Laurie's Amaretto Mousse Cheesecake

Laurie's Amaretto Mousse Cheesecake

6
LGEREMIA 0

"A simple yet stylish no-bake cheesecake. Garnish with cherries and chocolate sauce for breathtaking results. This cake is mmmm... good"

Ingredients

2 h 15 m servings 500 cals
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Original recipe yields 12 servings

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Nutrition

  • 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

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Directions

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  1. In a medium mixing bowl, combine the graham cracker crumbs and melted butter. Mix well and press into the bottom of a 9 inch springform pan, and set aside to chill. In a saucepan, sprinkle the gelatin over the cold water and let sit for 1 minute. Then cook over low heat, stirring until gelatin is dissolved.
  2. In a medium bowl, beat cream cheese with the sugar until soft and smooth. Gradually stir in the evaporated milk, vanilla and lemon juice. Scrape bottom of bowl between additions, then stir in the gelatin mixture and the amaretto. In a separate bowl, whip heavy cream to soft peaks. Fold whipped cream into the cream cheese batter.
  3. Pour filling into the prepared crust and refrigerate for at least 8 hours before serving.

Reviews

6
  1. 8 Ratings

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Most helpful

I have been making this recipe for years having gotten the recipe from my friend Susan (awesome cook!!). It's one of my most popular cheesecakes--and I make lots of them! I garnish with drizzl...

Most helpful critical

I did not care for this recipe. Not much better than a Sara Lee frozen cake.

I have been making this recipe for years having gotten the recipe from my friend Susan (awesome cook!!). It's one of my most popular cheesecakes--and I make lots of them! I garnish with drizzl...

Nice, light tasting, gourmet-type version of cheesecake. Makes a very interesting and fun dessert for your guests!

I've been making this exact recipe for over 10 years and get numerous requests for it. My favorite way to dress this up for the holidays is to cut pirouette cookies in half and place them aroun...

I have been making this very recipe for over 20 years....it looks very rich yet very light tasting. Everyone loves it.

I did not care for this recipe. Not much better than a Sara Lee frozen cake.

I made this for our ladies Bunco night, and everyone loved it! I dressed it up by adding sliced almonds, fresh raspberries and a drizzle of chocolate on top. It turned out gorgeous! Other than t...