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No Bake Limoncello Cheesecake Bars

These Limoncello Cheesecake Bars are so easy to make, loaded with bright citrus flavors, a hint of boozy limoncello, and swirled with lemon curd!
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Prep Time 15 minutes
Chill Time 4 hours
Servings: 12 servings
Course: Dessert
Ingredients Method Notes

Ingredients
  

  • 2 cups graham cracker crumbs
  • 1/2 cup melted butter 1 stick
  • 2 8 oz. packages of cream cheese softened
  • 1 cup powdered sugar
  • 2 tbsp lemon juice
  • 1 tbsp lemon zest
  • 4 tbsp limoncello
  • 1 pinch baking salt (or regular) optional
  • 1 cup whipped topping
  • 1/2 cup lemon curd

Method
 

  1. In a food processor or small blender, break up graham crackers and process until smooth. Then I like to add the melted butter right to the graham crackers and pulse a few more times until combined.
  2. Press the mixture firmly into a parchment-lined 8x8-inch pan to form an even layer.Then chill- I actually just tossed this is the freezer while I made the lemon filling or you can place in the refrigerator and chill for 20–30 minutes.
  3. In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Add powdered sugar and mix until combined. Stir in the fresh lemon juice, lemon zest, and limoncello. Mix until smooth. Gently fold in the whipped topping until light and fluffy. Be careful not to over-mix—this keeps the filling airy.
  4. Spread the cheesecake filling evenly over the chilled crust.
  5. Spoon lemon curd over the top, then use a knife or toothpick to swirl it into the filling for a marbled effect.
  6. Refrigerate for at least 4 hours, or preferably overnight, until fully set.
  7. Lift the bars out using the parchment paper. Slice into squares using a warm knife for clean edges.

Notes

You can use the rest of the tub of Whipped topping for serving if desired.