No-Bake Limoncello Cheesecake with Digestive Biscuits Crust

Calories: 502.24|Fat: 28.56|Carbohydrates: 48.54|Protein: 8.29 | 4 45

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ingredients
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This delectable limoncello cheesecake serves as a delightful dessert for any time of the year, yet it truly shines as a summer sensation.

This no-bake limoncello cheesecake perfectly suits gently sunny April afternoons or the sweltering days of summer, boasting a crunchy biscuit base and a velvety cream cheese infused with lemon essence. Adding a touch of “glam,” the vibrant yellow top layer, enhanced with a pinch of turmeric, steals the spotlight – all eyes on the cheesecake! And with a balanced sweetness, this dessert is sure to captivate even the most discerning taste buds

Why You’ll Like It

VI-BRANT glaze
Adult dessert perfect for Limoncello fans.

Refreshing summer dessert

For the Perfect No-Bake Limoncello Cheesecake

Chill the base for 30 minutes before adding the cream.
When you finish assembling the cheesecake let it chill for 4 hours until the cream sets. Don’t take shortcuts or you’ll regret it.

What You Need

Biscuit – Use digestive biscuits or other biscuits that can be used for a no-bake cheesecake like graham crackers and Biscoff biscuits.
Butter – This is needed for the base. You can replace the butter with vegetable oil but the base will taste less buttery.
Cream and Cheese – Use cow’s milk ricotta spreadable cheese (cream cheese) and fresh cream for the filling.

Gelatine – Use gelatine or otherwise use xanthan gum or cornstarch as a vegetarian option.
Lemon – You need both fresh lemon juice for the filling and the glaze and lemon zest of 2 lemons for the filling.
Sugar – Use icing sugar for the filling but you can substitute with normal sugar. Use normal sugar for the glaze.

Limoncello – Needed for the glaze.
Turmeric – Needed to give the vibrant yellow color to the glaze.
Garnish – You can be creative and use berries, passionfruit or whatever you prefer. Here we opted for a standard choice – lemons and mint.

Save Limoncello Cheesecake For Later

Leftovers – Store the Limoncello Cheesecake in the refrigerator, tightly covered or in an airtight container, for up to 3 days.
Freeze – For longer storage, freeze without the glaze and garnishes. Thaw overnight in the refrigerator before serving.
Make-ahead – Prepare up to a day in advance and chill overnight for optimal flavor and texture.

Serving Limoncello Cheesecake

Serve with an alcoholic cocktail like Tuscan Lemonade Cocktail, Mohito or a vanilla iced coffee. Add fresh berries, grapes, or passion fruit to accompany your dessert.

Ultimately, it’s your choice, as long as you pair it with something equally refreshing to complement the zesty, summery taste of this dessert.

Health Info

Calories: 502.24

Sugar: 32.48
Sodium: 302.23
Fat: 28.56

Carbohydrates: 48.54
Fiber: 1.65
Protein: 8.29

Author Caroline Sciberras

Servings 10 people

Calories 502.24

Prep Time 40

Cook Time 5

For chilling 4

Total Time 4 45

Fat: 28.56|Carbohydrates: 48.54|Protein: 8.29

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Description

This delectable limoncello cheesecake serves as a delightful dessert for any time of the year, yet it truly shines as a summer sensation.

Ingredients

200 g digestive biscuits
100 g butter

For the filling

500 g cow’s milk ricotta

250 g spreadable cheese
100 g lemon juice
150 g icing sugar

zest of 2 lemons
100 g fresh cream liquid
10 g sheet gelatine

For the glaze

1/2 cup limoncello or 1/4 cup lemon juice + 1/4 cup water
2 tbsp cornstarch
1/4 cup water

80 g sugar
¼ tsp turmeric powder

For garnish

1 lemon

Mint to taste

Instructions

For the cheesecake base

Line a 20 cm springform pan with parchment paper at the bottom.
Pour the biscuits into a blender and blend until they transform into crumbs.

Transfer these crumbs into a bowl and add the melted butter
Mix everything with a spoon until a consistent mixture forms.
Take the biscuit mixture and gently press on the pan to create the cheesecake base.

Chill the base for 30 minutes until it solidifies.

For the cream cheese filling

Soak the gelatin in cold water for approximately 10 minutes.
Squeeze the lemons and strain the juice.

Whisk the ricotta and cream cheese together in a bowl.
Add the grated lemon zest, continue blending, and introduce the icing sugar and lemon juice, maintaining the mixing process.
Heat the cream in a saucepan, turning off the heat just before boiling.

Squeeze the gelatin and, with the heat off, incorporate it into the hot cream.
Stir briskly until everything is dissolved.
Allow the mixture to cool before gradually pouring it into the cheese blend, continuously stirring for thorough integration.

Pour this cheesecake filling mix onto the cheesecake base, using a spatula to level the surface.
Place the pan in the refrigerator for a minimum of 2 hours to set.

For the glaze

Combine water and sugar in a saucepan, along with strained limoncello and cornstarch.

Stir with a whisk and bring the mixture to a boil.
Turn off the heat once it reaches a boil and add turmeric to dissolve.
Let the glaze cool, and then pour it over the cheesecake, returning it to the refrigerator for an additional 2 hours to firm up.

For decoration

For decoration, thinly slice the lemon.
Remove the cake from the pan and adorn it with lemon slices and mint leaves.

Recipe Notes:

Cooking Tips: Chill the base for 30 minutes. After assembling, chill the cheesecake for 4 hours to set the cream. Avoid shortcuts for the best results.

Serving: Pair Limoncello Cheesecake with refreshing drinks like cocktails or coffee.
Storing: Refrigerate cheesecake covered for up to 3 days; freeze without glaze and garnishes, thaw in refrigerator overnight. Prep a day ahead for best results.
Biscuit: Digestive biscuits, graham crackers, or Biscoff for the base.

Butter: Essential for the base; can be substituted with vegetable oil.
Cream and Cheese: Cow’s milk ricotta, spreadable cheese (cream cheese), and fresh cream for the filling.
Gelatine: Use gelatine or vegetarian options like xanthan gum or cornstarch.

Lemon: Fresh lemon juice for the filling and glaze; zest of 2 lemons for the filling.
Sugar: Icing sugar for the filling; normal sugar for the glaze.
Limoncello: Needed for the glaze.