Cheesecakes

Limoncello Cheesecake Mousse

A bright, silky no-bake cheesecake with limoncello, fresh lemon zest, a graham cracker crust, and limoncello whipped cream.

Prep

25 min

Bake

No bake

Total

About 12 hr 25 min, including chilling

Yield

One 9-inch cheesecake

Jump to recipe How to make it

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A note from my kitchen

Before you bake this

This Limoncello Cheesecake Mousse keeps the lemon flavor bright from the first bite to the last. The filling is smooth and airy, the graham cracker crust brings a buttery contrast, and the limoncello whipped cream makes the whole cheesecake feel especially generous.

Because it is served cold and never baked, the limoncello stays at the center of the dessert instead of disappearing into the background. Give the cheesecake its full overnight chill so the mousse can set before you lift it from the pan.

Save me a slice ;)

Thinking out loud

The Dessert I Immediately Saw in Limoncello

The cravings, questions, and running commentary behind this bake.

Finished Limoncello Cheesecake Mousse topped with softly swirled whipped cream and lemon slices — Cold, bright, and centered completely around the limoncello flavor that inspired it.

The first time I had limoncello was about five years ago. A friend of ours batched a few bottles and brought it home from Italy. I am not much of a liqueur person, but this was different. It tasted so simple, bright, and fresh.

When someone asked me to make something with limoncello, this idea came to me immediately. A no-bake cheesecake lets the limoncello stay exactly where I want it - nothing bakes away, and serving it cold gives that fresh lemon flavor room to shine. Putting limoncello into cheesecake mousse is absolutely divine, and I had so much fun experimenting with this one.

Read this first

The quick notes.

Flavor

Bright lemon, limoncello, vanilla, tangy cream cheese, and graham cracker.

Texture

Silky cheesecake mousse, softly whipped cream, and a firm crumb crust.

Best moment

Lifting the chilled cheesecake from the springform pan after its overnight rest.

From this recipe

Tested notes

Give the cheesecake the full 12-hour chill before removing it from the springform pan.

Bring the cream cheese and yogurt to 65-70°F, but keep both portions of cream cold.

Because this dessert is not baked, the limoncello remains present in the finished cheesecake.

For the dairy-free version, use the tested product guide and add the fresh lemon juice and lactic acid at the same time as the remaining filling ingredients.

Ingredient notes

Key ingredients

Limoncello

Use it in both the cheesecake filling and the whipped cream so its bright lemon flavor carries through the entire dessert.

Cream cheese

Bring it to 65-70°F before mixing. It should be cool but soft enough to become completely smooth and lump-free.

Fresh lemon zest

Finely grate the zest so it disperses evenly through the mousse without interrupting its silky texture.

Cold cream

Keep the cream cold before whipping it to medium peaks for the filling and topping.

Slice of Limoncello Cheesecake Mousse beside a small glass of limoncello — Limoncello carries through both the cheesecake mousse and the whipped cream.

Tested dairy-free route

Need to make this dairy-free?

Use the same listed amounts and follow the recipe exactly as written with these tested products. Two small additions bring back the bright tang I want in the cheesecake filling.

Cream cheese

Violife Cream Cheese

Cream

Country Crock Plant Cream

Butter

Country Crock Plant Butter Sticks

Plain unsweetened yogurt

Forager Unsweetened Plain Yogurt

Nutritional yeast

Foods Alive Nutritional Yeast

This is unfortified nutritional yeast. I have had the best luck finding unfortified options on Amazon rather than at my local grocery stores. It makes a difference in avoiding an aftertaste, I promise.

For the filling

1 1/2 teaspoons fresh lemon juice
1/8 teaspoon lactic acid

Add the lemon juice and lactic acid with the nutritional yeast, miso paste, lemon zest, limoncello, lemon extract, vanilla bean paste, yogurt, and salt. All other instructions stay the same. These additions make the dairy-free version non-detectable to me and my testers. Taste is always relative, but both make a real difference if that is your goal.

Testing notes

Why this works

Smooth the cream cheese first

Mix the cream cheese by itself for the full 2 minutes before adding sugar or any remaining ingredients. This is the best opportunity to remove every lump.

Fold the cream in twice

Adding the whipped cream in 2 additions makes it easier to incorporate without flattening all the air that gives the filling its mousse-like texture.

Respect the overnight chill

The cheesecake needs a full 12 hours in the refrigerator before the springform pan is removed. That uninterrupted chill is part of the recipe.

How it comes together

Limoncello Cheesecake Mousse with one slice lifted from the graham cracker crust — The overnight chill gives the mousse enough structure to lift cleanly while keeping it soft and airy.

Close view of a thick slice of Limoncello Cheesecake Mousse — The filling stays light and silky against the firm graham cracker crust.

Limoncello Cheesecake Mousse slice beside a glass of limoncello and fresh lemons — Serving the cheesecake cold keeps the limoncello and lemon especially bright.

Plated slice of Limoncello Cheesecake Mousse with limoncello and colorful flowers — A clean slice shows the airy mousse and thin graham cracker base.

Plated Limoncello Cheesecake Mousse slice with the finished cheesecake behind it — Finish each cold slice with a generous layer of limoncello whipped cream.

Small things that matter

Tips for the best cake

Bring the cream cheese and yogurt to 65-70°F before mixing the filling.

Whip the cold cream only to medium peaks so it folds smoothly into the cheesecake mixture.

Press the graham cracker crust firmly and evenly across the bottom of the pan.

Tap the filled pan lightly against the counter to release large air bubbles before chilling.

Wait the full 12 hours before removing the cheesecake from the springform pan.

Whole Limoncello Cheesecake Mousse with lemon slices and fresh flowers — A full overnight chill gives the mousse time to set before the springform pan is removed.

Before you slice

Texture and serving notes

Serve the cheesecake cold, directly from the refrigerator.

Use a sharp knife and wipe it clean between slices for the neatest edges.

Because the limoncello is not heated, this dessert retains alcohol and should be served accordingly.

Keep it good

Storage

Fridge

Keep the cheesecake covered in the refrigerator.

Fridge

Return leftover slices to the refrigerator promptly so the mousse and whipped cream remain cold and set.

Recipe FAQ

Questions that come up

Can I make this cheesecake ahead?

Yes. The cheesecake needs a full 12-hour chill, preferably overnight, before it is removed from the springform pan. Add the limoncello whipped cream after the cheesecake is fully chilled.

Can I use vanilla extract instead of vanilla bean paste?

Yes. Vanilla extract can replace the vanilla bean paste in the same amount, although vanilla bean paste gives the filling and whipped cream a fuller vanilla flavor.

Does the alcohol bake out?

No. This is a no-bake cheesecake, and the limoncello is not heated. The finished dessert retains alcohol and should be served accordingly.

Can I make it dairy-free?

Yes. Follow the tested dairy-free guide on this page for the exact products, two filling additions, and where to add them. All remaining quantities and instructions stay the same.

Recipe card