A Glug of Oil

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No Bake Limoncello Cheesecake

Lemon Cheesecake Recipe 

This zesty no-bake cheesecake recipe is easy to make and if like me, you can't be bothered with baking.

A few splashes of Limoncello make all the difference!

No Bake Limoncello Cheesecake.

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*Post updated January 2023*

My easy-to-make cheesecake is perfectly balanced; not too sweet and although it's nice and lemony, without being too tart.

What is limoncello?

Limoncello is an Italian liqueur at around 26% Vol which has become very popular outside of Italy; it's quite sweet and lemony and works well in this dessert.

Traditionally, limoncello is made from the zest of Femminello St. Teresa lemons, also known as Sorrento or Sfusato lemons.

Lemon zest, or peels without the pith, is steeped in rectified spirit until the oil is released.

You will love my Chocolate Orange Cheesecake recipe if chocolate is more your thing. 😋

Recipe top tips!

  • It's important to leave enough time for the cheesecake to chill the base in the fridge to allow it to firm up, so your cheesecake doesn't fall apart.😉
  • With that in mind, depending on when you plan to serve it, you might be better off making it the day before.
  • It's also important to use enough butter when making the biscuit crumb base since it's the butter that holds the crumbs together.

Why was my no-bake cheesecake too soft?

It's essential to stick to the chill time. You must let your no-bake cheesecake chill for at least six hours, preferably overnight. 

A too-soft cheesecake can be caused by overmixing the cheesecake mixture. A stand mixer is great; you can set it to low speed and mix lightly until everything is fully incorporated.

You must use full-fat cheese and if there is cream in your recipe, then use double (heavy) cream otherwise your cheesecake will not set as well. 

Equipment

You will need a 25cm loose base tin

digital kitchen scales

greaseproof paper

a stand mixer - not essential but handy to have

Ingredients

  • 400g McVities Hob Nob Biscuits
  • 150g unsalted butter - melted
  • 50g icing sugar
  • 330g lemon curd
  • zest of 2 lemons
  • juice of ½ a lemon
  • 2 tablespoons of Limoncello

Caramelised lemon slices - to decorate

  • 1 lemon cut into 3 very thin slices
  • 4 tablespoons sugar

Can you freeze a no-bake cheesecake?

Personally, I've never tried since it always gets eaten in this house!

But I'm pretty sure you can freeze it as long as you wrap it well in clingfilm and then be sure to wrap it in tin foil.

How long can you freeze no-bake cheesecake?

Like most things, up to 3 months but really no more than that. Thaw in the fridge and then slice and serve straight away.

However, if you plan to freeze it, leave the caramelised lemons as they will go horrid and 'leak' onto the cheesecake. Just make them on the day.

Find out how to make caramelised lemons to decorate your lemon cheesecake in the recipe below.

No bake limoncello cheesecake.

Have you tried this recipe? Please leave a ⭐️⭐️⭐️⭐️⭐️ star rating in the recipe card below!

limoncello cheesecake, no bake limoncello cheesecake, lemon cheesecake,no-bake cheesecake
dessert
International
Yield: 10
Author: Jan Bennett
No Bake Limoncello Cheesecake

No Bake Limoncello Cheesecake

Leave enough time to chill the base in the fridge to allow it to firm up, so your cheesecake doesn't fall apart.
Prep time: 25 MinInactive time: 6 HourTotal time: 6 H & 25 M

Ingredients

  • 400g McVities Hob Nob Biscuits
  • 150g unsalted butter - melted
  • 500g full-fat mascarpone cheese
  • 125g icing (confectioners) sugar
  • 330g lemon curd - from a jar
  • zest of 2 lemons
  • juice of ½ a lemon
  • 2 tablespoons of Limoncello
Caramelised lemons - to decorate
  • 1 lemon cut into 3 very thin slices
  • 4 tablespoons sugar

Instructions

Make the Cheesecake
  1. Line the bottom of a 25cm loose-based tart or quiche tin with greaseproof paper and smear evenly with a little butter.
  2. Crush the biscuits into crumbs; either in a blender or pop them into a bowl and use the end of a rolling pin.
  3. Melt the butter in a medium saucepan and add the biscuit crumbs, stirring well to coat.
  4. Tip the buttery crumbs into your tin and press down with the back of a spoon making sure the whole base is covered; pushing into the sides (but not up the side) as you go. Put into the fridge for 15 minutes to firm up.
  5. Put the mascarpone, icing sugar, lemon curd, lemon zest, lemon juice and Limoncello into a bowl and beat with a spatula until it's nice and smooth. Spoon the mixture onto the biscuit base.
  6. *Important - return to the fridge for at least 6 hours, preferably overnight to firm up.
  7. To serve, remove the cheesecake from the tin, and peel off the greaseproof paper.
To Decorate
  1. Heat the sugar in a small frying pan and add the lemon slices.
  2. Cook over medium heat whilst basting the lemon slices, turning now and then. Take care not to burn them as you'll find all of a sudden they will begin to colour.
  3. Remove from the pan and transfer onto lightly buttered greaseproof paper to cool.
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2 comments

  1. Limoncelle Cheesecake has to be a favourite of mine (to eat hehe) and I've tried alot

    ReplyDelete

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Jan