No-Bake Limoncello Cheesecake
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
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.
