Limoncello Cheesecake Jars (Printable Version)

Creamy limoncello cheesecake layered on biscuit base topped with tangy lemon curd. Ideal chilled dessert.

# The Ingredients You'll Need:

→ Biscuit Base

01 - 5.3 oz digestive biscuits or graham crackers, finely crushed
02 - 2.1 oz unsalted butter, melted
03 - 1 tablespoon granulated sugar

→ Cheesecake Layer

04 - 10.6 oz cream cheese, room temperature
05 - 5.3 oz mascarpone cheese
06 - 2.8 oz powdered sugar
07 - 2 fl oz Limoncello liqueur
08 - 1 teaspoon vanilla extract
09 - Zest of 1 lemon

→ Topping

10 - 4.2 oz lemon curd
11 - Fresh berries and lemon zest for garnish, optional

# Step-by-Step Instructions:

01 - In a mixing bowl, combine crushed biscuits with melted butter and granulated sugar, stirring until the mixture resembles wet sand.
02 - Divide the biscuit mixture evenly among 6 small jars or glasses, pressing down firmly to create an even, compact base layer.
03 - In a large bowl, beat the cream cheese, mascarpone, and powdered sugar using an electric mixer until smooth and creamy, approximately 2-3 minutes.
04 - Add the Limoncello liqueur, vanilla extract, and lemon zest to the cheese mixture. Beat until well combined and fluffy, approximately 1-2 minutes.
05 - Spoon or pipe the cheesecake mixture over each biscuit base, dividing evenly and smoothing the tops with a spatula.
06 - Distribute 2-3 teaspoons of lemon curd over each jar's cheesecake layer.
07 - Refrigerate the jars for at least 2 hours until the filling is completely set and chilled throughout.
08 - Before serving, top each jar with fresh berries and additional lemon zest if desired.

# Additional Tips::

01 -
  • It requires zero oven time, which means your kitchen stays cool and your stress levels stay low.
  • The bright Limoncello-lemon combination tastes like a Mediterranean vacation captured in layers.
02 -
  • The cream cheese and mascarpone must be at room temperature, or they'll create grainy pockets that texture the final dessert—learned this the hard way when I pulled cold cream cheese straight from the fridge.
  • Limoncello is potent; its alcohol content actually prevents the cheesecake from setting too firmly, keeping it creamy rather than dense like a baked version would be.
03 -
  • Invest in small jars with straight sides—they look elegant and make layering much easier than curved glasses.
  • If you can't find mascarpone, a mixture of cream cheese and softly whipped heavy cream (2:1 ratio) creates a surprisingly similar texture and flavor.
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