Limoncello Cheesecake Bars (Printable)

Zesty limoncello cheesecake bars with creamy filling and graham cracker crust, ideal for summer occasions.

# Required Ingredients:

→ 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

# Preparation Steps:

01 - Preheat oven to 325°F. Line an 8x8-inch baking pan with parchment paper, leaving 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 crust. Bake for 10 minutes, then remove 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. Mix in 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 spatula. Bake for 35 to 38 minutes until center is just set and edges are slightly puffed.
08 - Remove from oven and cool to room temperature. Refrigerate for at least 3 hours, preferably overnight, until fully chilled and set.
09 - 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 Suggestions:

01 -
  • The limoncello cuts through the richness of the cheesecake in a way that feels impossibly refreshing, like a palate cleanser that's also dessert.
  • They're fancy enough to serve at a dinner party but simple enough that you won't stress about precision.
  • One pan, one cooling time, and you've got sixteen perfectly portioned treats ready to impress.
02 -
  • The center will seem underbaked when you pull it out of the oven, and that's exactly right, because carryover cooking continues as it cools and the residual heat sets the filling.
  • Cutting these straight from the fridge while they're cold makes cleaner bars than cutting them at room temperature, so plan accordingly.
03 -
  • Room temperature cream cheese is non-negotiable, so set it on the counter the moment you decide to bake and resist the urge to speed things up.
  • The limoncello can be increased to 1/3 cup if you want the bars to taste more liqueur-forward, but start with the original amount your first time so you can adjust to your taste.
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