Limoncello Cheesecake Bars (Print Version)

Creamy limoncello cheesecake layered on a crisp graham cracker crust for a bright, refreshing dessert.

# Ingredients List:

→ 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 - In a medium bowl, combine graham cracker crumbs, sugar, melted butter, and lemon zest. Stir until crumbs are evenly moistened.
03 - Press mixture firmly into bottom of prepared pan to form an even layer. Bake for 10 minutes, then remove and set aside.
04 - In a large mixing bowl, beat softened cream cheese until smooth and creamy, approximately 2 minutes.
05 - Add sugar and beat until well incorporated. Add 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 the top with a rubber spatula.
08 - Bake for 35-38 minutes until center is just set and edges are slightly puffed. Do not overbake.
09 - Remove from oven and cool to room temperature. Refrigerate for at least 3 hours or 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.

# Expert Tips:

01 -
  • The limoncello gives you that sophisticated boozy depth without tasting alcoholic, just purely bright and summery.
  • No mixer required for the crust—just a bowl and your hands, which means less cleanup and more time enjoying the smell.
  • They actually get better as they chill, so you can make them the night before and feel ahead of the game.
02 -
  • Room temperature cream cheese is non-negotiable—straight-from-the-fridge cream cheese will stay lumpy no matter how hard you beat it, and those lumps never disappear in the baked bars.
  • Don't overbake this, even though it's tempting; a little jiggle in the center is exactly right, and it firms up perfectly during chilling.
  • The limoncello flavor gets stronger and more integrated as the bars sit, so they're actually better the next day.
03 -
  • Use a microplane or fine zester for lemon zest because it pulls the bright oils without the bitter white pith underneath.
  • Chill your mixing bowl and beaters before starting—cold equipment keeps the cream cheese from getting overworked and separated.
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