Indulge in this limoncello cheesecake recipe, a bright and citrusy addition to our collection of cheesecake recipes.
This luxurious dessert combines the creamy richness of classic cheesecake with the bold lemon flavor of limoncello, creating a tantalizing treat that is both refreshing and decadent.
With a buttery graham cracker crust, a velvety filling infused with limoncello, and a hint of lemon zest, each bite offers a burst of flavor that will transport your taste buds to the sunny coasts of Italy.
Perfect for any occasion, this no bake cheesecake recipe is sure to impress and satisfy your sweet cravings.

What is Limoncello Liqueur?
Limoncello is an Italian lemon liqueur that is made from lemon peels. The zest is steeped vodka and mixed with a simple syrup, resulting in a sweet, tangy, and refreshing liqueur.

How do you bake Limoncello cheesecake?
Gather your ingredients:

Preheat your oven to 325°F.
Grease a 9-inch springform pan and wrap the bottom with aluminum foil to prevent any leakage.
Crush the graham crackers in a food processor until finely ground.
Melt the butter in a microwave safe bowl, just until melted. Do not overheat.
In a medium bowl, mix the graham cracker crumbs and melted butter until well combined using a hand mixer.



Press the mixture firmly into the bottom of the prepared springform pan to form an even crust.

Set in the fridge until the cheesecake mixture is ready.
In a large mixing bowl, beat the softened cream cheese and sugar together until smooth and creamy.
Mix on low until combined and then bump up the speed to medium to whip until smooth.
Add in the zest and lemon juice. Mix until combined.



Add in the limoncello and mix until combined, scraping the sides when needed.
Add in the heavy whipping cream and mix on low until combined. Bump up the speed to medium and whip until thick and smooth.


Pour the filling into the pan with the crust.

Cover loosely with plastic wrap and chill for 8-12 hours or overnight.
When ready to serve, mix the remaining heavy cream and powdered sugar in the bowl of a stand mixer and whip to stiff peaks.

Transfer the whipped cream to a pastry bag fitted with a large star tip. Pipe dollops of whipped cream to create a border around the top of the cheesecake.


Cut slices of lemon and press into the whipped cream to decorate.

Slice and serve.
Cheesecake can be stored in an airtight container in the fridge for up to 3 days.

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Limoncello Cheesecake Recipe
Indulge in the perfect blend of creamy richness and vibrant citrus with our Limoncello Cheesecake recipe. Each bite offers a delightful burst of flavor that is both refreshing and decadent.
Ingredients
For the cheesecake:
- 2 sleeves graham crackers, crushed
- 10 T unsalted butter
- 24 oz cream cheese, softened
- 1 c powdered sugar
- 1 ⅓ c heavy cream
- Zest from 2 lemons
- Juice from 1 lemon
- ½ c limoncello
For the topping:
- ½ c heavy cream
- 2 T powdered sugar
- Lemon slices, cut in half
Instructions
Preheat your oven to 325°F.
Grease a 9-inch springform pan and wrap the bottom with aluminum foil.
Crush the graham crackers in a food processor until finely ground.
Melt the butter in a microwave safe bowl.
In a medium bowl, mix the graham cracker crumbs and melted butter until well combined using a hand mixer.
Press the mixture firmly into the bottom of the prepared springform pan to form an even crust.
Set in the fridge.
In a large mixing bowl, beat the softened cream cheese and sugar together until smooth and creamy.
Mix on low until combined and then bump up the speed to medium to whip until smooth.
Add in the zest and lemon juice. Mix until combined.
Add in the limoncello and mix until combined, scraping the sides when needed.
Add in the heavy whipping cream and mix on low until combined. Bump up the speed to medium and whip until thick and smooth.
Pour the filling into the pan with the crust.
Cover loosely with plastic wrap and chill for 8-12 hours or overnight.
When ready to serve, mix the remaining heavy cream and powdered sugar in the bowl of a stand mixer and whip to stiff peaks.
Transfer the whipped cream to a pastry bag fitted with a large star tip. Pipe dollops of whipped cream to create a border around the top of the cheesecake.
Cut slices of lemon and press into the whipped cream to decorate.
Slice and serve.
Cheesecake can be stored in an airtight container in the fridge for up to 3 days.