Limoncello Cheesecake Squares

Name: Limoncello Cheesecake Squares
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 16 squares
Ingredients: 1 ½ cups graham cracker crumbs; ½ cup unsalted butter, melted; ¼ cup sugar; 16 oz cream cheese, softened; 1 cup sugar; 3 large eggs; ½ cup limoncello; 1 tablespoon lemon zest; 1 teaspoon vanilla extract

Highlighted under: Sweet Creations

I absolutely adore crafting desserts that not only taste divine but also bring a bit of brightness to the table. These Limoncello Cheesecake Squares are a perfect mix of tangy and sweet, with a refreshing citrus punch that awakens the taste buds. When I first made them, I was blown away by how the smooth creaminess of the cheesecake paired beautifully with the vibrant flavor of limoncello. They're perfect for gatherings or just a little indulgence after dinner, and I love serving them chilled for the best experience.

Created by

Piper Andrews

Last updated on 2026-02-10T17:45:36.327Z

When I created these Limoncello Cheesecake Squares, I wanted to capture the essence of Italian flavors in a bite-sized treat. I experimented with various crusts, but a classic graham cracker crust complements the rich cheesiness perfectly. To elevate the flavor, I discovered that using fresh lemon zest alongside limoncello enhanced the dessert's aroma and taste remarkably.

While the cheesecake bakes, the sweet scent fills the kitchen, and it’s hard to resist sneaking a taste. The key is to let them chill properly after baking, which allows all the flavors to meld together beautifully. Trust me, the wait is worth it when you take that first bite!

Reasons to Love Limoncello Cheesecake Squares
The perfect balance of creamy and tangy flavors
A refreshing taste that brightens up any occasion
Easy to prepare and ideal for serving at gatherings

Understanding the Crust

The crust of these Limoncello Cheesecake Squares plays a pivotal role in delivering the perfect textural contrast to the creamy filling. Using fresh graham cracker crumbs ensures a light and crunchy base that holds together well. I recommend slightly underbaking the crust for about 10 minutes; once it cools, it will firm up beautifully and provide a stable foundation for the rich filling.

In case you don’t have graham crackers on hand, you can easily substitute them with digestive biscuits or any other similar cookie. The key is to achieve a fine crumb, so using a food processor can speed up the process significantly. Just remember to adjust the sugar based on the sweetness of your chosen cookies.

Mastering the Filling

When preparing the cheesecake filling, it’s crucial that the cream cheese is softened to room temperature. This ensures a lump-free, creamy mixture that blends seamlessly with the other ingredients. I usually leave it out for about 30 minutes before starting the recipe, but if you're short on time, placing it in the microwave for 10-15 seconds can also help.

Adding limoncello not only brings vibrant flavor but also contributes to the cheesecake's creaminess. If you're looking to make a non-alcoholic version, you can substitute limoncello with lemon juice and zest but increase the sugar slightly to retain that sweetness. This way, you can enjoy the citrusy flavor profile without the alcohol.

Ingredients

For the Crust

1 ½ cups graham cracker crumbs
½ cup unsalted butter, melted
¼ cup sugar

For the Filling

16 oz cream cheese, softened
1 cup sugar
3 large eggs
½ cup limoncello
1 tablespoon lemon zest
1 teaspoon vanilla extract

Optional Garnish

Fresh lemon slices and whipped cream

Instructions

Prepare the Crust

Preheat your oven to 350°F (175°C). In a mixing bowl, combine graham cracker crumbs, melted butter, and sugar until well mixed. Press the mixture into the bottom of a greased 9x9-inch baking pan. Bake for 10 minutes, then set aside to cool.

Make the Filling

In a large bowl, beat the softened cream cheese and sugar until smooth and creamy. Add the eggs one at a time, mixing after each addition. Then stir in the limoncello, lemon zest, and vanilla extract.

Bake the Cheesecake

Pour the filling over the prepared crust and spread evenly. Bake for 30-35 minutes, or until the edges are set but the center is slightly jiggy. Let cool at room temperature.

Chill and Serve

Refrigerate the cheesecake squares for at least 4 hours or preferably overnight. Once set, cut into squares and serve. Garnish with lemon slices and whipped cream if desired.

Enjoy your delicious Limoncello Cheesecake Squares!

Pro Tips

For an extra zing, consider adding a touch more lemon zest to the filling. It enhances the flavor profile and gives a lovely brightness to each bite.

Chilling for the Best Texture

Chilling is essential for these cheesecake squares to achieve the right texture. Once the cheesecake has cooled to room temperature, refrigerating it for a minimum of 4 hours—or ideally overnight—allows it to set properly. This helps the flavors meld beautifully, creating a velvety texture that melts in your mouth. Cutting them into squares before serving makes it easier for guests to enjoy without the mess.

If you're short on time and need to speed up the chilling process, place the cheesecake in the freezer for about 1-2 hours. Just keep an eye on it to ensure it doesn’t freeze too hard, which could alter the texture. When ready to serve, let it thaw slightly; this brings back its creamy consistency.

Serving Suggestions

These Limoncello Cheesecake Squares are a showstopper on any dessert table, but they can be enhanced with creative garnishes. A light dusting of powdered sugar adds a lovely finishing touch, while fresh berries like blueberries or raspberries provide a beautiful contrast to the yellow-hued cheesecake. For an extra citrus twist, a sprinkle of lemon zest just before serving can elevate the presentation and flavor.

If you’re hosting a gathering, consider serving these squares alongside a lemon-flavored sorbet or iced tea for a refreshingly cohesive experience. They also pair well with a light prosecco or sparkling wine, making them an excellent choice for summer parties or celebrations.

Storage Tips

To keep your Limoncello Cheesecake Squares fresh, store any leftovers in an airtight container in the fridge. They can last up to a week if properly sealed. I often box them up with parchment paper between the layers to prevent sticking. This way, you can enjoy a piece whenever the craving hits.

For longer storage, you can freeze the cheesecake squares. Just make sure they’re thoroughly chilled and wrapped tightly in plastic wrap, then in aluminum foil to prevent freezer burn. They can be frozen for up to 2-3 months. When ready to enjoy, simply thaw in the fridge overnight before serving for the best results.

Questions About Recipes

→ Can I use a different type of alcohol?

Yes, you can substitute limoncello with another citrus-flavored liqueur, just keep the balance of flavors in mind.

→ How long can I store these cheesecake squares?

They can be stored in an airtight container in the refrigerator for up to 5 days.

→ Can I freeze the cheesecake squares?

Absolutely! Just wrap each square tightly in plastic wrap and freeze for up to 2 months. Thaw in the refrigerator before serving.

→ What can I use instead of graham crackers?

You can use digestive biscuits or even almond flour for a gluten-free option.