Limoncello Cheesecake Mousse
Be the first to reviewThis Limoncello Cheesecake Mousse keeps the lemon flavor bright from the first bite to the last. The filling is smooth and airy, the graham cracker crust brings a buttery contrast, and the limoncello whipped cream makes the whole cheesecake feel especially generous.
Because it is served cold and never baked, the limoncello stays at the center of the dessert instead of disappearing into the background. Give the cheesecake its full overnight chill so the mousse can set before you lift it from the pan.
Save this recipe
Want to save this recipe for later?
Enter your email and I’ll send it to your inbox.
The Dessert I Immediately Saw in Limoncello
The first time I had limoncello was about five years ago. A friend of ours batched a few bottles and brought it home from Italy. I am not much of a liqueur person, but this was different. It tasted so simple, bright, and fresh.
When someone asked me to make something with limoncello, this idea came to me immediately. A no-bake cheesecake lets the limoncello stay exactly where I want it - nothing bakes away, and serving it cold gives that fresh lemon flavor room to shine. Putting limoncello into cheesecake mousse is absolutely divine, and I had so much fun experimenting with this one.
Ingredient notes
Key ingredients
Limoncello
Use it in both the cheesecake filling and the whipped cream so its bright lemon flavor carries through the entire dessert.
Cream cheese
Bring it to 65-70°F before mixing. It should be cool but soft enough to become completely smooth and lump-free.
Fresh lemon zest
Finely grate the zest so it disperses evenly through the mousse without interrupting its silky texture.
Cold cream
Keep the cream cold before whipping it to medium peaks for the filling and topping.
Tested dairy-free route
Need to make this dairy-free?
Use the same listed amounts and follow the recipe exactly as written with these tested products. Two small additions bring back the bright tang I want in the cheesecake filling.
Foods Alive Nutritional Yeast
This is unfortified nutritional yeast. I have had the best luck finding unfortified options on Amazon rather than at my local grocery stores. It makes a difference in avoiding an aftertaste, I promise.
For the filling
- 1 1/2 teaspoons fresh lemon juice
- 1/8 teaspoon lactic acid
Add the lemon juice and lactic acid with the nutritional yeast, miso paste, lemon zest, limoncello, lemon extract, vanilla bean paste, yogurt, and salt. All other instructions stay the same. These additions make the dairy-free version non-detectable to me and my testers. Taste is always relative, but both make a real difference if that is your goal.
From this recipe
Tested notes
If you choose the non-dairy route, follow the tested product guide on the full recipe page. Add 1 1/2 teaspoons fresh lemon juice and 1/8 teaspoon lactic acid to the filling with the nutritional yeast, miso paste, lemon zest, limoncello, lemon extract, vanilla bean paste, yogurt, and salt. Keep all other quantities and instructions the same.
Testing notes
Why this works
Smooth the cream cheese first
Mix the cream cheese by itself for the full 2 minutes before adding sugar or any remaining ingredients. This is the best opportunity to remove every lump.
Fold the cream in twice
Adding the whipped cream in 2 additions makes it easier to incorporate without flattening all the air that gives the filling its mousse-like texture.
Respect the overnight chill
The cheesecake needs a full 12 hours in the refrigerator before the springform pan is removed. That uninterrupted chill is part of the recipe.
Inside the recipe
How It All Comes Together
From Instagram
Watch the reel
Watch the graham cracker crust, silky limoncello cheesecake mousse, and limoncello whipped cream come together.
Open the reelSmall things that matter
Tips for the best cake
Bring the cream cheese and yogurt to 65-70°F before mixing the filling.
Whip the cold cream only to medium peaks so it folds smoothly into the cheesecake mixture.
Press the graham cracker crust firmly and evenly across the bottom and up the sides of the pan.
Tap the filled pan lightly against the counter to release large air bubbles before chilling.
Wait the full 12 hours before removing the cheesecake from the springform pan.
Troubleshooting
If This Happens
The cream cheese mixture has small lumps
The cream cheese was probably still too cold. Let it reach 65-70°F, then mix it by itself for the full 2 minutes before adding the sugar. Once the remaining ingredients are in, scraping the bowl and mixing longer will help, but it is much easier to smooth the cream cheese first.
The whipped cream is not holding medium peaks
Make sure the cream and mixing bowl are cold. Stop as soon as the cream holds a soft shape with a tip that gently folds over. If it is still loose, keep mixing in short bursts so you do not take it too far.
The filling lost its light mousse texture
Fold the whipped cream into the cheesecake mixture in 2 additions and use a gentle hand. Stirring aggressively knocks out the air that makes the filling light.
The cheesecake feels too soft to remove from the pan
It needs the full 12-hour refrigerator rest. Do not rush this part. Keep it cold, wait until the mousse is set, and remove the springform ring only after the overnight chill.
Before you slice
Texture and serving notes
Serve the cheesecake cold, directly from the refrigerator.
Use a sharp knife and wipe it clean between slices for the neatest edges.
Because the limoncello is not heated, this dessert retains alcohol and should be served accordingly.
Keep it good
Storage
Fridge
Keep the cheesecake covered in the refrigerator.
Fridge
Return leftover slices to the refrigerator promptly so the mousse and whipped cream remain cold and set.
Recipe FAQ
Questions that come up
Can I make this cheesecake ahead?
Yes. The cheesecake needs a full 12-hour chill, preferably overnight, before it is removed from the springform pan. Add the limoncello whipped cream after the cheesecake is fully chilled.
Can I use vanilla extract instead of vanilla bean paste?
Yes. Vanilla extract can replace the vanilla bean paste in the same amount, although vanilla bean paste gives the filling and whipped cream a fuller vanilla flavor.
Does the alcohol bake out?
No. This is a no-bake cheesecake, and the limoncello is not heated. The finished dessert retains alcohol and should be served accordingly.
Can I make it dairy-free?
Yes. Follow the tested dairy-free guide on this page for the exact products, two filling additions, and where to add them. All remaining quantities and instructions stay the same. See my dairy-free ingredient picks.
Should I weigh the ingredients or use volume measurements?
I strongly recommend weighing the ingredients in grams for the most reliable result. Volume measurements are included for convenience, but the amount in a cup can change depending on how an ingredient is filled, packed, or poured. These recipes are easy to follow, but their ratios are precise, so I cannot guarantee the exact same result when volume measurements are used. I still use teaspoons and tablespoons for small amounts like leaveners, salt, spices, and flavorings because those are the most practical measurements.
More recipes to try
- Prep
- 25 min
- Bake
- No bake
- Total
- About 12 hr 25 min, including chilling
- Yield
- One 9-inch cheesecake
Measurement note
For the closest match to the recipe I tested, use grams. Volume measurements are included for convenience, but cups can vary, so I cannot guarantee the exact same result when measuring by volume.
I use the Deiss Kitchen Scale.
Ingredients
Graham Cracker Crust
- 220 g graham crackers, finely crushed220 g (about 2 cups + 3 tablespoons) graham crackers, finely crushed
- 30 g granulated sugar30 g (about 2 tablespoons + 1 1/4 teaspoons) granulated sugar
- 1/4 teaspoon fine sea salt1/4 teaspoon fine sea salt
- 100 g butter, melted100 g (about 7 tablespoons) butter, melted
Limoncello Cheesecake Mousse Filling
- 600 g cream cheese, 65-70°F600 g (about 2 2/3 cups) cream cheese, 65-70°F
- 170 g granulated sugar170 g (about 2/3 cup + 3 tablespoons) granulated sugar
- 1 1/3 teaspoons nutritional yeast, sifted1 1/3 teaspoons nutritional yeast, sifted
- 1/2 teaspoon mild white or yellow miso paste1/2 teaspoon mild white or yellow miso paste
- Finely grated zest of 2 lemonsFinely grated zest of 2 lemons
- 30 g limoncello (weigh for accuracy)30 g limoncello (weigh for accuracy)
- 1 teaspoon lemon extract1 teaspoon lemon extract
- 1 1/2 teaspoons vanilla bean paste1 1/2 teaspoons vanilla bean paste
- 85 g plain unsweetened yogurt, 65-70°F85 g (about 1/3 cup + 1/2 teaspoon) plain unsweetened yogurt, 65-70°F
- 1/8 teaspoon fine sea salt1/8 teaspoon fine sea salt
- 200 g cold cream200 g (about 2/3 cup + 3 tablespoons) cold cream
Limoncello Whipped Cream
- 240 g cold cream240 g (about 1 cup) cold cream
- 20 g powdered sugar20 g (about 2 tablespoons + 2 teaspoons) powdered sugar
- 1 tablespoon limoncello1 tablespoon limoncello
- 1 teaspoon vanilla bean paste1 teaspoon vanilla bean paste
- Pinch fine sea saltPinch fine sea salt
Instructions
- 1Line the bottom of a 9-inch springform pan with parchment paper and lightly grease the sides.
- 2Make the crust. Combine the finely crushed graham crackers, granulated sugar, and salt in a bowl.
- 3Stir in the melted butter until the crumbs are evenly moistened.
- 4Press the crust firmly across the bottom and up the sides of the prepared pan in an even layer. Refrigerate for 20-30 minutes to set.
- 5Make the filling. Mix the cream cheese on medium-high speed for 2 minutes, until completely smooth and lump-free.
- 6Add the granulated sugar and mix for 2-3 minutes, until glossy and slightly loosened.
- 7Add the nutritional yeast, miso paste, lemon zest, limoncello, lemon extract, vanilla bean paste, yogurt, and salt. Mix on medium speed until completely smooth.
- 8In a separate bowl, whip the cold cream to medium peaks.
- 9Fold the whipped cream into the cheesecake mixture in 2 additions until completely incorporated.
- 10Spoon the cheesecake filling over the chilled crust and smooth the surface. Tap the pan lightly 3-4 times against the counter to release any large air bubbles.
- 11Refrigerate for 12 hours, preferably overnight, before removing the cheesecake from the pan.
- 12Make the limoncello whipped cream. Add the cold cream, powdered sugar, limoncello, vanilla bean paste, and salt to a mixing bowl. Whip on high speed until medium peaks form.
- 13Top the chilled cheesecake with the limoncello whipped cream. Slice and serve chilled.
Helpful notes
- If you choose the non-dairy route, follow the tested product guide on the full recipe page. Add 1 1/2 teaspoons fresh lemon juice and 1/8 teaspoon lactic acid to the filling with the nutritional yeast, miso paste, lemon zest, limoncello, lemon extract, vanilla bean paste, yogurt, and salt. Keep all other quantities and instructions the same.
Cheesecake collection
Explore more cheesecake-inspired desserts
Meet the baker
Angela Heckler
Angela Heckler is the recipe developer, baker, and photographer behind Obsessed Cakes. Her Old-Fashioned Donut Loaf series is a growing collection of cake-donut-inspired loaves with soft, deeply moist crumbs, buttery streusel, and crackly glaze. Angela develops and tests every recipe in her Arizona kitchen. Follow Obsessed Cakes on Instagram, TikTok, and YouTube.
Made it? Tell us.
Ratings and reviews
Be the first to rate this recipe.
No reviews yet.
Make the recipe, leave a rating, and share how it turned out.Questions from readers
Recipe questions and answers
I don't know what nutritional yeast is, or miso paste. Can I substitute these two items for something else, that's in my pantry.
These two ingredients do not have suitable substitutions. Both the nutritional yeast and the miso paste help make the cheesecake taste as though it has been baked. You can simply omit and next time you make it, maybe venture out and get them. Either way, you'll love it :)
Did you make this?
Share your bake on Instagram - tag @obsessedwithcashews and use #obsessedcakes.