Limoncello Cheesecake Bars (Printable)

Tangy Limoncello bars layered on a zesty lemon cookie crust deliver a refreshing, creamy dessert experience.

# What You Need:

→ Lemon Cookie Crust

01 - 7 oz lemon shortbread cookies, store-bought or homemade
02 - 1/4 cup unsalted butter, melted
03 - 1 tablespoon lemon zest

→ Limoncello Cheesecake Filling

04 - 16 oz cream cheese, softened
05 - 1/2 cup plus 2 tablespoons granulated sugar
06 - 2 large eggs
07 - 1/4 cup Limoncello liqueur
08 - 1/4 cup sour cream
09 - 2 tablespoons fresh lemon juice
10 - 2 teaspoons lemon zest
11 - 1 teaspoon vanilla extract
12 - Pinch of salt

→ Lemon Glaze

13 - 1/2 cup powdered sugar
14 - 1 to 2 tablespoons fresh lemon juice

# Directions:

01 - Preheat oven to 350°F. Line an 8x8 inch baking pan with parchment paper, allowing overhang on sides for easy removal.
02 - Pulse lemon cookies in a food processor until fine crumbs form. Add melted butter and lemon zest, then pulse until evenly combined. Press mixture firmly and evenly into the bottom of prepared pan.
03 - Bake crust for 8 minutes until lightly set. Remove from oven and allow to cool slightly.
04 - In a large bowl, beat softened cream cheese and sugar together until smooth and creamy, approximately 2 minutes.
05 - Add eggs one at a time to cream cheese mixture, mixing thoroughly after each addition.
06 - Add Limoncello, sour cream, lemon juice, lemon zest, vanilla extract, and salt to the mixture. Mix until thoroughly combined and smooth.
07 - Pour cheesecake filling over cooled crust. Smooth the top using a spatula for even baking.
08 - Bake for 30 to 32 minutes until center is set but still slightly jiggly. Avoid overbaking to maintain creamy texture.
09 - Remove from oven and allow to cool to room temperature.
10 - Transfer to refrigerator and chill for at least 2 hours until fully set.
11 - Whisk powdered sugar with lemon juice until thick but pourable consistency is achieved. Drizzle over chilled cheesecake bars before slicing.
12 - Use parchment overhang to lift bars from pan. Cut into 16 equal squares and serve.

# Expert Advice:

01 -
  • The Limoncello cuts through the richness of cream cheese in a way that feels like tasting sunshine after a long winter.
  • It's honestly easier than a full cheesecake because there's no water bath anxiety, and you get elegant bars instead of the fussy slicing required for a whole cake.
02 -
  • Don't skip the pre-bake of the crust—those 8 minutes transform it from potentially soggy to perfectly crisp and flavorful.
  • That slight jiggle in the center when baking is finished is everything; the bars will continue setting as they cool, and you want them creamy, never rubbery.
03 -
  • Use a food processor for the crust—it ensures the cookies are ground evenly and the butter is fully distributed, which creates a more professional texture.
  • Room temperature cream cheese is the single most important thing for avoiding lumps, so take it out of the fridge at least an hour before you start.
Go Back