Limoncello Cheesecake Bars (Printable)

Tangy, creamy bars with Limoncello and a bright lemon cookie crust for refreshing summer enjoyment.

# What You’ll Need:

→ 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

# How To Make It:

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

# Expert Advice:

01 -
  • The Limoncello gives you that sophisticated Italian flavor without tasting boozy or overpowering.
  • No water bath drama—these bars bake freely and turn out creamy every single time.
  • They're elegant enough for a dinner party but simple enough to make on a Tuesday when you need comfort food.
02 -
  • Overbaking even by a few minutes turns creamy cheesecake into a dry, slightly grainy texture that can't be undone—the jiggle in the center is your friend, not a sign of failure.
  • Room-temperature cream cheese is non-negotiable; if it's even slightly cold, you'll have impossible lumps no matter how long you beat it.
03 -
  • If you're worried about cracking, place a shallow pan of hot water on the oven rack below your cheesecake—the steam keeps the texture tender and helps prevent those stress fractures.
  • A hot knife (dipped in hot water and wiped clean between cuts) gives you the cleanest slices with no dragging or tearing.
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