Amaretto Cheesecake with Almond Mousse Recipe

If you’re looking for a dessert that’s decadently creamy with a lovely almond twist, then you’re going to adore this Amaretto Cheesecake with Almond Mousse Recipe. I absolutely love how the smooth, boozy cheesecake layer pairs with the light, fluffy almond mousse on top—it’s like the perfect little party on your palate. Whether you’re making it for a special occasion or just because you deserve something indulgent, this recipe is one you’ll want to keep on hand.

Ingredients You’ll Need

All the ingredients work together beautifully here, from the buttery vanilla wafer crust to the luscious filling and airy mousse. When shopping, look for fresh cream cheese and quality amaretto liqueur for the best flavor punch.

• Vanilla wafer crumbs: Adds a sweet, crunchy base that’s a lovely alternative to graham crackers.
• Salted butter: Helps bind the crust and adds a rich flavor.
• Sugar: Sweetens both crust and filling just right without overpowering.
• Cream cheese: The star of a cheesecake – make sure it’s softened to room temperature for smooth mixing.
• All purpose flour: Stabilizes the cheesecake to help it hold shape.
• Sour cream: Adds a subtle tang and creaminess to the filling.
• Almond extract: Brings out that distinct almond aroma that makes this cheesecake special.
• Amaretto liqueur: The flavor secret that gives this dessert its charming, boozy note.
• Eggs: Give structure and richness – use large eggs at room temperature for best results.
• Heavy whipping cream: Used in the mousse for a luscious, airy texture.
• Powdered sugar: Sweetens the mousse delicately without graininess.
• Sliced almonds: Adds a pretty, crunchy garnish that ties the almond flavors together.

Variations

I love customizing this Amaretto Cheesecake with Almond Mousse Recipe depending on the season or who I’m serving it to. Don’t be afraid to tweak it a little to make it your own!

• Nut-Free Version: If you’re serving someone with a nut allergy, skip the almond extract and amaretto, and swap sliced almonds garnish for fresh berries—still delicious, just safer.
• Dairy-Free Adaptation: I’ve experimented with dairy-free cream cheese and coconut cream in the mousse; it’s a bit different but still really tasty!
• Flavor Boost: Adding a teaspoon of instant espresso powder to the filling amps up the complexity—great for coffee lovers like me.
• Seasonal Twist: Top with fresh figs or pomegranate seeds in the fall and winter for a festive touch.

How to Make Amaretto Cheesecake with Almond Mousse Recipe

Step 1: Prepare the Vanilla Wafer Crust

Start by preheating your oven to 325°F (163°C). Line the bottom of a 9-inch springform pan with parchment paper and grease the sides—this ensures easy release later. Mix the vanilla wafer crumbs, melted salted butter, and sugar until everything is moistened and sandy in texture. Then press this mixture firmly into the bottom and up the sides of your pan—it helps to use a flat-bottomed glass or measuring cup for an even crust. Bake it for 10 minutes until set, then let it cool while you prep the filling. Cover the outside of the pan with foil to protect from water when you bake it in a water bath later—I discovered this little foil trick keeps water from seeping in every time!

Step 2: Whip up the Amaretto Cheesecake Filling

Lower the oven temp to 300°F (148°C). In a large bowl, beat the cream cheese, sugar, and flour on low speed until completely smooth—this low-speed mixing is key to avoid cracks later, because high speed whips in air and crumbs. Scrape the bowl to make sure all ingredients are combined. Then add sour cream, almond extract, and amaretto liqueur, mixing gently but thoroughly. Next, add the eggs one at a time, mixing just enough to combine each time. I make sure to scrape the sides again so no pockets of unmixed cream cheese remain. Pour the batter right into your cooled crust.

Step 3: Bake Using a Water Bath for Even Cooking

This step is a game-changer that I learned the hard way—placing the springform pan inside a larger pan filled halfway with warm water creates a gentle, moist heat that prevents cracks and gives the cheesecake a silky texture. Bake for about 1 hour and 15 minutes—the center should jiggle slightly when you gently shake the pan. Then turn off the oven and let the cake “rest” inside for 30 minutes with the door closed before cracking it open just a bit and letting it cool for another 20-30 minutes. This slow cooling method really helped me avoid cracks and dry edges!

Step 4: Chill Until Firm

Once out of the oven and water bath, refrigerate the cheesecake for at least 5-6 hours or overnight—this helps it set perfectly and makes it easier to add the mousse topping.

Step 5: Make the Almond Mousse Topping

When your cheesecake is nice and chilled, it’s mousse time! Whip the cold heavy cream with powdered sugar, amaretto, and almond extract until you get stiff peaks—you want it fluffy but stable. Separately, beat the cream cheese until smooth, then gently fold in the whipped cream in two parts to keep it light and airy. This mousse is soft at first but firms up beautifully in the fridge.

Step 6: Assemble and Garnish

Carefully run a knife around the cheesecake and unlock the springform pan. Transfer the cheesecake to a nice serving plate. Spread about half of the mousse over the top, then use the remaining mousse to pipe a pretty border around the edge—don’t worry if it looks a little soft initially, it will set up once chilled. Sprinkle a generous amount of sliced almonds on top for that extra crunch and stunning finish. Chill again until you’re ready to serve.

How to Serve Amaretto Cheesecake with Almond Mousse Recipe

Garnishes

I love to keep it simple with sliced toasted almonds for that toasty crunch and a sprinkle of powdered sugar for a touch of elegance. Sometimes I add a few fresh raspberries or edible flowers to brighten up the platter when I’m serving guests.

Side Dishes

This cheesecake pairs wonderfully with fresh fruit salad or a light glass of Moscato or Prosecco. For cooler months, I enjoy it alongside a dollop of lightly sweetened whipped cream and warm spiced tea.

Creative Ways to Present

When I want to get fancy, I serve individual slices topped with a drizzle of homemade cherry or raspberry sauce, and a sprig of mint. For parties, arranging mini cheesecakes in jars with mousse piped artfully is always a crowd-pleaser and adds a fun, personal touch.

Make Ahead and Storage

Storing Leftovers

I always cover leftover cheesecake tightly with plastic wrap and keep it in the fridge—it stays fresh and creamy for up to 4 days. Make sure it’s well-sealed so the cheesecake doesn’t absorb other fridge odors.

Freezing

Freezing this cheesecake works great too! I wrap the whole cheesecake or slices twice in plastic wrap and then into a large freezer bag. When you’re ready to enjoy, thaw it overnight in the fridge—the texture stays surprisingly good, though the mousse might lose a bit of fluffiness.

Reheating

Since this is a chilled cheesecake, I usually serve it straight from the fridge. If you want to bring it closer to room temperature, just take it out about 30 minutes before serving—that helps the flavors shine beautifully.

FAQs

Final Thoughts

This Amaretto Cheesecake with Almond Mousse Recipe has become one of my absolute favorites to pull out when I want to impress without too much fuss. The combination of creamy cheesecake and delicate mousse feels fancy but is surprisingly straightforward to make. I’m confident that once you try it, you’ll keep coming back to this recipe just like my family does. Go ahead, treat yourself and those you love—you deserve a slice (or two)!

Print