Amaretto Cheesecake with Almond Mousse Recipe

I can’t wait to share this Amaretto Cheesecake with Almond Mousse Recipe with you—it’s truly one of those desserts that feels both elegant and comforting at the same time. The smooth, boozy cheesecake paired with that fluffy almond mousse is like a little slice of heaven. Whenever I make it for friends or family gatherings, it never lasts long, and that little almond twist makes it feel extra special.

This recipe shines during holiday dinners or special celebrations, but honestly, it’s good anytime you want to treat yourself. I love that it’s not overly sweet, and the vanilla wafer crust keeps things nicely balanced. If you’ve been hunting for a unique cheesecake that brings both flavor and texture, you’re going to enjoy making and eating this Amaretto Cheesecake with Almond Mousse Recipe as much as I do.

Ingredients You’ll Need

Each ingredient in this recipe plays a perfect supporting role to create that beautiful balance of flavor and texture. When shopping, I always pick the freshest cream cheese and cold heavy whipping cream to ensure that mousse whips up perfectly. A good quality amaretto really makes a difference here too.

• Vanilla wafer crumbs: These form a sweet, crispy crust that’s an excellent base for the cheesecake layers.
• Salted butter: Melted butter binds the crust crumbs together and adds a lovely richness.
• Sugar: Both granulated and powdered sugars sweeten the crust and mousse respectively just right.
• Cream cheese: Make sure it’s at room temperature so it blends smoothly without lumps.
• All-purpose flour: Adds a touch of structure to the cheesecake filling to prevent cracking.
• Sour cream: Gives the cheesecake a subtle tanginess that balances the sweetness.
• Almond extract: A small amount packs a punch of that classic almond flavor that shines through.
• Amaretto liqueur: The star ingredient for that warm, nutty kick you’ll love.
• Eggs: Use large, room temperature eggs to help create a creamy and stable filling.
• Heavy whipping cream: Cold cream whips up into a light mousse that tops the cheesecake beautifully.
• Sliced almonds: Toasted and sprinkled on top for a little crunch and visual appeal.

Variations

Everyone likes to make a recipe their own, and with the Amaretto Cheesecake with Almond Mousse Recipe, it’s easy to put your own spin on it. I often tweak the alcohol levels or swap out nuts to suit what I’m craving or what I have on hand.

• Nut-free variation: I’ve made this before substituting the almond extract with vanilla and omitting the sliced almonds on top for guests with allergies—it still tastes fantastic!
• Chocolate almond: Adding a layer of melted dark chocolate on the crust before chilling adds a layer of decadence I absolutely adore during cold months.
• Seasonal fruits topping: Fresh berries or poached pears make a beautiful, fresh complement when the mousse is too rich for your taste.
• Alcohol-free version: Swap the amaretto with almond milk flavoring for a lovely non-alcoholic treat that kids and adults will enjoy.

How to Make Amaretto Cheesecake with Almond Mousse Recipe

Step 1: Make the Vanilla Wafer Crust

Start by pulsing vanilla wafer crumbs with sugar in a food processor, then stir in the melted salted butter until the mixture is evenly moistened. Press this mixture firmly into the bottom of a springform pan—you want an even, compact crust to support that cheesecake filling. I like to use the bottom of a glass or measuring cup to really pack it down well. Chill the crust in the fridge while you prepare the filling to help it set up nicely.

Step 2: Prepare the Amaretto Cheesecake Filling

Using a stand mixer or hand mixer, beat the room temperature cream cheese on medium speed until smooth and creamy—this prevents lumps. Gradually add sugar and flour, mixing until blended. Then, blend in sour cream, almond extract, and amaretto liqueur for that distinct flavor. Finally, add eggs one at a time, mixing just enough after each to combine; overmixing can create cracks during baking, which you definitely want to avoid. Pour this silky mixture over your chilled crust.

Step 3: Bake and Cool the Cheesecake

Bake in a preheated 325°F (163°C) oven for about 50-60 minutes or until the edges are set and the center jiggles slightly when you gently shake the pan. This is key—a slight jiggle means the curd is perfectly creamy. After baking, let it cool on the counter for an hour, then refrigerate for at least 4 hours or overnight. From experience, refrigeration overnight makes slicing so much cleaner and lets the flavors fully meld.

Step 4: Whip Up the Amaretto Mousse

Chill your mixing bowl and beaters in the freezer for 10 minutes before starting the mousse. Beat cold heavy whipping cream with powdered sugar until soft peaks form. In a separate bowl, blend softened cream cheese, amaretto liqueur, and almond extract until smooth. Gently fold the whipped cream into the cream cheese mixture to keep it light and airy. This mousse is what takes the cheesecake from delicious to dreamy!

Step 5: Assemble and Garnish

Spread the almond mousse evenly over the chilled cheesecake. For that final flourish, sprinkle toasted sliced almonds on top—you can toast them in a dry skillet for just a few minutes until golden and fragrant. Pop the whole cheesecake back in the fridge for at least 30 minutes before serving, so the mousse firms up nicely.

How to Serve Amaretto Cheesecake with Almond Mousse Recipe

Garnishes

I love to keep the garnishes simple to let the flavors shine. Toasted sliced almonds add that wonderful crunch and nutty aroma, and sometimes I like to scatter a few whole amaretti cookies on the side for a cute, complementary crunch. A light dusting of powdered sugar right before serving adds an elegant touch too.

Side Dishes

This cheesecake is pretty rich, so pairing it with fresh fruit like raspberries or a crisp, tart berry compote balances the sweetness perfectly. I’ve also served it alongside an espresso or a lightly toasted almond biscotti for a lovely dessert course with coffee.

Creative Ways to Present

One time I made mini versions of this Amaretto Cheesecake with Almond Mousse Recipe in individual jars—it was such a hit at a party and super easy to serve. Another fun idea is decorating the top with edible gold leaf for a special occasion like birthdays or anniversaries. It instantly elevates the presentation and wowed my guests every time.

Make Ahead and Storage

Storing Leftovers

I store leftover cheesecake covered tightly with plastic wrap and an additional layer of foil in the fridge. This keeps it fresh for about 4-5 days. From experience, slicing with a warm knife helps when serving leftovers to keep clean edges.

Freezing

I’ve frozen this cheesecake before with great results. Wrap the chilled whole cheesecake—or individual slices—in plastic wrap and then aluminum foil to prevent freezer burn. It’ll keep well for up to 2 months. When you’re ready to enjoy it again, thaw it overnight in the refrigerator.

Reheating

Since this cheesecake is best served chilled, I don’t recommend reheating. Instead, just take it out of the fridge about 15 minutes before serving to soften the mousse slightly—it really brings out the flavor without melting it completely.

FAQs

Final Thoughts

I hope this Amaretto Cheesecake with Almond Mousse Recipe becomes one of those special treats you return to again and again. It’s a dessert that feels fancy without fuss, perfect for impressing your guests or simply enjoying a quiet moment of indulgence. When I make it, it always brings people together around the table, sharing smiles and second slices. Trust me, once you try it, you’ll understand why it’s become a favorite in my kitchen—and I can’t wait for you to discover that magic too!

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