Limoncello Cheesecake Bars (Print View)

Zesty limoncello layers over a buttery graham cracker crust create a refreshing, creamy dessert bar.

# Components:

→ Graham Cracker Crust

01 - 1½ cups graham cracker crumbs
02 - ¼ cup granulated sugar
03 - 6 tablespoons unsalted butter, melted
04 - Zest of 1 lemon

→ Limoncello Cheesecake Filling

05 - 16 ounces cream cheese, softened
06 - ⅔ cup granulated sugar
07 - 2 large eggs
08 - ¼ cup limoncello liqueur
09 - ¼ 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

# Directions:

01 - Preheat oven to 325°F. Line an 8x8-inch baking pan with parchment paper, allowing overhang on sides for easy removal.
02 - Combine graham cracker crumbs, sugar, melted butter, and lemon zest in a medium bowl. Mix until crumbs are evenly moistened.
03 - Press mixture firmly into the bottom of prepared pan to form an even layer. Bake for 10 minutes, then remove from oven and set aside.
04 - Beat softened cream cheese in a large mixing bowl until smooth and creamy, approximately 2 minutes.
05 - Add sugar and beat until well incorporated. Add eggs one at a time, scraping the bowl after each addition.
06 - Add limoncello, sour cream, lemon juice, vanilla extract, lemon zest, flour, and salt. Mix until just combined and smooth. Avoid overmixing.
07 - Pour cheesecake filling over pre-baked crust and smooth the top with a rubber spatula.
08 - Bake for 35 to 38 minutes, or until the center is just set and edges are slightly puffed. Do not overbake.
09 - Remove from oven and allow to 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 equal squares. Dust with powdered sugar and garnish with lemon zest or candied lemon slices if desired.

# Expert Advice:

01 -
  • The perfect balance of creamy cheesecake and bright limoncello creates an unforgettable flavor experience
  • Easy to make ahead and chill, making them ideal for entertaining without last-minute stress
  • The buttery graham cracker crust adds wonderful texture and complements the smooth filling
  • Yields 16 generous bars, perfect for sharing at gatherings or enjoying throughout the week
  • Combines American cheesecake tradition with Italian limoncello flair for a unique fusion dessert
02 -
  • Bring cream cheese to room temperature for at least 1 hour before mixing to ensure a smooth, lump-free filling
  • Don't skip pre-baking the crust—this ensures it stays crisp and doesn't become soggy under the filling
  • Use fresh lemon zest for maximum flavor impact; bottled lemon juice can't compare to freshly squeezed
  • The cheesecake is done when the center still jiggles slightly but the edges are set—it will firm up completely as it chills
  • For the cleanest cuts, use a sharp knife dipped in hot water and wiped dry between each slice
  • Make these bars a day ahead to allow flavors to meld and ensure they're completely set for perfect slicing
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