Layered Amaretto Cheesecake Mousse Dessert Recipe Card
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. It tastes like Drumstick ice cream cones and is the perfect size for introducing an impressive low-carb dessert to friends and family.Low-Carb, Keto6g net carbs/serving
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.
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.