Key lime pie mousse is a host’s dream: it can be made ahead of time, chilled overnight, and presented with flourish when guests arrive. If you prefer the cookies to remain crisp, assemble the components just before serving. Otherwise, layer the dessert hours in advance to let the wafers soften slightly, absorbing the citrusy cream.

Store leftovers tightly covered in the refrigerator for up to three days. The mousse texture may loosen over time, but the flavor remains bright and refreshing.

Ingredients

• 2 cups of heavy whipping cream
• 8 ounces cream cheese, softened at room temperature
• 1/3 cup sour cream
• 1 (14-ounce) can sweetened condensed milk
• 1/2 cup fresh key lime juice (or regular lime juice if key limes aren’t available)
• 1 tablespoon finely grated lime zest (plus more for garnish)
• 1 teaspoon pure vanilla extract
• 1 package Nilla wafers (about 60 cookies)

Instructions

1. Whip the Cream

Pour the chilled heavy cream into a large bowl. Using an electric mixer, beat until stiff peaks form. This will give your mousse its light, airy texture. Set aside.

2. Prepare the Lime Base

In a separate bowl, beat the softened cream cheese on medium speed until smooth and fluffy. Slowly add the sweetened condensed milk, continuing to beat until well combined and lump-free. Add the sour cream, key lime juice, lime zest, and vanilla extract, mixing gently until fully incorporated.

3. Fold and Finish

With a spatula, gently fold the whipped cream (reserving ½ cup of whipped cream for topping) into the lime mixture in thirds. Take care to preserve as much volume as possible—this is what gives mousse its signature cloud-like consistency.

4. Assemble

Crumble a handful of Nilla wafers into the bottom of each serving glass, mason jar, or dessert cup. Spoon a generous layer of key lime mousse over the cookie crumbs filling to the top. Add a dollop of whipped cream, a sprinkle of lime zest, and a crushed Nilla wafer for garnish.

 

5. Chill

Cover and refrigerate the assembled desserts for at least two hours (or up to overnight) to allow the flavors to meld and the mousse to firm up.

Tips for Success

• Chill Everything: Cold ingredients help the mousse set beautifully and whip up with maximum volume.
• Use Real Key Limes: If you can find them, key limes have a unique floral tartness. Otherwise, regular limes can substitute in a pinch.
• Don’t Overmix: When folding the whipped cream into the lime base, use light, gentle strokes to keep the mixture airy.