Limoncello Cheesecake

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

Course Dessert

Cuisine American

Keyword cheesecake, limoncello, no-bake

Prep Time 20

Chill 12

Total Time 12 20

Servings servings

Calories 576kcal

Line a 9-inch springform pan with foil and spray with non-stick spray. Set aside.
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.
Mix the crushed graham crackers with the melted butter.
Transfer to the prepared pan and press this mixture into the bottom in an even layer. Refrigerate until the filling is ready.

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

Combine the heavy cream and confectioner’s 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 outside edge.
Cut slices of lemon and press into the whipped cream to decorate.
Slice and serve.

Storage: Cheesecake can be stored in an airtight container in the fridge for up to 3 days.