Limoncello Cheesecake Bars (Printable Version)

Creamy limoncello cheesecake topping a crisp graham cracker crust, ideal for summer gatherings or any occasion.

# The Ingredients You'll Need:

→ Graham Cracker Crust

01 - 1.5 cups graham cracker crumbs
02 - 0.25 cup granulated sugar
03 - 6 tablespoons unsalted butter, melted
04 - Zest of 1 lemon

→ Limoncello Cheesecake Filling

05 - 16 ounces cream cheese, softened
06 - 0.67 cup granulated sugar
07 - 2 large eggs
08 - 0.25 cup limoncello liqueur
09 - 0.25 cup sour cream
10 - 1 tablespoon freshly squeezed lemon juice
11 - 1 teaspoon vanilla extract
12 - Zest of 2 lemons
13 - 2 tablespoons all-purpose flour
14 - Pinch of salt

→ Garnish

15 - Powdered sugar for dusting
16 - Lemon zest or candied lemon slices

# Step-by-Step Instructions:

01 - Preheat oven to 325°F. Line an 8x8-inch baking pan with parchment paper, leaving overhang on sides for easy removal.
02 - In a medium bowl, combine graham cracker crumbs, sugar, melted butter, and lemon zest. Mix until crumbs are evenly moistened.
03 - Press mixture firmly into bottom of prepared pan to form even crust. Bake for 10 minutes. Remove from oven and set aside.
04 - In a large mixing bowl, beat cream cheese until smooth and creamy, approximately 2 minutes.
05 - Add sugar and beat until well incorporated. Mix in eggs one at a time, scraping bowl after each addition.
06 - Add limoncello, sour cream, lemon juice, vanilla extract, lemon zest, flour, and salt. Mix until just combined and smooth, avoiding overmixing.
07 - Pour cheesecake filling over pre-baked crust and smooth top with a spatula.
08 - Bake for 35 to 38 minutes, or until center is just set and edges are slightly puffed. Avoid overbaking.
09 - Remove from oven and let cool to room temperature. Refrigerate for at least 3 hours, preferably overnight, until fully chilled and set.
10 - Using parchment overhang, lift bars from pan. Cut into 16 squares. Dust with powdered sugar and garnish with lemon zest or candied lemon slices if desired.

# Additional Tips::

01 -
  • The limoncello gives you that sophisticated Italian flavor without needing to plan a trip overseas.
  • They look elegant enough for company but come together faster than you'd expect on a busy weekend.
02 -
  • Don't overbake these or the filling will crack and separate; the center should still have a tiny bit of wobble when you pull them out.
  • Room temperature cream cheese is absolutely essential—cold cream cheese won't blend properly and you'll end up with a lumpy disaster.
03 -
  • Use a microplane zester for the lemon zest—it gets finer, more fragrant pieces than a box grater, and you won't end up with big bitter pith.
  • The parchment paper overhang is genuinely life-changing; it lets you lift the entire slab out cleanly, and cutting becomes so much easier than trying to maneuver inside the pan.
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