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    Grits and Pinecones » Recipes » Desserts

    Easy Key Lime Mousse

    April 1, 2021 by Sharon Rigsby 11 Comments

    Jump to Recipe Print Recipe
    Pinterest pin with four lime mousse on a glass serving plate.

    This easy recipe for Key Lime Mousse is quite possibly one of the quickest and easiest desserts you will ever make and one of the tastiest too! With only four ingredients, this no-bake, light as a cloud mousse combines cream cheese, sweetened condensed milk, frozen whipped topping, and tart key lime juice to make a light and refreshing dessert that you and your family will love!

    Four glass dessert cups with Key Lime Mousse.

    Depending on the ingredients, a mousse’s texture can be light and fluffy or thick and creamy. This surprisingly simple recipe for Key Lime Mousse is in the light and fluffy category and will have everyone thinking you are a super chef! 

    Here’s what you will need:

    Ingredients for key lime mousse including lime juice and cream cheese.

    Only four simple ingredients:

    • Key limes – give this mousse its bright, citrusy tart flavor. Although this recipe calls for key lime juice, regular Persian lime juice or even lemon juice can be used instead. 
    • Cream cheese  – smooth and creamy with a slight tang; cream cheese gives the mousse body and helps to thicken it. 
    • Sweetened condensed milk – provides a familiar, deep rich super-sweet taste that pairs beautifully with the tart lime juice. 
    • Frozen whipped topping – is a true convenience food, it’s what makes this dessert so easy, and it’s what gives it such a beautiful, fluffy texture. 
    • Key lime zest or strips of peel – an optional garnish to add more tangy lime deliciousness and a pop of color to this dessert. 

    Here’s how to make it:

    1. Juice the limes and set the juice aside. An electric juicer next to a measuring cup full of lime juice.
    2. Use an electric mixer to beat the softened cream cheese until it is smooth and creamy. Do not try and mix in the rest of the ingredients until the cream cheese is completely soft and smooth, or your mousse will have lumps in it. 
    3. Once the cream cheese is smooth, add the sweetened condensed milk and beat until it is combined. Then add the thawed whipped topping. Continue mixing until all ingredients are combined. An electric mixer bowl full of cool whip and sweetened condensed milk.
    4. Add the lime juice slowly and continue beating until the mixture is thick and smooth.Key Lime Mousse in the bowl of an electric mixer.
    5. Pour into individual serving bowls or parfait glasses and chill in the refrigerator before serving.
    6. Optional, garnish with a bit of lime zest or thin strips of lime peel. 

    Key Lime Mouse in dessert glassed topped with strips of lime peel.

    Variations: 

    • Make a key lime pie, by pouring the lime mixture into a purchased graham cracker crust.
    • You can also make individual tarts, by purchasing individual graham cracker tart shells and filling these with the lime mixture.
    • Last, but not least, make tiny key lime bites, by purchasing a package of individual phyllo shells. Bake the phyllo shells in a 350-degree F. oven to crisp them up, allow them to cool, then fill them with the lime mixture. 

    Frequently asked questions:

    Why isn’t my key lime mousse green?

    Key lime juice is a pale yellow color, and authentic key lime pies and mousse are a pale yellow color. If you see a green key lime pie, it has had food coloring added. 

    What to serve this dessert with?

    This light dessert makes a wonderful ending to a spring or summer barbecue or cookout. I like to serve it with Grilled Chicken, Grilled Grouper with Mango Salsa, Blackened Grouper, Smoked Spatchcock Chicken, or Blackened Steak.  

    Storage and leftovers?

    Your mousse can be stored covered in the refrigerator for three days. 

    How many key limes does it take to make one cup of juice?

    A lot! Although key limes are juicer than regular limes, they are so small; you will need around 20 to make one cup of juice. If you are using regular limes, you will need five or six. 

    What can you substitute for key lime juice?

    If the thought of squeezing all of those tiny limes makes you dizzy, you can substitute regular or Persian lime juice for the key lime juice. You can also substitute one cup of frozen limeade in a pinch. In addition, you can make a lovely lemon mousse by using fresh lemon juice. 

    Do not substitute purchased bottled lemon or lime juice. It will give your mousse a bitter flavor. 

    What’s the difference between pudding and mousse?

    In general, mousse is lighter and fluffier than pudding. While both are creamy, pudding is usually cooked to thicken it, while mousse is thickened by the addition of whipped cream or frozen whipped topping. 

    Sharon’s tips:

    If your limes are hard to juice, put them in the microwave for 15-20 seconds to warm the fruit.  It will make them softer and easier to squeeze. Also, pressing down on them with your hand and rolling them on the counter will make them easier to juice. Last but not least, cut the lime in half and try sticking a fork in it and twisting to release more juice. 

    To soften the cream cheese, unwrap it, and put it on a microwave-safe dish. Microwave for 15-20 seconds. Test to see if it’s softened by pressing it with the back of a spoon or your finger. If it doesn’t give easily, put it back in for another 10 seconds. 

    To make a Key Lime Mousse Pie, pour the mixture into a pre-made graham cracker pie crust and chill before serving.

    More recipes with citrus:

    If you like the bright flavor citrus brings to a dish as I do, you also might be interested in these popular dessert recipes:

    • Meyer Lemon Tart with a Gingersnap Crust
    • Luscious Meyer Lemon Bars
    • Meyer Lemon Ice Cream – No Cook
    • Lemon Swirl Cheesecake
    • Kumquat Pie
    • No-Bake Frozen Lemonade Pie

    If you need more recipes or menu ideas, you can find all of my dessert recipes here.

    Special thanks to my long-time friend Diane Clark who shared this recipe with me so I could share it with you!

    ★ If you make this dish, please leave a comment and give this recipe a star rating. I would love to know how you liked it!

    Thank you so much for visiting Grits and Pinecones!

    Four Key Lime Mousses on a glass serving plate.

    Easy Key Lime Mousse Recipe

    Sharon Rigsby
    This no-bake light-as-a-cloud mousse combines cream cheese, sweetened condensed milk, frozen whipped topping, and key lime juice into a dreamy delectable light dessert that you and your family will love!
    5 from 7 votes
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Chilling time 1 hr
    Total Time 1 hr 15 mins
    Course Dessert
    Cuisine American, Southern
    Servings 6 servings
    Calories 436 kcal

    Ingredients
      

    • 8 ounces cream cheese softened
    • 14 ounces sweetened condensed milk
    • 12 ounces frozen whipped topping thawed
    • 1 cup fresh key lime juice
    • Optional garnish: lime zest or thin strips of lime peel

    Instructions
     

    • Juice the limes and set the juice aside. 
    • Use an electric mixer to beat the softened cream cheese until it is smooth and creamy. Do not try and mix in the rest of the ingredients until the cream cheese is completely soft and smooth, or your mousse will have lumps in it. 
    • Once the cream cheese is smooth, add the sweetened condensed milk and beat until it is combined. Then add the thawed whipped topping. Continue mixing until all ingredients are combined. 
    • Add the lime juice slowly and continue beating until the mixture is thick and smooth.
    • Pour into individual serving bowls or parfait glasses, cover, and chill in the refrigerator for at least one hour before serving.
    • Optional, garnish with a bit of lime zest or thin strips of lime peel. 

    Notes

    Your mousse can be stored covered in the refrigerator for three days. 
    Although key limes are juicer than regular limes, they are so small; you will need around 20 to make one cup of juice. If you are using regular limes, you will need five or six. 
    If the thought of squeezing all of those tiny limes makes you dizzy, you can substitute regular or Persian lime juice for the key lime juice. You can also substitute one cup of frozen limeade in a pinch. In addition, you can make a lovely lemon mousse by using fresh lemon juice. 
    Do not substitute purchased bottled lemon or lime juice. It will give your mousse a bitter flavor. 
    If your limes are hard to juice, put them in the microwave for 15-20 seconds to warm the fruit.  It will make them softer and easier to squeeze. Also, pressing down on them with your hand and rolling them on the counter will make them easier to juice. Last but not least, cut the lime in half and try sticking a fork in it and twisting to release more juice. 
    To soften the cream cheese, unwrap it, and put it on a microwave-safe dish. Microwave for 15-20 seconds. Test to see if it's softened by pressing it with the back of a spoon or your finger. If it doesn't give easily, put it back in for another 10 seconds. 
    To make a Key Lime Mousse Pie, pour the mixture into a pre-made graham cracker pie crust and chill before serving.

    Nutrition

    Calories: 436kcalCarbohydrates: 55gProtein: 9gFat: 22gSaturated Fat: 13gCholesterol: 73mgSodium: 247mgPotassium: 406mgFiber: 1gSugar: 47gVitamin A: 804IUVitamin C: 14mgCalcium: 292mgIron: 1mg
    Tried this recipe? Tag me today! Mention @gritspinecones or tag #gritspinecones!

    *This recipe was originally posted on June 10, 2016. It was republished on April 1, 2021, with new photos, expanded directions, and a new FAQ section.

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    1. Amalija

      March 22, 2022 at 11:28 pm

      5 stars
      Hi there 🙂 Do you happen to know what size (in ounces or cups) a “serving” is for this recipe? I need to make 30 dessert shooters with about 2.5 oz of mousse, and I am struggling to figure out how much I should make. Thanks for your time

      Reply
      • Sharon Rigsby

        March 25, 2022 at 8:53 pm

        Hi Amalija, this recipe makes 6 servings that are approximately one/half of a cup or four ounces each. I hope that helps!
        All the best,
        Sharon

        Reply
    2. Ann

      June 17, 2021 at 9:02 am

      Question about the amount of thawed frozen whipped topping. The recipe calls for 12 ounces. Is that 12 ounces by weight or 1 1/2 cups of topping? Thanks.

      Reply
      • Sharon Rigsby

        June 18, 2021 at 3:49 pm

        Hi Ann, It is a 12-ounce tub of frozen whipped topping or cool whip and definitely more than 1.5 cups. I hope you enjoy it.
        All the best,
        Sharon

        Reply
    3. Kathi Boor

      April 09, 2021 at 8:04 pm

      This is a new “company’s coming” or potluck dessert! So simple and so good! I had no idea key limes were so juicy (I was pleasantly surprised to find them at Aldi’s) and they were easy to squeeze.
      I made it in a graham cracker crust as a dessert for a bbq dinner and it was a huge hit. Thank you!

      Reply
    4. Judy

      January 21, 2020 at 5:54 pm

      5 stars
      Have made this several times and it is always a big hit. I love how easy it is to make and how hard to part with, just saying not selfish or anything. Will this work with frozen lemonade, think I’ll try tonight. Thanks to you and your friend.

      Reply
      • Sharon Rigsby

        January 21, 2020 at 8:58 pm

        Hey Judy, thank you so much for your kind comment! I’m so glad you enjoy this dish!
        All my best,
        Sharon

        Reply
    5. Jan

      December 08, 2017 at 9:45 am

      Great recipe Sharon. I made this for dinner guests and the gentleman said it was the best key lime mousse he had ever eaten! He ate two servings! Thanks….as always. Love staying connected to you through your great recipes!

      Reply
      • Gritsandpinecones

        December 08, 2017 at 1:25 pm

        Hey Jan, so good to hear from you and I’m so glad you enjoyed the recipe. I hope you and Bennett are doing well and have the merriest of Christmases! I miss you! Let me know next time you guys are in town!

        Reply
    6. Nancy

      March 19, 2017 at 2:39 pm

      Sounds simply delicious! I don’t usually use Cool Whip (too many chemicals) -do you think whipped heavy cream would work as a substitute?

      Reply
      • Gritsandpinecones

        March 19, 2017 at 2:44 pm

        Hey Nancy, yes, you could easily substitute homemade whipped cream and I’m sure it would be even more delicious!

        Reply

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    Sharon Rigsby, blogger at GritsandPinecones.com

    Hello, I'm Sharon Rigsby, blogger, recipe developer, videographer, and photographer for Grits and Pinecones®. I have well over 50 years of experience in the kitchen, and there is nothing I like better than developing and reimagining recipes for my family, friends, and you!

    More about me →

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