RASPBERRY SWIRL NO-BAKE CHEESECAKE
This stunning magenta-swirled dessert uses fresh or frozen raspberries to dress up a light and creamy no-bake cheesecake, making it a treat you can enjoy year-round. The recipe calls for straining the raspberry sauce to remove the seeds, but adding a small spoonful of the seeds back to the purée for texture and crunch is a nice touch. Make sure to allow plenty of time (at least 8 hours) for the cheesecake to chill and set before slicing. Even then, this silky dessert will be softer and more pudding-like than a traditional baked cheesecake. That's the beauty of it.
Provided by Yossy Arefi
Categories cakes, custards and puddings, dessert
Time 35m
Yield 10 to 12 servings
Number Of Ingredients 16
Steps:
- Make the sauce: Combine the raspberries, sugar and lemon zest in a medium saucepan over medium heat. Cook, stirring frequently, until the mixture comes to a simmer. Turn the heat to medium-high and continue to cook, while stirring, until it is thickened, 4 to 5 minutes. Pour the mixture into a fine mesh sieve set over a bowl, and press the raspberry purée through with a spatula, scraping the underside of the sieve. If you'd like, add a teaspoon of seeds back to the purée for texture. Discard the remaining seeds. You should have about 3/4 cup/180 milliliters of raspberry purée. Chill the purée while you prepare the rest of the cheesecake.
- Make the crust: If making your own graham cracker crumbs, add the graham crackers to the bowl of a food processor fitted with the blade attachment, or to a resealable bag, and pulse or crush until you have fine crumbs. You will have about 1 3/4 cups. Pour the crumbs into a bowl (or leave them in the bowl of the food processor), and add the butter, sugar and salt, and stir or pulse until the butter is evenly distributed and the crumbs are moistened. Spray a 9-inch springform pan with cooking spray, and pour the crumb mixture into the pan. Use a measuring cup or flat-bottomed glass to very firmly press the mixture into the bottom and about 1 1/2 inches up the sides of the pan. Refrigerate while you make the filling.
- Make the filling: In the bowl of a stand mixer fitted with the paddle attachment, combine the cream cheese, sugar, lemon zest and juice, vanilla extract and salt. Mix on low speed until combined, then turn the mixer up to medium and beat until smooth and fluffy, about 2 minutes.
- Stop the mixer to scrape the bottom and sides of the bowl to ensure even mixing. Add the sour cream and stir until just combined. Switch to the whisk attachment, and with the mixer on low speed, slowly pour in the cream. Turn up to high and whip until thick and fluffy, about 5 minutes. Stop the mixer once or twice to scrape the bottom and sides of the bowl.
- Pour the mixture into the prepared crust and use an offset spatula to smooth the top. Dot the top with 1/4 cup/60 milliliters of chilled raspberry purée, about 1 teaspoon per dollop. Using a paring knife or offset spatula (for thick swirls) or wooden skewer (for fine swirls), swirl the purée into the cream cheese mixture. Chill at least 8 hours and up to overnight.
- To unmold, run an offset spatula or thin knife around the edge of the pan to loosen the crust before removing the ring, and use a clean, hot knife for the smoothest slices. Serve cold, with the leftover raspberry purée and fresh raspberries, if desired.
Nutrition Facts : @context http, Calories 451, UnsaturatedFat 12 grams, Carbohydrate 36 grams, Fat 33 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 18 grams, Sodium 307 milligrams, Sugar 23 grams, TransFat 0 grams
LUSCIOUS LEMON BAKED CHEESECAKE
A simple but very impressive pud, light enough to have a slice to finish a big meal
Provided by Barney Desmazery
Categories Dessert
Time 50m
Yield Cuts into 10 slices
Number Of Ingredients 11
Steps:
- Heat oven to 180C/fan 160C/gas 4. Line the bottom of a 23cm springform tin with greaseproof paper. Tip the biscuits and melted butter into a food processor, then blitz to make fine crumbs. Press into the tin and chill.
- Whisk all the other ingredients in a large bowl until completely combined, pour into the tin, then bake for 35-40 mins until the cheesecake has a uniform wobble.
- Turn off the oven and leave the cake inside until cool. When it is completely cooled, remove from the tin and top with soured cream. Swirl lemon curd over the top and decorate with raspberries, if you like.
Nutrition Facts : Calories 705 calories, Fat 57 grams fat, SaturatedFat 34 grams saturated fat, Carbohydrate 43 grams carbohydrates, Sugar 25 grams sugar, Protein 7 grams protein, Sodium 1.08 milligram of sodium
THE BEST NO-BAKE CHEESECAKE
Who doesn't love a dessert that can be made without turning on the oven? This no-bake cheesecake is light and fluffy, thanks to the whipped cream that gets folded into the cream-cheese mixture. Have no fear--it will have the signature creamy, tangy flavor of the classic.
Provided by Food Network Kitchen
Categories dessert
Time 8h45m
Yield 10 to 12 servings
Number Of Ingredients 11
Steps:
- For the crust: Add the graham crackers, brown sugar and salt to a food processor and pulse to fine crumbs. Drizzle in the butter and pulse until the crumbs are completely coated with the butter.
- Press the crumb mixture firmly into the bottom and about 1 1/2 inches up the sides of a 10-inch springform pan, with a 1/4-inch thick rim around the border. (Use the bottom of a measuring cup to help make the crust even on the sides and bottom.) Freeze until firm, about 20 minutes.
- For the filling: Meanwhile, whip 3/4 cup of the cream in a medium bowl with a whisk until stiff, fluffy peaks form, 3 to 4 minutes (or 1 to 2 minutes using an electric mixer on medium speed); set aside.
- Beat the cream cheese and 1 cup granulated sugar in a stand mixer fitted with the paddle attachment on medium speed until light and fluffy, scraping down the sides of the bowl as needed, 3 to 4 minutes. Reduce the speed to medium-low and add the lemon juice, sour cream and vanilla-bean paste and beat until just combined, 1 to 2 minutes. Gently fold the whipped cream into the cream-cheese mixture with a large rubber spatula.
- Pour the batter into the springform pan and smooth the top with an offset spatula. Cover tightly and refrigerate until set, 8 hours and up to 24 hours.
- Just before serving, add the remaining 3/4 cup cream and 1/4 cup granulated sugar to a medium bowl and whip to soft peaks with a whisk, 3 to 4 minutes (or 1 to 2 minutes using an electric mixer on medium speed). Spoon the whipped cream into a piping bag fitted with a large star tip.
- Run a knife around the inside edge of the springform pan to loosen the cake, then open the clasps to release the pan ring. Pipe dollops of whipped cream around the border of the cheesecake and top with fresh berries.
RASPBERRY CHEESECAKE
Steps:
- Preheat the oven to 350 degrees F.
- To make the crust, combine the graham crackers, sugar, and melted butter until moistened. Pour into a 9-inch springform pan. With your hands, press the crumbs into the bottom of the pan and about 1-inch up the sides. Bake for 8 minutes. Cool to room temperature.
- Raise the oven temperature to 450 degrees F.
- To make the filling, cream the cream cheese and sugar in the bowl of an electric mixer fitted with a paddle attachment on medium-high speed until light and fluffy, about 5 minutes. Reduce the speed of the mixer to medium and add the eggs and egg yolks, 2 at a time, mixing well. Scrape down the bowl and beater, as necessary. With the mixer on low, add the sour cream, lemon zest, and vanilla. Mix thoroughly and pour into the cooled crust.
- Bake for 15 minutes. Turn the oven temperature down to 225 degrees F and bake for another 1 hour and 15 minutes. Turn the oven off and open the door wide. The cake will not be completely set in the center. Allow the cake to sit in the oven with the door open for 30 minutes. Take the cake out of the oven and allow it to sit at room temperature for another 2 to 3 hours, until completely cooled. Wrap and refrigerate overnight.
- Remove the cake from the springform pan by carefully running a hot knife around the outside of the cake. Leave the cake on the bottom of the springform pan for serving.
- To make the topping, melt the jelly in a small pan over low heat. In a bowl, toss the raspberries and the warm jelly gently until well mixed. Arrange the berries on top of the cake. Refrigerate until ready to serve.
- Note: Measure your springform pan. The bottom of mine measures 9 inches, but it says 9 1/2. I put the springform pan on a sheet pan before putting it in the oven to catch any leaks.
EASIEST NO-BAKE CHEESECAKE
Just like the title states, this is the easiest no-bake cheesecake. The filling has a slight citrus flavor but it's not overwhelming. It's creamy with the flavor of a traditional filling but not as firm. Paired with the fruit topping, it's a delicious flavor combination. A great no-bake dessert.
Provided by Robyn Bruce
Categories Pies
Time 10m
Number Of Ingredients 6
Steps:
- 1. Beat cream cheese in mixing bowl until light and fluffy.
- 2. Add sweetened condensed milk; blend thoroughly.
- 3. Stir in lemon juice and vanilla.
- 4. Turn into the pie crust.
- 5. Cover and refrigerate 2-3 hours or until firm (can do overnight); do not freeze. Chill pie filling when chilling the cheesecake.
- 6. Top with chilled pie filling before serving.
NO BAKE RASPBERRY CHEESECAKE
No bake white chocolate and raspberry cheesecake
Provided by callingred07
Time 30m
Yield Serves 8
Number Of Ingredients 0
Steps:
- Grease a 20 cm spring form tin
- Place two tablespoons of the Philadelphia in a bowl with the white chocolate. Place over a pan of boiling water, until chocolate has melted. Leave to cool.
- Crush the biscuits either in a blender, or by hand. Melt the butter and add the biscuits to the butter. Press into the base of the tin, and chill for 20 mins
- In a bowl mix the remaining Philadelphia, caster sugar, egg yolk, 50g of the raspberries and the chocolate mix (once cooled). Mix well. Then cover the biscuit base with the mixture.
- Leave overnight to chill in the fridge, use a pallet knife to run around the outside of the cheesecake before removing it from the tin. Serves 8
LEMON & RASPBERRY CHEESECAKE!
A Sweet, Delicious and Divine No-Bake Lemon Raspberry Cheesecake!
Provided by Jane's Patisserie
Categories Dessert
Time 20m
Number Of Ingredients 12
Steps:
- Blitz your Biscuits in a food processor to a fine crumb - alternatively, bash them in a bowl with the end of a rolling pin to a fine crumb.
- Add your melted Butter to the biscuits, and mix together till combined well.
- Press the biscuit mixture into the bottom of a 20cm/8" Deep Springform Tin and leave to the side for now.
- Add your Cream Cheese and Icing Sugar to a bowl, and whisk till smooth. I use my Kitchenaid stand mixer!
- Add in your Double Cream, and whisk again till its thickening.
- Add in your Lemon Juice, and continue to whisk the mixture until it's really thick. It shouldn't take too long!
- Add in your Raspberries, and fold the mixture to combine.
- Spread the mixture over the biscuit base, and refrigerate for 5-6 hours, or preferably over night.
- Whisk together your Double Cream and Icing Sugar, and pipe onto your cheesecake using your favourite piping tip!
- Add some fresh raspberries to each swirl, and sprinkle the cheesecake with Lemon Zest, and Freeze Dried Raspberries.
Nutrition Facts : Calories 517 kcal, Carbohydrate 34 g, Protein 5 g, Fat 40 g, SaturatedFat 23 g, Cholesterol 124 mg, Sodium 269 mg, Fiber 2 g, Sugar 19 g, ServingSize 1 serving
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
More about "no bake raspberry lemon cheesecake food"
NO BAKE RASPBERRY CHEESECAKE WITH LEMON | SUGAR FREE - …
From mypcoskitchen.com
Ratings 6Calories 363 per servingCategory Dessert
NO BAKE RASPBERRY-LEMON CHEESECAKE | MY BAKING …
From mybakingaddiction.com
4.4/5 (44)Total Time 2 hrs 15 minsCategory No-BakeCalories 233 per serving
- In a medium bowl, stir together the graham cracker crumbs and 1 tablespoon of sugar and melted butter.
- Evenly divide the crumbs between your individual serving dishes and press into the bottoms of the dishes to form a crust layer.
- In a large bowl, mix together the sugar and lemon zest until the sugar becomes moist and fragrant.
- Add cream cheese and beat with an electric mixer until smooth. Add lemon juice and vanilla mixing to combine.
EASY NO BAKE LEMON RASPBERRY CHEESECAKE - THE BUSY …
From thebusybaker.ca
5/5 (8)Calories 418 per servingCategory Baking, Dessert
- 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.
NO BAKE RASPBERRY CHEESECAKE - MOM ON TIMEOUT
From momontimeout.com
5/5 (2)Category DessertServings 8Calories 449 per serving
- In a large bowl, beat together cream cheese and granulated sugar together until light and fluffy, about 2 to 3 minutes.
- Add in the sour cream, whipped topping (or whipped cream), and vanilla extract. Beat until well incorporated.
- Pour cream cheese mixture into graham cracker crust and smooth until filling reaches the edges. Set aside for now.
- Heat raspberry jam in a microwave for 15-20 seconds or until it thins and becomes easy to work with.
NO-BAKE LEMON RASPBERRY CHEESECAKE - SWEET & SAVORY
From sweetandsavorybyshinee.com
5/5 (2)Total Time 3 hrs 30 minsServings 12Calories 478 per serving
LEMON-RASPBERRY NO BAKE CHEESECAKE - FOOD AND JOURNEYS
From foodandjourneys.net
Reviews 2Category DessertServings 10Estimated Reading Time 3 mins
- Using a food processor or a rolling pin, crush the digestive cookies into a fine texture. Add the melted butter and mix to combine.
- In a blender, combine raspberries, lemon juice and powdered sugar. Once blended properly, set aside. If desired, you can remove the seeds by straining them, before setting it aside.
LEMON NO BAKE CHEESECAKE RECIPE - BBC FOOD
From bbc.co.uk
Cuisine BritishCategory DessertsServings 8-10
NO BAKE RASPBERRY LEMON CHEESECAKE BARS - SOFABFOOD
From sofabfood.com
Author Insanity.Is.Not.An.Option
RECIPES - NO BAKE RASPBERRY LEMON CHEESECAKE
From hallmarkchannel.com
Estimated Reading Time 50 secs
RASPBERRY + LEMON CHEESECAKE (NO BAKE) | CLEAN FOOD CRUSH
From cleanfoodcrush.com
Servings 12Estimated Reading Time 3 minsCategory Dessert
DEEP LEMON CURD AND RASPBERRY NO-BAKE CHEESECAKE | TINNED ...
From tinnedtomatoes.com
Cuisine American, Mediterranean or BritishTotal Time 30 minsCategory Dessert, Party, Birthday PartyCalories 484 per serving
10 BEST NO BAKE LEMON RASPBERRY CHEESECAKE RECIPES - …
From yummly.com
10 BEST PHILADELPHIA LEMON CHEESECAKE NO BAKE RECIPES - YUMMLY
From yummly.co.uk
SWIRLED RASPBERRY LEMON CHEESECAKE BARS - OH SWEET BASIL
From ohsweetbasil.com
5/5 (20)Total Time 1 hrCategory 100 Best Brownies And Bars Recipes, DessertCalories 207 per serving
- Next, use a handheld mixer at medium to high speed to blend the cream cheese until light & creamy. Add the 2/3 cup of sugar, vanilla extract, lemon zest, and lemon juice and beat until combined.
- In a food processor blend the 6 ounces of raspberries & strain the pureed raspberries through a mesh strainer to remove any seeds.
SIMPLE NO-BAKE RASPBERRY CHEESECAKE - GEMMA’S BIGGER ...
From biggerbolderbaking.com
4.9/5 (16)Category DessertCuisine American
- In a large bowl, pour 1 cup (8floz/240ml) of very hot water and sprinkle the raspberry Jell-O on top. Let sit for 5 minutes and then stir until completely dissolved. Let cool.
- 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.
RASPBERRY LEMON NO BAKE CHEESECAKE BARS - CHOCOLATE WITH GRACE
From chocolatewithgrace.com
Reviews 17Total Time 4 hrs 20 minsEstimated Reading Time 3 mins
- Finely crush the graham crackers with a rolling pin. Stir the sugar and melted butter into the crumbs. Press into the bottom of a 9 x 13 inch pan.
- In the bowl of a stand mixer, beat the softened cream cheese and powdered sugar until light and fluffy. Pour in the heavy whipping cream, Country Time Lemonade Starter and red food coloring. Beat on high for about 3 minutes or until thickened, scraping down the side of the bowl occasionally.
- The mixture will start out runny, but as the cream is whipped, it will thicken to a thick frosting consistency. Don't quite beating it until thickened. See the pictures above for guidance. Spread the thickened mixture on top of the crust and refrigerate for at least 4 hours before serving. Cut into bars. Store in the refrigerator.
NO-BAKE RASPBERRY-LIME CHEESECAKE - RACHAEL RAY IN SEASON
From rachaelraymag.com
Category DessertsTotal Time 4 hrs 25 mins
NO-BAKE RASPBERRY LEMON CHEESECAKE BARS - BAKER STREET SOCIETY
From bakerstreetsociety.com
Category CheesecakeTotal Time 6 hrs 48 mins
- Preheat oven to 350 degrees and line an 8×8 or 9×9 pan with parchment paper to make a sling.
- While the crust is cooling, begin making the raspberry coulis by placing the frozen raspberries, sugar, lemon juice, and water in a small sauce pan. Bring to a boil for 1 minute, then put the mixture into a blender and blend for 1-2 minutes.
- Cream softened cream cheese, sour cream, lemon zest, lemon juice, and powdered sugar in a mixer(or with a hand mixer) on medium speed until completely smooth. This takes 1-2 minutes.
RASPBERRY SWIRL LEMON CHEESECAKE - CONFESSIONS OF A BAKING ...
From confessionsofabakingqueen.com
5/5 (14)Category CheesecakeCuisine AmericanTotal Time 9 hrs 20 mins
- Grease an 8 or 9-inch springform pan, set aside. Preheat oven to 350F/180C. In a small bowl combine Lemon Oreos and melted butter. Press into bottom and slightly up upsides of prepared pan. Place in fridge while you make the cheesecake.
- In a food processor blend raspberries and sugar until the mixture is in liquid form. Pour mixture through a strainer to get rid of all seeds, set aside.
- In the bowl of an electric mixer fitted with a paddle attachment beat cream cheese for 3 minutes on medium to high speed. Add granulated sugar and beat for another 3 minutes. Add in heavy cream, sour cream, lemon zest, and lemon juice mixing until fully combined. Add in eggs one at a time. You should have a creamy batter with no lumps.
- When ready to serve Cheesecake, take your bowl and whisk attachment to the mixer chill it in the freezer for 5 minutes. When ready whisk heavy cream for 1 minute, add powdered sugar and milk powder. Whisk until stiff peaks form.
NO BAKE BLUEBERRY CHEESECAKE - THE BEST BLOG RECIPES
From thebestblogrecipes.com
Ratings 4Calories 466 per servingCategory Dessert
- Line 8x8 pan with parchment paper. Press the graham cracker mixture evenly into the bottom of the pan. Chill in the refrigerator.
- In a large bowl, mix softened cream cheese, cool whip, powdered sugar, and lemon juice until smooth. Spread into an even layer over the graham cracker crust. Chill for about 5 minutes.
NO BAKE RASPBERRY CHEESECAKE - THE GUNNY SACK
From thegunnysack.com
4.4/5 (49)Total Time 1 hr 20 minsCategory DessertCalories 284 per serving
- Crush the graham crackers using a food processor or place them in a gallon-sized zip-top bag and crush them with a rolling pin. Mix the graham crackers crumbs with melted butter and sugar. Press into the bottom and up the sides of a 9-inch round pan.
- Beat the softened cream cheese for two minutes. Add the powdered sugar, lemon juice, and vanilla. Mix until smooth. Fold in the whipped cream. Gently stir in the raspberry sauce until just combined.
- Spread the raspberry cheesecake mixture over the crust, cover and refrigerate for at least one hour, or overnight.
EASY RASPBERRY CHEESECAKE RECIPE | SAINSBURY'S RECIPES
From recipes.sainsburys.co.uk
Servings 8Total Time 4 hrsUser Interaction Count 14Calories 500 per serving
EASY NO-BAKE RASPBERRY CHEESECAKE POTS - FOODESS
From foodess.com
Estimated Reading Time 2 mins
RASPBERRY CREAM CHEESECAKE (NO-BAKE) - KITCHEN FUN WITH MY ...
From kitchenfunwithmy3sons.com
Cuisine AmericanTotal Time 4 hrs 20 minsCategory Dessert
LEMON RASPBERRY NO BAKE CHEESECAKE CUPS - DELIGHTFUL E MADE
From delightfulemade.com
5/5 (1)Category DessertCuisine AmericanTotal Time 30 mins
NO-BAKE RASPBERRY VEGAN CHEESECAKE | ELIZABETH RIDER
From elizabethrider.com
Reviews 6Category DessertServings 8Total Time 456629 hrs 37 mins
NO-BAKE LEMON CHEESECAKE | FOODTALK
From foodtalkdaily.com
Servings 8Total Time 9 hrs 30 mins
NO BAKE WHITE CHOCOLATE RASPBERRY CHEESECAKE SLICE ...
From pinterest.ca
Estimated Reading Time 50 secs
22 EASY AND TASTY LEMON RASPBERRY CHEESECAKE RECIPES BY ...
From cookpad.com
CHEESECAKE FACTORY RASPBERRY LEMON RECIPE - ALL ...
From therecipes.info
DEEP LEMON CURD AND RASPBERRY NO-BAKE CHEESECAKE | WIGHT ...
From wightcaneco.com
COOKING SEGMENT : NO-BAKE CHEESECAKE WITH RASPBERRY SAUCE ...
From youtube.com
RASPBERRY CHEESECAKE MUFFINS RECIPE : OPTIMAL RESOLUTION ...
From recipeschoice.com
BEST 5 NO CREAM CHEESECAKE RECIPES - PASTRYLIFE.NET
From pastrylife.net
LEMON RASPBERRY CHEESECAKE - EASY CHEESECAKE RECIPES
From easycheesecakerecipes.com
10 BEST NO BAKE LEMON RASPBERRY CHEESECAKE RECIPES | YUMMLY
From yummly.co.uk
PHILADELPHIA LEMON RASPBERRY CHEESECAKE - ALL INFORMATION ...
From therecipes.info
LEMON RASPBERRY CHEESECAKE! - JANE'S PATISSERIE | LEMON ...
From pinterest.com
18 NO BAKE LEMON AND RASPBERRY DEEP CHEESECAKE IDEAS ...
From pinterest.co.uk
DEEP LEMON CURD AND RASPBERRY NO-BAKE CHEESECAKE ...
From pinterest.ca
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love