No Bake Kiwi Lime Glazed Cheesecake Food

NO BAKE KIWI-LIME GLAZED CHEESECAKE

Steps:

• 1. To make the crust add the 9 graham crackers to a food processor and pulverize until they become crumbs. Remove from processor and add to a medium size bowl, then add in the sugar, nutmeg & melted butter.
• 2. Then pour into a 9 inch spring form pan. Spread evenly over the bottom of the pan, then press down with the bottom of a measuring cup until even in bottom.
• 3. Place in preheated 350 F degree oven, and bake for 8 minutes then remove from oven and allow to cool.
• 4. These are the main ingredients to make the cheesecake.
• 5. Now add the cream cheese & one box of jello to a large bowl.
• 6. Beat till blended together.
• 7. Next add in the lime or lemon juice, condensed milk, and extract, & beat to blend then add in optional green food color if desired.
• 8. Pour into prepared spring form pan. Garnish top with fresh kiwi slices if desired and a maraschino cherry half.
• 9. In a medium sauce pan add the other box of jello, flour and sugar, and stir to blend.
• 10. Then pour in water and lemon juice. Place over medium high heat, and bring to boil. until mixture begins to coat the spoon. Remove from heat and set aside to cool.
• 11. Now pour cooled glaze carefully over top of cheesecake, and place in fridge to cool completely at least 3 -4 hours till set and cheesecake is firm.
• 12. To serve run a knife around the outer edge of the cheesecake then loosen and remove the sides of pan.
• 13. Cut serve and enjoy. The kiwi enhances the flavors of the cheesecake. Tasty and delicious.

NO-BAKE LIME CHEESECAKE

Steps:

• In a large bowl, combine the graham cracker crumbs, sugar and butter. Press onto the bottom and 2 in. up the sides of a greased 9-in. springform pan. Cover and refrigerate for at least 30 minutes., In a small saucepan, sprinkle gelatin over lime juice and cold water; let stand for 1 minute. Stir in the sugar, eggs and lime zest. Cook and stir over medium heat until mixture reaches 160°. Remove from the heat., In a large bowl, beat cream cheese and butter until fluffy. Gradually beat in gelatin mixture. Cover and refrigerate for 45 minutes or until partially set, stirring occasionally. , In a small bowl, beat cream until stiff peaks form; fold into lime mixture. Spoon into crust. Cover and refrigerate for 3-4 hours or until set. Just before serving, remove sides of pan. Refrigerate leftovers.

NO-BAKE KEY LIME CHEESECAKE

Steps:

• Sprinkle the wheat germ and 1 tablespoon sugar substitute over the bottom of the pie plate to create a "faux" crust.
• In the bowl of an electric mixer, beat the softened cream cheese, sour cream, ricotta cheese, lime juice, 2 cups sugar substitute, vanilla extract, 1/4 cup hot water, and zest of 1 lime on medium speed until well combined.
• Using a fork to mix, thoroughly dissolve the 3 envelopes of gelatin in 3/4 cup boiling water. Do not let cool and move onto the next step immediately. (It is important that the water be boiling hot and that you mix the gelatin powder in quickly so it is completely dissolved. If not, you will have gummy bear-type lumps.) With the mixer on high and working very quickly so the gelatin does not set, blend the hot dissolved gelatin thoroughly into cheesecake mixture. Immediately pour mixture into the prepared pie pan and sprinkle with the zest of the other lime. Chill in the refrigerator for about 3 to 4 hours or until firm. Serve.

NO-BAKE KEY LIME CHEESECAKE

Steps:

• Melt the butter in a small microwave-safe bowl.
• Divide the graham cracker crumbs evenly amongst individual serving bowls or ramekins and press down to make a crust.
• Drizzle some of the butter over the crumbs in each dish. Place the bowls in the freezer.
• In a large mixing bowl, beat together the cream cheese, whipped topping, key lime juice, zest, and the condensed milk until well-combined.
• Remove the bowls from the freezer. Pipe or spoon the filling into each bowl. Add additional whipped topping and other desired toppings. Cover and refrigerate at least 4 hours before serving.