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No-Bake Limoncello Cheesecake

by Savoring Italy

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overhead image of no-bake limoncello cheesecake

I almost considered calling this cheesecake “My Favorite Cheesecake!!! Seriously, THE Best Cheesecake I Had in a Long Time” Right…I know, it’s super silly. And it may even seem as if I’m exaggerating. But truly, this No-Bake Limoncello Cheesecake is THE best cheesecake for me!

 
overhead image of cheesecake slice on white plate

Please don’t tell my mom I’m saying this! She is the cheesecake QUEEN and that is why I never make a cheesecake. She takes her time.

overhead image of cheesecake on white plate

She actually takes a few days to create her pièce de résistance. She gets requests for her cheesecake for holiday parties and birthday parties alike.

overhead image of slice of lemon cheesecake on white plate

 

Quite frankly, I’m not sure why she’s not selling them!

 

Scroll down to find an amazing list of recipes by wonderful bloggers celebrating National Cheesecake Day. A BIG thanks to Roxana of Roxana’s Home Baking for putting together this delicious event.
 

So you see, the pressure is on when I think of baking a cheesecake, because it has to be as good as hers or I may as well not even attempt one! The truth is, my family is totally satisfied when I make this no-bake version. My husband declared it, “So light and really good!”. My son told me I make the best cheesecakes ever, as he was digging into the pan with a spoon!! Yikes! You know what that means, it’s time to make anther one!

overhead image of graham cracker crumble in food processor

I did make my own graham cracker crust and placed it in freezer for 30 mintues (just to firm it all up). When the filling is ready, remove crust from freezer, spoon in the filling and place in fridge to cool down and set for a few hours.
 
You could go ahead and use a ready-made crust…but really, why would you? It’s SO easy to make your own crust and trust me, the flavor blows away the ready-made kind. I use olive-oil in my recipe to make it a little healthier. If you prefer butter, go ahead and use that instead! I recommend letting this chill for at least an hour before slicing. A warning: it will be very hard to wait that long! If you don’t wait that long, it will be almost like pudding texture when you slice. If you do not have limoncello available, you could substitute fresh lemon juice.

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No-Bake Limoncello Cheesecake

Ingredients

    for the crust

    12 full-size graham crackers

    1/4 cup sugar, optional

    6 tablespoons extra-virgin olive oil

    for the filling

    10 ounces cream cheese

    1/2 cup powdered sugar

    1 teaspoon vanilla extract

    1 Tablespoon limoncello (or lemon juice)

    1 cup heavy cream

     
    Instructions
    1.  Blend the graham crackers and sugar until it is finely
      ground. Add the olive oil; process until moist crumbs form. If it seems
      to dry, you could add a little water (or milk) a tablespoon at a time
      until you reach the right consistency. (If using graham cracker crumbs,
      you can use a bowl and wooden spoon to mix the olive oil in, with the
      sugar added. )
    2. Press
      this mixture into a 8-inch springform pan (or pie plate); press a
      little up the sides to form a slight ridge. Press firmly to ensure the crust is even. Transfer to the freezer for 30 minutes.
    3. Beat together the cream cheese, sugar, vanilla and limoncello (or lemon juice) in a bowl until smooth; set aside.
    4. Lightly whip the cream, and then fold it into the cream cheese mixture.
    5. Spoon the cheesecake filling on top of the frozen graham cracker crumb base and smooth with a spatula.
    6. Put it in the refrigerator for 3 hours or overnight.
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    5 from 1 vote

    No-Bake Limoncello Cheesecake

    Our no-bake Limoncello cheesecake is a fabulous creamy recipe with a touch of Limoncello. Fresh and fun for a spring party. Substitute the Limoncello with freshly squeezed lemon juice for the kiddos. This cheesecake freezes very well which makes it perfect for prepping ahead of time for a party.
    Prep Time30 mins
    Course: Dessert
    Cuisine: American
    Keyword: cheesecake, limoncello, no-bake
    Author: Lora

    Ingredients

    • CRUST
    • 12 full-size graham crackers
    • 1/4 cup sugar optional
    • 6 tablespoons extra-virgin olive oil
    • FILLING
    • 10 ounces cream cheese
    • 1/2 cup powdered sugar
    • 1 teaspoon vanilla extract
    • 1 Tablespoon limoncello or lemon juice
    • 1 cup heavy cream

    Instructions

    • CRUST
    • Blend the graham crackers and sugar until it is finely ground. Add the olive oil; process until moist crumbs form. If it seems too dry, you could add a little water (or milk) a tablespoon at a time until you reach the right consistency. (If using graham cracker crumbs, you can use a bowl and wooden spoon to mix the olive oil in, with the sugar added. )
    • Press this mixture into a 8-inch springform pan (or pie plate); press a little up the sides to form a slight ridge. Press firmly to ensure the crust is even. Transfer to the freezer for 30 minutes.
    • FILLING
    • Beat together the cream cheese, sugar, vanilla and Limoncello (or lemon juice) in a bowl until smooth; set aside.
    • Lightly whip the cream, and then fold it into the cream cheese mixture.
    • Spoon the cheesecake filling on top of the frozen graham cracker crumb base and smooth with a spatula.
    • Put it in the refrigerator for 3 hours or overnight.
    Tried this recipe?Mention @savoringitaly or tag #savoringitaly!

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    Comments

    45. Nancy @ gottagetbaked says

      One should ALWAYS have limoncello at home, don't you think? Lora, this is beautiful. I love that you use olive oil in your crust and that filling does indeed look light, airy and creamy. Beautiful job, my friend!

      Reply

    55. Liz says

      There's definitely room in this world for both the slow baked cheesecakes and the lighter no bake…especially when they're flavored with limoncello! It sounds incredible, Lora!

      Reply