Limoncello Mascarpone Cake

A creamy, zesty limoncello mascarpone cake with a graham cracker crust. No-bake, chilled, and perfect for citrus lovers.

Prep time

20 minutes

Cook time

0 minutes

Total time

4 hours

Yield

8 servings

Ingredients

Crust:

1.5 cups graham cracker crumbs

6 tbsp unsalted butter, melted

2 tbsp sugar

Filling:

16 oz mascarpone cheese, softened

1 cup heavy cream

0.5 cup powdered sugar

2 lemons, zest and juice

3 tbsp limoncello liqueur (optional)

Topping:

0.5 cup heavy cream

1 tbsp powdered sugar

Garnish:

Lemon slices or zest

Instructions

1. Step 1: Combine graham cracker crumbs, melted butter, and sugar. Press into springform pan and chill.
2. Step 2: Beat mascarpone, powdered sugar, lemon zest, and juice until smooth. Add heavy cream and whisk until fluffy. Fold in limoncello.
3. Step 3: Spread filling over crust, cover, and chill 4 hours or overnight.
4. Step 4: Whip topping cream and powdered sugar until stiff. Spread on cake.
5. Step 5: Garnish with lemon slices or zest before serving.

Notes

For a non-alcoholic version, swap limoncello with lemon syrup.

Mascarpone should be softened at room temperature for a smooth filling.