Rating: 4.64 stars
14 Ratings
  • 5 star values: 11
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

A simple yet stylish no-bake cheesecake. Garnish with cherries and chocolate sauce for breathtaking results. This cake is mmmm... good

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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a medium mixing bowl, combine the graham cracker crumbs and melted butter. Mix well and press into the bottom of a 9 inch springform pan, and set aside to chill. In a saucepan, sprinkle the gelatin over the cold water and let sit for 1 minute. Then cook over low heat, stirring until gelatin is dissolved.

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  • In a medium bowl, beat cream cheese with the sugar until soft and smooth. Gradually stir in the evaporated milk, vanilla and lemon juice. Scrape bottom of bowl between additions, then stir in the gelatin mixture and the amaretto. In a separate bowl, whip heavy cream to soft peaks. Fold whipped cream into the cream cheese batter.

  • Pour filling into the prepared crust and refrigerate for at least 8 hours before serving.

Nutrition Facts

500 calories; protein 6.9g; carbohydrates 38g; fat 35g; cholesterol 105.7mg; sodium 324.6mg. Full Nutrition
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Reviews (10)

Most helpful positive review

Rating: 5 stars
11/20/2010
I have been making this recipe for years having gotten the recipe from my friend Susan (awesome cook!!). It's one of my most popular cheesecakes--and I make lots of them! I garnish with drizzles of chocolate ganache. It's important to add a bit more than just one package of the gelatin--I dissolve about 1 1/3 pkg. of gelatin in the 1/2 C. of cold water. I also make my crust with 15 graham crackers, 1/4 cup of sugar, mixed with 1/4 cup melted butter. I bake the crust at 350 degrees for 10 minutes, then allow it to cool before putting the Amaretto Mousse in. Soooo light and yummy! Read More
(22)

Most helpful critical review

Rating: 2 stars
06/12/2008
I did not care for this recipe. Not much better than a Sara Lee frozen cake. Read More
(3)
14 Ratings
  • 5 star values: 11
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
11/19/2010
I have been making this recipe for years having gotten the recipe from my friend Susan (awesome cook!!). It's one of my most popular cheesecakes--and I make lots of them! I garnish with drizzles of chocolate ganache. It's important to add a bit more than just one package of the gelatin--I dissolve about 1 1/3 pkg. of gelatin in the 1/2 C. of cold water. I also make my crust with 15 graham crackers, 1/4 cup of sugar, mixed with 1/4 cup melted butter. I bake the crust at 350 degrees for 10 minutes, then allow it to cool before putting the Amaretto Mousse in. Soooo light and yummy! Read More
(22)
Rating: 4 stars
12/19/2003
Nice light tasting gourmet-type version of cheesecake. Makes a very interesting and fun dessert for your guests! Read More
(15)
Rating: 5 stars
12/17/2010
I've been making this exact recipe for over 10 years and get numerous requests for it. My favorite way to dress this up for the holidays is to cut pirouette cookies in half and place them around the cheesecake. Then I tie a wire ribbon around the cookies. A little chocolate drizzle on the top and you have a show stopper of a dessert! Read More
(10)
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Rating: 5 stars
12/28/2010
I have been making this very recipe for over 20 years....it looks very rich yet very light tasting. Everyone loves it. Read More
(9)
Rating: 5 stars
07/21/2015
I made this for our ladies Bunco night, and everyone loved it! I dressed it up by adding sliced almonds, fresh raspberries and a drizzle of chocolate on top. It turned out gorgeous! Other than the additional toppings, the only other change I made was to use 1-1/3 pkgs of the unflavored gelatin, as recommended by another reviewer. Not sure how it would have been with just the 1 package, but I can say that the firmness was spot on using the 1-1/3 pkgs. One of my friends said it was the best cheesecake she has ever eaten! Read More
(4)
Rating: 2 stars
06/12/2008
I did not care for this recipe. Not much better than a Sara Lee frozen cake. Read More
(3)
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Rating: 5 stars
05/10/2017
This was the best cheesecake I've ever made! As suggested by another review, I did add a little more gelatin powder, but that was it for changes. It was creamy, yet light and absolutely delicious - I'm making it again this week for my husband's office. Read More
(2)
Rating: 5 stars
12/30/2019
This was beautifully creamy with a delicious Amaretto flavor. I made this recipe in individual portions for ease in serving. Because I was going to cover them in a chocolate mirror glaze, I added a little sugar to the crust and baked it for 10 minutes in a 350 degree oven to set the crust. I froze the individual cheesecakes overnight so they would be frozen solid before pouring the chocolate mirror glaze over them. I baked a few almonds to release the oils and then chopped them very finely to decorate the bottom edge of each cheesecake. They came out just as I had hoped. Read More
(2)
Rating: 5 stars
11/26/2016
I have made this several times receiving many compliments. Instead of making the graham cracker crust, I use 2 prepared graham cracker pie crusts. Less work, same great taste. Read More
(1)