Limoncello Cheesecake Bars Lemon (Printable)

Tangy, creamy bars with Limoncello and a lemon cookie crust deliver a refreshing, elegant dessert experience.

# What you need:

→ Lemon Cookie Crust

01 - 7 oz lemon shortbread cookies, crushed into fine crumbs
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 - 1 pinch salt

→ Lemon Glaze

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

# How to make it:

01 - Preheat oven to 350°F. Line an 8x8 inch baking pan with parchment paper, allowing excess paper to overhang the sides for easy removal.
02 - Process lemon shortbread cookies in a food processor until fine crumbs form. Add melted butter and lemon zest, pulsing until evenly moistened and combined.
03 - Press crust mixture firmly and evenly across the bottom of the prepared pan. Bake for 8 minutes until lightly set. Remove from oven and allow to cool slightly.
04 - Beat softened cream cheese and sugar in a large mixing bowl until smooth and creamy, approximately 2 minutes. Add eggs one at a time, mixing thoroughly after each addition.
05 - Add Limoncello liqueur, sour cream, lemon juice, lemon zest, vanilla extract, and salt to the cream cheese mixture. Mix until completely smooth and homogeneous.
06 - Pour cheesecake filling over the cooled crust layer. Smooth the top surface evenly with a spatula.
07 - Bake for 30 to 32 minutes until the center is set but retains a slight jiggle. Avoid overbaking to maintain creamy texture.
08 - Remove from oven and cool to room temperature. Transfer to refrigerator and chill for minimum 2 hours until fully set.
09 - Whisk powdered sugar with lemon juice until a thick, pourable consistency forms. Drizzle glaze evenly over chilled bars.
10 - Use parchment overhang to lift bars from pan. Cut into 16 equal squares and serve immediately or refrigerate until service.

# Helpful Hints:

01 -
  • Creamy and smooth cheesecake texture with the fresh zing of lemon.
  • Infused with authentic Limoncello for a bright, indulgent flavor.
  • The zesty lemon cookie crust adds a buttery, crunchy contrast.
  • Ideal for elegant summer parties and gatherings.
  • Vegetarian-friendly and easily adaptable to preferences.
02 -
  • Use parchment paper with overhang to lift bars easily without breaking.
  • Do not overbake; the cheesecake should have a slight jiggle when done.
  • Pulse cookie crumbs finely for an even crust texture.
  • Ensure all filling ingredients are at room temperature for smooth mixing.
  • Chill the bars thoroughly to set the texture perfectly before serving.
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