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Limoncello No-Bake Cheesecake

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Limoncello No-Bake Cheesecake
  • Prep 15 min
  • Total 1 hr 10 min
  • Servings 8
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A refreshing summer treat, our no-bake cheesecake showcases the lemony taste of Limoncello.
By Paula Jones
Updated Jan 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

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    For individual servings, use 4-inch springform pans.
  • tip 2
    Garnish with thinly sliced lemon.
  • tip 3
    Recipe can easily be doubled or tripled.

Nutrition

Nutrition Facts are not available for this recipe
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