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Limoncello Mascarpone Cake decorated with lemon zest and fresh berries

Limoncello Mascarpone Cake

Creamy, bright, and utterly irresistible, this Limoncello Mascarpone Cake features a crisp graham cracker crust and a velvety mascarpone filling laced with fresh lemon zest and limoncello.
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Prep Time 20 minutes
Total Time 4 hours
Course Dessert
Cuisine Italian
Servings 8 servings

Equipment

  • Springform Pan
  • Mixing Bowl
  • Whisk

Ingredients
  

Crust

  • 1.5 cups Graham cracker crumbs Finely crushed
  • 6 tablespoons Unsalted butter Melted
  • 2 tablespoons Granulated sugar

Filling

  • 16 oz Mascarpone cheese Softened to room temperature
  • 1 cup Heavy cream Cold, for folding into mascarpone filling
  • 0.5 cup Powdered sugar For filling
  • 2 large Lemons Zest and juice
  • 3 tablespoons Limoncello liqueur Optional; adds aromatic lemon flavor

Topping

  • 0.5 cup Heavy cream Cold, for topping
  • 1 tablespoon Powdered sugar For topping

Garnish

  • Lemon slices For garnish
  • Additional lemon zest For garnish

Instructions
 

  • Prepare the crust: In a medium bowl, mix graham cracker crumbs, melted unsalted butter, and granulated sugar until evenly moistened. Press the mixture firmly into the bottom of a 9-inch springform pan to form an even crust. Chill the crust in the refrigerator for 15 minutes to set.
  • Make the mascarpone filling: In a large bowl, beat softened mascarpone cheese with powdered sugar, the zest of lemons, and the juice of lemons until smooth and lump-free.
  • Whip the cream: In a separate chilled bowl, whip cold heavy cream to soft peaks, then gradually whisk a few tablespoons at a time into the mascarpone mixture until incorporated and fluffy. If using, gently fold in Limoncello liqueur at the end.
  • Assemble and chill: Spread the mascarpone mixture evenly over the chilled crust, smoothing the top with a spatula. Cover the pan with plastic wrap and refrigerate for at least 4 hours, preferably overnight.
  • Finish with topping: Right before serving, whip the remaining cold heavy cream with powdered sugar until stiff peaks form. Spread or pipe the whipped cream on top of the cake.
  • Garnish and serve: Decorate with thin lemon slices or extra lemon zest. Release the springform and transfer the cake to a serving plate if desired. Serve cold and enjoy!

Notes

This cake benefits from sitting overnight — flavors marry and the texture becomes creamier.
Keyword Easy, No-Bake