Limoncello Cheesecake No Bake

Mini Limoncello Lavender Cheesecakes (No Gelatin!)

These Mini Limoncello Lavender Cheesecakes are everything you want in a summer dessert—light, creamy, and bursting with flavor. Made with fresh lemon zest, smooth ricotta, and a splash of limoncello, they deliver a refreshing citrus bite balanced by the soft floral note of dried lavender. The crust combines buttery graham cracker crumbs with honey and crushed lavender for a delicate crunch.

Best of all?

They’re served semi-frozen, require no gelatin, and can be made ahead—ideal for dinner parties, brunches, or anytime you want an elegant make-ahead treat.

These cheesecakes are perfect for warm evenings and pair beautifully with light summer cocktails like a Lavender Spritz, a Limoncello Martini with Elderflower syrup, or even a simple glass of chilled prosecco.

If you plan a whole dessert spread, serve them alongside my No-Bake Oreo Cheesecake or add them to your summer dessert recipe collection for effortless entertaining all season long.

🌿 Lavender and me

The scent of lavender always reminds me of slow, sun-soaked afternoons in the garden. Every summer, the little patch of lavender by our terrace bursts into bloom, and I can’t help but run my fingers through the blossoms—breathing in that soft, floral calm. One day, with the sun warming my shoulders and a handful of lavender in my hand, I thought, what if I turned this into dessert?

A few weeks later, I made these Mini Limoncello Lavender Cheesecakes for a small backyard dinner with friends—and oh, the way they vanished from the table! Cool, creamy, and subtly floral, they were the perfect sweet finish to a warm evening. Each cheesecake is made in a mini springform pan, with a buttery graham cracker and lavender crust and a filling that’s light, zesty, and beautifully smooth thanks to ricotta and a splash of limoncello.

Curious how something so pretty can also be that simple to make?

These are served semi-frozen and made without gelatin, so you can prep them days in advance and simply let them thaw a little before serving. They’re the kind of treat that feels both effortless and impressive—refreshing, delicately sweet, and topped with a sprinkle of lavender and cookie crumbs for that elegant final touch.

🥘 Ingredients

For the crust

• Graham cracker crumbs (or Petit Beurre biscuits—those are more common in Europe and work beautifully! You can also use ready-made graham cracker crumbs to save time)
• Melted unsalted butter
• A drizzle of honey
• Finely crushed dried culinary lavender (make sure it’s food-safe and not overly strong—less is more here!)

For the filling

• Whole milk ricotta, well-drained for a smoother texture
• Granulated sugar
• Heavy cream
• Limoncello (a lovely burst of citrusy flavor—you can use a non-alcoholic lemon syrup if needed)
• Vanilla extract
• Fresh lemon zest (zest from about two lemons adds brightness and balances the lavender)
• Optional: A splash of fresh lemon juice for even more zing

For the garnish

• A light sprinkle of dried culinary lavender buds
• Lavender cookie crumbs (you can crumble a few extras from the crust mixture or use store-bought lavender shortbread)

See the recipe card for quantities.

🔪 Instructions

Step 1: Make the crust
Crush the graham crackers and lavender together in a food processor, or pop everything into a zip-top bag and give it a good roll with a rolling pin—whatever works best for you. Mix the crumbs with melted butter and honey until evenly combined.
Line your mini springform pans with parchment paper, then press the crust mixture firmly into the bottom of each one. Chill in the fridge while you whip up the filling.

Step 2: Prepare the filling
Using a hand or stand mixer, beat the ricotta and sugar until smooth and creamy.
Add the heavy cream, limoncello, vanilla extract, lemon zest, and a splash of lemon juice if you're using it. Continue mixing until the filling is light, fluffy, and beautifully fragrant.

Step 3: Fill the pans
Pour the ricotta-limoncello mixture evenly over the chilled crusts. Smooth the tops with a spatula for that perfect finish.

Step 4: Garnish, freeze & serve
Sprinkle a few dried lavender buds and some extra lavender cookie crumbs on top of each cheesecake—this little touch makes them feel extra special.
Pop the cakes into the freezer for at least 4 hours, or overnight if you like to prep ahead.

Step 5: Ready to serve?
Unmold your mini cheesecakes and let them sit for about 15–20 minutes at room temperature, or 30 minutes in the fridge, before serving. They’ll be perfectly semi-frozen—refreshing, creamy, and just the right texture for a warm day or a relaxed dinner party.

🍽 Equipment

• 4 Mini Springform pans
• Hand or Stand mixer
• Electric chopper
• Parchment paper
• Spoon
• Zester

If you make this recipe, let me know how you liked it by ★★★★★ star rating it and leaving a comment below. This would be awesome! You can also sign up for our Newsletter or follow me on Pinterest or Instagram and share your creation with me. Just tag me @combinegoodflavors and hashtag #combinegoodflavors, so I don't miss it.

📖 Recipe

No-bake Limoncello Cheesecake(s) with Ricotta and Lavender

Nora

These mini limoncello lavender cheesecakes are a dreamy dessert for any occasion. Made with creamy ricotta, fresh lemon zest, and a splash of limoncello, they’re served semi-frozen for a refreshing finish and topped with crushed lavender crumbs for a beautiful floral touch.

5 from 5 votes

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Prep Time 3 minutes mins

Freezing time 4 hours hrs

Total Time 4 hours hrs 3 minutes mins

Course Dessert

Cuisine Global cuisine

Servings 4 Servings

Calories 600 kcal

Equipment

• 4 Mini Springform pans
• Hand or stand mixer
• Electric chopper
• Parchment Paper
• Spoon
• Zester

Ingredients

 

MetricUS Customary

 

1x2x3x

• 1 cup Graham cracker crumbs
• 1 teaspoon Dried culinary lavender
• 3 tablespoon Unsalted melted butter
• 1 tablespoon Honey

For the Filling

• 1 ½ cups Whole milk ricotta, well-drained
• ½ cup Granulated sugar
• ½ cup Heavy cream
• ¼ cup Limoncello
• 1 teaspoon vanilla extract
• 2 tablespoon lemon zest about 2 lemons

Optional

• 1 tablespoon Lemon juice fresh

For the Garnish

• Dried culinary lavender buds light sprinkle
• Leftover graham cracker lavender crumbs light sprinkle

Instructions

 

• Crush 1 cup Graham cracker crumbs and 1 teaspoon Dried culinary lavender using a food processor, or place in a zip-top bag and roll with a rolling pin.
  1 cup Graham cracker crumbs, 1 teaspoon Dried culinary lavender
• Mix crumbs with 3 tablespoon Unsalted melted butter and 1 tablespoon Honey until well combined.
  3 tablespoon Unsalted melted butter, 1 tablespoon Honey
• Line mini springform pans with parchment paper and press crust mixture firmly into the base.
• Chill crusts in the refrigerator while preparing the filling.
• In a mixing bowl, beat 1 ½ cups Whole milk ricotta, well-drained and ½ cup Granulated sugar until smooth.
  1 ½ cups Whole milk ricotta, well-drained, ½ cup Granulated sugar
• Add ½ cup Heavy cream, ¼ cup Limoncello, 1 teaspoon vanilla extract, 2 tablespoon lemon zest, and optional 1 tablespoon Lemon juice. Mix until creamy and airy.
  ½ cup Heavy cream, ¼ cup Limoncello, 1 teaspoon vanilla extract, 2 tablespoon lemon zest, 1 tablespoon Lemon juice
• Pour filling over the crusts and smooth the tops.
• Sprinkle with Dried culinary lavender buds and Leftover graham cracker lavender crumbs.
  Dried culinary lavender buds, Leftover graham cracker lavender crumbs
• Freeze for at least 4 hours or overnight, until fully set.
• To serve, unmold and let sit for 15–20 minutes at room temperature or 30 minutes in the fridge to enjoy them semi-frozen.

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Keyword lavender, Limoncello cheesecake no bake, No bake limoncello cheesecake, Recipe for mini cheesecakes no bake, recipe with ricotta, ricotta cheesecake

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Nutrition values are estimates only, using online calculators. Please verify using your own data.

Serving: 1Serving | Calories: 600kcal | Carbohydrates: 56g | Protein: 13g | Fat: 34g | Saturated Fat: 20g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 0.3g | Cholesterol: 104mg | Sodium: 293mg | Potassium: 184mg | Fiber: 1g | Sugar: 41g | Vitamin A: 1119IU | Vitamin C: 6mg | Calcium: 237mg | Iron: 1mg

⛑️ Food Safety

• Cook to a minimum temperature of 165 °F (74 °C)
• Do not use the same utensils on cooked food, that previously touched raw meat
• Wash hands after touching raw meat
• Don't leave food sitting out at room temperature for extended periods
• Never leave cooking food unattended
• Use oils with high smoking point to avoid harmful compounds
• Always have good ventilation when using a gas stove

For further information, check Safe Food Handling - FDA.