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A slice of Limoncello Mascarpone Cake topped with lemon zest and mascarpone cream.
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Limoncello Mascarpone Cake

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.
Prep Time20 minutes
Total Time4 hours
Course: Dessert
Cuisine: Italian
Keyword: Easy, No-Bake
Servings: 8 servings

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.

Notes

Chill for at least 4 hours for best texture. You can freeze the cake without the topping for up to 1 month.