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Amaretto Mousse Cheesecake

Amaretto Mousse Cheesecake

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Frances Morrison

No bake cheesecake that is light, but VERY rich! Serves 12. Given to me by a college professor to share.

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 500 kcal
  • 25%
  • Fat:
  • 35 g
  • 54%
  • Carbs:
  • 38g
  • 12%
  • Protein:
  • 6.9 g
  • 14%
  • Cholesterol:
  • 106 mg
  • 35%
  • Sodium:
  • 325 mg
  • 13%

Based on a 2,000 calorie diet

Directions

  1. In a small bowl, stir together the graham cracker crumbs and melted butter. Press into the bottom and sides of a 9 inch springform pan, refrigerate.
  2. Put the water into a small saucepan, water should be cold. Sprinkle the gelatin over the water, and let stand for 1 minute. Then, stir over low heat until gelatin is dissolved, set aside. In a large bowl, beat cream cheese and sugar until fluffy. Gradually add the evaporated milk and lemon juice, container to beat until fluffy. Scrape the bottom of the bowl occasionally to make sure there are no lumps. Gradually beat in the amaretto, vanilla and the gelatin mixture until everything is well blended.
  3. In a medium bowl, whip the heavy cream until stiff but not grainy, then fold it into the cream cheese mixture. Pour the filling into the chilled crust and refrigerate for at least 12 hours before serving. Do not remove the springform ring until serving time.
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Reviews

LEAHLYN
16
11/18/2009

This is outstanding! I made it with an oreo crust, otherwise made it as directed, except - I didn't have heavy whipping cream - I just used cool whip - and it turned out perfectly....I added slivered almonds to the top - My dad loved it (birthday "cake") and I did not think the amaretto was overwhelming at all. I do want to note tho - it says 1 (5oz) can evaporated milk - I ALMOST didn't catch that - the cans I buy are 12 oz - I was pouring a little in at a time and then noticed - so I think I got about 6 oz in - so that may be why some people's didn't set up correctly.... I'm going to try this recipe later this week using pumpkin for thanksgiving....

EQUUS
14
8/12/2003

I've had this same recipe for years! People ask me to make it for their special occasions. You can substitute any liqueur that you prefer, such as creme de cacao (with this I've added shaved chocolate to the top). Or, use a fruit liqueur and top with fresh berries.

HOLLY1966
12
12/9/2003

I must have done something wrong, because this cheesecake wouldn't set up for me.