LIMONCELLO CHEESECAKE BARS (NO BAKE)

With a buttery graham cracker crust, a creamy lemon cheesecake filling and a delicious homemade lemon cream infused with limoncello liqueur, these bars are the perfect balance of sweetness and flavor.

Whether you serve them at a summer gathering or as a refreshing conclusion to a hearty Italian meal, these cheesecake bars will transport your taste buds straight to the Amalfi Coast.

Simple to prepare and irresistibly delicious, they are sure to become one of your favorite dishes!

Why You’ll Love This Recipe

• Perfectly Balanced Flavor: Sweet, tangy, and infused with the bright notes of limoncello.
• No-Bake Simplicity: Easy to prepare with minimal baking required for the crust.
• Beautiful Presentation: A show-stopping dessert for gatherings or special occasions.

Cooking Time

• Preparation Time: 30 minutes
• Chilling Time: 4–6 hours
• Total Time: 4.5–6.5 hours
• Servings: 6

Ingredients

Crust

• 1 ½ cups finely crushed graham crackers
• 1/3 cup melted butter

Lemon Cheesecake Filling

• 3 oz lemon-flavored gelatin
• ½ cup boiling water
• ½ cup cold water
• 8 oz softened cream cheese
• ¼ cup sugar
• 1 can (14 oz) sweetened condensed milk
• ¼ cup fresh lemon juice
• 1 ½ cups whipped cream or whipped topping

Lemon Curd with Limoncello

• 3 tablespoons butter
• 1/3 cup fresh lemon juice
• 1 ½ teaspoons lemon zest
• ¼ cup limoncello liqueur
• 1/3 cup sugar
• 1 whole egg + 1 egg yolk, lightly whisked

For Serving

• Whipped cream
• Mint leaves (optional)

Step-by-Step Method

1. Prepare the Crust

1. Line a 9x9x2-inch baking pan with aluminum or plastic foil, leaving an overhang for easy removal. Lightly grease with cooking spray.
2. Mix the crushed graham crackers with melted butter until evenly moistened.
3. Press the mixture firmly into the bottom of the prepared pan. Refrigerate to firm up while preparing the filling.

2. Make the Lemon Cheesecake Filling

1. Dissolve the lemon gelatin in boiling water, stirring for 2 minutes. Add cold water and mix well. Set aside to cool.
2. In a bowl, beat softened cream cheese with sugar until smooth and creamy. Gradually mix in the sweetened condensed milk.
3. Add the lemon juice and mix until fully incorporated. Slowly pour in the cooled gelatin mixture and mix until smooth.
4. Gently fold in the whipped cream. Spread the filling evenly over the graham cracker crust.
5. Smooth the top and tap the pan gently on the counter to settle the mixture. Refrigerate for 4–6 hours or overnight until completely set.

3. Prepare the Limoncello Lemon Curd

1. In a small saucepan, melt the butter over medium heat. Remove from heat and whisk in sugar, lemon zest, lemon juice, and limoncello.
2. Add the eggs and whisk thoroughly. Return the pan to medium heat, stirring constantly until the mixture thickens and coats the back of a spoon (about 5 minutes).
3. Transfer to a bowl and cover with plastic wrap to prevent a skin from forming. Let cool to room temperature.

4. Assemble the Bars

1. Once the cheesecake has set, lift it from the pan using the foil overhang and place it on a cutting board.
2. Spread the lemon curd evenly over the cheesecake.
3. Slice into bars and garnish each piece with whipped cream and mint leaves, if desired.

Tips for Success

• Chill Thoroughly: Allow enough time for the cheesecake to set completely for clean slices.
• Control Sweetness: Adjust the amount of sugar in the lemon curd to suit your taste.
• Make Ahead: Prepare the cheesecake and curd a day in advance for better flavor.

Nutritional Facts (Per Serving)

Storage

• Refrigerator: Store in an airtight container for up to 3 days.
• Freezer: Freeze individual bars for up to 1 month. Thaw in the refrigerator before serving.

Enjoy the Amalfi Coast in Every Bite!

These Lemon Limoncello Cheesecake Bars are a refreshing and indulgent dessert that will have your guests asking for seconds. Buon appetito! 🍋

Limoncello Cheesecake Bars (No Bake) Recipe

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Chilling Time 6 hours hrs 30 minutes mins

Total Time 7 hours hrs

Servings 6

Calories 420 kcal

Ingredients

  

Crust

• 1 ½ cups finely crushed graham crackers
• 1/3 cup melted butter

Lemon Cheesecake Filling

• 3 oz lemon-flavored gelatin
• ½ cup boiling water
• ½ cup cold water
• 8 oz softened cream cheese
• ¼ cup sugar
• 1 can 14 oz sweetened condensed milk
• ¼ cup fresh lemon juice
• 1 ½ cups whipped cream or whipped topping

Lemon Curd with Limoncello

• 3 tablespoons butter
• 1/3 cup fresh lemon juice
• 1 ½ teaspoons lemon zest
• ¼ cup limoncello liqueur
• 1/3 cup sugar
• 1 whole egg + 1 egg yolk lightly whisked

For Serving

• Whipped cream
• Mint leaves optional

Instructions

 

Prepare the Crust

• Line a 9x9x2-inch baking pan with aluminum or plastic foil, leaving an overhang for easy removal. Lightly grease with cooking spray.
• Mix the crushed graham crackers with melted butter until evenly moistened.
• Press the mixture firmly into the bottom of the prepared pan. Refrigerate to firm up while preparing the filling.

Make the Lemon Cheesecake Filling

• Dissolve the lemon gelatin in boiling water, stirring for 2 minutes. Add cold water and mix well. Set aside to cool.
• In a bowl, beat softened cream cheese with sugar until smooth and creamy. Gradually mix in the sweetened condensed milk.
• Add the lemon juice and mix until fully incorporated. Slowly pour in the cooled gelatin mixture and mix until smooth.
• Gently fold in the whipped cream. Spread the filling evenly over the graham cracker crust.
• Smooth the top and tap the pan gently on the counter to settle the mixture. Refrigerate for 4–6 hours or overnight until completely set.

Prepare the Limoncello Lemon Curd

• In a small saucepan, melt the butter over medium heat. Remove from heat and whisk in sugar, lemon zest, lemon juice, and limoncello.
• Add the eggs and whisk thoroughly. Return the pan to medium heat, stirring constantly until the mixture thickens and coats the back of a spoon (about 5 minutes).
• Transfer to a bowl and cover with plastic wrap to prevent a skin from forming. Let cool to room temperature.

Assemble the Bars

• Once the cheesecake has set, lift it from the pan using the foil overhang and place it on a cutting board.
• Spread the lemon curd evenly over the cheesecake.
• Slice into bars and garnish each piece with whipped cream and mint leaves, if desired.