Creamy, bright, and utterly irresistible, this Limoncello Mascarpone Cake is the perfect dessert for spring gatherings, simple weeknight treats, or any time you want a little Italian sunshine on a plate. The cake combines a crunchy graham cracker crust with a fluffy mascarpone-lemon filling and a boozy wink of Limoncello — light, elegant, and surprisingly easy to make. Fun fact: many Italian families serve a lemony mascarpone dessert during celebrations because lemon is associated with freshness and good luck. If you enjoy easy lemon desserts, you might also like this our Limoncello Mascarpone Cake recipe page for more ideas and tips. Try it tonight — it’s quick to prep and always a crowd-pleaser.
What is Limoncello Mascarpone Cake?
What’s in a name? Limoncello Mascarpone Cake practically tells you its intentions: Limoncello for a lively Italian lemon liqueur kick, mascarpone for ultra-smooth creaminess, and cake because… who doesn’t love a slice? Is it a no-bake cheesecake? Is it a mousse on a crust? Why not both? Imagine a silky lemon filling atop a buttery crumb base — irresistible, right? People joke that “the way to a man’s heart is through his stomach.” Maybe add Limoncello and you’ll find it works for everyone. Give it a try and see why this dessert gets requested on repeat.
Why You’ll Love This
- Creamy, bright, and balanced: The mascarpone adds a rich, velvety texture that pairs perfectly with fresh lemon zest and juice for bright, refreshing flavor.
- Cost-efficient and make-at-home friendly: You can recreate a bakery-worthy dessert with a handful of pantry staples for a fraction of the cost of buying one.
- Versatile toppings and presentation: Finish with whipped cream, extra lemon zest, or thin lemon slices for an elegant finish that looks like you spent hours on it.
Compared to denser cakes like the blog’s 7-Up Pound Cake, this dessert is lighter, refrigerator-set rather than oven-baked, and ideal when you want something chilled and elegant. If you love lighter, fresher cakes, try pairing ideas or check out the 7-Up Pound Cake for a more classic, baked option. Ready to make it? Let’s get the ingredients ready.
How to Make
Quick Overview
This recipe is a no-bake, refrigerator-set dessert, so preparation is straightforward and forgiving. You’ll press a buttery graham cracker crust into a pan, whip a silky mascarpone-lemon filling, fold in whipped cream for lightness, and chill until set. Total active time is about 20 minutes, and chilling time is 4 hours to overnight. The standout element is the creamy filling with a hint of Limoncello that makes each bite feel celebratory.
Ingredients
- 1 1/2 cups graham cracker crumbs, finely crushed
- 6 tablespoons unsalted butter, melted
- 2 tablespoons sugar, granulated
- 16 oz mascarpone cheese, softened to room temperature
- 1 cup heavy cream, cold (for folding into the mascarpone filling)
- 1/2 cup powdered sugar, sifted (for mascarpone filling)
- Zest of 2 large lemons, finely grated
- Juice of 2 large lemons, freshly squeezed
- 3 tablespoons Limoncello liqueur (optional — adds boozy lemon flavor)
- 1/2 cup heavy cream, cold (for topping)
- 1 tablespoon powdered sugar (for topping)
- Lemon slices or additional lemon zest, for garnish
Directions
- Prepare the crust: In a medium bowl, mix 1 1/2 cups graham cracker crumbs, 6 tablespoons melted unsalted butter, and 2 tablespoons sugar until combined and the crumbs hold together when pressed. Press the mixture firmly into the bottom of a 9-inch springform pan in an even layer. Chill in the refrigerator for 15 minutes to set.
- Make the mascarpone filling: In a large bowl, beat 16 oz softened mascarpone cheese with 1/2 cup powdered sugar until smooth and creamy. Add the zest and juice of 2 large lemons and mix until combined.
- Whip the cream: In a separate bowl, whip 1 cup cold heavy cream to medium-stiff peaks. Gradually fold the whipped cream into the mascarpone mixture with gentle motions so you keep the airy texture. If using, fold in 3 tablespoons Limoncello liqueur evenly.
- 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 or overnight for best texture and flavor.
- Prepare the topping: Just before serving, whip 1/2 cup cold heavy cream with 1 tablespoon powdered sugar until stiff peaks form. Spread or pipe the whipped cream over the chilled cake.
- Garnish and serve: Decorate with thin lemon slices or extra lemon zest. Slice and serve cold. Enjoy!
What to Serve With
- Fresh berry salad: Strawberries, blueberries, and raspberries add bright color and a juicy contrast.
- Espresso or strong coffee: Cuts through the richness and makes a classic Italian pairing.
- Sparkling wine or Prosecco: A bubbly option that balances the creamy texture and citrus notes.
- Light green salad: A simple arugula salad with a lemon vinaigrette keeps the meal feeling fresh and balanced.
Top Tips for Perfecting
- Use room-temperature mascarpone: It whips more smoothly and avoids lumps.
- Don’t overwhip the cream: Fold gently to keep the filling light and airy.
- Taste and adjust lemon: If you prefer more tang, add a little extra lemon juice, but balance carefully to avoid curdling.
- Limoncello is optional: If you don’t want alcohol, replace with an equal amount of lemon juice or a teaspoon of lemon extract.
- Chill long enough: Refrigerating for at least 4 hours ensures the filling firms up and slices neatly.
Storing and Reheating Tips
- Refrigeration: Store covered in the refrigerator for up to 3 days. Keep the cake in the springform pan or transfer to an airtight container to prevent the crust from absorbing fridge odors.
- Freezing: You can freeze the cake (without the fresh whipped cream topping) for up to 1 month. Wrap tightly in plastic wrap and then in foil. Thaw overnight in the refrigerator before topping and serving.
- Best way to serve leftover slices: Keep chilled and serve directly from the fridge; no reheating needed. If you prefer slightly softer texture, let slices sit at room temperature for 10 minutes before serving.
FAQs
Can I make this recipe without alcohol?
Yes. Simply omit the Limoncello and replace it with an extra tablespoon of lemon juice or a teaspoon of lemon extract for the same lemony flavor without alcohol.
Can I use a different crust?
Absolutely. A shortbread cookie crust or crushed vanilla wafer crust works well if you prefer a different texture or flavor.
How long does the cake need to chill?
For best results, chill at least 4 hours. Overnight chilling gives the firmest texture and the best flavor melding.
Can I make this ahead for a party?
Yes — it’s an excellent make-ahead dessert. Assemble the cake a day ahead, refrigerate, and add the fresh whipped cream topping just before serving.
Why did my mascarpone filling get lumpy?
Lumps usually form if the mascarpone is too cold or overmixed. Bring it to room temperature and beat gently to ensure a silky texture.
Conclusion
This Limoncello Mascarpone Cake is a quick-to-prep, family-friendly dessert that feels special without complicated steps. Its creamy mascarpone filling, zesty lemon notes, and buttery crust strike the perfect balance of bright and rich, making it a go-to for gatherings or a simple weekend treat. For an alternate take on the same bright flavors or to explore similar recipes, check out these external inspirations: Limoncello Mascarpone Cake – Italian Lemon Cake and Limoncello Mascarpone Cake (Easy Italian Lemon Cake). I hope you give this recipe a try — take your time with the chill, garnish beautifully, and enjoy sharing a slice with someone you love. If you’re curious about other cake styles, the blog also features rustic favorites like the Amish Applesauce Cake that complement this lighter lemon dessert well.
Limoncello Mascarpone Cake
Equipment
- Mixing Bowl
- Springform Pan
- 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 the mascarpone filling
- 0.5 cups Powdered sugar Sifted, for mascarpone filling
- 2 large Lemons Zest and juice, freshly squeezed
- 3 tablespoons Limoncello liqueur Optional, adds boozy lemon flavor
Topping
- 0.5 cups 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 combined. Press the mixture firmly into the bottom of a 9-inch springform pan. Chill in the refrigerator for 15 minutes to set.
- Make the mascarpone filling: In a large bowl, beat softened mascarpone cheese with powdered sugar until smooth. Add the zest and juice of the lemons and mix until combined.
- Whip the cream: In a separate bowl, whip cold heavy cream to medium-stiff peaks. Gradually fold the whipped cream into the mascarpone mixture gently. If using, fold in Limoncello liqueur.
- Assemble and chill: Spread the mascarpone mixture evenly over the chilled crust, smoothing the top. Cover with plastic wrap and refrigerate for at least 4 hours or overnight.
- Prepare the topping: Just before serving, whip cold heavy cream with powdered sugar until stiff peaks form. Spread or pipe over the chilled cake.
- Garnish and serve: Decorate with lemon slices or extra lemon zest. Slice and serve cold.