Limoncello Cheesecake Squares

It may only be March, but these Limoncello Cheesecake Squares bring a touch of summer to the season! I love the bright yellow of lemon, it’s so cheery. And it goes perfectly with creamy soft cheese. I had some leftover Limoncello after making a Raspberry & Limoncello Tart last month, so I wanted to incorporate it into my baking again. This recipe is really easy to follow and quick to make, which is definitely a bonus. The only struggle is waiting for it to cool before you tuck in!

Jump straight to the recipe!

I used a food processor to crush digestive biscuits into crumbs. You could also put them in a bag and bash with a rolling pin. I mixed in the zest of half a lemon (the other half of the lemon zest will be used later).

I melted butter, mixed it into the biscuits, and pressed the mixture into a greased and lined baking tray.

I baked it for 10 minutes, then left it to cool completely.

Next I whisked up ricotta cheese and cream cheese. I then whisked in caster sugar.

I added limoncello, vanilla extract, lemon zest, and eggs and mixed in well.

Then I poured the cheesecake into the baking tray over the cooked crust.

I baked it for 30 minutes. It still had a slight ‘wobble’ to it.

Once the Limoncello Cheesecake Squares were fully cool I removed from the tin and cut into squares, I decorated them with a slice of lemon. I stored them in the fridge to keep them fresh. They went down really well with my colleagues and I got some great comments on the flavour!

Limoncello Cheesecake Squares

Baked cheesecake squares with limoncello

Course Dessert
Cuisine American
Keyword Cheesecake
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 12
Author thebakingexplorer


  • 225 g Digestive biscuits
  • 2 Lemons
  • 85 g Butter
  • 340 g Ricotta cheese
  • 225 g Cream cheese
  • 225 g Caster sugar
  • 115 ml Limoncello
  • 2 tsp Vanilla extract
  • 4 Eggs large


  1. Grease and line a 12" x 9" tin, pre-heat your oven to 160C Fan/180C/350F/Gas Mark 

  2. Use a food processor to crush the digestive biscuits into crumbs. Then mix in the zest of half of one of the lemons
  3. Melt the butter, mix it into the biscuit crumbs, and press the mixture into a greased and lined baking tray
  4. Bake it for 10 minutes, then leave it to cool completely

  5. Whisk the ricotta cheese, cream cheese and caster sugar together
  6. Add the limoncello, vanilla extract, the zest of 1 1/2 of the lemons, and the eggs (add one egg at a time) and mix in well
  7. Pour the cheesecake mixture into the baking tray over the cooked crust. Bake it for 30 minutes

  8. Once fully cool, remove from the tin and cut into squares, decorate with half a slice of lemon. Store them in the fridge to keep them fresh

Recipe slightly adapted from Liv Life.

If you like this, check out more of my Cheesecake recipes!

14 comments / Add your comment below

  1. They really do look like little squares of sunshine! I love anything lemony. That sherbet twang is so delightful! Thanks so much for entering my new challenge. So much variety from the humble egg xx

Leave a Reply