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Limoncello No-Bake Cheesecake

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  • Prep Time 15 min
  • Total Time 1 hr 10 min
  • Servings 8
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A refreshing summer treat, our no-bake cheesecake showcases the lemony taste of Limoncello.

Paula Jones Recipe by Paula Jones
January 29, 2014

Ingredients

Crust

2
cups graham cracker crumbs
1/3
cup butter, melted

Cheesecake

1
package (8 oz) cream cheese, softened
1
container (8 oz) frozen whipped topping (thawed)
1/2
cup sour cream
1/4
teaspoon vanilla
1/4
cup Limoncello

Directions

  • 1 Heat oven to 350°F. Spray 9-inch glass pie plate with cooking spray. Stir together crust ingredients. Press firmly and evenly in bottom of pie plate.
  • 2 Bake 9 minutes. Cool 20 minutes.
  • 3 In medium bowl, beat cheesecake ingredients with electric mixer on medium speed until smooth; spoon over crust. Refrigerate at least 30 minutes before serving.

Expert Tips

For individual servings, use 4-inch springform pans.

Garnish with thinly sliced lemon.

Recipe can easily be doubled or tripled.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
574.1
% Daily Value
Total Fat
41.1g
63%
Saturated Fat
19.0g
95%
Cholesterol
80.5mg
27%
Sodium
515.0mg
22%
Total Carbohydrate
41.8g
14%
Dietary Fiber
1.3g
5%
Sugars
10.9g
Protein
6.6g
% Daily Value*:
Vitamin C
0.20%
0%
Calcium
14.10%
14%
Iron
13.20%
13%
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.

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