Coupe glass with a swirl of lemon cheesecake mousse with an Amarena cherrie and some juice.
Photography, Art Direction & Food Styling: Anthony Contrino

I was asked to host a couple of workshops at my aunt’s Women’s Club, and needed to create a dessert that includes limoncello. Being a huge fan of a no-bake cheesecake, this was one of the first concepts I pitched. Thankfully, the board thought it sounded good, so here we are.

I know that you may not have lemon extract in your pantry, but it is the ingredient that transforms the mousse from good to “chef’s kiss,” so don’t skip it!

No-Bake Limoncello Cheesecake

Prep Time: 20 minutes
Servings: 12
Print Recipe Pin Recipe Leave a Review

Ingredients
 

FOR THE CRUST:

  • 1 ¼ cups crumbled Nilla wafers
  • 1 teaspoon sugar
  • Pinch kosher salt
  • 4 tablespoons ½ stick unsalted butter, melted

FOR THE CHEESECAKE MOUSSE:

  • 2 (8-ounce) blocks cream cheese, room temperature
  • ¾ cup confectioners sugar
  • Zest from 1 large lemon
  • 1 tablespoon limoncello
  • ½ teaspoon vanilla extract
  • ¼ teaspoon lemon extract
  • 1 cup heavy cream
  • Amarena cherries and syrup, for serving

Instructions
 

MAKE THE CRUST:

  • In a bowl, mix the cookie crumbles, sugar, salt and butter until evenly combined.
  • Scoop 2 tablespoons worth of the crumble into 12 (6-ounce) serving bowls.
  • Using the bottom of a glass, gently press the crumbles to form a crust.

MAKE THE CHEESECAKE MOUSSE:

  • In a stand mixer fitted with the paddle attachment, cream the cream cheese, sugar and lemon zest until light and fluffy, scraping down the sides and bottom, as needed, for 3 to 5 minutes.
  • Add the limoncello, vanilla and lemon extracts and mix well to combine.
  • Meanwhile, in a large bowl, whip the heavy cream to medium stiff peaks.
  • Add the whipped cream to the cheesecake mixture and gently fold until well combined.
  • Transfer the filling to a piping bag fitted with a large round tip.
  • Pipe the filling over the crust, dividing it evenly into the 12 serving bowls.
  • Cover with plastic wrap and refrigerate for at least 2 hours, up to overnight.
  • To serve, top each cheesecake with an Amarena cherry and small spoonful of Amarena cherry syrup.
Course: Dessert
Author: Anthony Michael Contrino