Limoncello Cheesecake Bars (Printable)

Zesty limoncello layer atop buttery graham crust, chilled for a creamy, refreshing summer dessert.

# What You’ll Need:

→ 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

# How to Prepare:

01 - Preheat oven to 325°F. Line an 8x8-inch baking pan with parchment paper, leaving overhang on sides for easy removal.
02 - In a medium bowl, combine graham cracker crumbs, sugar, melted butter, and lemon zest. Mix until crumbs are evenly moistened.
03 - Press mixture firmly into bottom of prepared pan to form even crust. Bake for 10 minutes, then remove 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 bowl after each addition.
06 - Add limoncello, sour cream, lemon juice, vanilla extract, lemon zest, flour, and salt. Mix until just combined and smooth. Do not overmix.
07 - Pour cheesecake filling over pre-baked crust and smooth top with a spatula.
08 - Bake for 35–38 minutes until center is just set and edges are slightly puffed. Avoid overbaking.
09 - Remove from oven and 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.

# Expert Suggestions:

01 -
  • They taste like summer in bar form, with a sophisticated edge that actually impresses people instead of feeling like you're trying too hard.
  • The texture is that perfect middle ground between dense and pillowy, so one piece feels indulgent but not heavy.
02 -
  • Overbaking is the enemy—those extra 2 minutes will give you a dense, almost rubbery center, so trust the jiggle test and pull them out when they still look slightly underdone.
  • Cream cheese temperature matters way more than most people realize; cold cream cheese creates lumps that no amount of beating will fix.
03 -
  • A water bath would technically improve these even further, but honestly, at 325°F without one they're already excellent and you save yourself the stress of water seeping into your pan.
  • Invest in a good zester or microplane—it's the difference between getting delicate lemon flavor and bitter white pith that ruins the delicate balance.
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