EASY LEMON CHEESECAKE (NO BAKE)
Easy No-Bake Lemon Cheesecake - A delicious lemon cheesecake with a crunchy biscuit base that's absolutely packed full of flavour from the fresh lemon zest and juice. It's unbelievably moreish!
Provided by Charlotte Oates
Categories Dessert
Time 15m
Number Of Ingredients 9
Steps:
- Line the base of an 18cm round loose bottomed tin with greaseproof paper or a reusable baking liner.
- Melt the butter (40g).Crush the digestive biscuits (100g). Mix together the crushed biscuits and melted butter. Put the biscuit mix into the prepared tin and use the back of a spoon to push it flat. Put the tin into the fridge to chill while you make the topping.
- Finely grate the zest of 2½ lemons. Squeeze out the juice until you have enough for 5 tsp and set aside.
- Whip the double cream (280ml/300g) until it forms a soft peak. Add the cream cheese (250g), caster sugar (100g), lemon zest and lemon juice.Whisk together until combined and thick.
- Remove the tin from the fridge and add the lemon mixture. Add a little at a time and push the mixture down with the back of a spoon, so there are no gaps. Once you've added all of your lemon mixture, smooth the top with a palette knife. Put your cheesecake into the fridge for at least 2 hours to set fully.
- When you're ready to serve, carefully remove the cheesecake from the tin. You may find the edges become a little smudged as you do this. If this happens, simply run a small palette knife around the edge of the cheesecake to smooth it out again.
Nutrition Facts : Calories 420 kcal, Carbohydrate 23 g, Protein 3.3 g, Fat 36 g, SaturatedFat 22.3 g, Sodium 137.8 mg, Fiber 0.7 g, Sugar 16.6 g, ServingSize 1 serving
NO BAKE SUPER EASY LEMON CHEESECAKE
A nice and easy treat that is very simple to make. I usually omit the crust and put it into glasses to chill and cover with crushed biscuits
Provided by v.scola
Categories Cheesecake
Time 10m
Yield 1 pie, 6 serving(s)
Number Of Ingredients 5
Steps:
- Whip cream cheese until smooth.
- Add vanilla, sweetened condensed milk, lemon juice and mix very well until smooth (a few minutes).
- Put into awaiting glasses or pie crust and chill for several hours.
Nutrition Facts : Calories 352.6, Fat 18.8, SaturatedFat 10.9, Cholesterol 64.2, Sodium 206, Carbohydrate 39.2, Fiber 0.1, Sugar 38, Protein 7.5
NO BAKE LEMON CHEESECAKE
This is another recipe from my Mother-in-Law. It is delicious and refreshing ! My whole family LOVES it !!!
Provided by Chef Glaucia
Categories Cheesecake
Time 40m
Yield 16 pieces, 16 serving(s)
Number Of Ingredients 10
Steps:
- CRUST: Mix ingredients together and press 2/3 of the mixture into bottom of a 9X13-inch pan.
- FILLING:Disolve jell-o in boiling water. Let it cool. Add the lemon juice.
- In a medium bowl, cream the sugar, salt and cream cheese with a mixer . Add the jell-o mixture and set aside.
- In a large bowl ( I use a glass chilled one ), beat the Milnot until stif peaks form. Fold in the cream cheese mixture.
- Pour it into the prepared glass pan. Sprinkle the remaining graham crackers mixture on top. Cover with plastic wrap and take to the freezer until firm ( about 4 hours ).
- Cut in squares to serve.
Nutrition Facts : Calories 293.6, Fat 18.3, SaturatedFat 11, Cholesterol 52.6, Sodium 272.3, Carbohydrate 28.6, Fiber 0.3, Sugar 20.5, Protein 4.8
EASY MINI LEMON CHEESECAKES
Steps:
- Preheat your oven to 325 degrees Fahrenheit and prepare a 12-cup muffin tin with paper liners. Set aside.
- In a bowl, combine the graham cracker crumbs and melted butter until the crumbs are moistened.
- Add a heaping tablespoon of the crumb mixture into the bottom of each paper liner and press down to pack the crumbs together to form a crust.
- Add the room temperature cream cheese to a large bowl and mix with a hand mixer on medium-high speed until creamy and smooth.
- Add the sugar and mix well for about 3 minutes.
- Add the eggs one at a time and mix well after each addition, scraping down the bowl to make sure everything is incorporated.
- Add the sour cream, vanilla, lemon juice and zest, and mix well on low speed until well blended.
- Divide the cream cheese mixture evenly between the 12 prepared cups and pour it in over the crusts.
- Tap the muffin tin on the counter to help any bubbles rise to the surface, and then bake at 325 degrees Fahrenheit for about 20-23 minutes or until the edges of the cheesecakes are set and the middles have a slight jiggle.
- Let the cheesecakes cool at room temperature until cooled, and then chill them for at least 3 hours or overnight.
- Before serving, garnish with a swirl of whipped cream and some lemon zest or lemon slices. OR, use fresh berries and whipped cream, if desired.
Nutrition Facts : ServingSize 1 cheesecake, Calories 256 kcal, Carbohydrate 18 g, Protein 4 g, Fat 19 g, SaturatedFat 9 g, Cholesterol 71 mg, Sodium 226 mg, Fiber 1 g, Sugar 14 g
EASY NO-BAKE LEMON CHEESECAKE
Steps:
- For the crust: Place the graham crackers and brown sugar in the bowl of a food processor. Process until finely ground, about 1 minute. With the processor running, slowly pour in the melted butter. Process the mixture until it is the texture of coarse sand. Transfer to an 8-inch springform pan. Using a measuring cup, press the crust into the bottom of the springform pan and up the sides, about 2 ½ inches. Press firmly to pack and make an evenly thick crust. Place in the freezer for 20 minutes.
- For the filling: In the bowl of a stand mixer with a paddle attachment, beat the cream cheese until softened and smooth. Scrape down the sides of the bowl and add the granulated sugar; beat to combine. Add the confectioner's sugar, lemon juice, lemon zest, and sour cream. Beat to combine until very smooth, scraping the sides and bottom of the bowl as needed.
- In a medium bowl, combine the heavy cream and vanilla extract. Using a hand mixer with a whisk attachment (or in the bowl of a stand mixer fitted with a whisk attachment), whip on medium-high speed until stiff peaks form, about 4 minutes. Add one-third of the whipped cream to the cream cheese mixture and gently fold in with a rubber spatula until completely combined. (Scoop the mixture from the bottom of the bowl and fold over the top to combine the mixture, without letting all of the air out of the whipped cream). Add the remaining two-thirds of the whipped cream and continue to gently fold until completely combined.
- Remove the crust from the freezer and add the filling. Gently push into an even layer and smooth the top with the back of a spoon. Cover the pan with plastic wrap and refrigerate for at least 12 hours or up to overnight.
- Loosen the cheesecake from the springform pan. Garnish with lemon slices. Cut pieces with a warm knife and serve with a dollop of lemon curd or sweet strawberries, if desired.
LEMON-LIME NO-BAKE CHEESECAKE
Make no mistake, there's no need to bake this cheesecake! Enjoy the easy method behind our Lemon-Lime No-Bake Cheesecake recipe, and then enjoy every bite.
Provided by My Food and Family
Categories Recipes
Time 4h15m
Yield 16 servings
Number Of Ingredients 8
Steps:
- Combine graham crumbs, butter and 1/4 cup sugar; press onto bottom of 13x9-inch pan. Refrigerate until ready to use.
- Beat Neufchatel and remaining sugar in large bowl with mixer until blended. Add lime zest and juice; mix well. Gently stir in COOL WHIP. Spread over crust; cover with lemon curd.
- Refrigerate 4 hours.
Nutrition Facts : Calories 370, Fat 21 g, SaturatedFat 13 g, TransFat 1 g, Cholesterol 60 mg, Sodium 370 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 6 g
SIMPLY PERFECT LEMON CHEESECAKE
An easy and perfectly smooth and creamy lemon cheesecake, with a graham cracker base.
Provided by Jennifer
Categories Dessert
Time 1h45m
Number Of Ingredients 12
Steps:
- Preheat the oven to 325F (not fan-assisted/not convection)
- Make the Crust: Add graham cracker crumbs to a medium bowl and stir in the brown sugar. Pour the melted butter overtop, then stir until all the crumbs are moistened and have a wet sand texture. Add a pinch of salt if you used unsalted butter.
- *If using an 8-inch springform pan, remove 1/2 cup of the crumb mixture, as you won't need it all for the base. You can reserve to sprinkle on top of the finished cake, if you like (sprinkle around the outside edge in a ring).
- Press the moist crumb mixture into the bottom of your springform pan. Use the bottom of a dry measuring cup to make sure the crust is really pressed down, to make it easiest to cut later on.
- Bake the crust until it is lightly golden brown, about 10 minutes. Remove from oven and set aside to cool. Leave oven on and set at 325F.
- Make the Filling: Combine the room temperature cream cheese, sour cream and granulated sugar in the bowl of a food processor. Process until the mixture is extremely smooth and well blended, a minute or two. Remove the lid of the food processor and scrape down the sides and bottom of the food processor and try to reach under the blades if you can, to fine and incorporate any stubborn chunks of cream cheese. Process again briefly after scraping. (Getting a perfectly smooth batter at this point is important to prevent cracks in your finished cake, so take the time here to make sure it's well blended and smooth).
- Add the eggs, lemon juice and zest and a pinch of salt and keep processing until it's super smooth and creamy, another 30 seconds or so.
- Pour the filling into the baked crust *You may have some leftover filling if you are using a regular cake pan.
- Bake in preheated 325F oven until mostly set, with a little jiggle in the centre 3-4 inches, with the outsides looking set and puffy, about 20 to 30 minutes. The filling should not brown at all. Don't over-cook, as this can cause your cheesecake to crack.
- Turn the oven off and open the door a crack (inserting a wooden spoon in the crack will help it say open). Let the cheesecake sit in the oven for about 10 minutes before transferring it to a wire rack on the counter to cool completely.
- Once cooled completely, over the top of the springform pan with plastic wrap, then a layer of aluminum foil. Place the cheesecake in the refrigerator to chill for at least 1 hour or up to 24 hours.
- To serve, remove from springform pan. Topping option: citrus slices, a scattering of blueberries or blackberries, a mint leaf and a dusting of icing sugar, if you like.
Nutrition Facts : Calories 245 kcal, Carbohydrate 26 g, Protein 9 g, Fat 12 g, SaturatedFat 7 g, Cholesterol 65 mg, Sodium 437 mg, Fiber 1 g, Sugar 17 g, ServingSize 1 serving
EASY NO BAKE LEMON CHEESECAKE
Steps:
- Combine the graham cracker baking crumbs and melted butter until moistened and crumbly.
- Press the mixture into the bottom of a 9-inch springform pan and refrigerate to set.
- Combine the cream cheese and powdered sugar in a large bowl, mixing with a hand mixer on medium speed (or in your stand mixer) until smooth.
- Add the lemon juice and lemon zest and mix well until incorporated, scraping down the sides of the bowl to ensure everything is incorporated and distributed evenly.
- Fold in the whipped cream or whipped topping by hand until the mixture is fluffy and creamy and there are no streaks in the batter.
- Pour the cheesecake mixture into the prepared crust and smooth out the top with a rubber spatula or offset spatula.
- Refrigerate to set for 6 hours or overnight, or set in the fridge for 2-3 hours and then in the freezer for 2-3 hours before serving. OR, set in the freezer only for 3-4 hours.
Nutrition Facts : ServingSize 1 slice, Calories 381 kcal, Carbohydrate 25 g, Protein 5 g, Fat 30 g, SaturatedFat 15 g, Cholesterol 73 mg, Sodium 344 mg, Fiber 1 g, Sugar 19 g
EASY NO-BAKE ANY-FLAVOR CHEESECAKE
This is a delicious and versatile dessert. It is honestly hard to mess on up. My favorite flavors to make are peach, watermelon, and lemon. Most people really enjoy lime. You can either make two pies (there usually isn't quite enough filling to fill up the second crust), or you can fill up the first really full, and just refrigerate the rest of the filling by itself (delicious by itself), or over graham crackers in a bowl, or do the 9x13 pan suggestion.
Provided by tarayakki
Categories Cheesecake
Time 40m
Yield 1 pan (or 2 pies)
Number Of Ingredients 7
Steps:
- Disolve the jello in the boiling water, let it cool.
- Beat together jello mixture, sugar, vanilla and cream cheese.
- Mix in the whipped cream.
- Pour into crusts and REFRIGERATE TILL FIRM (usually at least a couple hours, but I usually make it the night before I want to serve it).
Nutrition Facts : Calories 4386.8, Fat 208.8, SaturatedFat 81.3, Cholesterol 286, Sodium 3867.8, Carbohydrate 601.3, Fiber 7.3, Sugar 461.1, Protein 45.3
EASY NO BAKE LEMON CHEESECAKE
We saw this on Australia's Better Homes and Garden's cooking segment with Fast Ed. We both made one for our respective workplaces and was thoroughly enjoyed by all. We modified the amounts and spring-form pan size though. The lemon thickens the mix, so you could probably try other forms of citrus in place of the lemon.
Provided by The Normans
Categories Dessert
Time 6h30m
Yield 1 pie, 16 serving(s)
Number Of Ingredients 6
Steps:
- Line a 22 cm round spring-form pan with baking paper.
- Crush the biscuits in a food processor until crumbed. Mix in the melted butter and spread over the base of your tin.
- Whisk the two packs of cheese until light and fluffy. (We added a drizzle of the condensed milk to lighten the mix a little).
- Add one can of milk, mix then add the second.
- Mix in the lemon juice and zest and mix thoroughly.
- Place filling on the base, refrigerate for 6 hours minimum and enjoy!
Nutrition Facts : Calories 117.9, Fat 10.1, SaturatedFat 5.7, Cholesterol 21.8, Sodium 143.6, Carbohydrate 6.4, Fiber 0.2, Sugar 0.6, Protein 1
NO BAKE LEMON CHEESECAKE
Light and fluffy no bake cheesecake with a tart lemon taste.
Provided by Jan Wood
Categories Desserts Cakes Lemon Cake Recipes
Time 3h20m
Yield 24
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, combine graham cracker crumbs, butter and confectioners' sugar. Mix well and press into the bottom of a 10 inch springform pan. Bake in preheated oven for 10 minutes. Remove from oven and allow to cool. Turn off oven.
- Dissolve lemon gelatin in boiling water. Let cool until thick, but not set. In a large bowl, beat cream cheese, white sugar and vanilla until smooth. Set aside.
- In a separate bowl, whip evaporated milk until thick and stiff peaks form. Pour in lemon gelatin and keep mixing until well blended. Fold in cream cheese mixture.
- Pour filling into crust. Chill in refrigerator for at least 3 hours before serving.
Nutrition Facts : Calories 165.5 calories, Carbohydrate 20.6 g, Cholesterol 22.1 mg, Fat 8.6 g, Fiber 0.3 g, Protein 2.2 g, SaturatedFat 4.9 g, Sodium 144 mg, Sugar 15.6 g
EASY NO BAKE CHEESECAKE
Make and share this Easy No Bake Cheesecake recipe from Food.com.
Provided by plove53
Categories Cheesecake
Time 3h20m
Yield 1 serving(s)
Number Of Ingredients 6
Steps:
- Blend sweetened condensed milk and cream cheese.
- Gradually blend in lemon juice and vanilla.
- Beat until firm.
- Pour into piecrust.
- Chill for 3 hours.
- Add chilled cherry topping.
- Enjoy.
NO BAKE LEMON CHEESECAKE
Time 2h10m
Number Of Ingredients 7
Steps:
- In a bowl blend cream cheese & sweetened condensed milk until creamy and smooth. Add lemon juice and vanilla and blend well. Mixture should thicken. Pour mixture into a prepared graham cracker crust. Top with 1/2 - 3/4 of lemon curd mixture Chill for 2 hours or overnight. Personally we found it slices best if frozen for 2 hours - overnight. Refrigerated pie is soft, pie from freezer slices perfectly as shown in photo. Pie doesn't actually freeze or need to be thawed. Slice and enjoy with a scoop of homemade whipped cream.
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- Tip the mixture into the bottom of the cake tin. Using the back of a spoon, gently push the crumbs from the centre outward, until smooth and level. This will form the base of the cheesecake.
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