixers. Scrub your mesh sieve right after use to avoid berry stains!

Preparation Method

1. Prep the Pan: Line your 8×8-inch (20×20 cm) pan with parchment, leaving enough overhang for easy lifting. (Trust me, this makes unmolding a breeze!)
2. Make the Graham Crust:
   1. In a medium bowl, combine 1 1/2 cups (150g) graham cracker crumbs, 6 tbsp (85g) melted butter, 2 tbsp (25g) sugar, and a pinch of salt.
   2. Mix until crumbs are evenly moistened—it should look like wet sand and smell buttery.
   3. Press mixture firmly into the pan using a flat-bottomed glass or your fingers. (Don’t skimp on pressing—it helps the crust hold together.)
   4. Bake at 325°F (163°C) for 10 minutes, then cool while you make the cheesecake.
3. Prepare Cheesecake Layer:
   1. In a large bowl, beat 12 oz (340g) cream cheese until smooth and creamy, about 1 minute.
   2. Add 1/2 cup (100g) sugar; beat until fluffy.
   3. Mix in 2 eggs, one at a time, then 1 tsp vanilla, 1 tsp lime zest, 2 tbsp (30ml) lime juice, and 1/3 cup (80g) sour cream.
   4. Pour batter over cooled crust; smooth top with a spatula.
   5. Bake at 325°F (163°C) for 25-28 minutes, until set but slightly jiggly in the center.
   6. Cool completely at room temp, then chill in fridge for at least 1 hour.
4. Make Blackberry Lime Mousse:
   1. In a small bowl, sprinkle 1 1/2 tsp gelatin over 2 tbsp (30ml) cold water; let stand 5 minutes to bloom.
   2. Purée 1 1/2 cups (200g) blackberries with 1/4 cup (50g) sugar and 2 tbsp (30ml) lime juice in a blender or food processor.
   3. In a small saucepan, warm the purée over low heat just until steaming, then whisk in bloomed gelatin until dissolved.
   4. Strain mixture through a fine mesh sieve to remove seeds (optional but recommended).
   5. Cool to room temp, about 10 minutes.
   6. Beat 1 cup (240ml) cold whipping cream to stiff peaks in a clean bowl.
   7. In another bowl, beat 4 oz (115g) cream cheese until smooth. Stir in cooled blackberry mixture and 1/2 tsp lime zest.
   8. Gently fold whipped cream into blackberry mixture until no streaks remain—it should be pale purple and airy.
5. Layer & Chill:
   1. Spread blackberry mousse evenly over chilled cheesecake layer.
   2. Cover and chill bars at least 4 hours or up to overnight. (Don’t rush—mousse needs time to set!)
6. Garnish & Serve:
   1. Lift bars from pan using parchment. Cut into squares (wipe knife between cuts for clean edges).
   2. Top with extra blackberries, lime slices, or a dollop of whipped cream.

Troubleshooting: If mousse seems runny, chill longer. If cheesecake cracks, it’s likely overbaked—pull it while still slightly wobbly. For best results, use room temperature ingredients and don’t overmix the batter.

Cooking Tips & Techniques

Let me share a few tricks I’ve picked up the hard way with these Creamy Blackberry Lime Mousse Cheesecake Bars:

• Room Temperature Ingredients: Don’t rush the softening step for cream cheese—cold cheese leads to lumps. I learned this after a few grainy batches!
• Press That Crust Firmly: Use a flat-bottomed glass or measuring cup. If the crust is too loose, it crumbles when sliced.
• Don’t Overbake Cheesecake: A little jiggle in the center means it’s perfect. Overbaking leads to cracks and dryness.
• Bloom Gelatin Properly: Sprinkle gelatin over cold water and let it stand until it looks wrinkly. If you skip this, your mousse won’t set right.
• Gentle Folding: When adding whipped cream to the blackberry mixture, use a spatula and a light hand—overmixing deflates the mousse.
• Chill Time Matters: Bars set best with at least 4 hours in the fridge. I once tried to rush it for a party and had a runny mess!
• Clean Slices: For those perfect Pinterest-worthy bars, wipe your knife between cuts and use a hot, dry blade.

Multitasking tip: While the cheesecake bakes, prep your mousse ingredients. That way, you’re ready to go as soon as the base cools. Consistency is key—follow the steps and you’ll get dreamy, creamy bars every time.

Variations & Adaptations

One thing I love about these Creamy Blackberry Lime Mousse Cheesecake Bars is how flexible they are. Here’s how you can make them your own:

• Gluten-Free: Swap graham crackers for gluten-free alternatives. The crust stays crunchy and delicious!
• Dairy-Free: Use vegan cream cheese, coconut cream instead of heavy cream, and plant-based yogurt. (I’ve tried this for a lactose-intolerant friend—it works!)
• Berry Swap: Try raspberries or blueberries instead of blackberries for a seasonal twist. The flavor changes up beautifully.
• Lemon Instead of Lime: Substitute lemon zest and juice for a softer citrus note. Great if you’re out of limes.
• No-Bake Version: Skip baking the cheesecake layer and use a no-bake cheesecake recipe—just chill until set.
• Nutty Crust: Add chopped pecans or almonds to the crust for extra crunch.
• Allergen Note: For egg-free, use a flax egg in the cheesecake or try an eggless no-bake filling.

My personal favorite? Swapping in fresh summer strawberries with lemon zest for a bright, picnic-perfect batch. The options are endless—don’t be afraid to play with flavors!

Serving & Storage Suggestions

These Creamy Blackberry Lime Mousse Cheesecake Bars are best served chilled, straight from the fridge. I love presenting them on a pretty platter, topped with extra blackberries and lime zest—it looks gorgeous and makes every slice pop on your Pinterest feed!

Pair these bars with iced tea, a fruity sangria, or even a scoop of vanilla ice cream for a real treat. They’re a perfect finish to grilled dinners or light spring lunches.

For storage, keep bars covered in the refrigerator for up to 4 days. The mousse stays fluffy and the flavors deepen overnight. If you want to freeze, wrap individual bars tightly; thaw in the fridge before serving. To reheat (if that’s your style), a quick 10-second zap in the microwave softens the mousse but doesn’t melt it.

The lime and blackberry flavors become more pronounced as they sit—almost better on day two, if you can wait that long!

Nutritional Information & Benefits

Each Creamy Blackberry Lime Mousse Cheesecake Bar (based on 16 bars) is estimated to have:

• Calories: Approximately 220
• Fat: 13g
• Carbohydrates: 24g
• Protein: 3g
• Sugar: 16g

Blackberries are loaded with vitamin C and fiber, while lime provides antioxidants and brightness. Using Greek yogurt in the cheesecake boosts protein and probiotics. If you’re gluten-free or low-carb, swap the crust and sweeteners to fit your needs. Allergens: Contains dairy, eggs, gluten (unless adapted).

From a personal wellness perspective, I love making treats that feel indulgent but still sneak in fruit and real ingredients. These bars are a good compromise—sweet, satisfying, but not too heavy.

Conclusion

So why should you try these Creamy Blackberry Lime Mousse Cheesecake Bars? They’re easy, beautiful, and taste like summer in every bite. You can tweak them for any diet or occasion, and they never fail to impress—my family asks for them all year round!

Don’t be afraid to customize the flavors, swap the berries, or get creative with the crust. That’s part of the fun! Personally, I love these bars because they bring together my favorite flavors and memories in one pan. If you bake them, let me know in the comments how you made them your own—or share your photos if you’re feeling proud!

Bookmark this recipe, pin it for later, and give it a try. I promise—a plate of these bars is like a sweet hug on any day.

Frequently Asked Questions

Can I use frozen blackberries for the mousse?

Yes, frozen blackberries work great! Just thaw and drain them well before puréeing for the mousse layer.

How do I know when the cheesecake layer is baked?

It should be set around the edges but still slightly wobbly in the center. If you overbake, the texture gets dry—just pull it out when it jiggles a bit.

Can I make these bars ahead of time?

Absolutely! They taste even better on day two, as the flavors meld. Chill overnight for the best texture.

What’s the best way to cut cheesecake bars cleanly?

Use a sharp, hot knife and wipe it between each cut. This keeps the layers neat and the mousse fluffy.

Is there a vegan version of this recipe?

Yes! Use vegan cream cheese, coconut cream, and plant-based gelatin (like agar). Swap graham crackers for vegan ones. The result is just as creamy and delicious.

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