Here’s a No-Bake Limoncello Mascarpone Cake — light, creamy, and bursting with bright lemon flavor. 🍋✨
It’s elegant enough for a dinner party yet easy to make ahead since it chills in the fridge instead of baking.
🍋 No-Bake Limoncello Mascarpone Cake
Ingredients
For the crust:
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1½ cups crushed ladyfingers or graham cracker crumbs
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¼ cup granulated sugar
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6 Tbsp unsalted butter, melted
For the filling:
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1 cup cold heavy whipping cream
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1 (8 oz / 225 g) mascarpone cheese, softened
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8 oz cream cheese, softened
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½ cup powdered sugar
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¼ cup Limoncello liqueur
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2 Tbsp fresh lemon juice
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1 Tbsp lemon zest
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1 tsp vanilla extract
For topping (optional):
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Whipped cream
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Lemon zest, slices, or white chocolate curls
Instructions
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Make the crust:
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In a bowl, combine crumbs, sugar, and melted butter.
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Press firmly into the bottom of a 9-inch springform pan (or pie dish).
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Chill in the refrigerator while preparing the filling (about 20–30 minutes).
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Whip the cream:
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In a cold mixing bowl, beat the heavy cream until stiff peaks form.
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Set aside in the fridge.
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Prepare the mascarpone mixture:
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In a large bowl, beat together mascarpone, cream cheese, and powdered sugar until smooth.
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Add Limoncello, lemon juice, lemon zest, and vanilla; beat again until creamy.
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Fold together:
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Gently fold the whipped cream into the mascarpone mixture until light and fluffy.
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Spread the filling evenly over the chilled crust.
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Chill to set:
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Cover and refrigerate for at least 6 hours or overnight until firm.
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For a firmer, semi-frozen texture, place in the freezer for 1–2 hours before serving.
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Decorate & serve:
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Just before serving, top with whipped cream, lemon zest, or thin lemon slices.
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Slice and enjoy chilled!
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✨ Tips & Variations
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No alcohol: Replace Limoncello with extra lemon juice + 1 Tbsp simple syrup.
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Layered version: Alternate ladyfingers (brushed with Limoncello) and cream layers like a tiramisu.
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Make-ahead: Keeps up to 3 days in the fridge or 1 month in the freezer (well wrapped).
Would you like me to give you a Limoncello tiramisu-style variation next — with soaked ladyfingers instead of a crumb crust?
