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A slice of creamy No-Bake Limoncello Cheesecake with a graham cracker crust is served on a white square plate, with the rest of the cheesecake on a cake stand in the background.
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5 from 5 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 minutes
Chill Time4 hours
Total Time4 hours 30 minutes
Course: Dessert
Cuisine: American
Keyword: cheesecake, limoncello, no-bake
Servings: 8
Calories: 379kcal
Author: Lora

Equipment

  • pie dish

Ingredients

Crust

Filling

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.

Notes

  • Cream cheese must be at room temperature or the filling will be lumpy.
  • Chill for at least 4 hours — overnight gives you cleaner slices and a firmer texture.
  • For a non-alcoholic version, replace limoncello with freshly squeezed lemon juice plus a pinch of sugar.
  • Do not use low-fat cream cheese. It will not set properly in a no-bake recipe.
  • This cheesecake freezes for up to 3 months. Wrap tightly in plastic wrap and then foil before freezing.

Nutrition

Calories: 379kcal | Carbohydrates: 17g | Protein: 3g | Fat: 33g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Cholesterol: 69mg | Sodium: 120mg | Potassium: 76mg | Sugar: 17g | Vitamin A: 913IU | Vitamin C: 0.2mg | Calcium: 54mg | Iron: 0.1mg