Limoncello Lemon Cheesecake Bars (Printable)

Tangy creamy bars infused with limoncello and zesty lemon cookie crust for a refreshing dessert.

# Components:

→ Lemon Cookie Crust

01 - 7 oz lemon shortbread cookies, store-bought or homemade
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 - Pinch of salt

→ Lemon Glaze

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

# Method:

01 - Preheat oven to 350°F. Line an 8x8 inch baking pan with parchment paper, allowing overhang for easy removal.
02 - In a food processor, pulse lemon cookies until fine crumbs form. Add melted butter and lemon zest, then pulse until evenly combined. Press mixture firmly into the bottom of prepared pan.
03 - Bake crust for 8 minutes until lightly set. Remove from oven and allow to cool slightly.
04 - In a large bowl, beat softened cream cheese and sugar together for approximately 2 minutes until smooth and creamy.
05 - Add eggs one at a time to the cream cheese mixture, mixing thoroughly after each addition.
06 - Add Limoncello, sour cream, lemon juice, lemon zest, vanilla extract, and salt to the mixture. Stir until completely combined and smooth.
07 - Pour cheesecake filling over cooled crust. Use a spatula to smooth the top evenly.
08 - Bake for 30 to 32 minutes until center is set but still slightly jiggly. Avoid overbaking.
09 - Remove from oven and cool to room temperature. Transfer to refrigerator and chill for at least 2 hours until fully set.
10 - Whisk powdered sugar with lemon juice to achieve a thick but pourable consistency. Drizzle over chilled cheesecake bars.
11 - Use parchment overhang to lift bars from pan. Cut into 16 equal squares and serve chilled.

# Expert Advice:

01 -
  • They taste like summer in bar form, with that perfect balance of creamy and tart that keeps you reaching for another piece.
  • The texture contrast between the buttery cookie crust and silky filling happens almost by accident, but it's what makes people ask for the recipe.
  • You can skip the Limoncello entirely and they're still wonderful, which means you're never locked into one version.
02 -
  • If your cream cheese still has lumps after beating, strain the whole filling through a fine mesh sieve before baking and you'll save yourself from a grainy texture that's impossible to fix.
  • The jiggle in the center when it comes out of the oven is not a mistake; it's exactly what you want, because it continues to set as it cools and that's what gives you that perfect cheesecake texture instead of something dense and heavy.
03 -
  • Use a hot, wet knife for cutting the bars and wipe it clean between each cut; it sounds fussy but it's the difference between beautiful squares and a crumbly mess.
  • If you're bringing these somewhere, keep them in the refrigerator until the moment you leave, then transport them in a cooler or insulated bag because warm cheesecake is a disaster waiting to happen.
Return