Limoncello cheesecake jars (Printable)

Creamy Limoncello cheesecake layered on buttery biscuit base, finished with tangy lemon curd.

# What Goes In:

→ 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

# How to Make It:

01 - In a mixing bowl, combine crushed biscuits with melted butter and granulated sugar. Mix thoroughly until the mixture resembles wet sand with even moisture distribution.
02 - Divide the biscuit mixture evenly among 6 small jars or glasses, distributing approximately 0.9 oz per jar. Press down firmly with the back of a spoon to create a compact, even 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, creamy, and free of lumps.
04 - Add the Limoncello liqueur, vanilla extract, and lemon zest to the cheese mixture. Continue beating on medium speed until the filling becomes fluffy and well incorporated, approximately 2-3 minutes.
05 - Spoon or pipe the cheesecake mixture evenly over each biscuit base, filling each jar to approximately three-quarters full. Smooth the tops with a spatula for uniform appearance.
06 - Top each jar with 2-3 teaspoons of lemon curd, spooning it carefully over the cheesecake surface without mixing.
07 - Transfer the jars to the refrigerator and chill for a minimum of 2 hours, or until the cheesecake layer is completely set and firm to the touch.
08 - Before serving, top each jar with fresh berries and additional lemon zest if desired. Serve chilled directly from the jars.

# Expert Advice:

01 -
  • No baking means you can make these while actually enjoying your summer instead of standing in front of a hot oven.
  • They look impressive enough to bring to a potluck but honestly feel like cheating because they're so easy.
  • The combination of buttery biscuit, creamy limoncello cheesecake, and tangy lemon curd hits every flavor note you didn't know you were craving.
02 -
  • If your cream cheese isn't at room temperature, you'll spend forever trying to smooth out lumps that won't disappear no matter how much you beat it—I learned this the hard way and ended up with a grainy filling I had to throw out.
  • The lemon zest should go in the cheesecake mixture, not sprinkled on top, because it distributes the flavor throughout and makes every bite taste intentional rather than like you remembered garnish at the last second.
03 -
  • Keep your jars in the coldest part of your refrigerator so the cheesecake stays completely set and doesn't soften before serving.
  • If you're making these for a crowd, prepare everything the night before and assemble just before the party so the tops stay fresh and the flavors haven't started to blur together.
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