Limoncello Cheesecake Squares

Name: Limoncello Cheesecake Squares
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 16 squares
Ingredients: 1 ½ cups graham cracker crumbs; ½ cup unsalted butter, melted; ¼ cup granulated sugar; 1 tsp vanilla extract; 16 oz cream cheese, softened; 1 cup granulated sugar; 3 large eggs; ½ cup limoncello; 1/4 cup lemon juice; Zest of 2 lemons; 1 tsp vanilla extract; Powdered sugar, for dusting; Lemon slices, for garnish

Highlighted under: Golden Sweets

I absolutely love indulging in these Limoncello Cheesecake Squares! The combination of creamy cheesecake and the refreshing kick of limoncello makes each bite an unforgettable treat. I remember the first time I decided to make these; I wanted to create a dessert that captured the essence of summer. As the refreshing citrus flavor dances on my palate, I can't help but smile. These squares are perfect for sharing at gatherings, and they always disappear so quickly!

Created by

Lydia Spencer

Last updated on 2026-02-10T19:25:36.633Z

When I first made these Limoncello Cheesecake Squares, I was surprised by how easy it was to balance the creamy richness with that zesty citrus kick. The lemon flavor really shines through, thanks to the limoncello, which adds a delightful twist that elevates the classic cheesecake. I suggest using a high-quality limoncello for the best flavor!

One of my favorite tips is to chill these squares for at least a few hours before serving. This step allows the flavors to meld beautifully, ensuring every bite is as refreshing as possible. Trust me; letting them sit overnight transforms them into a total crowd-pleaser!

Why You Will Love This Recipe
Bright and zesty flavor that awakens your senses
Creamy cheesecake texture that melts in your mouth
Perfectly portioned squares for sharing or indulging

The Importance of Fresh Ingredients

When it comes to desserts like Limoncello Cheesecake Squares, fresh ingredients are key to achieving that vibrant citrus flavor. Opting for fresh lemons instead of bottled juice enhances the brightness and natural sweetness of your cheesecake. The zest will also contribute essential oils that heighten the aroma of your dessert, making each bite truly refreshing. Always give your lemons a nice roll on the counter before juicing to extract maximum juice, and ensure they're at room temperature for easier juicing.

Additionally, using high-quality limoncello can significantly influence the taste of your cheesecake. The richness and depth of flavor from a premium brand will shine through in your finished product. If you're looking for an alternative, consider using homemade limoncello if you have it on hand; however, be wary that flavor intensity may vary with different recipes. This attention to ingredient quality will ultimately make all the difference in the outcome.

Technique Tips for a Smooth Filling

Achieving a smooth and creamy cheesecake filling is all about technique. Make sure your cream cheese is thoroughly softened to room temperature; this step is crucial for preventing lumps. I recommend using a stand mixer with a paddle attachment, as it offers better control over the mixing process. Start mixing the cream cheese alone for a minute before adding the sugar to ensure it achieves a silky texture before incorporating other ingredients.

When adding the eggs, mix on low speed and stop as soon as each egg is fully blended. Over-mixing can incorporate too much air, leading to cracks during baking. You want a filling that is glossy and uniform, without air bubbles. Remember to scrape down the sides of your bowl frequently for an even mixture, which is essential for the final texture of the cheesecake.

Storage and Serving Suggestions

These Limoncello Cheesecake Squares are perfect for making ahead of time. After they have cooled and set in the refrigerator, you can store them in an airtight container for up to one week. If you plan to freeze them, cut the squares and layer them with parchment paper to prevent sticking, then seal them in a freezer-safe container. They can be stored this way for up to three months. To serve, simply thaw overnight in the refrigerator before enjoying.

When it comes time to serve, dust them with powdered sugar for a touch of elegance, and pair them with fresh berries for color and additional flavor. For a gourmet flair, you can even whip some heavy cream with a bit of sugar and limoncello to create a luscious topping. This will enhance the overall experience, bringing even more of that delightful citrus flavor forward.

Ingredients

For the crust

1 ½ cups graham cracker crumbs
½ cup unsalted butter, melted
¼ cup granulated sugar
1 tsp vanilla extract

For the filling

16 oz cream cheese, softened
1 cup granulated sugar
3 large eggs
½ cup limoncello
1/4 cup lemon juice
Zest of 2 lemons
1 tsp vanilla extract

For the topping

Powdered sugar, for dusting
Lemon slices, for garnish

Instructions

Steps

Prepare the crust

Preheat your oven to 350°F (175°C). In a medium bowl, combine the graham cracker crumbs, melted butter, granulated sugar, and vanilla extract. Press this mixture firmly into the bottom of a greased 9x9 inch baking dish. Bake for 10 minutes, then allow to cool.

Make the filling

In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add the sugar, mixing well. Add the eggs, one at a time, ensuring each is fully incorporated before adding the next. Mix in the limoncello, lemon juice, lemon zest, and vanilla extract until smooth and creamy.

Bake the cheesecake

Pour the filling over the cooled crust and smooth the top. Bake in the preheated oven for 30 minutes or until the center is set. Remove from the oven and let cool at room temperature before transferring to the refrigerator to chill for at least 4 hours.

Serve

Once cooled, cut the cheesecake into squares and dust with powdered sugar before serving. Garnish with lemon slices if desired.

Enjoy!

Pro Tips

For an extra touch, try adding a lemon glaze on top of the cooled squares for added sweetness and flavor.

Troubleshooting Common Issues

One common issue when making cheesecake is that it cracks on the surface during baking. This usually occurs due to overmixing or baking at too high a temperature. To prevent this, make sure to keep the oven temperature steady and avoid opening the door frequently during baking. Additionally, consider placing a small dish of water in the oven to add moisture, which helps create a gentler baking environment.

If you find that your cheesecake is too dense, it might be because it was overbaked. Monitor the baking time closely during the last few minutes. The center should be slightly jiggly when you remove it from the oven, as it will continue to set while cooling. I highly recommend using an oven thermometer to ensure your temperature is accurate.

Variations to Try

While the limoncello gives a unique twist to the classic cheesecake, consider experimenting with different flavors. You could swap limoncello for another citrus liqueur, like orange, to create a different fruity profile. Alternatively, you can infuse the filling with herbs like basil or mint for a refreshing herbal note that complements the citrus beautifully.

For a chocolate lover's variant, add a layer of chocolate ganache on top once the cheesecake has set. Simply melt chocolate with a bit of cream, pour it on, and chill until firm. This adds a decadent richness that pairs surprisingly well with the tangy lemon flavor.

Questions About Recipes

→ Can I use a different type of crust?

Yes, you can substitute the graham cracker crust with an Oreo crust or a shortbread crust for a different flavor.

→ How long can I store the cheesecake squares?

They can be stored in the refrigerator for up to a week in an airtight container.

→ Can I make these squares ahead of time?

Absolutely! They can be made a day or two in advance, which allows the flavors to develop.

→ Is there a non-alcoholic version of limoncello?

While traditional limoncello is alcoholic, you can use lemon juice and a touch of lemon extract for a non-alcoholic version.