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No Bake Limoncello Cheesecake

This No Bake Limoncello Cheesecake recipe is so very easy to make.

A no bake cheesecake is the way to go if, like me you can't be bothered with baking.

Limoncello cheesecake

It's important to leave enough time for the cheesecake to chill the base in the fridge to allow it to firm up, your cheesecake won't fall apart.

With that in mind depending on when you are planning to serve it, you might be best doing that bit 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.

My easy to make cheesecake is perfectly balanced; not too sweet and although it's nice and lemony, it's not too tart either.

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 very 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.

If chocolate is more your thing you will without doubt like my No bake Dark Chocolate and Orange Cheesecake recipe.

Can you freeze a no bake cheesecake?

Well, personally I've never tried since it always gets eaten!

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

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.

One thing I would suggest is if you are planning on freezing this, don't add the caramelised lemons as they will go horrid and 'leak' onto the cheesecake.

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

no bake,limoncello,cheesecake,recipe,uk
Yield: 10
No Bake Linoncello Cheesecake

No Bake Linoncello Cheesecake

No bake cheesecakes are really easy to make.

As long as you leave enough time to chill the base in the fridge to allow it to firm up, your cheesecake won't fall apart.


For the cheesecake
  • 400g McVities Hob Nob Biscuits
  • 150g unsalted butter - melted
  • 500g mascarpone cheese
  • 330g lemon curd
  • zest of 2 lemons
  • juice of 1/2 a lemon
  • 2 tablespoons of Limoncello
To decorate
  • 1 lemon cut into 3 very thin slices
  • 4 tablespoons sugar


Make the cheesecake
  1. Line the bottom of a 25cm loose-based tart tin 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 in 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.
  5. Pop into the fridge for at least 4 hours or, up to 24 hours to firm up.
  6. Put the mascarpone, lemon curd, and lemon zest, lemon juice and Limoncello into a bowl and beat with a spatula until it's nice and smooth.
  7. Spoon the mixture onto the biscuit base then return to the fridge for at least 4 hours or up to 24 hours to firm up.
  8. To serve, remove the cheesecake from the tin, peel off the greaseproof paper.
For the decoration
  1. Heat the sugar in a small frying pan and add the lemon slices.
  2. Cook over a 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.
Created using The Recipes Generator


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


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