Limoncello Cheesecake Jars (Print Version)

Creamy Limoncello cheesecake layered on buttery biscuits with a zesty lemon curd finish.

# Ingredient List:

→ Biscuit Base

01 - 1.3 cups digestive biscuits or graham crackers, finely crushed
02 - 4 tablespoons unsalted butter, melted
03 - 1 tablespoon granulated sugar

→ Cheesecake Layer

04 - 10.6 ounces cream cheese, room temperature
05 - 5.3 ounces mascarpone cheese
06 - 2.8 ounces powdered sugar
07 - 2 fluid ounces Limoncello liqueur
08 - 1 teaspoon vanilla extract
09 - Zest of 1 lemon

→ Topping

10 - 4.2 ounces lemon curd, store-bought or homemade
11 - Fresh berries and lemon zest for garnish, optional

# How-To Steps:

01 - In a mixing bowl, combine crushed biscuits with melted butter and granulated sugar, stirring until the mixture resembles wet sand.
02 - Divide the biscuit mixture evenly among 6 small jars or glasses, pressing down firmly with the back of a spoon to create a compact base layer.
03 - In a large mixing bowl, beat the room temperature cream cheese, mascarpone, and powdered sugar together using an electric mixer until the mixture is smooth and creamy.
04 - Add the Limoncello liqueur, vanilla extract, and lemon zest to the cheese mixture, beating again until well combined and light and fluffy in texture.
05 - Spoon or pipe the cheesecake mixture evenly over the biscuit bases in each jar, smoothing the tops with a spatula.
06 - Top each jar with 2 to 3 teaspoons of lemon curd, spreading gently across the surface.
07 - Refrigerate the jars for at least 2 hours until the cheesecake layer is firm and set.
08 - Before serving, top each jar with fresh berries and additional lemon zest if desired.

# Helpful Tips:

01 -
  • No oven required—perfect when your kitchen is already hot and you'd rather be anywhere but near the stove.
  • Make it two days ahead and actually relax before guests arrive instead of stress-baking at the last minute.
  • The Limoncello cuts through the richness with such brightness that even people who claim they don't like cheesecake ask for seconds.
02 -
  • If your cheesecake layer looks separated or curdled after you add the Limoncello, your cream cheese was probably too cold—there's no fixing it once it splits, so next time let everything come to room temperature first.
  • The lemon curd will sink slightly into the cheesecake layer as it chills, and that's exactly what should happen; it's not a disaster, it's the dessert settling into its final form.
03 -
  • If you can't find Limoncello or prefer not to use alcohol, swap it for fresh lemon juice and add an extra half teaspoon of zest—you'll lose some of the boozy sophistication but gain a cleaner, brighter flavor.
  • Make your own lemon curd if you have an hour; it tastes incomparably better than store-bought and you'll feel like you've actually created something from scratch.
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