Amaretto Cheesecake Mousse in a Layered Dessert
Last updated on May 12th, 2023
Light and airy Amaretto Cheesecake Mousse is layered with homemade sugar-free chocolate syrup and keto caramel sauce.
A delightful dessert topped with whipped cream and chopped almonds that tastes like Drumstick ice cream cones!
It’s also the perfect size for introducing an impressive low-carb dessert to friends and family.
Low-Carb, Keto
6g net carbs/serving
Amaretto Cheesecake Mousse in a Layered Dessert
This recipe is for Amaretto or cheesecake lovers, and if you miss eating Drumstick ice cream cones!
If you miss indulging in those Drumstick vanilla caramel sundaes covered with chocolate and nuts, raise your hands. Mine are up, but those cones contain 35g net carbs each, and that’s almost my daily intake. Yikes!
…sweet tooth cravings
I’ve been craving those drumstick cones BIG time, especially after my daughter and hubby returned home from the grocery store one day and decided to stock up the freezer with various Drumstick flavours. They forget about my sweet-tooth cravings, and I’ve often felt alienated in the kitchen since I began doing low carb.
Hanging out in the kitchen with my gang often turns into a ‘me and them’ situation, so a little education on low-carb eating is put forth regularly as a reminder to them of my dietary choices.
…inside a cute glass
Undeniably, one of those ‘me and them’ situations helped me solve my drumstick craving by tweaking a raspberry cheesecake mousse recipe I used a few weeks ago to sandwich low-carb meringues.
Thus, I switched out the sugar-free raspberry puree with Amaretto liqueur (just a tad) and layered it inside a cute glass with sugar-free chocolate syrup and caramel sauce.
…layered mousse
Furthermore, thinking about those drumsticks in the freezer inspired me to top the layered mousse with whipped cream and chopped almonds.
It may not have looked like a Drumstick, but I couldn’t believe how good it tasted like one and the look my daughter and hubby gave me after drooling over my creation. ‘Hands off,’ I thought to myself.
…delicious sweet flavour
Amaretto liqueur adds a delicious sweet flavour to the mousse, while the caramel sauce and chocolate syrup give it that ‘drumstick’ ice cream flavour. I know you cheesecake and Amaretto lovers alike will LOVE it!
By the way, this mousse is still delicious without all that fancy schmancy!
What is Amaretto?
Amaretto is an Italian alcoholic drink with a distinct nutty almond smell and taste. It is primarily made from apricot kernels (seeds) but is sometimes made with almonds.
Although Amaretto means ‘a little bitter’ in Italian, it is sweet and far from tasting bitter.
Typically Amaretto is used as a mixer for cocktails, think Amaretto Sour or French Connection cocktail, but it can be sipped alone.
Amaretto can also be part of a hot drink in Amaretto coffee, tea or hot chocolate, and it is often used as an ingredient in baking cakes.
If you don’t have Amaretto, use almond extract in this recipe instead.
Why should I layer Amaretto Cheesecake Mousse?
When you try this recipe, how you serve this mousse is up to you, so don’t feel you need to add extra layers. I like to layer this mousse as small treats when we have guests over, and it’s still a light dessert after a heavy meal.
There are three ways to serve this mousse:
Alone – it’s divine all by itself!
Topped with whipped cream and almonds – it’s airy, light and delicious!
Layered with caramel and chocolate – It freakin tastes like a drumstick caramel sundae cone! (oh, and great for special occasions too)
Although this dessert is quick to make, with a little planning, each layer can be made separately a day or two ahead and assembled on the day you plan to serve it.
What layers are in this dessert?
Amaretto Cheesecake Mousse is the main ingredient in the recipe, but it’s layered twice, giving this dessert a boozy, creamy sweetness.
A whipped cream topping adds a fluffy top layer and complements the mousse making it airy and lighter.
Sugar-free Chocolate Syrup is at the bottom of all the layers for an extra chocolatey flavour when you dig your spoon into the dessert, and I’ve included the recipe in the card below.
Sugar-free Caramel Sauce is in the middle layer between two layers of Amaretto cheesecake mousse; it surely adds a luscious, decadent flavour. I have included the recipe in the card below as well.
Chopped Almonds are sprinkled on top to highlight the Amaretto flavour in the mousse; without a doubt, it’s a must if you want that ‘drumstick’ flavour.
How many carbs are in a layered Amaretto Cheesecake Mousse dessert?
6g net carbs / per 4-ounce serving
I like to serve this dessert in petite fancy glasses to make all the yummy layers shine through it. But if you don’t want to add layers, this recipe for the amaretto cheesecake mousse alone makes about 1 cup, enough for 3 servings in 4-ounce glasses or 6 servings in 2-ounce shot glasses; how cute would those be?
I know the rich almond-flavoured liqueur has carbs, but don’t worry, there are only two teaspoons in the entire recipe (NOT in each glass).
If you consider substituting the Amaretto liqueur with almond extract, each glass with almond extract is 4 grams of net carbs. A little bit of a difference, and it is a great option if you want to make it non-alcoholic.
How to make Amaretto Cheesecake Mousse
What you’ll need
Cream Cheese (softened) – Leave it on the countertop for about 20 minutes ahead of time. This helps to beat the cream cheese into a smooth consistency.
Sweetener (Powdered) – Use your choice of sweetener. I use Monk fruit or Allulose. If your sweetener is granulated, powder it in a spice or coffee grinder.
Whipped Cream – Make a batch before making the Amaretto Cheesecake mousse. Pro-Tip: Make a double batch if you also intend to top the mousse with it.
Amaretto liqueur– Substitute pure almond extract to reduce carbs and make a non-alcoholic version. I use the Disaronno brand.
Pure Vanilla Extract – Gives the mousse a hint of vanilla flavour.
Unsweetened Cocoa Powder – I use the Rodelle brand.
Let’s make it
In a separate bowl, beat cream cheese, sweetener and cocoa powder until smooth and creamy. Add Amaretto (or Almond extract if using) and Vanilla extract. Stir to combine.
Lightly fold one cup of the whipped cream into the cream cheese mixture and stir by hand first to bring everything together. At low speed, blend the mousse mixture until there are no visible streaks of cream cheese or whipped cream.
Transfer the amaretto cheesecake mousse filling into a piping bag (optional) and keep it chilled in the fridge until ready to serve.
How to assemble a layered Amaretto Cheesecake Mousse Dessert
You will need 4-ounce serving glasses to make three or double the recipe for six servings.
- Pour a thin layer of chocolate syrup into the bottom of each glass.
- Pipe the amaretto cheesecake mousse filling over the chocolate syrup halfway, leaving room for the caramel sauce and another layer of mousse.
- Pour the caramel sauce over the mousse to create another thin layer (like the chocolate syrup).
- Pipe some more mousse to fill up to the top of the glass.
- Spoon or pipe the reserved whipped cream over the mousse.
- Drizzle chocolate syrup and caramel sauce over the whipped cream.
- Top with chopped almonds.
Tips to make Amaretto Cheesecake Mousse
- Leave the cream cheese on the counter for 20 minutes to soften it.
- Transfer the mousse and whipped cream to piping bags (if using) just before assembling.
- When you are ready to assemble the dessert, warm up the chocolate syrup first to make pouring it into the glass easier.
- Fold the whipped cream gently into the Amaretto cheesecake mousse mixture to keep it light and fluffy.
- Add more or less cocoa powder to make the mousse chocolatey.
- Top the desserts with any nuts, or try chocolate shavings.
Can I serve Amaretto Cheesecake Mousse in shot glasses?
Absolutely. These can also be served in bigger portions in wine glasses and dessert bowls. This recipe makes 1 cup of Amaretto cheesecake mousse which can be split into two larger portions that serve two people. Double or triple the recipe to make portions that serve more people.
Storage Tips
- Refrigerate assembled dessert glasses in a tray covered with plastic wrap.
- Keep them in a flat-bottomed glass or plastic container with enough headroom to cover them with a fitted lid.
- Not assembling right away? Store each layer of the amaretto cheesecake mousse shooters into individual containers fitted with a lid and store them in the fridge for up to a week. Transfer to piping bags (if using) just before assembling.
Did you make this recipe?
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Layered Amaretto Cheesecake Mousse Dessert Recipe Card
INGREDIENTS
AMARETTO CHEESECAKE MOUSSE
- ½ cup Cream Cheese - softened
- 4 tbsp Sweetener (powdered) - Use your choice of sweetener. I use Monk fruit or Allulose. If your sweetener is granulated, powder it in a spice or coffee grinder.
- 1 cup Whipped Cream - see recipe below. Make a batch before making the Amaretto Cheesecake mousse. PRO TIP: Make a double batch if you also intend to top the mousse with it.
- 2 tsp Amaretto Liqeur - I use Disaronno. Substitute with ½ tsp of Almond Extract
- ½ tsp Pure Vanilla Extract
- 1 tsp Unsweetened Cocoa Powder - I use Rodelle brand
- Extra Whipped Cream - for topping (see notes above)
- Almonds - chopped or crushed for topping
WHIPPED CREAM (makes 2 cups to include extra for topping)
- 1 cup Heavy Whipping Cream - Use your choice of sweetener. I use Monk fruit or Allulose. If your sweetener is granulated, powder it in a spice or coffee grinder. Half of this will be used to make the amaretto cheesecake mousse and the remaining half can be used to top the mousse layer.
- 1 tbsp Sweetener (powdered) - Use your choice of sweetener. I use Monk fruit or Allulose.
SUGAR FREE CHOCOLATE SYRUP
- ¼ cup Sweetener (powdered) like Allulose
- 2 tbsp Unsweetened Cocoa Powder
- ¼ cup water
- Pinch Salt
- ¼ tsp Vanilla Extract
- ½ tsp Amaretto Liquer - optional
KETO CARAMEL SAUCE
- ½ cup Heavy Whipping Cream
- ¼ cup Allulose or Monk fruit (powdered) - or your preferred sweetener
- 1 tbsp Butter
- ½ tsp Salt
- ½ tsp Vanilla Extract
- ¼ tsp Cooking Molasses (optional) - for colour
INSTRUCTIONS
Amaretto Cheesecake Mousse Instructions
- In a separate bowl, beat cream cheese, sweetener and cocoa powder until smooth and creamy. Add amaretto liquer (or almond extract if using) and vanilla extract. Stir to combine.
- Lightly fold one cup of whipped cream into the cream cheese mixture and stir by hand first to bring everything together. At low speed, blend the mousse mixture until there are no visible streaks of cream cheese or whipped cream.
- Transfer the amaretto cheesecake mousse filling into a piping bag (optional) and keep it chilled in the fridge until ready to serve.
Whipped Cream Instructions
- In a large bowl attached to a stand mixer (or for an electric handheld mixer) whip heavy whipping cream and sweetener with a wire whisk until stiff peaks form. Make sure not to over-whip, or it will become like butter instead of fluff.
- Transfer one cup of the whipped cream into a piping bag (optional). The remaining half of the whipped cream will be added to the amaretto cheesecake mousse filling.
Sugar free Chocolate Syrup Instructions
- In a small saucepan, whisk sweetener and cocoa powder together to combine. Add cold water and whisk again to blend all 3 ingredients together. Bring the mixture to a boil on medium heat, stirring a few times until slightly thick.
- Stir in vanilla extract and boil for a few more minutes. Switch off the stove, remove the saucepan from the heat and let the syrup cool in the pan while you make the Amaretto cheesecake mousse and whipped cream.
Keto Caramel Sauce Instructions
- Mix all the caramel ingredients except for the vanilla extract into a saucepan.Bring the mixture to a slow boil a stirring continuously. Simmer until it thickens, and the colour changes from light cream to brownish beige. Switch off the heat and let the caramel sauce thicken as it cools. Set aside to drizzle over the mousse.
How to Assemble Layered Amaretto Cheesecake Mousse Dessert
- Pour a thin layer of chocolate syrup into the bottom of each glass.
- Pipe the amaretto cheesecake mousse filling over the chocolate syrup halfway, leaving room for the caramel sauce and another layer of mousse.
- Pour the caramel sauce over the mousse to create another thin layer (like the chocolate syrup).
- Pipe another layer of the amaretto cheesecake mousse to fill up to the top of the glass.
- Spoon or pipe the reserved whipped cream over the mousse.
- Drizzle chocolate syrup and caramel sauce over the whipped cream.
- Top with chopped almonds.
RECIPE NOTES
Tips and variations on making Layered Amaretto Cheesecake Mousse
- Leave the cream cheese on the counter for 20 minutes to soften it.
- Transfer the mousse and whipped cream to piping bags (if using) just before assembling.
- When you are ready to assemble the dessert, warm up the chocolate syrup first to make pouring it into the glass easier.
- Fold the whipped cream gently into the Amaretto cheesecake mousse mixture to keep it light and fluffy.
- Add more or less cocoa powder to make the mousse chocolatey.
- Top the desserts with any nuts, or try chocolate shavings.