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Creamy Key Lime Mousse Cheesecake Bars with Blackberry Mint Whip

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These creamy key lime mousse cheesecake bars feature a zesty citrus mousse atop a buttery graham cracker crust, finished with a refreshing blackberry mint whipped topping. Perfect for summer gatherings, they’re easy to make, crowd-pleasing, and deliver a bright, tangy flavor in every bite.

Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs (or digestive biscuits)
  • 1/4 cup granulated sugar
  • 6 tablespoons unsalted butter, melted
  • Pinch of salt
  • 16 oz cream cheese, softened
  • 1/2 cup sour cream (or Greek yogurt)
  • 3/4 cup granulated sugar
  • 2 large eggs, room temperature
  • 1 tablespoon cornstarch
  • 1/2 cup key lime juice (fresh preferred)
  • Zest of 2 key limes (or regular limes)
  • 1 teaspoon vanilla extract
  • 1 cup heavy cream, whipped to soft peaks
  • 1 cup fresh blackberries (or frozen, thawed and drained)
  • 2 tablespoons powdered sugar
  • 1 cup heavy whipping cream, chilled
  • 2 tablespoons fresh mint leaves, finely chopped
  • 1/2 teaspoon vanilla extract

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×13-inch pan with parchment paper, leaving overhang for easy lifting.
  2. In a medium bowl, mix graham cracker crumbs, granulated sugar, pinch of salt, and melted butter until mixture resembles damp sand. Press firmly into the bottom of the pan.
  3. Bake crust for 10 minutes until golden and fragrant. Let cool while preparing filling.
  4. In a large bowl, beat softened cream cheese until smooth. Add granulated sugar and beat again. Scrape down bowl.
  5. Mix in sour cream, eggs, cornstarch, key lime juice, lime zest, and vanilla extract until just combined. Do not overmix.
  6. Gently fold in whipped heavy cream until incorporated.
  7. Pour mousse mixture over cooled crust and smooth top with spatula.
  8. Bake at 325°F (165°C) for 25-28 minutes, until edges are set but center jiggles slightly. Do not overbake.
  9. Cool bars to room temperature, then refrigerate for at least 3 hours (overnight preferred) to set.
  10. For the blackberry mint whip: Mash blackberries with powdered sugar in a small bowl. In a chilled bowl, whip heavy cream to soft peaks. Fold in blackberry mixture, chopped mint, and vanilla extract. Whip to medium peaks.
  11. Lift chilled bars out of pan using parchment. Cut into squares (16 pieces). Top each bar with blackberry mint whip. Garnish with extra berries and mint if desired.

Notes

For gluten-free, use almond flour or gluten-free graham crackers for the crust. Regular limes can substitute for key limes; increase zest for flavor. Chill bars thoroughly for best texture and clean cuts. Whip topping just before serving for best consistency. Bars can be made ahead and freeze well (without whip).

Nutrition

Keywords: key lime, cheesecake bars, mousse, summer dessert, blackberry mint whip, easy dessert, picnic, party, creamy, citrus, no water bath, crowd-pleaser

Find it online: https://forkifyfun.com/creamy-key-lime-mousse-cheesecake-bars-easy-summer-dessert-with-blackberry-mint-whip/