Laurie’s Amaretto Mousse Cheesecake

  • Recipe By
  • Published Jan 1st
  • Ready In2h 15m
  • Servings12
  • Calories500
A simple yet stylish no-bake cheesecake. Garnish with cherries and chocolate sauce for breathtaking results. This cake is mmmm... good

Laurie’s Amaretto Mousse Cheesecake Ingredients

The following are the ingredients needed to make delicious Laurie’s Amaretto Mousse Cheesecake for 12 servings:

  • 2 cups graham cracker crumbs
  • 1/2 cup butter, melted
  • 1 (.25 ounce) package unflavored gelatin
  • 1/2 cup cold water
  • 3 (8 ounce) packages cream cheese, softened
  • 1 1/4 cups white sugar
  • 1 (5 ounce) can evaporated milk
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon juice
  • 1/3 cup amaretto liqueur
  • 3/4 cup heavy cream

Laurie’s Amaretto Mousse Cheesecake Cooking Instructions

  • Prep15m
  • Cook2h
  • Ready In2h 15m

To cook Laurie’s Amaretto Mousse Cheesecake, you need about 15 minutes of preparation time. The time needed to cook this Laurie’s Amaretto Mousse Cheesecake is about 2 hours , and you can serve your Laurie’s Amaretto Mousse Cheesecake within 2 hours 15 minutes . The following are the steps to cook Laurie’s Amaretto Mousse Cheesecake easily:

  1. 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. 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. 3 Pour filling into the prepared crust and refrigerate for at least 8 hours before serving.

Nutrition Facts

Per Serving: 500 calories; 35 grams of fat; 38 grams of carbohydrates; 6.9 grams of protein; 106 milligrams of cholesterol; 325 milligrams of sodium.

  1. May 9th 2017

    This was the best cheesecake I've ever made! As suggested by another review, I did add a little more gelatin powder, but that was it for changes. It was creamy, yet light and absolutely de ...

  2. Apr 7th 2017

    Really liked this, even though I used sugar substitutes. I also made a low carb crust using almond flour and a few drops of a liquid sweetener. The whole family asked me to make it again so ...

  3. Nov 26th 2016

    I have made this several times receiving many compliments. Instead of making the graham cracker crust, I use 2 prepared graham cracker pie crusts. Less work, same great taste.

  4. Jul 21st 2015

    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 th ...

  5. Dec 24th 2010

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

  6. Dec 16th 2010

    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 a ...

  7. Nov 18th 2010

    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 dr ...

  8. Jun 7th 2008

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

  9. Mar 17th 2001

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