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No-Bake Limoncello Cheesecake

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 is the best cheesecake for me!

No-Bake Limoncello Cheesecake

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.

No-Bake Limoncello Cheesecake

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.

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!

It’s not completely no-bake. I did make my own graham cracker crust and baked it for about 8 minutes (just to firm it all up). Be sure to completely cool the crust down before you add the filling. 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. Preheat
    oven to 350F. 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. Bake for about 6-8 minutes
    (make sure it doesn’t start to brown…every oven is different). Let pie
    crust cool in fridge while you make the filling.
  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 graham cracker crumb base and smooth with a spatula.
  6. Put it in the refrigerator for 3 hours or overnight.

Reader Interactions

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

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