Limoncello Cheesecake Bars Lemon (Printable Version)

Tangy bars with Limoncello flavor atop a zesty lemon cookie crust, ideal for summer treats.

# Ingredient List:

→ 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

# Directions:

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

# Expert Advice:

01 -
  • The Limoncello adds a sophisticated kick that regular lemon desserts just can't match, making even simple gatherings feel a bit more special.
  • Cookie crust means no fussy pressing or mixing—you literally pulse and press, which is chef's kiss for someone like me who loves efficiency.
  • They're elegant enough for dinner parties but casual enough to eat with your hands while sitting on the porch.
02 -
  • Don't overbake the filling—that slight jiggle in the center is the difference between creamy and dry, and it firms up completely as it chills.
  • Room temperature cream cheese is not optional; cold cream cheese will create lumps that you absolutely cannot fix once they're baked into your bars.
03 -
  • Use a hot, wet knife wiped between cuts to get clean edges instead of crumbly mess, which is a small detail that makes everything look more intentional.
  • Don't skip the glaze unless you're in a rush—that final layer of tang and sweetness is what takes these from good to unforgettable.
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