The good news is this delicious Limoncello Cheesecake recipe is vegetarian, egg-free, and nut-free. With some substitutions, it could also be gluten-free.
This exquisite lemony type cheesecake is a feast for the eyes and a celebration of sweet, citrus flavors. The best part? No oven is required! This boozy dessert guarantees a luscious, no-fuss treat that will tingle your taste buds with each heavenly bite.
The crown of this masterpiece is the lemon curd topping; it takes center stage. The tangy sweetness of the lemon curd perfectly complements the richness of the cheesecake. Moreover, for convenience, you can buy your favorite lemon curd or make your own homemade using our tried and tested lemon curd recipe.
What’s To Love?
💕 Easy to prepare.
💕 The addition of Limoncello liqueur infuses the cheesecake with a burst of citrus flavor, transporting your taste buds to the sunny shores of Italy.
💕 The entire dessert comes together without an oven, making it a hassle-free showstopper for any occasion.
💕 Doesn’t require any complex cooking skills or hard-to-find ingredients.
💕 Tastes as good as it looks.
💕 Offers a deep, satisfying chocolate taste that chocolate lovers adore.
💕 Great for making in advance.
💕 Decorate how you wish by adding more ingredients or using less.
💕 Perfect for entertaining to serve at parties or gatherings.
Have you already tried Limoncello Cheesecake? If so, let us know how it was…we can’t wait to hear all about it!
Let’s Talk Ingredients
We feel every ingredient adds to the overall taste and texture; if you remove one, it’s like you’ve removed them all.
- Cookies — for this recipe, we suggest using digestives.
- Butter — for the best results, use dairy butter at room temperature.
- Cream Cheese — full-fat must be used, not half-fat or light versions. We recommend using Full-Fat Philadelphia Cream Cheese.
- Mascarpone — it adds a beautiful, extra creamy addition, adding even more bursting flavors.
- Cream — use double cream, also called heavy cream in some countries.
- Gelatine — we use gelatine powder because it’s easier to use.
- Powdered Sugar — use powdered sugar, also called icing sugar in some countries. It’s used instead of caster sugar because it mixes better with cream.
- Lemons — use fresh, unwaxed lemons for zesting, slicing, and juicing.
- Liqueur — use limoncello liqueur for best results.
- Lemon Curd — use a good-quality store brand like this lemon curd, or easily make your own using our Lemon Curd.
For more detailed ingredients, see the recipe card.
Customizations
Here are some foodie alternatives should you want to make some changes:
- Cookies — feel free to use gluten-free digestive.
- Gelatine — is optional should you prefer not to use it. Vege-gel is a great alternative but will not set as firm as the original gelatine powder.
NOTE: We do not suggest making the cheesecake dairy-free.
When substituting ingredients, it’s essential to remember that the taste, texture, and overall result of the no-bake limoncello cheesecake might differ, particularly if you’re substituting many ingredients.
If you have made the Limoncello Cheesecake with any customizations, we’d love to hear about it; please message us in the comments.
Instructions – Overview
Limoncello cheesecake is easy to make and even easier to eat. Here’s a breakdown of how to get started on your baking journey (more detailed instructions are in the recipe card):
▶︎ To start, line and grease your springform cake pan with unbleached parchment paper. Then, crush the digestive cookies into fine crumbs. Melt the butter, then combine the cookie crumbs with the melted butter until well mixed. Press the mixture into the bottom of the cake pan to form an even crust. Lastly, chill the crust in the refrigerator while preparing the filling.
▶︎ Whip the double cream in a mixing bowl. Set aside. In a large bowl, beat the cream cheese, mascarpone, lemon zest, and icing sugar, then gently fold the whipped cream into the cream cheese mixture.
▶︎ Prepare the gelatine according to the manufacturer’s instructions, then add the creamy mixture. Add the lemon juice and limoncello liqueur and gently combine.
▶︎ Remove the prepared crust from the refrigerator, then pour the cheesecake filling over the crust and spread it evenly. Refrigerate for at least 2 hours.
▶︎ When set, remove the cheesecake from the fridge. Microwave the lemon curd on high for 10 seconds, then pour it over the cheesecake and spread it evenly. Top with the sliced lemons, then refrigerate for at least 3-4 hours. Serve and enjoy!
For more detailed instructions, notes, and ideas…see the recipe card.
Removing From The Pan
For best results, use a cake pan with a detachable base (unclippable sides), like this 20cm Springform Cake Pan.
Warm a knife under a hot tap and pat it dry. Before taking the cake out of the tin, use this to run around the edges. Unclip the springform, lift it off, and gently slide the cake off the loose bottom of the tin onto a plate. If you lined your cake tin with parchment paper, then now’s the time to remove it.
Tools You’ll Need
Want to make the best Limoncello Cheesecake? Using the correct equipment for preparation is essential; we think they’re a big helping hand. We understand that you might already have some of these kitchen tools to make this recipe, or you might want to use other tools and may not require our recommendations. Here are some of our suggestions to get you started:
- 20cm Springform Cake Pan
- kMix – or this award-winning hand mixer.
- Mixing Bowl – if you’re using a hand mixer, you will need bowls to combine the ingredients.
- Citrus Juicer— for juicing the lemon.
- Silicone Spatula – for stirring and incorporating all the ingredients smoothly.
- Weighing Scales and Measuring Spoons – to measure the ingredients accurately.
- Parchment Paper – to line the cake pan to prevent sticking.
If you love those gadgets for this recipe, then might love this Kmix for mixing, whisking, creaming, and beating. Sometimes, the Kmix is a better tool than a hand mixer; it’s good at lightening the load. It’s our go-to for many of our recipes, especially for cheesecakes, and we think it’s a great asset for all kitchens.
Kenwood KMX750 kMix 5L stand mixer, 6-speed settings, 1000W, stainless steel, removable bowl, 5 liters, tilt design, button control, black, easy to clean and use. Tools included: K-beater, whisk, dough, splash guard, and spatula. The design is a robust metal body with a vintage design and is a decorative appliance.
Check out our favorite kitchen equipment that we love to use with all our recipes.
Storing
See our FAQs for detailed instructions on storing, refrigeration, freezing, and defrosting and for answers to readers’ questions.
Do you have a question? If so, let us know in the comments and we’ll reply within 24-48 hours and add your question to our FAQs if relevant.
Pairing
Limoncello Cheesecake is frequently eaten as a standalone dessert, but it can easily be paired. Here are some suggestions and our favorite go-to’s what to eat with it:
▶︎ Can be topped with Whipped Cream or pouring cream.
▶︎ Why not drink it with a cup of tea, such as Earl Gray, or a flavorful, creamy coffee to balance the tartness and sweetness? It can’t be beaten on taste!
More Recipes
Here are some other creamy-rich recipes that we think you might also like:
Thank you for checking out Limoncello Cheesecake!
We hope you enjoy making and eating it! Let us know how you get along, and please rate using the ⭐️ by the comments. HUNGRY FOR MORE? Subscribe to our newsletter and follow us on Facebook, YouTube, and Pinterest for all of our latest updates. Happy Baking!
⭐️ Quick Tip: Read the recipe in its entirety before you start. This will help you understand the ingredients, steps, and timing involved, and allow you to prepare any necessary equipment or ingredients beforehand. Voila…you’re all set to go!
Equipment
- Hand Mixer - or Kmix
Ingredients
Base:
- 300 grams Digestive Cookies
- 150 grams Butter
Filling:
- 250 grams Full-Fat Philadelphia Cream Cheese
- 250 grams Mascarpone
- 100 grams Powdered Sugar
- 300 grams Double Cream - heavy cream
- Zest of 2 Lemons
- 1 tsp Fresh Lemon Juice
- 125 ml Limoncello Liqueur
- 12 grams Gelatine Powder
Topping:
- 250 grams Lemon Curd
- 5 Lemon Slices - halved
Instructions
Preparation
- Line and grease your springform cake pan with unbleached parchment paper.
Base
- Crush the digestive cookies into fine crumbs. You can use a food processor or place them in a sealed plastic bag and crush them with a rolling pin.
- Melt the butter in the microwave for 10-second increments until completely melted. Or, use your stovetop.
- Combine the cookie crumbs with the melted butter until well-mixed.
- Press the mixture into the bottom of the cake pan to form an even crust. Use the back of a spoon or the bottom of a glass to pack it down.
- Chill the crust in the refrigerator while preparing the filling.
Filling
- In a mixing bowl, whip the double cream until stiff peaks form. Set aside.
- In a large bowl, beat the cream cheese, mascarpone, lemon zest, and icing sugar until smooth and creamy.
- Gently fold the whipped cream into the cream cheese mixture until well combined.
- Prepare the gelatine according to the manufacturer's instructions.
Note: Sprinkle the gelatine sachet into a little hot water (approx. 4 tbsp) to dissolve it. Always add gelatine to liquid, not the other way around. Stir briskly until thoroughly mixed). - Add the gelatine, lemon juice, and limoncello liqueur to the filling mixture.
- Stir gently to combine or use a hand mixer on the lowest setting.
- Remove the prepared crust from the refrigerator.
- Pour the cheesecake filling over the crust and spread it evenly using a spatula.
- Refrigerate for at least 2 hours.
Topping
- Remove the cheesecake from the fridge.
- Microwave the lemon curd on high for 10 seconds, then pour over the cheesecake and spread it evenly.
Note: If you are making homemade lemon curd strain it before spreading it over the cheesecake to ensure a smooth, silky texture without any zest or lumps. - Top with the sliced lemons to equate each portion.
- Refrigerate for at least a further 3-4 hours or overnight.
- Serve and enjoy!
Notes
- Make sure your dairy ingredients are at room temperature. This ensures a smooth and lump-free cheesecake batter.
- Ensure you line your cake pan to prevent the cheesecake from sticking.
- When making the base, press it firmly and evenly into the pan to create a sturdy base. Press the crumbs down using the back of a spoon, measuring cup, or glass.
- Do not use half-fat or lite versions for cream cheese because your cheesecake will not set.
- Ensure the cream is well chilled before whipping. Cold cream whips up faster and holds its shape better.
- Whip the cream until stiff peaks form, but be cautious not to overwhip, as it can lead to a grainy texture. Stop whipping as soon as the cream holds its shape.
- Use a gentle folding motion when incorporating the whipped cream into the cream cheese mixture. This helps maintain the filling’s light and airy texture.
- Choose fresh, organic lemons for the zest and juice to maximize the citrusy freshness.
- If you are making homemade Lemon Curd strain it before spreading it over the cheesecake to ensure a smooth, silky texture without any zest or lumps.
- Cut the cheesecake with a sharp knife dipped in hot water for clean, smooth slices. Wipe the knife between each cut for a neater presentation.
- Allow the cheesecake to sit at room temperature for about 30 minutes before serving. This brings out the best flavors and textures.
- Because this recipe uses liqueur, we suggest adding only 4 tablespoons of water to the gelatine, not 8, as the packet instructions suggest.
Feel free to swap any ingredient listed with whatever you have lying around. It will probably taste just as amazing! Please let us know how it was…we can’t wait to hear all about it!
See our FAQs below for detailed instructions on storing, refrigerating, freezing, defrosting, and answering readers’ questions.
⭐️ Please note that some of our posts may contain affiliate links. As an Amazon Associate, we earn from qualifying purchases, and any sales made through such links will reward us with a small commission at no extra cost to you. [Read More]
FAQ’s & Troubleshooting
By addressing these FAQs and troubleshooting tips, you can overcome common challenges and create a delicious batch of Limoncello Cheesecake every time.
Your Questions Matter
Do you have a question? If so, let us know in the comments and we’ll reply within 24-48 hours and add your question to our FAQs if relevant. If you don’t already follow us, head over to our Twitter or Facebook to keep up to date with all our new recipes and articles.
For food safety top tips, check out USDA.gov.
have you already tried this No Bake Limoncello Cheesecake? if so, let us know how it was…we can’t wait to hear all about it! For more yum recipes subscribe to our newsletter!
Sharon – Foodie Blogger
I’m a full-time food blogger, mother of 3 grown adults and 3 huskies. Most days you can find me in the kitchen creating new recipes, I love cooking indulgent bakes and love sharing them. I am lucky to connect with and inspire people from all around the world and help you on your cooking journey so you can eat in style!
