Obsessed Cakes
Limoncello Cheesecake Mousse
A bright, silky no-bake cheesecake with limoncello, fresh lemon zest, a graham cracker crust, and limoncello whipped cream.
- Prep
- 25 min
- Bake
- No bake
- Total
- About 12 hr 25 min, including chilling
- Yield
- One 9-inch cheesecake
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Ingredients
Graham Cracker Crust
- 220 g (about 2 cups + 3 tablespoons) graham crackers, finely crushed
- 30 g (about 2 tablespoons + 1 1/4 teaspoons) granulated sugar
- 1/4 teaspoon fine sea salt
- 100 g (about 7 tablespoons) butter, melted
Limoncello Cheesecake Mousse Filling
- 600 g (about 2 2/3 cups) cream cheese, 65-70°F
- 170 g (about 2/3 cup + 3 tablespoons) granulated sugar
- 1 1/3 teaspoons nutritional yeast, sifted
- 1/2 teaspoon mild white or yellow miso paste
- Finely grated zest of 2 lemons
- 30 g limoncello (weigh for accuracy)
- 1 teaspoon lemon extract
- 1 1/2 teaspoons vanilla bean paste
- 85 g (about 1/3 cup + 1/2 teaspoon) plain unsweetened yogurt, 65-70°F
- 1/8 teaspoon fine sea salt
- 200 g (about 2/3 cup + 3 tablespoons) cold cream
Limoncello Whipped Cream
- 240 g (about 1 cup) cold cream
- 20 g (about 2 tablespoons + 2 teaspoons) powdered sugar
- 1 tablespoon limoncello
- 1 teaspoon vanilla bean paste
- Pinch fine sea salt
Instructions
- Line the bottom of a 9-inch springform pan with parchment paper and lightly grease the sides.
- Make the crust. Combine the finely crushed graham crackers, granulated sugar, and salt in a bowl.
- Stir in the melted butter until the crumbs are evenly moistened.
- Press 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.
- Make the filling. Mix the cream cheese on medium-high speed for 2 minutes, until completely smooth and lump-free.
- Add the granulated sugar and mix for 2-3 minutes, until glossy and slightly loosened.
- Add the nutritional yeast, miso paste, lemon zest, limoncello, lemon extract, vanilla bean paste, yogurt, and salt. Mix on medium speed until completely smooth.
- In a separate bowl, whip the cold cream to medium peaks.
- Fold the whipped cream into the cheesecake mixture in 2 additions until completely incorporated.
- Spoon 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.
- Refrigerate for 12 hours, preferably overnight, before removing the cheesecake from the pan.
- Make 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.
- Top 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.