Limoncello Liqueur Plus Cheesecake Squares

Indulge in the perfect harmony of zesty citrus and luscious creaminess with these Limoncello Liqueur Cheesecake Squares. This recipe combines a buttery graham cracker crust, a velvety cream cheese filling infused with bright lemon zest, tangy juice, and the unique sweetness of limoncello liqueur, all topped with a silky limoncello glaze for a truly decadent finish. With just 25 minutes of prep and simple, approachable steps, these rich and refreshing squares are an ideal dessert for dinner parties, summer soirées, or a sweet treat any time of year. Perfectly portioned for 16 servings, these cheesecake squares are a sophisticated twist on classic cheesecake bars that will delight lemon lovers and dessert enthusiasts alike.

Nutriscore Rating: 39/100

Prep Time:25 mins

Cook Time:50 mins

Total Time:75 mins

Servings: 16

Ingredients

• 2 cups graham cracker crumbs
• 1 cup unsalted butter
• 1 tablespoon granulated sugar
• 16 ounces cream cheese
• 1 cup sour cream
• 3 quarters cup granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 3 tablespoons limoncello liqueur
• 2 teaspoons lemon zest
• 1 tablespoon lemon juice
• 1 cup powdered sugar
• 2 tablespoons limoncello liqueur (for glaze)

Directions

Step 1

Preheat your oven to 325°F (165°C) and line a 9x9-inch baking pan with parchment paper, leaving an overhang for easy removal.

Step 2

In a medium bowl, combine the graham cracker crumbs, melted butter, and 1 tablespoon of granulated sugar. Stir until the mixture resembles damp sand.

Step 3

Press the crumb mixture evenly into the bottom of the prepared pan to form the crust. Bake for 10 minutes, then set aside to cool slightly.

Step 4

In a large mixing bowl, use an electric mixer to beat the cream cheese until smooth and creamy, about 2 minutes.

Step 5

Add the sour cream, 3/4 cup of granulated sugar, and beat until well combined.

Step 6

Add the eggs one at a time, mixing after each addition until incorporated.

Step 7

Stir in the vanilla extract, 3 tablespoons of limoncello, lemon zest, and lemon juice until evenly blended.

Step 8

Pour the cheesecake batter over the cooled crust and smooth the top with a spatula.

Step 9

Bake for 40-45 minutes, or until the edges are set and the center is slightly jiggly but not wet.

Step 10

Remove the pan from the oven and let it cool to room temperature. Then refrigerate for at least 4 hours or overnight to fully set.

Step 11

To make the glaze, whisk together the powdered sugar and 2 tablespoons of limoncello in a small bowl until smooth.

Step 12

Drizzle the glaze over the chilled cheesecake layer and spread evenly.

Step 13

Once the glaze has set, use the parchment overhang to lift the cheesecake out of the pan. Cut into 16 squares.

Step 14

Serve chilled and enjoy the tangy, creamy, and refreshing flavors of the cheesecake squares.

Nutrition Facts

Serving size	(1566.3g)

Amount per serving	% Daily Value*
Calories	5454.7

Total Fat 336.3g	0%
Saturated Fat 188.9g	0%
Polyunsaturated Fat 6.7g
Cholesterol 1379.1mg	0%
Sodium 3250.3mg	0%
Total Carbohydrate 541.6g	0%
Dietary Fiber 6.8g	0%
Total Sugars 399.8g
Protein 70.9g	0%

Vitamin D 123IU	0%
Calcium 986.6mg	0%
Iron 11.6mg	0%
Potassium 1229.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 55.3%

Protein: 5.2%

Carbs: 39.6%