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Easy Limoncello Cheesecake Bars

A delicious and simple recipe for Limoncello Cheesecake Bars. Made with a rich and creamy cheesecake filling infused with Limoncello and a crunchy cinnamon-spiced crust. Pair with a cup of hot coffee for a delicious sweet treat!

Prep Time
10 mins
Cook Time
10 mins
Total Time
1 hr
Servings: 9
Calories: 413 kcal
Course: Dessert
Cuisine: American

Ingredients

For the Crust:
  • 2 cups Graham cracker crumbs (about 15 crackers)
  • 1 stick (8 tablespoons) unsalted butter, melted
  • ¼ cup packed light brown sugar
  • ½ teaspoon Saigon cinnamon
For the Lemoncello Cheesecake Bars Filling:
  • 16 ounces (2 packages)full fat cream cheese, at room temperature
  • 1-¼ cups granulated sugar
  • 1-½ cups full-fat sour cream
  • 5 large eggs , room temperature
  • 3 teaspoons pure vanilla extract
  • ½ cup limoncello , at room temperature
  • Zest from 2 lemons
  • ⅛ teaspoon kosher salt

Instructions

    Cup of Yum
  1. Preheat the oven to 350 degrees F. Position a rack in the center of the oven. Spray a 9 x13 x 2-inch baking pan with nonstick cooking spray.
How to Make The Crust
    Cup of Yum
  1. Pulse the Graham cracker, cinnamon, melted, and sugar in a food processor fitted with the metal blade until finely ground. Transfer the moistened crumbs into the prepared pan and press the mixture evenly in the prepared pan, and ¼ inch up the sides. Bake for 8 minutes and set aside to cool.
How to Make Limoncello Filling
  1. Place the cream cheese and sugar in the bowl of an electric mixer fitted with the paddle attachment. Beat on medium speed for 3 minutes, until light and fluffy. Add the sour cream and beat for another minute, scraping down the bowl. With the mixer on low, add the limoncello, vanilla, and lemon zest and beat for one minute. With the mixer on medium-low, add the eggs, one at a time, until incorporated. Scrape down the bowl and mix until the batter is smooth. Pour over the crust.
  2. Place the baking pan in a roasting pan large enough to hold the baking pan completely flat. Place the pan in the oven and carefully pour enough of the hottest tap water into the roasting pan to come halfway up the sides of the baking pan.
  3. Bake the Limoncello Cheesecake Bars for 50 to 55 minutes until almost set in the center. (It will still be a little jiggly when you shake the pan gently.) Turn off the heat and leave the cheesecake in the oven in the water bath for 15 minutes to prevent the cheesecake from cracking.
  4. Take the baking pan out of the water bath and place it on a rack to cool completely. Wrap the entire pan with plastic wrap and refrigerate for at least 6 hours or overnight. Sprinkle with extra grated lemon zest, cut into 12 pieces, and serve cold.

Notes

  • How to Store & Re-Heat
  • How to Store & Re-Heat
  • To store: Wrap the cheesecake bars tightly with plastic wrap or store them in an airtight container in the refrigerator for up to 3 days.
  • To reheat: Limoncello Cheesecake Bars are best served cold, but if you prefer them slightly warm, you can reheat them in the microwave or oven. To reheat in the microwave, place a piece of cheesecake on a microwave-safe plate and heat for 10-15 seconds. To reheat in the oven, preheat the oven to 350°F (175°C), place the cheesecake on a baking sheet, and bake for 5-7 minutes or until heated.
  • Make-Ahead
  • Make-Ahead
  • You can prepare the graham cracker crust and the cheesecake filling up to 2 days in advance and store them separately in the refrigerator until you're ready to assemble and bake the cheesecake bars. Once you've assembled the cheesecake bars, you can refrigerate them for up to 24 hours before baking.
  • You can prepare the graham cracker crust and the cheesecake filling up to 2 days in advance and store them separately in the refrigerator until you're ready to assemble and bake the cheesecake bars. Once you've assembled the cheesecake bars, you can refrigerate them for up to 24 hours before baking.
  • After baking, let the cheesecake bars cool completely, then wrap them tightly in plastic wrap or store them in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 2 months. By making Limoncello Cheesecake Bars ahead of time, you can save time and stress on the day you plan to serve them. Remember to allow them to chill in the refrigerator before serving.
  • After baking, let the cheesecake bars cool completely, then wrap them tightly in plastic wrap or store them in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 2 months. By making Limoncello Cheesecake Bars ahead of time, you can save time and stress on the day you plan to serve them. Remember to allow them to chill in the refrigerator before serving.
  • How to Freeze
  • How to Freeze
  • Place the cooled Cheesecake Bars (cut or uncut) on a plate and freeze, uncovered, until firm. Remove the cheesecake from the freezer, wrap it in heavy-duty aluminum foil, and place it in a freezer ziplock bag. Seal and return to freezer for up to 2 months. Remove the foil before defrosting.
  • Place the cooled Cheesecake Bars (cut or uncut) on a plate and freeze, uncovered, until firm. Remove the cheesecake from the freezer, wrap it in heavy-duty aluminum foil, and place it in a freezer ziplock bag. Seal and return to freezer for up to 2 months. Remove the foil before defrosting.
  • To store: Wrap the cheesecake bars tightly with plastic wrap or store them in an airtight container in the refrigerator for up to 3 days.
  • To reheat: Limoncello Cheesecake Bars are best served cold, but if you prefer them slightly warm, you can reheat them in the microwave or oven. To reheat in the microwave, place a piece of cheesecake on a microwave-safe plate and heat for 10-15 seconds. To reheat in the oven, preheat the oven to 350°F (175°C), place the cheesecake on a baking sheet, and bake for 5-7 minutes or until heated.