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1
For the crust:
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Grease a 9-inch round springform pan and set aside. (Note: if you don't have a springform pan, use a 9-inch pie dish.) Preheat oven to 350u00b0F.
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3
In a medium-size bowl, stir together the graham cracker crumbs and melted butter. Pour the crust into the greased springform pan, and use your hands to press the crust into the bottom and slightly up the sides of the pan.
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4
Bake the crust at 350u00b0F for 6-8 minutes. Then remove it from the oven and set pan on a rack to cool while you make the mousse filling. Baking the crust is not necessary, but the cheesecake will taste a lot better with a crunchier crust.
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5
For the mousse cheesecake filling:
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6
Combine the sugar and lime zest in the bowl of your standing mixer. With the whisk attachment, whisk together for 1 minute at medium speed, so the lime zest releases more flavor.
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7
Whisk in the lime juice and cream cheese, and beat until completely incorporated, about 2 minutes. Add in the non-dairy whipped topping, and whisk on low speed until the filling is completely mixed together.
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8
Pour the filling into the pan, spreading it with a spatula to cover the graham cracker crust. Cover with 1 cup of additional non-dairy topping (optional) and sprinkle with 1 tablespoon of graham cracker crumbs.
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9
Freeze for at least 1 hour before enjoying! You can also refrigerate the cheesecake for a creamier texture.
