Limoncello Cheesecake Bars (Print Version)

Bright, zesty bars with creamy limoncello layers over a buttery graham crust, ideal for warm days.

# Ingredient List:

→ Graham Cracker Crust

01 - 1.5 cups graham cracker crumbs
02 - 0.25 cup granulated sugar
03 - 6 tablespoons unsalted butter, melted
04 - Zest of 1 lemon

→ Limoncello Cheesecake Filling

05 - 16 ounces cream cheese, softened
06 - 0.67 cup granulated sugar
07 - 2 large eggs
08 - 0.25 cup limoncello liqueur
09 - 0.25 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

# Steps:

01 - Preheat oven to 325°F. Line an 8x8-inch baking pan with parchment paper, allowing 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 the prepared pan to form an even crust. Bake for 10 minutes, then remove from oven and set aside.
04 - In a large mixing bowl, beat cream cheese 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, avoiding overmixing.
07 - Pour cheesecake filling over the pre-baked crust and smooth the top with a spatula.
08 - Bake for 35 to 38 minutes, or until the center is just set and edges are slightly puffed. Do not overbake.
09 - Remove from oven and allow to cool to room temperature. Refrigerate for at least 3 hours, 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.

# Helpful Hints:

01 -
  • They taste like summer captured in a dessert—bright, creamy, and just boozy enough to feel a little fancy without being fussy.
  • You can make them ahead and keep them in the fridge, so you're not stressed when guests arrive.
  • Unlike a full cheesecake, these bars come together faster and feel more approachable for a weeknight baking mood.
02 -
  • The cheesecake should still jiggle slightly in the center when you remove it from the oven—a fully set cheesecake is an overbaked one, and you'll taste the difference in the texture.
  • Don't skip the room-temperature cream cheese step; cold cream cheese will seize and create an uneven filling no matter how long you beat it.
  • These bars need proper chilling time to slice cleanly, so plan ahead and refrigerate overnight if you can.
03 -
  • Line your baking pan with parchment before you start—it saves you from wrestling with a delicate dessert and frustrated language.
  • Keep a bowl of hot water nearby while cutting; dipping your knife between each cut creates clean, professional-looking bars every single time.
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