Limoncello Cheesecake Jars (Print Version)

Creamy Limoncello cheesecake layered with biscuit base and lemon curd, chilled for a fresh finish.

# Components:

→ Biscuit Base

01 - 5.3 oz digestive biscuits or graham crackers, finely crushed
02 - 2.1 oz unsalted butter, melted
03 - 1 tablespoon granulated sugar

→ Cheesecake Layer

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

→ Topping

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

# Directions:

01 - In a mixing bowl, combine crushed biscuits with melted butter and granulated sugar, stirring until mixture resembles wet sand.
02 - Divide biscuit mixture evenly among 6 jars or glasses, approximately 200 ml each. Press down firmly with the back of a spoon to create a compact base layer.
03 - In a large bowl, beat cream cheese, mascarpone, and powdered sugar with an electric mixer until smooth and creamy, approximately 2 minutes.
04 - Add Limoncello liqueur, vanilla extract, and lemon zest to the cheese mixture. Continue beating until well combined and fluffy, approximately 1 minute.
05 - Spoon or pipe the cheesecake mixture 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 evenly across the surface.
07 - Chill in the refrigerator for at least 2 hours or until the dessert is fully set and firm.
08 - Before serving, garnish each jar with fresh berries and additional lemon zest if desired.

# Expert Advice:

01 -
  • No oven required—just a bowl, a whisk, and patience while things chill.
  • You can make them two days ahead, which means less stress when guests arrive.
  • The Limoncello adds a sophisticated kick that people always ask about.
  • Each jar is essentially a personal dessert, so there's something inherently satisfying about that.
02 -
  • Room temperature cream cheese is non-negotiable—trying to skip this step will leave you with chunks no amount of beating will fix.
  • Don't skip the chilling time; these need at least 2 hours for the layers to set properly and for the flavors to meld beautifully.
03 -
  • Sift your powdered sugar before mixing to avoid lumps that survive the beating process—it's a small step that makes a noticeable difference.
  • Use a microplane zester for the lemon zest; it creates delicate ribbons that look and taste better than chunky zest from a box grater.
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