Lime Mousse Cups

Prep Time	Cook Time	Total Time
20 min	2 h	2 h 20 min

Prep Time

Cook Time

Total Time

20 min

2 h

2 h 20 min

Introduction

These lime mousse cups are creamy, tangy, and perfectly sweet, with a bright citrus pop in every spoonful.

They come together with simple ingredients, but feel special enough for dinner parties, holidays, or easy make-ahead desserts.

Silky lime mousse topped with lightly sweetened whipped cream makes a refreshing, no-bake treat that feels light yet indulgent.

How to Make Lime Mousse Cups

Prep mode (keeps screen active)

Chill the tools and soften the cream cheese

Place your mixing bowl and beaters in the fridge for at least 10 minutes so the cream whips quickly.
Set out the cream cheese so it softens slightly but still feels cool to the touch.
Whip the cream for the mousse

Pour 1 cup of cold heavy whipping cream into the chilled bowl.
Beat on medium speed until the cream thickens, then switch to medium high until you reach firm, fluffy peaks.
Do not whip past firm peaks or the cream can turn grainy and start to separate.
Set the whipped cream in the fridge while you prepare the mousse base.

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Beat the cream cheese, condensed milk, and vanilla

In a separate large bowl, add the softened cream cheese, sweetened condensed milk, vanilla extract, and a pinch of salt.
Beat on medium speed until the mixture looks smooth, creamy, and completely lump free.
Add the lime juice, zest, and color

Slowly pour in the fresh lime juice while mixing on low to avoid splashes and help the mixture stay silky.
Mix in the tablespoon of lime zest until it is evenly distributed throughout the filling.
If you like a green color, add a drop or two of food coloring and beat just until combined.
Fold in the whipped cream

Use a spatula to gently fold one third of the whipped cream into the lime mixture to lighten it.
Add the remaining whipped cream and continue folding, turning the bowl, until no streaks of cream remain.
Take your time and avoid stirring so the mousse stays airy and fluffy.

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Portion the mousse into cups

Spoon or pipe the mousse into small serving cups, glasses, or ramekins, filling each about three quarters full.
Gently tap each cup on the counter to level the tops and release any large air pockets.
Whip the cream for the topping

In a clean chilled bowl, add 3/4 cup cold heavy whipping cream, powdered sugar, vanilla, and a small pinch of salt.
Whip on medium high speed until the cream forms medium peaks that hold their shape but still look soft.
Do not beat to very stiff peaks or the topping will be harder to pipe and less silky.
Top, garnish, and chill

Using a spoon or piping bag, add a swirl or dollop of whipped topping over each mousse cup.
Sprinkle a little fresh lime zest over the top of each serving for a bright, fragrant finish.
Chill the filled cups for at least 2 hours, or up to overnight, so the mousse can set fully.

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Substitutions

Replace fresh lime juice with bottled key lime juice

Key lime juice gives a sharper, floral flavor while keeping the mousse bright and tangy with the same soft texture.

Replace part of the cream cheese with Greek yogurt

Swapping half the cream cheese for full fat Greek yogurt lightens the mousse, adding gentle tang and a slightly fluffier feel.

Use matcha powder instead of green food coloring

A small pinch of matcha adds natural green color plus a subtle earthy note that plays nicely with the bright lime.

Tips

Use very cold cream

Heavy cream whips best straight from the fridge, so keep it cold until the moment you start whipping.

Zest before juicing the limes

Always zest the limes first because it is much harder to remove zest from squeezed halves.

Strain the lime juice for extra smooth mousse

If you dislike pulp, pour the lime juice through a fine mesh strainer so the mousse base stays silky.

Adjust sweetness to taste

For a less sweet dessert, start with a little less condensed milk, then add more to the base if needed.

Chill the cups on a tray

Arrange the filled cups on a small tray so you can move them in and out of the fridge easily.

Nutrition Facts ^*

Energy	447	kcal
Protein	6	g
Total Fat	39	g
Carbohydrates	22	g
Dietary Fiber	2	g

Energy

447

kcal

Protein

Total Fat

Carbohydrates

Dietary Fiber

^* Approximate, per serving.
Data source: USDA FoodData Central.

FAQ

Why did my mousse turn runny instead of fluffy?: Mousse usually turns runny when the cream was not whipped enough before folding into the base. Next time, whip to firm peaks and make sure the lime juice is added slowly to avoid breaking the mixture.
Can I make lime mousse cups ahead of time?: Yes, this dessert is perfect as a make-ahead option for parties or busy days. Prepare the cups up to one day in advance and keep them covered in the fridge until serving.
Can I use bottled lime juice instead of fresh?: You can use bottled juice in a pinch, but fresh lime juice gives a brighter, more vibrant flavor. If using bottled juice, choose a good quality brand labeled 100 percent lime juice, not a sweetened mixer.
How do I fix a grainy or curdled looking mousse base?: Graininess usually happens when the lime juice hits very cold cream cheese and causes tiny curds. Beat the cream cheese until very smooth before adding lime, and pour the juice in slowly while mixing on low. If it still looks slightly grainy, it often smooths out once you fold in the whipped cream.

Serving Suggestions