Limoncello Cheesecake Jars (Printable)

No-bake dessert jars with limoncello cheesecake, biscuit base and lemon curd topping for refreshing flavor.

# What You Need:

→ Biscuit Base

01 - 5.3 ounces digestive biscuits or graham crackers, finely crushed
02 - 2.1 ounces 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
11 - Fresh berries for garnish
12 - Lemon zest for garnish

# Directions:

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

# Expert Advice:

01 -
  • It tastes like something you'd pay eighteen dollars for at a trattoria, but costs a fraction of that and takes less time than a coffee break.
  • You can make them two days ahead, which means you're actually relaxed when guests arrive instead of frantically whisking in your kitchen.
  • The layers surprise you every spoonful—buttery crunch, silky citrus cloud, then that punch of tart lemon curd that makes your mouth wake up.
02 -
  • Room-temperature cream cheese is not a suggestion—cold cream cheese will create a grainy, broken texture that no amount of beating can fix, and you'll want to throw the whole thing out instead of serving it.
  • Pressing the biscuit base firmly matters far more than you'd think; a loose base will shift around in the jar and break apart when you try to eat it, ruining the whole experience.
03 -
  • If your cream cheese is even slightly cold, let it sit at room temperature for thirty minutes before mixing; this single step prevents all the grainy, broken-texture disasters that would otherwise happen.
  • Use a microplane zester rather than a standard zester for lemon zest—it creates fine, feathery pieces that distribute evenly throughout the cheesecake instead of getting caught in teeth.
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