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A creamy Limoncello Mascarpone Cake garnished with lemon slices on a plate.
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Limoncello Mascarpone Cake

A creamy, zesty dessert with bright lemon flavors and velvety mascarpone filling, perfect for any occasion!
Prep Time20 minutes
Total Time4 hours
Course: Dessert
Cuisine: Italian
Keyword: Easy, No-Bake
Servings: 8 servings
Calories: 350kcal

Equipment

  • Mixing Bowl
  • 9-inch springform pan

Ingredients

Crust Ingredients

  • 1.5 cups Graham cracker crumbs
  • 6 tablespoons Unsalted butter, melted
  • 2 tablespoons Sugar

Filling Ingredients

  • 16 oz Mascarpone cheese, softened
  • 1 cup Heavy cream
  • 0.5 cup Powdered sugar
  • 2 large Lemons, zest and juice
  • 3 tablespoons Limoncello liqueur (optional)

Topping Ingredients

  • 0.5 cup Heavy cream (for topping)
  • 1 tablespoon Powdered sugar (for topping)

Garnish

  • Lemon slices or zest for garnish

Instructions

  • In a bowl, mix graham cracker crumbs, melted butter, and sugar. Press into the bottom of a 9-inch springform pan. Chill for 15 minutes.
  • In another bowl, beat mascarpone cheese, powdered sugar, lemon zest, and lemon juice until smooth. Gradually add heavy cream, whisking until fluffy. Fold in Limoncello if using.
  • Spread the mascarpone mixture evenly over the chilled crust. Cover and refrigerate for at least 4 hours or overnight.
  • Before serving, whip the remaining heavy cream with powdered sugar until stiff peaks form. Spread or pipe onto the cake.
  • Garnish with lemon slices or zest and serve cold. Enjoy!

Notes

For a non-alcoholic version, substitute Limoncello with lemon syrup. Ensure mascarpone is at room temperature for a smooth texture.

Nutrition

Calories: 350kcal | Fat: 24g