Limoncello Cheesecake

A fabulous light, sweet, and creamy lemony cheesecake with a boozy touch and no baking time.

This easy no-bake cheesecake is one of my go-to recipes for any family or friends gathering no matter the season or occasion because it always works amazingly: from grandma’s birthday to weeknight light dessert to New Year’s dinner.

It will be a real hit among lemon lovers, lemons are everywhere here and you can’t get enough of it.

The first time I made it I was a little hesitant – so much lemon… will that taste good? I was so happy to discover that subtle lemony flavor and the burst of freshness in every bite. A definite keeper!

Why You’ll Like This Recipe

• One of the easiest cheesecake recipes for a gathering. It serves 12 good-sized slices of creamy goodness of lemon cheesecake. The taste is so light and yummy, it is a real crowd-pleaser.
• A great recipe for National Cheesecake Day (July, 30). Accomplishing this elegant limoncello cake makes me feel like a pastry chef somewhere in Southern Italy! 
• No baking or cooking time at all, no waiting for the cake to be done in front of the hot oven. And the prep time is only 20 minutes. No baking means no eggs as well, so this recipe is easier to make completely vegan.
• New York cheesecake with an Italian twist – it is always cool to try new flavors.
• A little bit of alcohol – a perfect party dessert that you don’t have to share with kids!
• It is SWEET! And lemony. Not sour, not too acidic. Just the best-balanced taste of lemon flavors, sweetness, and creaminess. 

What is Limoncello Cheesecake?

Limoncello cheesecake is basically classic New York-style cheesecake with limoncello liqueur.

Limoncello is a unique traditional Italian lemon liqueur (alcohol) with 26% Vol that is made of Sorrento lemons (specifically lemon peels) that aren’t sour, but sweet and zesty.

Italians use limoncello as a digestive – served after food to help you digest everything you just ate.

Main Ingredients For Limoncello Cheesecake Recipe

Crust

• crushed graham crackers combined with unsalted butter make the easiest and quickest crust. A foolproof recipe. 

Cheesecake Filling

• softened full-fat cream cheese – is the main ingredient for our cheesecake. 
• confectioner’s sugar
• lemon zest, lemon juice, and Limoncello (storebought or homemade limoncello) will be responsible for the amazing aroma, bold lemon flavor, and booze in the cake. 
• heavy cream – I use it to make the cheesecake extra creamy and smooth, melting in the mouth. 

Topping

• heavy cream – beaten and mixed with confectioner’s sugar makes a simple homemade whipped topping. Light and sweet. 
• lemon slices for garnish. I’ll share some other decoration ideas.

You’ll Also Need

• 9-inch springform pan
• Food processor or ziploc bag with a rolling pin to crush the crackers.
• Stand mixer to beat the cream cheese base and the topping properly. You can also use a hand mixer and mix everything in a separate bowl. 

How To Make The Limoncello Cheesecake

1 – The Graham Cracker Crust

1. Line a 9-inch springform pan with foil and spray with non-stick spray.  Set aside. 
2. Crush the graham crackers in a food processor until finely ground.  
3. Melt the butter in a microwave-safe mixing bowl, just until melted.  Do not overheat. You can also melt it in a small saucepan but I think everyone has been using the microwave method for a long time. 
4. Mix the graham cracker crumbs with the melted butter until fully incorporated.  
5. Transfer to the prepared pan and press this mixture into the bottom of the pan in an even layer. The best way to do it is to use the bottom of a large glass or the back of a spoon.   
6. Refrigerate until the filling is ready.

2 – Limoncello Cheesecake Filling

1. Mix the softened cream cheese with the confectioner’s sugar in the bowl of a stand mixer. Start on low speed until combined and then increase the speed to medium to whip until smooth.  
2. Stir in the zest and lemon juice. 
3. Add in the limoncello and mix until combined, scraping the sides of the bowl when needed. 
4. Pour in the heavy whipping cream and mix on low until combined.  Increase the speed to medium and whip until thick and smooth.  
5. Pour the cheesecake mixture on top of the prepared crust. Smooth into an even layer.
6. Cover loosely with plastic wrap and chill for 8-12 hours or overnight.  

3 – The Topping

Make right before serving, after the cheesecake is completely set.

1. Combine the heavy cream and confectioner’s sugar in the bowl of a stand mixer and whip to stiff peaks.  
2. Transfer the whipped cream to a pastry bag fitted with a large star tip.  
3. Pipe dollops of whipped cream to create a border around the outside edge. 
4. Cut slices of lemon and press into the whipped cream to decorate. 
5. Slice and serve. 

Storage

Limoncello Cheesecake can be stored in an airtight container in the refrigerator for up to 3 days.

As it needs chilling it is also a great make-ahead light and sweet dessert.

Limoncello cheesecake freezes well, and you can store it in the freezer for 1 month. Wrap it tight in a plastic wrap and foil or place it in an airtight container.

Topping Variations

• Berries (fresh strawberries, raspberries, blueberries, blackberries, or any seasonal berries), mint or basil leaves, OR berries coulis,
• Edible flowers (make a very romantic dessert perfect for date night or a birthday party)
• Candied lemons with whipped topping piped into nice curls and some lemon zest.
• Pineapple chips,
• Lemon curd layer (requires cooking, but just 7 minutes),
• Jelly lemon sweets and sprinkles,
• For baked cheesecake, add a delicious sour cream topping with limoncello.

Tips & Tricks

• No limoncello? Don’t panic! Use lemon extract and more sugar or lemon syrup instead. It will make the recipe kid-friendly since there will be no alcohol.
• Chill time is the key to the best cheesecake. Never cut it too short. 
• Instead of foil you can use parchment paper or greaseproof paper to line the pan.
• Only use cream cheese when it’s at room temperature. Otherwise, it will not mix well and won’t have the best texture. Avoid excessive beating of the cream cheese. It will become too dense. 
• I love the vanilla-lemon flavor combination. If you too – add some vanilla extract to the cheesecake mixture. 
• You can turn this cheesecake recipe into a baked version. In that case, to make the cheesecake, gradually add eggs, one egg at a time, into the cream cheese filling part along with other ingredients, and bake in the oven or over a water bath. Baked cheesecake is done when the center of the surface of the top of the cheesecake is still soft and jiggly. 
• You can color the cheesecake with yellow food coloring or organically – with turmeric powder.

More Tips

• Freeze the cheesecake without decoration. When you serve it, decorate individual slices as you want. 
• Any fruity alcohol can substitute for limoncello in this recipe.
• To make this recipe even more Italian you can swap cream cheese with mascarpone and ricotta cheese.
• To make the cheesecake part sweeter, add melted white chocolate. The texture will be silky and smooth. To thicken it – use double cream. More interesting – blend in some lemon cookie crumbs.
• Oreos, Biscoff, shortbread, and digestive biscuits make a great alternative to graham crackers for the crust. You can mix some salt into the crust, it will match the sweet and citrusy flavors. Note, that Biscoff biscuit base or shortbread base needs to be baked in a preheated oven until golden brown.
• If you can, use organic lemons since we will use the zest and the skin of any fruit is where all the pesticides and nasty chemicals can hide.
• To easily remove the cheesecake from the pan, run a knife around the edges, then slowly remove the springform ring.

Popular Questions

Is It Better To Bake Or Not Bake A Cheesecake?

Both baked and no-bake cheesecake are good and store well. Baked cheesecakes can be frozen for longer (up to 3 months), but can also crack and sink during baking, so it is harder to bake a good cheesecake.

Do No-Bake Cheesecakes Taste Different?

No-bake cheesecakes have a silky creamy flavor and don’t taste worse than baked cheesecakes. They taste lighter and less dense.

What Is The Difference Between Italian Cheesecake And Regular Cheesecake?

Italian cheesecake recipe uses ricotta while American cheesecake recipe has cream cheese as the main ingredient. Both are amazing delicious cheesecakes.

Why Is My No-Bake Cheesecake Base So Hard?

Too much butter in the mix makes the chilled no-bake base harder to cut. Follow the measurements in the recipe closely to make a great cheesecake.

If you love this easy cheesecake recipe, you’re going to love these other no-bake cheesecakes too. Please click each link below to find the easy, printable recipe!

More Lemon Recipes

Lemon Pound Cake

Easy Lemon Bars

Lemon Roll Cake

Lemon Cake Mix Cookies

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