Limoncello Cheesecake Bars (Printable Version)

Creamy lemon cheesecake bars enhanced with Limoncello on a bright cookie crust, ideal for warm weather gatherings.

# Needed Ingredients:

→ 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

# Steps:

01 - Preheat oven to 350°F. Line an 8x8 inch baking pan with parchment paper, allowing excess 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 across the prepared pan bottom.
03 - Bake crust for 8 minutes until lightly set. Remove from oven and allow to cool slightly.
04 - In a large mixing bowl, beat softened cream cheese and sugar together for approximately 2 minutes until smooth and creamy. Incorporate eggs individually, 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 with no lumps.
06 - Pour cheesecake filling over the cooled crust. Smooth the top surface using a spatula for even distribution.
07 - Bake for 30 to 32 minutes until the center is set but retains a slight jiggle when gently shaken. Avoid overbaking.
08 - Remove from oven and cool to room temperature. Transfer to refrigerator and chill for at least 2 hours until completely set.
09 - Whisk powdered sugar with lemon juice until a thick yet pourable consistency is achieved. Drizzle evenly across chilled cheesecake bars.
10 - Using the parchment overhang, lift bars from pan. Cut into 16 equal squares and serve immediately or refrigerate until ready to serve.

# Expert Advice:

01 -
  • Perfectly balanced citrus flavor from fresh lemon zest, juice, and authentic Limoncello liqueur
  • Creamy, velvety cheesecake filling that melts in your mouth
  • Buttery lemon cookie crust adds a delightful crunch and extra citrus punch
  • Make-ahead friendly—actually tastes better after chilling overnight
  • Yields 16 generous bars, ideal for entertaining or gifting
  • Medium difficulty means it's approachable for home bakers with some experience
02 -
  • Use high-quality Limoncello for the best flavor—the liqueur is a key ingredient, so invest in a good bottle
  • Let the cream cheese sit at room temperature for at least 30 minutes before mixing to ensure a lump-free filling
  • Don't skip the parchment paper overhang—it makes lifting and slicing the bars effortless
  • For extra lemon intensity, add a teaspoon of finely grated lemon zest to the glaze
  • These bars actually taste better the next day after the flavors have melded in the refrigerator
  • If you don't have a food processor, place cookies in a sealed bag and crush with a rolling pin
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