Easy No Bake Lemon Cheesecake Food

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.

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.

NO BAKE LEMON CHEESECAKE

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.

EASY NO BAKE LEMON CHEESECAKE

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!

NO BAKE LEMON CHEESECAKE

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.

QUICK LEMON CHEESECAKE

Steps:

• Pour gelatin mix into a bowl and add 1 cup hot water. Stir until dissolved. Set aside and do not chill.
• Melt butter in a heat-resistant measuring cup in a microwave, about 30 seconds. Transfer melted butter to a bowl. Add sugar and mix well. Pour in graham cracker crumbs and mix well. Place crumb mixture into the bottom of an 8-inch pie pan and shape into a crust.
• Stir lemon zest into warm gelatin mixture. Add cream cheese and mix until any lumps are gone. Pour filling into the prepared crust. Chill in the refrigerator for at least 2 hours.

NO BAKE SUPER EASY LEMON CHEESECAKE

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.

VERY EASY, NO BAKE LEMON CHEESECAKE

Steps:

• Put some plastic kitchen wrap along the bottom and sides of a cake tin with plastic coming out over the sides.(So you will easily be able to lift cake out of tin when prepared).
• Mix base ingredients in a bowl, then press biscuit mix into the bottom of cake tin.
• Whip cream.
• Beat all filling ingredients except cream together until smooth, then fold in cream.
• Put filling into cake tin on top of base. Freeze for a few hours. When cake is hard pull out of cake tin. leave at room temperature for a few minutes then eat.
• Optional lemon topping.
• Heat and mix together a jar of lemon jam with some sugar and lemon juice in a saucepan. Put as much of each ingredient until you like the taste.When sugar has dissolved take off heat,let cool for a while. When cool spread topping on top of frozen/semi frozen cheesecake with a spoon and wet knife. Freeze cheesecake again for topping to harden.

NO-BAKE LEMON CHEESECAKE DESSERT

Steps:

• Set oven to 350 degrees F.
• Prepare a 13 x 9-inch baking pan.
• In a medium bowl mix together graham cracker crumbs, melted butter, sugar and press into bottom of prepared baking pan.
• Bake for 7 minutes (no more than 7 minutes!) remove and cool completely.
• For the cream cheese filling: dissolve the gelatin powder in the boiling water, and place in the refrigerator.
• Let cool until thick but not set (about 1 hour and 15 minutes, it might take a little more or less time).
• In a large bowl beat the softened cream cheese with the 2 cups sugar until fluffy and smooth (about 3-4 minutes).
• To the whipped cream or Cool Whip, fold in the chilled lemon or orange gelatin; mix until well combined.
• Then add in the cream cheese mixture; mix to combine.
• Pour the filling into prepared crust.
• Chill in the refrigerator for a minimum of 8 hours or more.
• Cut into squares and serve with a dollop of whipped cream on top if desired.

NO-BAKE LEMON CHEESECAKE

Steps:

• Coat a 9-in. springform pan with cooking spray. Sprinkle half of graham cracker crumbs on the bottom and 1 in. up the sides of pan; set aside. Dissolve gelatin in boiling water; cool to room temperature., In a blender, combine the gelatin mixture, cream cheese and cottage cheese; cover and process until smooth. Transfer mixture to a bowl; fold in whipped topping. Pour into prepared pan. , Sprinkle with remaining graham cracker crumbs. Cover and refrigerate for at least 4 hours or until set. Carefully run a knife around edge of pan to loosen, then remove sides of pan. Garnish with pie filling.