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.
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.