That sounds amazing — Limoncello Cheesecake Squares are bright, creamy, and perfect for spring or summer! 🍋✨
Here’s a full recipe that balances the tang of lemon with the smooth richness of cheesecake.
🍋 Limoncello Cheesecake Squares
Ingredients
For the crust:
- 1½ cups graham cracker crumbs (or shortbread cookie crumbs)
- ¼ cup granulated sugar
- 6 tbsp unsalted butter, melted
- 1 tsp lemon zest (optional, for extra flavor)
For the cheesecake filling:
- 16 oz (2 packages) cream cheese, softened
- ½ cup granulated sugar
- 2 large eggs
- ¼ cup sour cream (or Greek yogurt)
- ¼ cup Limoncello liqueur
- 1 tbsp fresh lemon juice
- 1 tbsp lemon zest
- 1 tsp vanilla extract
For the topping (optional but lovely):
- ½ cup sour cream
- 2 tbsp powdered sugar
- 1 tbsp Limoncello
- Fresh lemon zest or thin lemon slices for garnish
Instructions
1. Prepare crust
- Preheat oven to 325°F (160°C).
- Line an 8×8-inch or 9×9-inch baking pan with parchment paper, leaving some overhang for easy removal.
- In a bowl, mix crumbs, sugar, melted butter, and zest until evenly moistened.
- Press firmly into the bottom of the pan.
- Bake for 10 minutes, then cool slightly.
2. Make cheesecake layer
- In a large bowl, beat cream cheese and sugar until smooth and fluffy.
- Add eggs one at a time, mixing after each.
- Mix in sour cream, Limoncello, lemon juice, zest, and vanilla until just combined.
- Pour over the pre-baked crust and smooth the top.
3. Bake
- Bake for 30–35 minutes, or until the center is just set (a slight jiggle is okay).
- Cool completely on a wire rack, then refrigerate for at least 4 hours or overnight.
4. Optional topping
- Mix sour cream, powdered sugar, and Limoncello.
- Spread over chilled cheesecake, then chill another 30 minutes before slicing.
5. Serve
- Lift the cheesecake from the pan using parchment paper and cut into squares.
- Garnish with lemon zest, a drizzle of Limoncello, or whipped cream.
🍋 Tips
- If you want it non-alcoholic, substitute extra lemon juice for the Limoncello.
- These freeze beautifully — just wrap tightly and thaw in the fridge before serving.
- For a fancier finish, top with a thin layer of lemon curd instead of the sour cream topping.
Would you like me to give a no-bake version of Limoncello cheesecake squares too (perfect for hot weather and quicker prep)?
