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.
NO-BAKE LEMON CHEESECAKE PIE
You won't miss the traditional graham cracker crust with this fluffy lemon dessert from Normajo Reynolds of Goldthwaite, Texas. The texture is wonderful and citrus taste is great...plus it's easy as pie to prepare.
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- Coat the bottom and sides of a 9-in. pie plate with cooking spray. Sprinkle with 1 tablespoon cracker crumbs; set aside., In a small bowl, dissolve gelatin in boiling water; cool slightly. Pour into a blender; add cream cheese and cottage cheese. Cover and process until smooth. Transfer to a large bowl. Fold in whipped topping. Pour into prepared pie plate. Sprinkle with remaining cracker crumbs. Cover and refrigerate until set.
Nutrition Facts : Calories 141 calories, Fat 8g fat (6g saturated fat), Cholesterol 21mg cholesterol, Sodium 272mg sodium, Carbohydrate 9g carbohydrate (4g sugars, Fiber 0 fiber), Protein 7g protein.
NO-BAKE LEMON PIE
Easy lemon pie that's oh-so simple. Serve with a dollop of whipped cream on top, or with a small spoonful of cherry pie filling.
Provided by Sheila Motley Stokley
Categories Desserts Pies No-Bake Pie Recipes
Time 1h10m
Yield 8
Number Of Ingredients 5
Steps:
- Place cream cheese in a microwave-safe bowl; microwave at 50% power for 45 seconds.
- Blend sweetened condensed milk, lemon juice, and vanilla extract together in a bowl until smooth. Add softened cream cheese and blend until smooth.
- Pour filling into graham cracker crust. Refrigerate until filling sets, about 1 hour.
Nutrition Facts : Calories 365.6 calories, Carbohydrate 42.7 g, Cholesterol 47.5 mg, Fat 19.3 g, Fiber 0.4 g, Protein 6.9 g, SaturatedFat 9.9 g, Sodium 266.9 mg, Sugar 35.3 g
NO BAKE LEMON CHEESECAKE
This easy, no bake lemon cheesecake recipe is a copycat of the one Woolworth's used to serve at their lunch counters in the 1960s. It was good then and it's even better now!
Provided by Marye Audet-White
Categories No Bake Dessert
Time 8h5m
Number Of Ingredients 7
Steps:
- Dissolve gelatin in boiling water.
- Let cool until it starts to thicken, about 20 to 30 minutes.
- Beat cream cheese, sugar and lemon juice on low until smooth.
- Add thickened gelatin; beat until well blended.
- In another bowl, beat chilled evaporated milk until fluffy.
- Carefully fold in the cream cheese mixture and blend well with a rubber spatula.
- Line the bottom of a 9-by-13-inch pan with crushed graham crackers.
- Spoon the filling into pan gently, spreading evenly with a spoon.
- Top with more crushed graham crackers, cover, and chill overnight.
- Cut in squares to serve.
Nutrition Facts : Calories 276 kcal, Carbohydrate 42 g, Protein 5 g, Fat 11 g, SaturatedFat 5 g, Cholesterol 29 mg, Sodium 250 mg, Fiber 1 g, Sugar 31 g, ServingSize 1 serving
NO BAKE LEMON PIE
This easy No Bake Lemon Pie is perfect for hot summer days! Loaded with tart lemon flavor, the creamy lemon filling goes perfectly with the graham cracker crust and fresh whipped cream topping. Delicious!
Provided by Trish - Mom On Timeout
Categories Dessert
Number Of Ingredients 12
Steps:
- Lightly spray a 8" - 9.5" pie pan with cooking spray. Set aside.
- Mix graham cracker crumbs, sugar, and butter in a small bowl. Press the crumb mixture into the prepared pie pan. Use the bottom of a measuring cup to really press the crust down. Chill pie crust for at least 30 minutes before filling.
- In a medium bowl, beat cream cheese until smooth.
- Add pudding mix and beat well until creamy and combined.
- Add cold milk, beating in increments until creamy, thick and smooth. (Take short breaks between your mixing, 2 to 3 times, to allow the pudding to thicken.)
- Beat in lemon zest. Pour mixture into prepared pie shell.
- Chill for at least 3 hours. The pie will set up firmly during this time.
- In a large cold bowl, whip heavy whipping cream until soft peaks form. Add in sugar and extract and continue whipping until stiff peaks form.
- Spread whipped cream on top of chilled pie.
- Top with additional lemon zest.
- Garnish with lemons, mint, and raspberries before serving, if desired
Nutrition Facts : Calories 374 kcal, Carbohydrate 31 g, Protein 4 g, Fat 26 g, SaturatedFat 15 g, Cholesterol 81 mg, Sodium 237 mg, Fiber 1 g, Sugar 14 g, ServingSize 1 serving
NO-BAKE LEMON MOUSSE CAKE
I adore the light feel and fresh flavor of lemon desserts, especially during the summer. I designed this recipe to evoke the flavors of lemon cheesecake and the texture of tiramisu with delicate layers of mousse and ladyfingers. The best part? As with an old-fashioned icebox cake, all you need is a refrigerator, no oven required!
Provided by Dan Langan
Time 6h30m
Yield 12 servings
Number Of Ingredients 14
Steps:
- Prepare a 9-inch springform pan by flipping the base so that the lip is on the bottom of the
- pan and then latch the pan in place. Spray the inside lightly with nonstick spray.
- For the crust: Combine the cookie crumbs and lemon zest in a medium bowl and toss to combine. Add the butter and toss to combine. Press the mixture firmly over the bottom of the prepared pan. Set aside.
- For the mousse: In the bowl of a stand mixer fitted with the whisk attachment, whip the cream on medium-high speed until medium peaks form. Transfer the cream to a separate large bowl and set aside.
- Combine the mascarpone, confectioners' sugar, lemon zest, lemon juice, lemon extract, vanilla and salt in the same bowl used to whip the cream. Beat on medium speed until smooth, about 1 minute. Scrape the bowl and whisk attachment and continue to beat until thoroughly combined, about 30 seconds longer. Remove the bowl from the mixer and use a rubber spatula to fold about a third of the whipped cream into the mascarpone cream. Fold the remaining cream into the mascarpone mixture in thirds.
- For assembly: Spread a third of the lemon mousse over the crumb crust. Arrange half of the ladyfingers in a single layer over the mousse. Add another third of the mousse and spread it evenly over the top. Add another layer of lady fingers. Spread the remaining mousse over the ladyfingers and smooth the top. Refrigerate the cake at least 6 hours or overnight.
- To serve, gently run a spatula between the mousse and the edge of the springform pan. Unlatch the pan and slide the cake off the base and onto a serving platter (or serve the cake right from the springform bottom). Smooth the sides of the cake with an offset spatula if desired. Sprinkle the coarsely crushed cookie crumbs in a ring around the outer edge of the top of the cake. Serve chilled.
NO-BAKE LEMON CHEESECAKE
No Bake Lemon Cheesecake is the perfect summer dessert! It is cool and creamy and so delicious!
Provided by Samantha
Categories Dessert
Time 25m
Number Of Ingredients 10
Steps:
- Combine graham cracker crumbs and sugars in a medium-sized bowl. Add melted butter and use a fork to combine ingredients well.
- Pour mixture into a 9″ or 10″ springform pan. Use the (clean!) bottom of a measuring cup to firmly pack crumbs into the bottom of the pan and gently press up the sides. Use your fingers to pack crumbs tightly into the sides of the pan.
- Place in refrigerator or freezer while you prepare cheesecake filling.
- Pour Lemon Jello gelatin mix into 1 cup very hot water and stir well. Set aside to cool.
- Meanwhile, stir cream cheese and powdered sugar together until smooth and well-combined.
- Add sour cream and stir well.
- Mix in vanilla extract.
- Only once jello mixture is no longer hot to the touch, gradually pour into cream cheese mixture. Stir slowly at first (to avoid splashing) and then increase speed until mixture is completely combined (pause to scrape down sides of the bowl periodically). Stir very well.
- In a separate bowl, pour your heavy cream and use an electric mixer with whisk attachment to beat to stiff peaks.
- Fold whipped cream into cheesecake mixture until well-combined.
- Fold in lemon zest, if using.
- Pour over graham cracker crust and transfer to refrigerator for at least 6 hours or overnight to chill.
- If desired, top with whipped cream before cutting and serving.
Nutrition Facts : Calories 586 kcal, Carbohydrate 35 g, Protein 5 g, Fat 48 g, SaturatedFat 28 g, Cholesterol 151 mg, Sodium 393 mg, Sugar 24 g, ServingSize 1 serving
NO BAKE LEMON CHEESECAKE
This No Bake Lemon Cheesecake is creamy, tart and easy to make! It's full of lemon flavor and such a great dessert for spring and summer!
Provided by Lindsay
Categories Dessert
Number Of Ingredients 16
Steps:
- In a medium bowl, combine the crust ingredients and mix well to combine completely.
- 2. Press the mixture into the bottom and up the sides of a 9-inch springform pan. Set in the fridge to chill.
- 3. In a medium sized bowl, add the lemon juice, sprinkle the powdered gelatin evenly over it and let stand for 4-5 minutes.
- 4. Heat the lemon juice and gelatin in the microwave for 10-20 seconds, until just warm and smooth.
- 5. Stir the sweetened condensed milk into the lemon juice mixture, then set the mixture aside to cool to room temperature.
- 6. In a large mixer bowl, beat the cream cheese and sugar together until well combined and smooth.
- 7. Add the sour cream and lemon zest and mix until well combined and smooth.
- 8. Add the cooled lemon juice mixture and mix until well combined and smooth. Set mixture aside.
- 9. In another large mixer bowl, add the heavy whipping cream and powdered sugar. Whip on high speed until stiff peaks form.
- 10. Carefully fold the whipped cream into the cream cheese mixture in two parts until well combined.
- 11. Add the filling to the crust and spread into an even layer.
- 12. Refrigerate cheesecake until firm, 5-6 hours or overnight.
- 13. To finish off the cheesecake, remove it from the springform pan and set on a plate or serving platter.
- 14. Add the heavy whipping cream, powdered sugar and vanilla extract for the whipped cream topping to a large mixer bowl. Whip on high speed until stiff peaks form.
- 15. Pipe swirls of whipped cream around the edge of the cheesecake. Top the cheesecake off with your desired toppings, such as fresh fruit. I used lemon slices, raspberries and mint leave.
- 16. Refrigerate cheesecake until ready to serve. Cheesecake is best for 4-5 days.
Nutrition Facts : ServingSize 1 Slice, Calories 456 calories, Sugar 31 g, Sodium 241.8 mg, Fat 32.1 g, SaturatedFat 19.3 g, TransFat 0.5 g, Carbohydrate 37.6 g, Fiber 0.4 g, Protein 6.3 g, Cholesterol 96 mg
HEALTHY NO BAKE STRAWBERRY CHEESECAKE
This Healthy No Bake Strawberry Cheesecake is fluffy, light and full of strawberry flavour. Easy to make with fresh or frozen strawberries and Nutella crust, it's perfect for any celebration.
Provided by Olena Osipov
Categories Dessert
Time 7h45m
Number Of Ingredients 13
Steps:
- To roast nuts, preheat skillet on medium heat and add nuts. Cook for 4-5 minutes, stirring occasionally, until browned and fragrant. Watch them not to burn. In a food processor, add roasted nuts and process until coarse. You can laso chop them by hand or with a hand chopper.
- Add cacao powder, maple syrup, vanilla, salt and process or stir in a bowl until well mixed. It will smell like Nutella.
- Line 9 inch springform pan with parchment paper. You can do so by cutting out a circle a size of the pan. Or place parchment on the bottom pan, close springform on top and then cut out parchment on the outside. Add processed crust and flatten it using a spatula or your hands. Set aside.
- In a small saucepan, add 1/2 cup cold water and sprinkle gelatin on top. Set aside and let it bloom while you are making the filling.
- In a food processor, add strawberries and process until very smooth and well blended puree forms.
- Place fine mesh strainer over a bowl, pour as much strawberry puree as fits in it and using a spoon push to strain through. You should end up with about 1 cup liquid.
- In a large bowl, add cream cheese and yogurt. Beat on high speed until smooth and no lumps, about 5 minutes.
- Add strawberry puree, maple syrup, vanilla and process until well combined, pausing and scraping the walls if necessary.
- Place pot with bloomed gelatin (it will look thick) on low heat. Warm up stirring constantly until gelatin liquid is clear and gelatin has completely dissolved. Remove gelatin from heat and let it cool for a few minutes.
- Add 1 cup cheesecake filling to it, stir and pour back into a bowl with filling. Beat with a mixer until well combined.
- Pour filling into prepared pan on top of crust. Refrigerate for at least 7 hours on the bottom shelf or overnight.
- To serve, run knife around the edge of cheesecake inside the springform pan before releasing it. This step ensures cake won't crack.
- Then carefully release and remove springform, cut into 12 slices and serve. I would add chopped strawberries to individual plates. I added on top for pics but it is hard to cut cake with them.
Nutrition Facts : ServingSize 1 slice, Calories 219 kcal, Sugar 22 g, Sodium 67 mg, Fat 10 g, SaturatedFat 1 g, Carbohydrate 28 g, Fiber 3 g, Protein 7 g, Cholesterol 2 mg
NO BAKE LEMON RASPBERRY CHEESECAKE
I modified this wonderful, delicious recipe from Krafts' Lem'n Berry Cheesecake (http://www.kraftrecipes.com/recipes/lemn-berry-cheesecake-53419.aspx) which starts with Philadelphia cream cheese. With this recipe it gets even simpler-just use the No-Bake-Jello Cheesecake prepared mix!
Provided by Vawn4993
Categories Dessert
Time 15m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 7
Steps:
- Mix the crust mix, 2 tbsp sugar and margarine in 9-inch pie plate until well blended.
- Press crumbs into the bottom and sides of pie plate using fingers.
- Beat cold milk, pink lemonade drink mix, and filling mix in large bowl with electric mixer on low speed for 30 seconds.
- Add lemon juice (up to 2 tbsp) and sugar (up to 2 tbsp) to taste. Beat on medium speed for 3 minutes.
- Mix in raspberries.
- Spoon into crust.
- Refrigerate at least 1 hour.
Nutrition Facts : Calories 150.2, Fat 8.8, SaturatedFat 2.3, Cholesterol 6.4, Sodium 105.9, Carbohydrate 17, Fiber 1.4, Sugar 13.2, Protein 1.8
NO-BAKE LEMON CHEESECAKE
This dazzling dessert is a dieter's delight. A light and refreshing alternative to classic cheesecake, the slim sweet calls for gelatin and lower-fat cheeses. Eva Wright, who sent the recipe from Grant, Alabama, recommends, "Vary the gelatin and pie filling flavors to suit your family's taste."
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 8 servings.
Number Of Ingredients 7
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.
Nutrition Facts : Calories 163 calories, Fat 8g fat (5g saturated fat), Cholesterol 17mg cholesterol, Sodium 240mg sodium, Carbohydrate 15g carbohydrate, Fiber 1g fiber), Protein 7g protein.
NO BAKE LEMON CHEESECAKE RECIPE
Perfectly fresh, zingy and sweet, this no bake lemon cheesecake is the perfect Easter and summer dessert. Simple and quick to make, every bite of these cheesecake bars is truly delicious!
Provided by Becky Hardin - Easy Dessert Recipes
Categories Dessert
Time 1h20m
Number Of Ingredients 11
Steps:
- Place the graham crackers in a medium bowl. Add the melted butter and brown sugar, tossing to combine.
- Press the crumb mixture into the bottom of a 9x13-inch baking pan (don't pack upward alongside the edges of the pan). Chill in the refrigerator or freezer until your other ingredients are prepped.
- Meanwhile, boil 1 cup of water and pour over the lemon gelatin in a medium-size bowl. Stir to dissolve.
- Cool the gelatin in the refrigerator for about 20 minutes, until it's thick but not set.
- In the meantime, using a hand mixer, beat the softened cream cheese and sour cream until completely smooth, about 2 minutes.
- Add in the powdered sugar, lemon zest, lemon juice, and vanilla extract on medium speed.
- Stir in the whipped topping.
- Fold the cooled lemon gelatin into the cream cheese mixture. Taste mixture and add more lemon juice or lemon zest depending on preference.
- Pour the cream cheese mixture over the graham cracker crust and smooth to the edges of the pan.
- Refrigerate until set, 30-60 minutes.
- Cut into bars and place a dollop of whipped topping on each piece and/or decorate with lemon slices, optional.
Nutrition Facts : ServingSize 1 bar, Calories 252 kcal, Carbohydrate 22 g, Protein 3 g, Fat 17 g, SaturatedFat 11 g, TransFat 1 g, Cholesterol 43 mg, Sodium 200 mg, Fiber 1 g, Sugar 17 g, UnsaturatedFat 5 g
NO-BAKE SPICED CHEESECAKE
Provided by Ree Drummond Bio & Top Recipes
Categories dessert
Time 12h40m
Yield 8 to 10 servings
Number Of Ingredients 12
Steps:
- For the crust: Place the cookies 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 butter. Process the mixture until it is the texture of coarse sand, 1 to 2 minutes. Transfer to an 8-inch springform pan. Using a measuring cup, press the crust into the bottom and about 2 1/2 inches up the sides of the springform pan. Press firmly to pack and make an evenly thick crust. Place in the freezer for 20 minutes.
- For the filling: In a large bowl, beat the cream cheese with an electric mixer until softened and smooth, about a minute. Scrape down the sides of the bowl and add the granulated sugar; beat to combine. Add the sour cream, confectioners' sugar, lemon juice, lemon zest and apple pie spice. Beat to combine until very smooth, scraping the sides and bottom of the bowl as needed.
- In a medium bowl, beat the heavy cream and vanilla extract with an electric mixer on medium-high speed until stiff peaks form, about 4 minutes. Add a 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 by running a knife along the edge, then opening the clasp. Slice and drizzle with the caramel sauce to serve.
LEMON LUSCIOUS NO BAKE CHEESECAKE
This recipe is from Dr. Oetker products. Note the recipe takes one package each of Whip It and Vanilla Original Sugar, I had to put in one tablespoon so the recipe could be printed. I will try to update with the right measurements that are in each packet of ingredients if the comp. will let me.
Provided by andypandy
Categories Cheesecake
Time 50m
Yield 1 9 inch spring form, 12 serving(s)
Number Of Ingredients 14
Steps:
- Method;.
- Base:.
- Crush the graham crackers or crumbs into a bowl, mix with melted butter and sugar.
- Press into a 9 inch spring form pan.
- Bake 325 degrees for 10 minutes.
- This is to help set it. Let Cool.
- Filling:.
- Prepare boxed Lemon Pie filling with the two egg yolks and water as listed on the back of the package directions. Cook until thick. Remove from heat(. Note: the package says to add butter, do NOT for this recipe.).
- Sprinkle the envelope of gelatin over the 1/4 cup cold water and let soften this is blooming.
- When softened nicely a few minutes, add to the lemon pie filling which is still hot, and stir well to dissolve completely the gelatin.
- Cover the top surface directly with plastic wrap, and set aside to cool.
- Cream the cream cheese until smooth , adding in the 1/2 cup sugar.
- Continue to whip until smooth and fluffy.
- Remove 1 cup of the lemon cooled custard for the top of the dessert.
- Add the remainder of the cooled lemon into the cheese/sugar mixture and blend into the mixture until evenly blended, and smooth.
- Whip the one cup whipping cream with the envelope of Whip It and envelope of Vanilla Sugar, whipping until stiff.
- Remove 3/4 cup of the whipped cream for the topping.
- Beat the egg whites until stiff and fold into the remaining whipped cream.
- Now add the remaining whiped cream into the lemon cheese mixture, blending evenly in gently folding thru manner.
- Pour the lemon /cheese/whipping cream mixture over the cooled baked crust.
- Chill at least fifteen minutes or more to firm up.
- Spread the cooled cooked remaining lemon filling over chilled layer.
- So now you have a three layer look, crust, light yellow lemon cheese, then the dark straight layer of lemon.
- Chill until firm .
- You can just before serving time add a fourth layer by spreading the remaining whipped cream over evenly, or serve with the remaining whipped cream dollaped on top of each slice with some nice raspberries, blueberries and strawberries.
- I must admit that the egg whites sometimes I don't whip and use them at all, and it comes out really the same in the end. So that step and ingredient can be optional if worried about raw egg white. But remember the gelatin added to the base filling is there and the liquid of the egg whites is part of the recipes liquid -- Just a note to puzzle you more if you should or shouldn't use whites.
Nutrition Facts : Calories 334.4, Fat 27.6, SaturatedFat 16.8, Cholesterol 117.2, Sodium 202.5, Carbohydrate 17.6, Fiber 0.2, Sugar 12.8, Protein 5.4
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
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- Butter and line a 9-inch pie tin with cling wrap, leaving extra hanging off the sides. This will ensure you can easily remove the pie crust from the tin.
- Using a stand mixer or an electric hand mixer, beat the cream cheese until smooth and there are no lumps.
- Place a heat safe bowl on top of a simmering pot of water, but make sure the bowl is not touching the water.
NO-BAKE BLUEBERRY LEMON CHEESECAKE - DAILY DISH …
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- Using a blender or food processor, process the graham crackers until they are very fine crumbs.
- In a large 9" springform pan or an OXO pie dish press the crumb mixture into the bottom and up the sides. Flatten with a glass. Place in the freezer for about 10-20 minutes to chill.
- Using an electric mixer on medium high, beat the cream cheese until smooth. Pour in the sweetened condensed milk and beat until well combined. Beat in the lemon juice, lemon zest and lemon extract, again beating until completely incorporated.
NO BAKE LEMON CHEESECAKE PIE - TOGETHER AS FAMILY
From togetherasfamily.com
4.2/5 (67)Total Time 10 minsCategory DessertCalories 171 per serving
- In a mixing bowl, combine the dry pudding mix and half & half milk. Whisk together for 1-2 minutes. Let sit for a few minutes so the pudding can get nice and thick. Once thickened, spread 1 1/2 cups of the pudding into the pie crust. Set aside the remaining pudding.
- In a separate mixing bowl, using a handheld blender, beat together the softened cream cheese and sugar until it's creamy and combined. Using a spatula, fold the cool whip in and mix until combined. Add half of the mixture into the remaining pudding mix. Spread into the pie crust to form the 2nd layer.
- Spread the remaining cool whip/cream cheese mixture on top of the pie, or use a piping tip and bag to pipe it on as wanted.
- It's best to let the pie refrigerate overnight OR at least for 6-8 hours so that it can firm up, come together, and get nice & cold.
"BUSY-DAY" LEMON CHEESECAKE RECIPE FROM 1959 - CLICK …
From clickamericana.com
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- Add remaining milk and the pudding mix. Beat slowly with egg beater just until well mixed, about 1 minute. (Do not overbeat.)
- Pour at once into graham cracker crust. Sprinkle graham cracker crumbs lightly over top. Chill about an hour.
- Serve to 8 delighted people -- a real party dessert that you can make so easily -- thanks to Jell-O Instant Pudding.
NO BAKE LEMON CHEESECAKE - CRAZY FOR CRUST
From crazyforcrust.com
Reviews 14Estimated Reading Time 3 minsServings 8-10Calories 338 per serving
- Place cream cheese in a large bowl. Beat with a hand mixer until smooth, about 1 minute. Mix in sugar, pinch of salt, and lemon extract. Stir in 1/4 cup lemon curd and fold in whipped topping. Pour filling into pie crust.
- Take about 1/2 cup lemon curd (or as much or as little as you want) and spread it over the top of the cheesecake, swirling as desired. Cover pie with plastic wrap and chill at least 3 hours before serving.
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- In a small bowl, pour 1 cup (8floz/225ml) of very hot water and sprinkle the lemon Jell-O on top. Stir until completely dissolved and allow it to cool down for 20-30 minutes. (You don’t want this mix hot when it’s getting added to the cream cheese or it will clump)
- Slowly add the cooled Jello to the cream cheese, 1 tablespoon at a time, and mixing thoroughly between additions to prevent the Jello from setting once it hits the cream cheese.
SUGAR-FREE NO-BAKE LEMON CHEESECAKE - DITCH THE CARBS
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NO-BAKE BISCOFF CHEESECAKE RECIPE - LITTLE SPICE JAR
From littlespicejar.com
5/5 (8)Category DessertsCuisine AmericanTotal Time 8 hrs 35 mins
- CRUST: Stir the ingredients for the crust together in a medium bowl. Pour the sandy crumbs into a 9-inch springform pan and pack tightly. I like to use a ¼ cup measuring cup (sprayed with cooking spray) to help pack in all the crumbs - the tighter, the better. Place the prepared crust in the freezer for 15-20 minutes or until completely firm.
- WHIPPED CREAM: In the bowl of a stand mixer use the whisk attachment to beat the heavy cream on medium-high for 4-5 minutes or until stiff peaks form. Remove the whipped cream to a clean bowl and place in the refrigerator for now.
- FILLING: Add the cream cheese, powdered sugar, and espresso powder to the bowl. With the mixer on medium speed, whip together until creamy and smooth. Stop the mixer, scrape down the sides and the bottom of the bowl with a rubber spatula. Add sour cream, lemon juice, and vanilla extract. Continue to whip the mixture on medium-high speed until the cheesecake mixture is lump-free; about 2 minutes. With the rubber spatula, fold in the prepared whipped cream. Be gentle, you don’t want to deflate the air from the whipped cream.
- FREEZE: Spread the cheesecake mixture evenly over the prepared crust using an offset spatula. Cover with plastic wrap and refrigerate the cheesecake for at least 8 hours and ideally, about 12-14 hours. The longer the cheesecake sits, the more the flavor will develop.
NO BAKE LEMON CHEESECAKE RECIPE - SHUGARY SWEETS
From shugarysweets.com
4.7/5 (7)Total Time 3 hrs 15 minsCategory Pies And TartsCalories 236 per serving
- In a mixing bowl, combine cream cheese with sweetened condensed milk. Beat for 3-4 minutes until smooth and creamy, scraping down the sides of the bowl as needed.
NO BAKE LEMON MERINGUE CHEESECAKE - SUGAR SALT MAGIC
From sugarsaltmagic.com
4.6/5 (14)Total Time 50 minsCategory Dessert, SweetsCalories 412 per serving
- Place the egg whites, cream of tartar and sugar in a large heatproof bowl (or the bowl of a stand mixer) set over a saucepan of simmering water (make sure the base is not touching the water). Whisk the mixture with a hand whisk until the sugar has completely dissolved (the temperature should reach 70C / 160F on a thermometer to be pasteurized).
NO BAKE LEMON CHEESECAKE CREAM PIE - I AM BAKER
From iambaker.net
5/5 (10)Category DessertServings 8Calories 314 per serving
- In a large bowl, combine the shortbread cookie crumbs with the melted butter. Pour into a prepared 8 in pie dish and firmly press to the edges to form a pie crust.
NO BAKE CHEESECAKE - MAMA LOVES FOOD
From mamalovesfood.com
Ratings 3Calories 229 per servingCategory Dessert
- With an electric mixer, beat together the cream cheese, sugar, vanilla and lemon juice until smooth.
- Divide the mixture between two pie crusts, smoothing the tops with a spatula. Allow to chill for at least 3 hours.
NO-BAKE LEMON CHEESECAKE - JANE'S PATISSERIE
From janespatisserie.com
4.9/5 (57)Total Time 6 hrs 25 minsCategory DessertCalories 475 per serving
- Blitz your Shortbread Biscuits to a fine crumb. Melt your Unsalted Butter carefully, and then add into your biscuits.
- Add your Cream Cheese to a stand mixer bowl, or a large bowl. Add in your Icing Sugar, and whisk till smooth using the whisk attachment on the Stand Mixer, or using the whisks on your Electric Hand Whisk.
- Whisk together your Double Cream and Icing Sugar until pipeable. Pipe onto your Cheesecake with your favourite tip.
NO BAKE LEMON CHEESECAKE RECIPE - EL MUNDO EATS
From elmundoeats.com
4.9/5 (9)Category Dessert
- Put the digestive biscuits in a bag and crush them into fine crumbs using a rolling pin. Pour into a bowl and add in meted butter. Mix everything together until the mixture becomes wet-sand like.
NO BAKE LEMON CHEESECAKE (EASY, 4 ... - A PINCH OF HEALTHY
From apinchofhealthy.com
Ratings 30Calories 462 per servingCategory Dessert
- Add softened cream cheese, sweetened condensed milk, lemon juice and 2/3 of the lemon zest to a large mixing bowl, and beat on high until smooth and creamy (about 4 minutes).
NO BAKE MINI LEMON CHEESECAKES - THE BEST CHEESECAKE RECIPES
From thebestcheesecakerecipes.com
4.8/5 (4)Category DessertCuisine AmericanTotal Time 8 hrs 30 mins
- In a large bowl, add the heavy cream and powdered sugar. Beat with a hand mixer on medium until stiff peaks form.
NO BAKE LEMON CHEESECAKE - PITCHFORK FOODIE FARMS
From pitchforkfoodie.com
Reviews 16Servings 8Cuisine AmericanTotal Time 10 mins
NO-BAKE LEMON PIE - SPACESHIPS AND LASER BEAMS
From spaceshipsandlaserbeams.com
Ratings 1Category DessertCuisine AmericanTotal Time 45 mins
NO-BAKE LIMONCELLO CHEESECAKE - SAVORING ITALY
From savoringitaly.com
Ratings 1Category DessertCuisine AmericanEstimated Reading Time 6 mins
NO-BAKE LEMON CHEESECAKE | RECIPE | NO BAKE LEMON ...
From pinterest.ca
Servings 12Total Time 30 mins
NO-BAKE LEMON CHEESECAKE PIE RECIPE: HOW TO MAKE IT
From stage.tasteofhome.com
Servings 8Total Time 20 minsCategory DessertsCalories 141 per serving
NO-BAKE LEMON CHEESECAKE | FOODTALK
From foodtalkdaily.com
Servings 8Total Time 9 hrs 30 mins
NO BAKE RASPBERRY CHEESECAKE CUPS - THERESCIPES.INFO
From therecipes.info
LEMONADE CHEESECAKE PIE RECIPE: NO-BAKE CREAMY LEMON PIE ...
From 30seconds.com
NO-BAKE LEMON CHEESECAKE - BEST CRAFTS AND RECIPES
From bestcraftsandrecipes.com
NO-BAKE LEMON PIE - PASS THE DESSERT
From passthedessert.com
10 BEST NO BAKE CHEESECAKE RECIPES - YUMMLY
From yummly.com
NO BAKE LEMON PIE – MILDLY MEANDERING
From mildlymeandering.com
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