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  • Writer's pictureLaura Botten

Recipe: No-bake Limoncello Cheesecake

If you're a dairy-loving lush like me, you may find yourself with copious amounts of ricotta cheese and limoncello liqueur taking up precious real estate in your kitchen. If so, you're in luck, because this cheesecake takes mere minutes to concoct, it looks super fancy, and best of all: there's no baking involved.

Makes about four servings.

For the cake:

10 oz. ricotta cheese

8 oz. cream cheese

1 1/2 tsp. limoncello

3 Tbs. sugar

For the crust:

4 graham crackers

4 Tbs. butter, melted

2 Tbs. sugar

dash of cinnamon

For the topping:

4 Tbs. lemon curd


In a large bowl, mix the ricotta cheese and cream cheese until smooth. Add the limoncello and sugar and mix well. Set aside.

In a shallow bowl, melt the butter, and stir in the sugar and cinnamon. To add the graham crackers, either crush using a food processor, or roughly crush them with the bottom of a mug or large spoon. Then mix into the melted butter/sugar mixture.

Pour the graham cracker crust crumbles into the bottom of four fancy glasses. Then, scoop on the cheese mixture. Finally, dollop about a tablespoon of lemon curd on top of each serving. (To soften, either melt the curd in the microwave for a few seconds, or thin the curd by adding a dash of limoncello.)

Let chill in fridge for a few hours, and then enjoy!!

If you like this recipe, you'll love Laura's White Chocolate Limoncello Tiramisu! Get the recipe as part of "A Taste of Italy" here.


- If you don't want to spend $20 on a bottle of limoncello only to use a little spoonful of it, use the juice of a lemon instead!

- Lemon haters, I gotchu. Instead of using limoncello or lemon juice in the cheese mixture, add a teaspoon of almond extract, vanilla extract, or a squirt of honey. And instead of topping with lemon curd, sprinkle on some sliced almonds, chocolate chips, or fresh berries!

Laura Botten is a voice actor and producer who is currently working on her first book Spaghetti Friendship: A Reunion in Rome. Get a FREE "Taste of Italy" when you sign up for her monthly newsletter here.

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