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Limoncello Cheesecake
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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 minutes
Chill 12 hours
Total Time 12 hours 20 minutes
Servings 12 servings
Calories 576kcal

Equipment

  • 9" springform pan

Ingredients

Crust

  • 20 graham crackers crushed (2 sleeves)
  • 10 tbsp butter - unsalted

Cheesecake Filling

  • 24 oz cream cheese - softened
  • 1 cup confectioner’s sugar
  • Zest from 2 lemons
  • Juice from 1 lemon
  • ½ cup limoncello
  • 1⅓ cup heavy cream

Topping

  • ½ cup heavy cream
  • 2 tbsp confectioner’s sugar

Lemon slices - cut in half

Instructions

Crust

  • 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.

Filling

  • 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.

When ready to serve, make the topping.

  • 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.

Notes

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

Nutrition

Serving: 1serving | Calories: 576kcal | Carbohydrates: 38g | Protein: 6g | Fat: 43g | Saturated Fat: 20g | Cholesterol: 124mg | Sodium: 407mg | Potassium: 112mg | Fiber: 0.2g | Sugar: 23g | Vitamin C: 0.2mg | Calcium: 79mg | Iron: 0.1mg | Net Carbohydrates: 28g